How to Audit Your Commercial Kitchen for Performance

Why Every Kitchen Needs Regular Performance Audits

In every successful commercial kitchen, performance is the heartbeat of operations. But even the most experienced teams can develop inefficiencies over time. Small workflow issues, unnoticed equipment faults, or rising energy costs that quietly erode profitability. A regular performance audit identifies these bottlenecks before they affect service. It’s about creating a kitchen that works smarter, not harder.

Herits believes that efficiency is built, not found. Through data, experience, and hands-on insight, we help businesses see exactly where performance can be improved and where investment delivers the biggest returns.

Step One: Observe the Real Workflow

Start with what really happens, not what should happen. Spend time watching your team during peak hours. Follow the flow of ingredients, trays, and staff. You’ll often find simple changes make the biggest difference.

Look for:

• Traffic overlaps: Where staff cross paths or wait for space.
• Dead zones: Unused areas that could be repurposed.
• Repeat tasks: Movements or steps that add no value.
• Communication breaks: When staff must stop working to ask for instructions or tools.

Recording these details gives a baseline for your audit.

Herits uses this same method when advising clients, combining observation with practical solutions that fit the reality of busy service.

Step Two: Test Equipment Performance

Even high-quality commercial kitchen equipment loses efficiency over time. Components wear down, thermostats drift, and energy use rises. Testing your equipment regularly helps you understand whether it’s still operating to specification.

Key indicators include:

• Temperature accuracy: Is cooking or refrigeration consistent?
• Cycle times: Are machines slower than expected?
• Energy draw: Are power readings above manufacturer benchmarks?
• Maintenance history: Have filters, gaskets, or blades been replaced on schedule?

Herits offers tools like the TCO Calculator to measure operational cost and performance together. These tools reveal which items deliver value, and which ones are quietly costing more than they should.

Step Three: Review Layout and Flow

A kitchen’s design should support its rhythm. Layout problems often hide in plain sight: congested prep areas, misplaced refrigeration, or inefficient pass stations. Over time, these slowdowns add up.

Try mapping your kitchen in four zones:

1. Storage and Delivery – Where stock arrives and is stored.
2. Preparation – Where ingredients are handled and portioned.
3. Cooking and Pass – Where service speed matters most.
4. Wash and Waste – Where hygiene and safety must be flawless.

Check how smoothly these zones connect. A few metres saved in walking distance can recover hours of productivity across a week.

Step Four: Analyse Energy and Utility Use

Energy is one of the biggest hidden costs in catering. High bills can often be traced to wasteful practices or outdated machinery. Installing smart meters and reviewing usage data gives valuable insight.

Ask these questions:

• Are ovens or fryers left running between services?
• Are extraction fans and lights left on after close?
• Are refrigerators overfilled, forcing compressors to work harder?

Herits helps clients replace high-draw items with energy-efficient alternatives and calculate the real savings through lifecycle analysis. A small change in energy management can create a major impact on profitability.

Step Five: Review Compliance and Safety Standards

Compliance is about preventing risk. Regular audits ensure that safety systems like gas interlocks, extraction hoods, and temperature logging equipment are fully functional.

Ensure that:

• All gas appliances are Gas Safe certified.
• Electrical installations meet EICR and PAT requirements.
• Extraction and ventilation meet airflow and cleanliness standards.
• Refrigeration units maintain consistent food-safe temperatures.

A compliance review also helps document your due diligence, reducing liability and strengthening your professional reputation.

Step Six: Evaluate Team Efficiency and Training

People make or break performance. A skilled, confident team works faster, safer, and with fewer errors. During your audit, assess whether staff have the right training, tools, and workflow support.

Consider:

• Are prep areas clearly organised with easy access to tools?
• Do staff understand safe cleaning and shutdown procedures?
• Is communication clear during service?
• Are new team members properly trained on all equipment?

Herits often recommends simple interventions like labelling zones, creating quick-reference cleaning charts, or conducting refresher sessions on equipment use.

Step Seven: Benchmark and Plan Improvements

Once you’ve gathered data, compare it to industry benchmarks. Look at energy usage per cover, downtime per shift, or average repair costs. Identify the top three issues that have the biggest impact and create a realistic improvement plan.

Herits supports this process with professional audits and data-driven insights. Our goal is to help kitchens make measurable, lasting improvements, not quick fixes.

Continuous Improvement: Turning Audits into Advantage

A single audit is valuable, but regular reviews create momentum. Repeat your audit every six to twelve months. Track changes in performance, cost, and output. Over time, you’ll build a kitchen that operates at peak efficiency and retains its value longer.

At Herits, we believe continuous improvement is the hallmark of professional kitchens. With the right insights, equipment, and support, every business can achieve reliability, safety, and success.

Herits: helping kitchens work smarter, perform better, and last longer.