Smarter Kitchen Tip: Batch Cooking

For Sophie Ladgrove, Head Chef at Veneziano Coffee Roasters(open in new tab), batch cooking is a game-changer. It’s not just about saving time – it’s about maintaining consistent flavours, reducing waste and enabling her team to focus on service rather than scrambling to make sauces on the fly. Sophie’s team regularly makes bulk sauces using MasterFoods™ Professional Whole Egg Mayonnaise(open in new tab) as a base. From burger sauces to salad dressings, batching allows them to prepare large quantities ahead of service. “It’s faster, reliable, and the shelf life of MasterFoods™ Professional(open in new tab) gives us flexibility,” she says.

Batch cooking doesn’t happen haphazardly. Sophie schedules prep blocks at quieter times of the day or the end of service, depending on the menu. “We plan batch cooking into our weekly routine,” she explains. “Certain days are dedicated to larger runs of sauces and dressings, and the team knows exactly when it’s happening. It’s part of our rhythm, so it doesn’t disrupt service.”

Managing staff schedules is just as important. Sophie allocates tasks based on each team member’s strengths and ensures there’s clear communication about what needs to be prepped. “Everyone knows their role – whether it’s chopping, mixing, or portioning – and we rotate tasks so it’s efficient but also keeps the team engaged,” she says. Stock and quantities are carefully monitored. Sophie keeps a running tally of what’s used daily and cross-references it with expected service numbers. “It’s a mix of experience and record-keeping,” she explains. “I know roughly how much burger sauce or dressing we’ll need for the week, and I build in a little extra so we’re never caught short.”

By combining scheduling, team management and smart stock control, Sophie ensures batch cooking isn’t just about efficiency – it’s about maintaining the quality, consistency, and creativity that define Veneziano’s(open in new tab) menu.