Your team's stuck in the same routine, making the same mistakes, lacking the spark they had when they started. Other professional kitchens offer a treasure trove of techniques, organization methods, and creative approaches that can reignite your staff's passion. Drawing inspiration from different kitchen environments can transform your team's performance without breaking your budget.
Why examples from other kitchens work
Your team sees the same kitchen every day, follows identical procedures, plates the same dishes. This creates routine that kills creativity and motivation. Examples from other professional kitchens show what's possible and inject fresh energy into tired workflows.
💡 Example:
A bistro owner showed his team a documentary about a Michelin-starred restaurant. The result:
- Chefs started garnishing more carefully
- Mise-en-place became better organized
- Team communication improved
Without extra costs, just through inspiration.
Choose examples that match your level
Don't show your team a Michelin 3-star kitchen if you're running a casual eatery. That's demoralizing. Choose examples that are one step higher, but still within reach.
- Casual eatery: Look at bistros or brasseries
- Bistro: Check out casual fine dining
- Restaurant: Get inspired by Michelin-starred restaurants
- Pizzeria: Look at high-end pizzerias or Italian traditions
⚠️ Watch out:
Too big a gap in skill level can discourage your team. Choose examples that challenge but don't intimidate.
Concrete ways to use examples
There are multiple approaches to inspire your team with examples from other kitchens. Mix different methods to maintain interest and engagement.
1. Documentaries and videos
Host monthly viewing sessions with your team. Select documentaries about restaurants, cooking shows, or YouTube channels from professional chefs.
💡 Example:
Effective documentaries for inspiration:
- Chef's Table (Netflix) - various levels
- The Mind of a Chef - techniques and philosophy
- Boiling Point - realistic kitchen pressure
- YouTube channels from professional chefs
2. Kitchen visits and internships
Send team members to another kitchen for a day. Many restaurants welcome colleagues for observation, especially if you're open to reciprocal visits. This is the kind of thing you only learn after closing your first month at a loss - seeing how other kitchens handle rush periods can save you thousands in wasted food and labor.
- Organize exchanges with other restaurants
- Visit suppliers who also serve other restaurants
- Attend hospitality trade shows and taste from other vendors
- Take masterclasses or workshops
3. Social media and online inspiration
Use Instagram, TikTok, and YouTube to show your team new techniques and presentations daily. Make discovering new accounts a weekly habit.
Discuss what you've seen
Inspiration alone isn't enough. You need to discuss it together and identify what you can apply in your own kitchen.
💡 Example of team discussion:
After watching a documentary about a French bistro:
- "What did you think of their sauce preparation method?"
- "Can we adapt that garnishing technique?"
- "How do they organize their mise-en-place differently?"
Result: Team started experimenting with new techniques independently.
Implement small improvements
From your observations, select a few small changes you can apply immediately. Don't attempt major overhauls - focus on achievable improvements that build momentum.
- Presentation: New garnishing approach
- Organization: Different mise-en-place layout
- Techniques: New cutting method or prep technique
- Communication: Different order relay system
⚠️ Watch out:
Don't implement too many changes simultaneously. Your team needs time to master new methods before introducing additional ones.
Make it personal and relevant
Connect examples to individual team members' ambitions. Someone interested in pastry? Show examples of exceptional pastry chefs. Someone wants to master the grill? Find inspiration from grill specialists.
Measure the results
Track whether inspiration translates to actual improvements. Monitor aspects like:
- Plate quality (consistency, presentation)
- Work speed and efficiency
- Team motivation and enthusiasm
- Reduced mistakes and waste
- Enhanced collaboration
Tools like KitchenNmbrs help track concrete metrics such as food cost and waste, so you can verify if inspiration produces measurable improvements.
How do you use examples from other kitchens? (step by step)
Choose appropriate examples
Select restaurants or kitchens that are one level higher than your current situation, but still achievable. A casual eatery looks at bistros, a bistro looks at casual fine dining.
Organize inspiration moments
Plan a monthly moment to watch documentaries together, visit other kitchens, or look at online examples. Make it a fixed part of your team meeting.
Discuss and select improvements
After each inspiration session, talk with your team about what you've seen. Together choose 1-2 concrete improvements that you'll try out over the coming weeks.
Implement step by step
Introduce the chosen improvements gradually. Give your team time to get used to new methods before you introduce new inspiration again.
Evaluate the results
After a couple of weeks, check if the inspiration has actually led to improvements. Pay attention to quality, speed, motivation, and concrete numbers like waste.
✨ Pro tip
Document your team's progress with before-and-after photos over 3 months of inspiration sessions. Seeing their own improvement through borrowed techniques creates lasting motivation that outlasts any single example.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
How often should I inspire my team with examples?
About once a month works effectively. Too frequent can overwhelm, too infrequent won't maintain motivation. Alternate between documentaries, visits, and online inspiration to keep variety.
What if my team shows no interest in inspiration from other kitchens?
Start small with brief videos during breaks or team meetings. Connect examples to their personal interests and demonstrate how techniques can simplify their daily work.
Can we use examples from much more expensive kitchens than ours?
Absolutely, but focus on techniques and organization rather than costly ingredients. Michelin-starred restaurants often excel at mise-en-place and teamwork that translate to any kitchen level.
How do I prevent my team from getting discouraged by examples?
Choose examples that challenge but remain achievable. Emphasize what you CAN implement rather than what's impossible with your current budget or equipment.
Should I participate in inspiration sessions as the owner?
Definitely. Your enthusiasm spreads to the team and you can immediately assess which improvements fit your situation. Plus, you'll discover new approaches for your own development.
What's the best time of day to show inspirational content to my team?
Right before or after service works well - energy is high and techniques are fresh in their minds. Avoid busy prep times when focus needs to stay on immediate tasks.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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