How to build kitchens that scale with Guillaume Zikato

You can’t scale a restaurant without systems. Systems bring structure, clarity, and consistency. They’re your playbook, guiding how staff are trained, how food is cooked, how guests are greeted, and how the numbers stack up. From the first click on your website to the final farewell, systems shape the entire experience.

At Burleigh Pavilion, where I spent seven years, systems were the backbone of everything we did, both in the kitchen and on the floor. We had over 250 employees, including 60 chefs, with new staff starting almost weekly. Because of the structure we built, within a few shifts everyone knew exactly what to do: clocking in, following prep lists, plating, uniforms, cleaning, rostering, briefings, the list goes on. That structure allowed us to scale from 100 covers a day to over 900 in just four years. Without systems, it simply wouldn’t have been possible.

If you’re just starting out, begin small. Write down your three most repetitive daily tasks, the ones that cause bottlenecks or confusion. Document the process for each one and train your team to follow it. Once you’ve nailed those, move to the next three. Over time, those small improvements compound, and your business becomes more efficient, more consistent, and far easier to manage.

Some managers fear that too many rules will overwhelm staff. Honestly? That couldn’t be further from the truth. Clear systems don’t overwhelm, they empower. They give staff confidence, reduce mistakes, and build consistency. And consistency drives both quality and profit.

At Burleigh, we had a simple one-page “Kitchen Playbook” for every station: prep lists, plating guides, photos, and cleaning checklists. When a new chef joined, they could follow the system from day one. It sounds simple, but that’s the point. Keep it visual, clear, and accessible. A well-structured system isn’t about control, it’s about creating freedom for your team to perform at their best.

Without systems, leaders take on too much and burn out. Systems lift the weight, create accountability, and give you space to actually lead. There’s a line from Dan Martell’s Buy Back Your Time that I love: “80% done by someone else is 100% freaking awesome.” Let go of perfection. Build systems, empower your team, and focus on what really makes a difference.

If you’re holding onto too much, start by delegating one task this week that you normally keep control of, but document it first. The first version might not be perfect, but the second and third will be. That’s how systems evolve, by being tested, refined, and shared.

Good systems don’t just change your business, they change your life. When you know things are under control, you become more patient, more focused, and less reactive. You stop dragging stress home. You think clearer, lead with more confidence, and actually enjoy the job again. And if you can take a day off without worrying the place will fall apart without you? That’s true freedom.

Structure doesn’t limit you. It frees you. With the right systems, you’ll build consistency, grow profit, reduce burnout, and create space to think about the next step for your business.

Photograph by Yente Van Eynde.

Guillaume Zika trained at the two-Michelin-star Relais Louis XIII under Manuel Martinez and has worked with Thomas Keller at Per Se in New York, Mauro Colagreco in France, Claude Bosi in London, and Guy Martin in Paris.

He is also the founder of recipe-costing and kitchen management platform Chef Notepad, and he recently launched The Chef Club, a global community platform with practical video modules created to give chefs and restaurant owners the tools to strengthen their businesses.

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