Request A Demo

Fill out the information below and we'll get in touch right away to schedule your demo!

Thanks! We'll send the report to your inbox as soon as it's ready!
Oops! Something went wrong while submitting the form.
Industry Updates

How Giving Ownership To Your Staff Promotes Efficiency In The Restaurant

Written by
Elmera Asadipour

Time management and productivity are super important in any restaurant and hold as much importance as getting the food prepared and out to a customer. When we asked Chef Ma about the most time consuming part of being a chef, personnel management is definitely a large part of the job between hiring and management issues. Chef Ma recalls his past restaurants. He went from running a 28-seat restaurant with a moderate staff to a large staff running a 90+ seat restaurant. At Kyirisan, an intimate space with 60+ seats, he still has a large staff and spends a good chunk of his time managing staff. There is a great deal more detail here due to being new to DC and the spotlight brought on by garnering a Michelin Star ranking for 2017.

There is a certain level of expectation when you have that kind of attention. Chef Ma likes to delegate by giving his staff ownership of their area – whether it is the Savory department, Pastry department, dish room or front of the house. (I was lucky enough to experience this first hand when I visited Kyirisan as our waiter went above and beyond to describe the various and amazing items on the menu and detailed journey of the cocktails.)

A close second to personnel management is keeping track of inventory.

Ideally, the Kyirisan staff would take inventory one time per week on the same day at the same time in order to get a consistent snapshot of their inventory – a task that could take about 2-3 hours a week in the back-of-the-house and another 2-3 hours per week in the bar. They don’t have time for in-depth inventory in this fast-paced restaurant, and with over 100 bottles of liquor, 20+ bottles of wine, a selection of beer and weighing beer kegs – it is a large investment of time.


With the introduction of the BlueCart platform, and only six weeks in, Chef Ma has yet to experience the inventory functionality of BC, but does see the benefit of having all orders in one place as well as all ordering history.

As he is still diving in with this robust platform, he does see the power in the data and analytics it allows. For instance, if he ordered 20 pounds of Brussel sprouts last week and only 7 this week, he can look at the analytics and see why that was the case. Or, if he is consistently ordering more of a product than expected, this gives him leverage to talk with his supplier about pricing, which could be quite a boon to the bottom line!

To read more about Tim Ma and his zero waste journey, visit Zero Waste Kitchen.

Tim Ma is a BlueCart user and advocate. For more information on being as efficient and sustainable as Tim, visit BlueCart.

Start Calculating Your Food Cost Today

Enter your email to download your free food cost calculator

Check your inbox to confirm your subscription
Oops! Something went wrong while submitting the form.

Subscribe to Our Newsletter

Subscribe to our newsletter to stay up to date with all of the latest tips and trends in food tech.

Check your inbox to confirm your subscription
Oops! Something went wrong while submitting the form.

You Might Also Like

What's BlueCart?

Icon of a finger tapping
One Click Ordering

Order from any of your suppliers on the web or right from your phone. Get push notifications for cut-off's and order statuses.

Icon of an inventory box

Manage and archive your inventory levels right from your phone or computer. Place orders instantly and easily when you're running low.

Icon of a delivery truck
Order Check-in

Check in your deliveries as soon as the truck arrives and instantly update your suppliers on any mistakes or damaged items.

Get Started
Icon of a computer displaying a shopping basket
Sell Smarter

Accept online & mobile ordering to all of your customers and personalize products and pricing for each. Know exactly when they go inactive.

Icon of a coupon barcode
Promote Specials

Increase your sales by promoting weekly specials that are advertised to your buyers through an email and the BlueCart platform.

Icon of a chart with bar graphs
Automated Analytics

View sales and profit data to ensure you're always trending upward. You can also export live custom data, fulfillment reports, and pick tickets with ease!

Get Started