How to Put out Food That’s Consistent
How to Put out Food That’s Consistent
Mar 21, 2021

Creating Consistent Dishes, Every. Time.
Consistently prepared food creates trust in a brand that doesn’t disappoint. Your customers want to enjoy the same candy-garlic steak and roasted Brussels sprouts today as they did two weeks ago. Dependability creates loyalty, and loyal customers bring in the lion’s share of your profits. Providing the experiences that keep diners coming through your doors takes planning, training, and the right equipment.

Sourcing and procuring quality food
Great-tasting food starts with quality ingredients. A primary vendor that supplies safe and consistent products is foundational for your establishment to put out excellent menu items — every time. Find a vendor that has a good reputation and one you trust. Utilizing multiple other suppliers for seasonal or specialty items can help your operation create amazing signature dishes by capitalizing on a vendor’s niche. Farm-to-table is another option for providing consistency through a more seamless supply chain. Many markets are moving toward this direct model because it helps eliminate middleman roadblocks. Plus, knowing where your food comes from, what the animals eat, and how produce is grown speaks to your customer’s desire for more transparency.

Training and clear procedures
Understanding the critical control points in your restaurant is vital to a successful operation. Step one is to create standard operating procedures for areas that impact your ability to bring consistent results to the table. Providing recipes with clearly written instructions from beginning to end is a good place to address — just make sure to include all ingredients, food measurements, temperature setting, blower speeds, final food temperatures, pictures of plating, and any other standards you expect. Also, ensure your employees know where and how to reference each recipe. Proper training, communication, and bringing new employees up to speed quickly are integral to putting out dependable menu items for your customers.

Portion control matters
To follow the control points of each recipe and plating procedure, your operation will need to invest in proper portion control tools. Food is measured by weight or volume, so using measuring cups, spoons, and portion scales are essential for consistent food output and satisfied customers. No one wants one cup of garlic mashed potatoes at one visit and a half cup on the next. And a tablespoon of horseradish in your sauteed swiss chard will taste vastly different than an eyeballed unknown amount. Not to mention, portion control is a vital factor in controlling the costs of your operation.

Programmable equipment for consistency
Equipment that works harder for you is key to producing dependable dishes. Having standard operating procedures in place is important for the foundation of your business. But smart, programmable equipment with the ability to input different recipes that cook each menu item at the correct temperature for the right amount of time, with the exact blower speed — is a game-changer. This feature can help with employee training and get everyone on the same page to produce consistent dishes with more ease. Ovens are one of the most utilized pieces of equipment within a commercial kitchen; be sure yours creates consistent results. A quality oven with precise temperature settings and evenly distributed heat matters greatly in the cooking process and can make all the difference between a happy diner and an over-cooked salmon that’s sent back to the kitchen.

Technology that revolutionizes
Bringing excellence to your diner’s table every time establishes trust in your brand. And trust keeps customers coming back. Inspired to learn more about a technology that’s revolutionizing consistency in the restaurant industry, take a look at our blog: What is Precision Impingement Cooking Technology.

Ovention Ovens Make It Easy
Shuttle® NEW 2600! 2000/1600/1200
Shuttle® NEW 2600! 2000/1600/1200

If you value precision and volume, Ovention has the perfect oven to fit your operation. The Shuttle sets the new standard for conveyor ovens everywhere. No other oven can operate as both a conveyor and a closed-cavity oven.

Matchbox® 1718/1313
Matchbox® 1718/1313

Cook a full menu of delicious offerings without an oven hood. The Ovention Matchbox 1718/1313 takes the traditional conveyor oven to a whole new level.

Conveyor 2600/2000/1400
Conveyor 2600/2000/1400

Simple, smart and the right fit for operators looking for a high-throughput conveyor oven. The Ovention Conveyor Oven is the most technologically elegant and operator-friendly conveyor on the market today.

Matchbox® M360 14/12
Matchbox® M360 14/12

Cook a full menu better, faster, and easier. The Ovention Matchbox M360 has Precision Impingement® technology, a unique cooking carousel, and a small footprint, making it the perfect fit for any operation.

Finishing F1400
Finishing F1400

Finish your plates with ease and precision with this robust IR finishing conveyor. Melt, sear, toast, and finish to perfection with this operator-friendly, quiet conveyor.

MiLO® Double/Single
MiLO® Double/Single

Revolutionary infusion of Linear Impingement and Infrared (IR) technologies. Independently controlled top and bottom cavities, each with its own interior light and control panel.


Introducing MiSA; Microwave Speed Assist. Higher quality, higher speed, smaller footprint.

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Cooked with Conveyor 2600/2000

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