I would really appreciate some advice please. I have cooked and run a kitchen for a 45 place restaurant - had two helpers but I am going on to a bigger restaurant due to open in the next month in France and although I am confident in my menu I am very worried about how to organise the service and about finding the right team.
The restaurant is 30 place downstairs and 20 place upstairs (we could have more upstairs and will do in the winter when the terrasse is not usable) with a terrasse for up to 30 more places.
I am not certain of the best way to organise who does what when it comes to the service because it is so much larger than my previous restaurant and here we are likely to have at least 50 every lunchtime for the plat du jour.
I am looking to hire another cook to work with me - but again not sure how many hours I should ask for as employing people in france is very expensive in charges and complicated so it is important I get it right. Then someone to prepare the veg and salads and wash up. There will be two waitors/waitresses and a third in busy season. My husband is running the bar and soft drinks.
The menu consists of various home made burgers - home made pies - veggie dishes - curry dish - salads - fish and chips ( I ran a fish and chippy in France for a year and the french love them ) - there are sharing platters on the menu and a brunch. We also offer a selection of home made cakes etc and have a baby changing room for the young parents who we hope to encourage.
I had thought it would be a good idea to have a lunchtime chef and an evening chef to work alongside me which would help in sickness holidays etc to ensure we had cover. Apart from this the hours are too long for one person full time - we are open 6 days a week from 9 am and in the week we will close at 10pm but Friday and Saturdays will be later.
It really worries me about the best way to organise the service from the kitchen side. The items that need cooking to order do not take long to cook but I am not sure how to divide the workload to ensure it runs smoothly.
The kitchen is divided in to three - at the back we have our cold room and our potato peeler and sink for veg preparation, then we have a kitchen where the main oven is and the main prep cooking will take place - this also has the washing up area and then finally we have a kitchen in the restaurant where the fryers are and the rings are and where the food is served up. This is so our customers can see us working.
Anyway thank you for taking the time to read this and for any advice.