Online Companion: Successful Restaurant Management, From Vision to Execution

Chapter 6

Menu Distribution Chart

Figure 6-1

This chart simply allows a chef or kitchen manager to determine where the majority of work is being done in the kitchen. By completing this exercise, the chef may change the line execution or even eliminate a menu item to allow for proper and timely execution of the menu.

To use this chart, fill in every menu item. Then place an X in the box correlating to the line position that executes the menu item. Place an S in a box if a secondary line position is involved in the execution of the menu item.