Scheduling Strategies - The Ugly Kitchen

Restaurants

Staff Scheduling: Labor Grids and Demand Curves

Understanding how labor grids and demand curves optimize staff scheduling can transform your operations—discover the key strategies to master this balance.

Max Schneider
January 9, 2026

Restaurant Compliance & Safety

Prep Table Pan Rails: Why the Top Row Warms Up First (and What to Do)

The top row of your prep table heats faster due to heat rising and uneven distribution,…

The Ugly Kitchen Team
January 31, 2026

Restaurant Operations & Systems

Reach‑In Fridge Capacity: The Shelf Math That Stops Overstuffing

Navigating reach-in fridge capacity requires precise shelf math to prevent…

The Ugly Kitchen Team
January 31, 2026

Restaurant Technology & Data

Walk‑In Temperature Monitoring: How to Catch Failures Before Food Is Lost

Because timely detection of walk-in temperature failures saves food, learning how to…

The Ugly Kitchen Team
January 30, 2026

Restaurant Design & Facilities

Undercounter Ice Makers Need Airflow: The Clearance Rule Everyone Ignores

Beware overlooking clearance rules for undercounter ice makers, as improper airflow can…

The Ugly Kitchen Team
January 30, 2026