Beat the Night Shift Blues with These 5 Hacks

The best morning in the kitchen starts the night before. Good prep saves time, reduces stress and makes service flow. Here are five practical ways to make the night shift work for you.

1. Cook Bacon in Advance
   Pre-cooked Bacon speeds up breakfast service and reduces the morning scramble. Cook rashers until just shy of crisp, then cool on lined trays. Layer between paper towels and refrigerate covered. To reheat, flash in a combi oven for 2–3 minutes or finish on the grill for colour. The result is consistent texture and an even cook without overloading the morning grill.
   
   
2. Slice and Portion Cold Cuts
   Ham, Salami and Mortadella can be portioned and stored overnight if handled correctly. Use clean gloves, layer slices with deli paper, and seal tightly in food-safe wrap. Label with prep date and store at/or below 4°C. This ensures freshness and helps service move faster without waste.
   
   
3. Prepare Garnishes and Components Separately
   If your dishes use smallgoods in sandwiches, salads or breakfast boards, prep complementary components like pickles, relishes or cheese ahead. Store them separately to avoid moisture transfer. Combine only during plating to preserve texture.
   
   
4. Chill and Store Safely
   Always let cooked proteins cool to room temperature before refrigerating to avoid condensation and bacterial growth. Use large shallow sheet trays so they cool evenly. Avoid stacking trays until completely cold. Once chilled, seal tightly to maintain moisture and prevent odour transfer.
   
   
5. Keep Quantities Sensible
   Over-prepping can cause as many problems as under-prepping. Only prepare what you can use within 24 hours. Track how much is left over each day to fine-tune future prep. It keeps food costs down and prevents unnecessary waste.

When done right, overnight prep turns the morning rush into a smooth routine. With smallgoods, it is about balance; preparing enough to stay ahead without compromising freshness or safety.

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