When we understand why consistency is an important habit to have, we can use it to our advantage.
Consistency equals predictability in all things. It smooths out variables and allows for reasonable expectations from our teams, members, guests, and peers. Your level of consistency reflects your values and standards. It’s about repetition and dedication.
Consistency requires self-discipline. It’s a habit that is developed and takes skill. It demands an advanced understanding of the little things and the dedication to do them the same way every time.
When we are consistent, we makes dents in projects and are better able to produce repeatable world-class experiences in our properties and on the plate. Here are some ways we must focus on being more consistent and why they’re important:
- Consistent behavior from the chef will lead to clear, reasonable expectations. Cooks and team members know what to expect when they have a question, need help or seek guidance. Similarly, members know what to expect from the culinary program and those who run it. And finally, as chefs, we must remain consistent in our desire to continue to grow and improve.
- By setting and upholding consistent standards, culinary team members can cook with confidence.
- Consistent messaging can rally a team. At the end of the “Yes, Chef” era and into the “Why, Chef” era, it’s important to communicate the bigger picture. Our teams want to understand more than the “what”—they want to understand the “why.” If we are consistent in our messaging, we can collectively work toward a greater goal.
In my kitchens, I strive to remove the intangibles and unmeasurable results. In simpler terms, my teams are required to control the variables. This helps us to be more consistent.
For example, serving a banquet requires a critical level of consistency. If the goal is to serve each guest exactly the same thing, cooked to the same doneness, and plated to the standard as prepared at the tasting, we must first work backwards from that goal by focusing on all the details, like product specification, cook time, prep time, prep lists, scheduling, and costing.
Most of what we do in the kitchen already requires a great deal of consistency, but focusing on turning consistency into a habit will lead to real control and predictability.
