It is of great significance to make good preparations before the opening of the restaurant for the opening of the restaurant and the work after the opening. It is also a challenge for professionals engaged in catering management. Using the countdown method, the restaurant opening preparation work is operated as a project, and the practice proves that it has strong operability. I. Tasks and Requirements of Restaurant Opening Preparations
The preparation work before the opening of the restaurant is mainly to establish the departmental operation system, and make full preparations for the opening and post-opening operation from the aspects of people, money and materials, including: (1) determining the jurisdiction and responsibility scope of each department of the restaurant.
After the heads of all departments arrive at their posts, they should first be familiar with the plane layout of the restaurant, and it is best to visit it on the spot. Then according to the actual situation, determine the jurisdiction of the restaurant and the main responsibilities of each department, and submit specific suggestions and ideas to the general manager in writing. The top management of the restaurant will convene relevant departments to discuss and make a decision. In the division of areas and responsibilities, managers of various departments should proceed from the overall situation and have a good sense of service. According to the requirements of professional division of labor, the cleaning work of restaurants is centralized management. This is conducive to the unification of standards, the improvement of efficiency, the reduction of equipment investment, equipment maintenance and personnel management. The division of responsibilities should be clear and determined in writing. (2) The organization of each department of the restaurant should be scientific and reasonable, and the directors of each department of the restaurant should comprehensively consider various related factors, such as the scale, grade, decoration layout, facilities and equipment, market positioning, business policy and management objectives of the restaurant. (3) Making a list of purchases There are many things before the restaurant opens, and purchasing goods is a very energy-consuming job. This task is difficult to complete only by purchasing, and all business departments should assist them to complete it together. Both the purchasing department and the restaurant department should consider the following questions when making the purchasing list of the restaurant department: 1, the architectural characteristics of this restaurant.
The types and quantities of purchased goods are closely related to the characteristics of buildings. For example, the number of cleaning equipment is directly related to the number of seats in the restaurant. For example, the dining car in the restaurant should consider whether it can reach the dishwashing room. 2. The design standard and target market positioning of this restaurant.
Restaurant managers should make a list according to the actual situation, design standards and national industry standards of the restaurant. At the same time, according to the positioning of the restaurant's target market, they should also consider the demand of the target source market for restaurant supplies, the preference for dining environment and some behavior habits when consuming. 3. Industry development trend.
Restaurant managers should pay close attention to the development trend of the industry and have a certain sense of being ahead of the times in the provision of goods, and should not be too traditional and conservative. For example, the restaurant reduces the tableware and arrangement such as gold and big red, and increases some elegant arrangements. 4. Other circumstances.
When making the material purchase list, the relevant departments and personnel should also consider other related factors, such as the rental rate and the financial situation of the restaurant. The design of the purchase list must be standardized, which usually includes the following columns: department, number, project name, specification, unit, quantity, reference supplier, remarks, etc. In addition, all departments need to determine the equipment standards of related projects when making the purchase list. (4) assist in purchasing.
Although the person in charge of each department of the restaurant does not directly undertake the procurement task, this work has a great influence on the opening and operation of each department. Therefore, the heads of all departments of the restaurant should pay close attention to and participate in the procurement work properly. This can not only reduce the burden of purchasing personnel, but also ensure that the purchased goods meet the requirements to a great extent. The heads of all departments of the restaurant should regularly check the availability of various items against the purchase list, and the inspection frequency should gradually increase with the approach of opening. (five) to participate in or be responsible for the design and production of uniforms.
It is a common practice in the catering industry for all departments to participate in the design and production of uniforms. (six) the preparation of the restaurant manual.