I have started to get into cooking and I have been reading and listening to some books lately that have given a better understanding of how a Michelin starred restaurant works. The chef has to explain the recipe, the presentation, the organization of the kitchen, etc. The value from the customer’s perspective is the food, the service, the wait staff, the feel, the experience. How do you control or may be even better stated, manipulate the experience night after night? It is solely through standard work. This goes deeper than the recipe. This is taste, texture, even decisions that need to be made sometimes on a moment by moment basis. This is timing, when to start and when to stop. This isn’t as simple as putting up meals when the order came in. When to do what is just as important as the recipe. Now let’s look at the other end of the spectrum. There are fast food places that take 15 and 16 year old’s who could care less and yet they make food the same way from coast to coast. Now, I realize there is a lot of mistake proofing and the training was is not the caliber of the CIA but it works. I think the key is standard work, training and auditing. This creates the consistency whether it is a Big Mac or a 20 course tasting menu.

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