1. Using the LEAN principles streamline the prep work. Plan ahead and cut out unnecessary steps (when it doesn’t compromise quality)

2. Map out your plan before starting to cook.

3. If a recipe doesn’t come out as planned analyze the steps to get to the root cause of the problem.

4. Reduce waste by grouping meals with similar ingrediants within same week so you can save on money and prep time.

5. Understand what your customer wants (their expectations) and make meals to meet those expectations.

Although meals are subjective and I find cooking to be creative. You can apply some basic principles to make it easier to make family meals and bring your family back around the dinner table.