1. About dishes

There used to be more than 51 simplified dishes. Later, the dishes that had been ordered for a long time were replaced by popular dishes in the current season.

For example, hot pot was added in winter, and soup and cold drinks were added in summer. The number of dishes in our shop was basically maintained at around 41. Streamlining dishes is convenient for preparing ingredients, less dishes can better protect the taste of each dish, and it is conducive to mass production!

2. Menu design

We have replaced the previous single-page menu with a page-turning menu with better materials, which mainly focuses on dishes with pictures, ingredients introduction and taste description, and the cost is not high

. However, doing so

1 has improved the store grade

2. It is easier for recommended customers to order food in a centralized way, which is conducive to the batch production of kitchen and the guarantee of taste

3.

3. Pricing of dishes

Some dishes that customers often order are cheaper than those in 2 yuan, while the market price of other dishes is

Why do you do this?

1. The customer who often orders food probably knows the price, and if she sees that several common dishes are cheap, she will assume that the price of this restaurant is all affordable

2. I only give preferential prices to some dishes, and the market price of other dishes is

3. Even if he orders preferential dishes, 2 yuan has little influence on the profit of more than 51% of a dish

4. Nowadays, people pay more attention to taste than quantity, so it is easy to save 2 yuan on ingredients!

4. Salary design

All our employees are based on the basic salary plus the store performance commission, which is paid monthly. For the chef, besides the performance commission, there is also a commission on the number of fried dishes

On the whole, their salary is more than 21% higher than that in the peer market

Why do you do this?

1. Their high salary means that the store's performance is good, and I earn more

2. The store's performance is linked to their salary. Naturally, they will actively exert their strength to do a good job

3. Only when the salary is high will they cherish their work and rarely leave their jobs to lose their temper. 4. Even if the salary is high, everyone will not complain!

5. Division of labor

We work in detail, and everyone is more concerned about whether our work is done well.

Let me give you an example. A customer has been in the store for ten minutes, and the food has not been served, which has already shown anxiety. At this time, the waiter should take the initiative to appease and order side dishes, instead of keeping the customer anxious and stupid! Recording the waiting time of customers is a detail that needs someone to record!

6. Guarantee of ingredients

Our principle is to throw away ingredients that are obviously not fresh even if they are not bad

Because for customers, it is even more unacceptable to have a problem with ingredients than to have a bad taste. On the one hand, the customer is likely to ask for redone, and on the other hand, even if he doesn't say it, the customer will basically not come again

So streamlining dishes is also to protect ingredients, and secondly, we should make statistics and summary and pay attention to preparing dishes.

7. To solve the problem that customers are unwilling to wait for

a meal for too long, our solutions are: 1. News will be broadcast on TV; 2. Dishes will be served at the table; 3. Those who wait for a long time should be appeased; 4. If it is a person's priority to serve food, it will be more boring because he has no one to talk, so that customers will not feel that time is difficult to wait!