Watch well-oiled machine hum

Busy kitchen exhibits masterful communication

From time to time I get the opportunity to advise and/or observe businesses which have developed what can be called ‘best practice’ systems and processes.

In some cases these processes deliver high quality products and/or services in what are quite dynamic environments.

This week, quite by chance, I was able to observe a fascinating system producing highest quality food at speed and to exacting standards.

While in Auckland assisting Mrs Bell with her business Poppy Cards at the Autumn Gift Fair, we had a long planned meal at Depot restaurant in Auckland’s Federal St.

Now, I recommend Depot to all who will listen to me as I explain the best dining experiences but, until now, I had always been seated away from the kitchen on my visits. This time we were lucky enough to sit at the “chef’s table” and watch the full kitchen in action.

The industry, speed and intensity of effort by the crew working this Monday was a sight to behold, all led by a head chef who had progressed through the ranks to be leading the team like a seasoned project manager.

Communication is crucial in these circumstances and the instructions and, crucially, the listening by the rest of the team that night was remarkable.

We watched plate after plate of beautifully cooked and presented food go out — all the while the entire team were masters of their station but also responding to requests to provide support elsewhere where it was required.

One of these was a young man who had a tie to Whanganui, being the son of a Treadwell Gordon barrister Lisa Douglas.

Just watching the effort that went into every activity and the ability to deliver the highest quality to expectant clients, and fast, I really wanted to hire him myself.

The head chef that evening would also be quite at home running any project that you could name — because the work involved, delivery by different participants, reliance on systems and processes was really project management excellence and then some.

The other aspect that most customers do not see is the preparatory work, which is crucial. Without that — the essential time spent readying ingredients and ensuring systems are in place to make sure things run smoothly — there would surely be chaos.

And sure, from time to time, there was a bit of waiting as ingredients to each dish were completed, but the team expertly managed the dynamic of orders coming thick and fast from the floor.

Their professionalism and dedication to each task were such that we (and I am sure the other paying customers) left in a tremendously happy state and truly enjoyed the dining experience.

For me, there are really useful lessons for all businesses to observe other businesses in action — in this way you can appreciate ways and means that you can improve your own.

Even for consulting and/or accounting practices, I could see aspects that could transfer into our own business.

So, next time you find yourself in Auckland, make sure you visit Depot and see if you can sit down the back or near to the Chef’s table.

The food is outstandingly good and you’ll also learn a thing or two about how great teams produce great results.

The entire team were masters of their station but also responding

to requests to provide support

elsewhere.