This is a proverb referring to the amount of cooks working in relation to what they are producing. If you have too many the results will not be favorable. We have looked at it in the way in which our kitchen runs. You need the correct amount of staff working alongside each other to produce the best results.Visually you can see this in the way a restaurant kitchen operates when it busy. How can you apply this to other business scenarios? What could this mean to your working area?
By the picture you can see how small our kitchen is. We can only have a certain amount of people working at once, actually only a few can fit in the kitchen without them bumping into someone or getting burned. At first it seemed to be a big negative but over the years we have really organized the equipment layout, scheduling of staff, food storage, and our systems to have an efficient running restaurant. The results are we have enough staff performing duties in a logical productive way while maximizing our cost. The limitations made us improve. A small kitchen provided us with the creativity of utilization of space and productivity. Sometimes we only need to improve efficiency in what we already have. How many cooks are in your kitchen? Here is an interesting view of the saying as it applies to business from Danny Brown .
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