Want to Be a Better Project Manager? Learn How to Cook.

The commonalities between time, resource management and culinary skill; resolve under pressure, managing critical paths, measuring properly, and finding the right recipe. 

A fortunate byproduct of a mother in accounting and a part-time chef brother; from ages 14-18 I held odd jobs at a local restaurant. At the time nothing else in my life encompassed the rigours and economics of day-in-day-out business management and “cash in the till”. I’ve always had an interest in cooking and baking, but I’ve come to covet my experiences as a dishwasher, kitchen assistant, sous chef, and waiter. Since then I’ve frequently drawn parallels between creative service work and the food industry. After a decade of experience in business and education I’ve also observed commonalities between those who both run successful businesses and are passionate about cuisine.

The Value of a Well-Prepped Line

Say what you will about shift work; it has ebbs and flows, customers are fickle, locations matter, and staffing is always difficult but there is a tried & true formula. You’re prepping for a busy evening and you close at midnight, so your crew must be on its feet at noon-1pm to start getting ready. An empty cooler can translate into unhappy customers. It’s basic supply and demand. Handling pressure in the kitchen has a lot to do with preparation and management of resources:

• Do people know where you are?
• What are they saying about your business?
• What are the popular items on your menu?
• What are your most-used ingredients?
• Which items have a shorter shelf life?
• Which equipment needs maintenance?
• Have you accounted for spillage, breakage?
• Have you properly communicated schedules to staff?

Take specials, for example. Why do they exist? In most cases a “special” is a way to clear a cooler of food that is nearing expiration. It’s a quick way to turn a profit on items that would otherwise spoil and equal a loss. Think of this in terms of creative…