New cooks have a lot to learn. Every restaurant has their own procedures, different specifications, and different rules regarding protein customization and cook times. Adding in a faulty griddle, or even one that has varying cook times and surface temperatures can mean disaster for new employees and the customers they’re preparing for. If your old griddle is unreliable and only the most senior of your staff can get good results across its surface, get a new griddle to cut down on these errors:

Do the proteins have raw or unsafe centers?

No matter how rare a customer requests their meat to be, your restaurant may be liable if the inside doesn’t reach the correct temperature minimums for safe processing. But cooking it too long and delivering meat that isn’t rare enough can lead to customer complaints and a loss of return business. Unless you have a griddle that every cook can use to deliver perfectly cooked centers each time, no matter where a customer’s order falls on the spectrum of rare to well-done, then there will always be a risk.


Is food drying out?

If food has to cook for longer on different areas of the surface, then they will be drier than they’re more routinely cooked counterparts. Long-term employees may be familiar with the quirks of the cooktop, but the only way to adjust for it, aside from preparing two batches of proteins or constantly adjusting to keep the thinner slices of meat on the less responsive parts, is to let some meals cook for longer. That means drier, tougher meat and less customer satisfaction.

Are your rules just guidelines?

New cooks use times and ingredients as rules to live by, especially if it’s their first cooking job and they don’t how to judge readiness by touch or appearance. But if your posted rules only apply to the middle of the cooktop or only to the edges, your employees will be frustrated or start to turn out one bad plate after another. Have equipment that minimizes training time and errors, even on day one. Go to American Griddle to get started.