{"id":5480,"date":"2021-05-27T20:37:00","date_gmt":"2021-05-28T01:37:00","guid":{"rendered":"https:\/\/live-gordon-food-service.pantheonsite.io\/labor-pains-right-size-your-menu\/"},"modified":"2023-02-01T14:22:15","modified_gmt":"2023-02-01T20:22:15","slug":"los-dolores-de-parto-adapta-tu-menu-al-tamano-adecuado","status":"publish","type":"post","link":"https:\/\/gfs.com\/es-us\/ideas\/labor-pains-right-size-your-menu\/","title":{"rendered":"\u00bfProblemas con el trabajo de parto? Adapta tu men\u00fa a tus necesidades"},"content":{"rendered":"<p>Ajustar el tama\u00f1o de la carta de tu restaurante es fundamental para controlar los costes. La ca\u00edda de las ventas, los altos costes de personal y el aumento de los precios obligan a recortar gastos. La carta y la cocina son \u00e1reas en las que se pueden encontrar ahorros.&nbsp;<\/p>\n<p>Toma decisiones sobre el men\u00fa plante\u00e1ndote preguntas sobre tres aspectos de tu negocio: el men\u00fa principal, la productividad del personal y la eficiencia de la cocina. As\u00ed es como funciona:&nbsp;<\/p>\n<h3><strong>1. Supervisar el men\u00fa<\/strong><\/h3>\n<p><em><strong>Me quedo con las estrellas, descarto los perros y los rompecabezas\u2026 Decidir cu\u00e1l ser\u00e1 mi men\u00fa principal es un suplicio. \u00bfPuedo simplificarlo y, aun as\u00ed, reducir la mano de obra?<\/strong><\/em><\/p>\n<ul>\n<li>Decide cu\u00e1les ser\u00e1n los platos b\u00e1sicos de tu men\u00fa (hamburguesas, tacos, desayunos, helados, etc.):\n<ul>\n<li>Cada elemento del men\u00fa debe contribuir a definir tu marca<\/li>\n<li>Utiliza el tama\u00f1o del mercado o la competencia para determinar el tama\u00f1o del men\u00fa<\/li>\n<li>A\u00f1adir o modificar platos con ofertas limitadas, promociones especiales y platos de temporada<\/li>\n<\/ul>\n<\/li>\n<li>Plant\u00e9ate ofrecer productos de valor a\u00f1adido que reduzcan la mano de obra:\n<ul>\n<li>Productos frescos precortados y prelavados<\/li>\n<li>Productos rebozados, sazonados y listos para calentar y servir<\/li>\n<li>Prote\u00ednas con formas espec\u00edficas, en lonchas, de alta calidad y a la \u00faltima<\/li>\n<\/ul>\n<\/li>\n<li>A\u00f1ade a tu gama de productos listos para servir:\n<ul>\n<li>Aderezos (aderezos para ensaladas, condimentos, etc.)&nbsp;<\/li>\n<li>Salsas (salsa, pesto, etc.)<\/li>\n<li>Salsas (o cualquier producto que requiera esfuerzo manual)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<h3><strong>2. Evaluar la mano de obra<\/strong><\/h3>\n<p><em><strong>Mi carta me parece s\u00f3lida, pero la mano de obra sigue siendo un problema. \u00bfQu\u00e9 hago ahora?<\/strong><\/em><\/p>\n<ul>\n<li>Tu an\u00e1lisis deber\u00eda sentar las bases para la reducci\u00f3n del men\u00fa:\n<ul>\n<li>\u00bfHay alguna zona de la cocina que se pueda cerrar?<\/li>\n<li>\u00bfPodr\u00edas adaptar tu men\u00fa para utilizar solo tres puestos de cocina?&nbsp;<\/li>\n<\/ul>\n<\/li>\n<li>Observa en qu\u00e9 dedica el tiempo tu personal y eval\u00faa los cambios de formato:\n<ul>\n<li>\u00bfCu\u00e1nto tiempo se dedica a los preparativos?&nbsp;\n<ul>\n<li>\u00bfAumentar\u00eda la creatividad a la hora de cocinar si hubiera m\u00e1s productos listos para usar?&nbsp;<\/li>\n<\/ul>\n<\/li>\n<li>\u00bfCu\u00e1nto tiempo se dedica a cocinar en la l\u00ednea de producci\u00f3n?&nbsp;\n<ul>\n<li>\u00bfPodr\u00edamos preparar m\u00e1s comida con antelaci\u00f3n para que sea m\u00e1s f\u00e1cil recalentarla y montarla?<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<h3>3. Haz un an\u00e1lisis de la cocina<\/h3>\n<p><em><strong>Mi cocina es bastante grande y se utilizan todas las estaciones de trabajo. \u00bfC\u00f3mo puedo decidir qu\u00e9 platos eliminar del men\u00fa para reducir la mano de obra?<\/strong><\/em><\/p>\n<ul>\n<li>Piensa como si fuera un food truck, donde el espacio es reducido y hay poca gente trabajando.<\/li>\n<li>Identifica las zonas de la cocina que utilizas.&nbsp;<\/li>\n<li>Compara los platos del men\u00fa con las estaciones de cocina:\n<ul>\n<li>Averigua qu\u00e9 estaciones producen cada art\u00edculo para identificar las estaciones menos utilizadas<\/li>\n<li>Valora si puedes eliminar algunos platos del men\u00fa utilizando esas estaciones.\n<ul>\n<li>\u00bfEsto permite que una persona deje de estar destinada a esa zona?<\/li>\n<li>\u00bfHace que esa persona d\u00e9 menos pasos?<\/li>\n<li>\u00bfContribuye a que la producci\u00f3n de otros art\u00edculos en su planta sea m\u00e1s eficiente?&nbsp;<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<li>Sacar conclusiones sobre c\u00f3mo ajustar el tama\u00f1o del men\u00fa:\n<ul>\n<li>Si el pollo al Alfredo y los macarrones con queso son los \u00fanicos platos del men\u00fa que se preparan en la estaci\u00f3n de salteado, \u00bfse pueden eliminar para prescindir de dicha estaci\u00f3n y de dos puestos de preparaci\u00f3n?<\/li>\n<li>Si la sart\u00e9n est\u00e1 vac\u00eda, \u00bfse podr\u00eda utilizar la plancha para preparar nuevos platos a la plancha sin a\u00f1adir pasos ni consumo energ\u00e9tico?&nbsp;<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>Si deseas m\u00e1s informaci\u00f3n sobre la planificaci\u00f3n de men\u00fas, datos sobre los productos y una hoja de trabajo para evaluar tu cocina, ponte en contacto con tu representante comercial de Gordon Food Service.<\/p>","protected":false},"excerpt":{"rendered":"<p>Gestionar tu men\u00fa principal te ayuda a reducir los gastos generales de cocina.<\/p>","protected":false},"author":19,"featured_media":5481,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[69],"tags":[],"class_list":["post-5480","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-running-your-business"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.9 (Yoast SEO v28.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Labor Pains? Right-Size Your Menu<\/title>\n<meta name=\"description\" content=\"Right-sizing your restaurant menu is all about cost control. Slower sales, expensive labor and rising costs call for attention to the kitchen and the menu.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gfs.com\/es-us\/ideas\/los-dolores-de-parto-adapta-tu-menu-al-tamano-adecuado\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Labor Pains? Right-Size Your Menu\" \/>\n<meta property=\"og:description\" content=\"Right-sizing your restaurant menu is all about cost control. 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