What is systems thinking?
Systems Theory for the Kitchen
Systems theory is not new. It was developed by, among others, Austrian biologist Karl Ludwig von Bertalanffy (1901-1972) in order to streamline methods of inquiry used in various scientific disciplines. He felt that scientists often looked only at tiny, isolated pieces of the world, but he suggested that whether you are studying a human cell, a machine, or an economy, one is examining a system made of smaller interacting parts. My training as a social historian taught me to recognize and analyze systems present in societies and cultures, in order to understand how they operate, where points of significance lay within, and what makes these elements of the system significant.
Needing a new chef or a new oven is a concern for a moment; running out of food during a few meals per week is a concern for every moment. When the same issue happens again and again, it is a systems issue. These take a toll on the system as a whole. Resources need to be reallocated, plans need to be revised, staff become over-burdened, and most demoralizing of all: the same job often has to be re-done. All of this creates a lack of trust, a lack of direction, a lack of community, and a fear of what’s coming. Not knowing where or when the next emergency will surface is often related to a systems issue, and can be addressed with attention to systems design.
Every Part of the System Holds Power
Too often we make status decisions instead of systems decisions. It is easy to spend money on a new oven when five chefs are asking for it, but when the dishwasher quits mid—summer because the machine is down again, the entire system will grind to a halt. A systems’ lens helps obscure status and, in doing so, reveals parts for what they are; it shows us why and how parts of a system are important aside from their status.
As a systems scholar and chef, I work to examine where issues are happening, and suggest how we might map a way out. Since systems touch all aspects of operations, it is necessary to consider the operation in sum, its history, its traditions, expectations of diners, as well as current budgets, vendors, available products, approaches to procurement, staffing, menu planning, equipment potential, and more.
Systems thinking tells us that everything is a power broker within the system. Just as a pot or stove holds power to ensure smooth operation of the kitchen, the overall system that guides kitchen operations influences how actors within will use these tools. A new app or tool is no use if it is really just window-dressing a systems issue that will continue to resurface once capital is spent. I work to recognize these issues in advance and chart a course, together with you, that will bring greater predictability to operations.
