How do restaurants prepare food so fast?

Question

I've been to restaurants that prepared stuff that I make at home which takes me 30 to 40 minutes even after preparing everything but the restuarant not only makes my order but several other orders at the same table within 15-20 minutes. How do the do that, do they fully prepare the food ahead of time and just reheat it? Anyone who works in a kitchen, can you answer this question?

Answer 1

Preparation and practice. Common items (veggies, portions of meats, gravies, sauces, etc are ready on a prep line. (A prep line is a refrigerated cabinet within quick reach.

Usually there are more than just one or two cooks. When an order is received in the kitchen, one cook will prepare the entree and another will prepare the sides (soup, salad, fruit), and still a third may prepare sauces, gravies, condiments, and also garnish the plate.

With an experienced team who have worked together for awhile, food can be prepared fresh very quickly.

All ovens and grills are preheated and ready to cook. There is always a pot of boiling water ready for pasta.

Only the poorest quality kitchens will use pre-cooked food and microwave it.

Answer 2

Preparation, absolutely. Every day before I opened I had everything stocked and brought up to the proper fridge or freezer. Yes, I had 4 nukers, but they did serve a purpose, and it was for thawing, not cooking. Sauces were thawed and just needed reheating. Appetizers were bagged up in portions. Salad bar filled and refilled, desserts plated, dressings already made. The rub for the steaks was already made. Chicken was already brining. Baked potatoes were in the oven and hour and a half before opening so they'd be ready.

Dozens of other things. It's all about being able to throw it together quickly and push out orders with the best quality.

Answer 3

It all depends on what kind of restaurant, gourmet restaurants normally prepare all of the small things before hand, (Cut vegetables, roast garlic, make sauces)as for things like roast beef and things that take a while to cook.......Restaurants open doors the the employees long before any customers actually show up and stay behind long after the doors are locked. A lot of todays facilities have slowcookers, smokers and huge ovens that you can set for slow or ultra fast cooking. Restaurants also have a lot more space to work with as well as workers to assist in the process of cooking different dishes. Gourmet restaurants dont have to use already prepared food like (McDonalds, BK) since they are constantly peparing everything and keeping everything at temperatures to maintain their freshness, so that when you order it will be made to your liking, on time. Cooking never stops except for quick sautee's. Restaurants also have access to top of the line, cutting edge technology in the kitchen allowing them to get things done in a much more convenient manner whether it be equipment, Heating sources, Gas and electric, assembly linemen and Better Ventilation, overall restaurants have the ability to get things done much quicker.

Answer 4

I used to work at a mexican restaurant. Almost everything is made with the same ingredients. It's made that quickly because they pre-made the enchiladas, then they pour the sauce on top. The sauce is the same sauce used for every other person's food too. Making things in bulk is the key. It's almost like a buffet line. You have a certain number of choices in sides (they're all ready and just waiting to put on a plate). Then at a mexican restaurant, you have your choice of meats. The same meat is used for different dishes, for fajita salad or fajitas or anything else called for fajita meat, it's the same, they just keep cooking it up all night.

Answer 5

My son's a chef at a fine dining restaurant, and the kitchen help start early prepping the necessary components of meals, so it's easy to move quickly. Plus, if you cook professionally, you're naturally faster at tasks than someone who just cooks once in a while. Finally, there are different chefs who prepare different components of your meal simultaneously. Someone does the grill work, while another makes sauces, while someone else makes other dishes. That way it's all fresh and all quickly prepared.

Answer 6

Most things are all ready 1/2 done,,,onions are already "prepped"
cut and "caramelized",,,prime rib is all ready cooked to Rare, and put in a "holding oven" kept around 120,,and when they need an order they cut it off and "finish" it off in a convection oven. Also most likely, their ovens and stoves are a greater BTU, getting much hotter, faster than that of the stoves in your home. But certainly "prepping" is the key. Baked stuffed shrimps will be all ready and prepared to put in the oven. Depending on the type of restaurant you go to,,, they all have their own "secrets".

Answer 7

First of all, A LOT of PRACTICE. The, while not fully prepared in advance many of the ingredients are done and combined at the last minute. After all, they only have so many things on a menu, so they have a pretty good idea of what is needed in advance.

Answer 8

All restaurants are different. SOmetimes the food is on special and it is already prepared. The food is on the stove, an ready to serve, such as soup of the day, and special of the day. Otherwise, the food is cooked in special ovens.

Answer 9

no the food is not cooked ahead of time but it is very well preped...and you do things in an organized manner....the right equipment and just think you were only talking about 1 table try having 20 tables orders coming at you at once...

Answer 10

Lots of things at restaurants (sauces, gravies, salads, desserts, cut up vegetables) are ready ahead of time.
Some do just reheat. Ask if they use microwaves! (They shouldn't!)
Remember, they have industrial pots and pans, high heat gas stoves, and those industrial fans to cool the kitchen.