“Timing is the key to every recipe, and preparation will help get you there.”

Part 1: General Manager Support for Deli Departments

Part 2: Evaluating the Food Service Department

Timing is key to any recipe. Cook things too long and they burn. Wait too long to add an ingredient, and it may not cook all the way. Before you prepare to cook a new recipe, you give yourself ample time for the work of reading the recipe directions, cutting, chopping, and measuring ingredients. That way, when the beautiful chaos of cooking begins, you’re prepared for each step in the process.

Running a deli department at a food co-op is no different, except your preparation includes every aspect of the department. Columinate consultant Dana Tomlin helps deli departments with the tools and systems to have all their ingredients, so to speak, ready ahead of time.

Seasonal menu planning and execution

A particular challenge for delis can be getting seasonal and holiday menu planning done in enough time to execute well. Meeting customer expectations as the seasons change can be the difference between gaining and losing sales.

Tomlin explains that seasonal menu planning affects everything from buying to kitchen workflow and job expectations. “I cannot tell you how many times I have seen managers fail at rolling out something new because they don’t have more than a chat with someone or, even worse, they just post in a logbook or another form of mass communication.”

Taking the time to develop a plan long before you need to execute it can help ensure all stakeholders in the department and across the store are ready. That means looking at your fall menu options over the summer, testing recipes, updating planograms and PLUs, and working out any issues ahead of time.

“Deli is a fast-paced department, so you need something that you can reference. If you are in the weeds, which most delis are during the busy day, a checklist is a home base that you can come back to. Managers can also update them with new tasks,” says Tomlin.

Impactful strategies and tools

General Manager Sarela Bonilla of Ocean Beach People’s Food Co-op in San Diego has worked with Tomlin on seasonal menu planning and deli operations.  She explained that even during turnover and operating a busy department, the store has been able to implement new systems.

“Dana brought many impactful strategies to our deli. The most impactful tools we’ve been able to maintain have been production plans, daily shift lists, and kitchen hand-off notes. Dana developed all of our systems on-site with our team, and as we grow our prepared foods department, we can implement the remaining systems and continue to build off them with Dana.”

Ocean Beach Co-op opened in 1971, and Bonilla said that some of their recipes were over forty years old. While there’s nothing wrong with an old favorite, having a fresh set of eyes on your menu, ingredients, and cooking techniques can help refresh and renew the department. Having menu planning and holiday recipes done well in advance can allow the department to focus on customer experience and solving issues, rather than just scrambling to get lunch service out on time.

“Dana was truly our Swiss army knife of a support tool—from supporting personnel meetings, developing SOP’s, recipe development and costing, to training the prepared foods managers and supervisors. Support looks different for every situation; all management teams will face challenges with personnel, some with sales, margin, labor—and the list could go on. Having robust systems in place helps us ensure each batch of baked goods, kale salads, or handmade seitan tastes like a reason to shop at our co-op.”

Building a strong team environment

Tomlin has also worked with the director of prepared foods, Matt Sunderland, at River Valley Co-op. Sunderland also expressed how seasonal menu planning and deli department organization led to stronger outcomes and fewer day-to-day headaches. The benefits extend to managers across the store overseeing the deli when the deli manager is off.

“Production schedules and planning, strong menus and recipes help the staff know what to do when the manager isn’t around. Well-trained leadership such as shift leads and assistant managers who are knowledgeable and able to train staff in process/standards is also helpful for ensuring that operations stay consistent. This happens by building and maintaining SOPs for production standards/output and clarifying expectations. A well-managed staff will create buy-in to the department’s success and goals, and help to build a strong team environment.”

Both River Valley and People’s continued to work with Tomlin in a remote engagement after her time on-site in their stores. Direct support for both the deli staff and general managers as well as other key staff is important for getting everyone on the same page. Bonilla explained the importance of ongoing support and guidance from Tomlin to meeting their store goals: “Something that can be overlooked is that support is a continued process. We regularly need to revisit and adjust as we continue to grow, and we are excited to continue to grow with Dana’s support!”

Allocating time today to preparing for tomorrow will always help tomorrow run more smoothly. Tomlin helps to give co-ops the tools to be ready for what’s coming next, so that you have that perfect winter dish available just as customers begin to crave it. Timing is the key to every recipe, and preparation will help get you there.