Proper Planning Prevents Poor Performance
Recently I have adjusted my personal food production. Even though I always make time to cook a home- made meal at times it can be painful thinking about what to make and then going to the shop to grab a couple of random items that you need to make it happen.
I have decided to take action based on the above and plan my home meals more like our café meals and I can tell you that all aspects of my home food preparation have become easier.
- My family and I decide what we would like to eat for the week.
- We make sure we have the right equipment to produce the meals.
- A shopping list is produced.
- Go shopping and buy all that is required. Doing this in advance gives you a chance to shop elsewhere if some goods aren’t available, thus not affecting a change to that meal.
- Doing this saves money as you know exactly what you need and it stops impulse buying.
- Do as much prep as you can in one go so you have a head start on other meals, which saves time later.
- If you can do all of the above, meal time should be more organised and less stressful.
Regardless of what you are doing the 5 P’s can help you achieve your goals.
Proper: There is a proper way to approach and execute tasks and there are steps to follow and tools you need in order to complete the project in the manner you had hoped for.
Planning: Detailed planning is important when starting a project. Make lists including what you want to accomplish, who is involved and what you need to make it happen.
Prevents: Prevention is always better than a cure, having a plan B is a good idea to address any issues as they arise and hopefully prevent costly mistakes.
Poor: If something is done poorly, why bother. Cutting corners to save money normally results in poor workmanship and disappointing results.
Performance: If you keep focused and stay actively involved in each phase of your project your end result should be what originally you hoped for.
I hope that the 5 P’s can help you in whatever you wish to achieve.
Cheers Chef Ash
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