Andre’s Restaurant Tips

André Pellerin has over 25 years of expertise in the food service industry. Being a former Marketing and Sales Associate, and a previous restaurant Owner/Operator, André has knowledge from both the Food Establishment and Supplier sides of the business.

5 Keys to Less Stress in the Kitchen

Restaurant kitchens are one of the most challenging environments to work in – it’s hot, it’s unpredictable and it’s blue collar labor. It’s easy to get super stressed out and lose it. The problem is that it’s not productive or healthy – for the person stressed, nor the people around them.

Here are 5 keys to reduce stress in the kitchen:

Lead by Example

Whether you’re at the top of the totem pole or at the bottom, the energy you put out affects the people around you, and as a result the entire organization. Slamming oven doors and cussing are destructive. Those types of behaviors keep employees from feeling safe and comfortable.

Sufficient Labor

Too many restaurants have their kitchens spread too thin. Employees don’t get enough off days and what happens when someone has a family emergency or has an important family event to go to? Ensure you have sufficient staff in the trenches with some breathing room. This keeps them from getting burnt out. Burn out leads to stress. Cross-training is key for these situations as well. When you cross-train, you have a bunch for flex employees that you can shuffle around when needed.


Any restaurant will go down in flames without a good set of systems – it’s only a matter of time. If you have a system for stocking the walk-in (which you should), it makes it a lot easier to find whatever it is you need. If the power goes out, do you have a system or procedure to put in place the moment it happens? Systems allow for less on the spot judgement calls and takes on the mentality of ‘When THAT happens, THIS is what we do’.


I know every restaurant is different, but my thoughts are this: music is great for prep and great for breaking down and cleaning up. I’m not a fan of music during service – unless everyone can agree on a genre and volume. The problem is that the kitchen is already loud, there is already enough moving parts

Kitchen Culture

Restaurants live and die by the culture they create. Do employees feel safe? Do they enjoy coming to work? Do they enjoy working with each other? Do they feel empowered to help with the menu and specials? Do they respect each other?

If you answer yes to these questions, chances are you have a culture that is thriving, and a thriving culture minimizes stress, because when one individual gets hit with a heavy load of tickets, someone will jump in and help – and it will happen like that across the board.

Source:Chef Chris Hill