Until my mid-20s I worked exclusively in the food and hospitality industry. From a shopping-centre food court sandwich shop to fast food (Hungry Jack’s), to owning my own café and later working for a coffee roasting company, food has always been my passion. When I ran the café I even joked that I wanted to marry a chef—ironically, I didn’t meet my husband, who is a chef, until after we sold the business. Top tip: don’t expect a chef to always want to cook at home!
In my mid-20s I changed paths and moved into real estate, which I still enjoy. I created Cooking for Busy Mums when my first son was four months old as a way to stay connected to food, indulge my love of cooking, and balance work with family life.
One day last week, while writing my shopping list, it struck me that I run my home kitchen much the same way I ran a professional kitchen. Adopting a restaurant-style approach at home helps me to:
- minimise waste
- keep food costs down
- get creative with leftovers
- and keep the kitchen efficient
Here’s how you can run your home kitchen like a restaurant kitchen.
- MENU – Treat your meal plan as your menu. While meal planning can feel a bit formal, it removes the nightly stress of deciding what to cook and makes grocery shopping simpler. A clear plan tells your family what to expect for the week and stops the constant “what’s for dinner?” question.
- SPECIALS – Restaurants use a specials board to highlight what needs to be used up. At home, your “specials” are leftovers. I always set aside one evening as leftovers night—usually the night before grocery shopping—when I pull everything that needs eating and either let people choose different meals or transform leftovers into a new dish. It reduces waste and often provides a free meal.
- STOCK TAKE – Know what’s in your fridge, freezer, and pantry. You can do a full inventory on paper, or a quick visual check like I do the night before shopping. This prevents buying duplicates and helps plan meals around what you already have.
- ORDER – This is your grocery shopping. Always make a list and stick to it. Wandering aimlessly around the supermarket leads to impulse buys. Use your meal plan, stock check, and weekly catalogues to form a focused list and stay on budget.
- FIFO – First In, First Out. Rotate groceries so older items are used first. When you store new purchases behind older ones, you reduce spoilage and always know what should be eaten soon.
- COOK – Follow your meal plan, but stay flexible. I often swap meals between days depending on time, cravings, or what needs to be used up. The key is using the ingredients you’ve bought for the week. And don’t be afraid to schedule a “specials” night when creativity and leftovers meet.
- CLEAN – A clean kitchen is a more efficient and enjoyable kitchen. Restaurants clean thoroughly each day for hygiene and safety, and the same discipline helps at home. Each night I wipe benchtops, clean the sink with an antibacterial spray, load the dishwasher or wash dishes, take out the rubbish, and replace the hand towel. Doing these simple tasks nightly means the kitchen is ready in the morning and makes cooking feel less like a chore.
Those are the seven routines I use at home that mirror a restaurant kitchen. If you’re not already doing them, give a few a try and see how they affect your budget, efficiency, and food waste. You might be surprised how much smoother your week becomes.
Find all my dinner recipes here.
