The six-point management method of kitchen management is generally welcomed by the industry.

This simple, clear, systematic management method is easy to grasp, and it is a good solution to some of the problems of warehouse management, goods management, environmental management, process management, and it has played an obvious role in improving efficiency, standardizing behavior, maintaining hygiene and reducing waste. It should be noted that the six management method is not a mystery, it is based on human behavior to strengthen the solidification of an extended measure, and is not unique to high-grade or large-scale catering enterprises. Any catering company can borrow the basic principles of the six-pointed management method, will be modified for their own use.

The basic principle of the Six-Period Approach is that it is a management method that removes unwanted items by categorizing facilities, equipment and supplies within the kitchen, and formats useful items for storage and use. To make it easier to remember, this method is summarized as often organized, often reorganized, often clean, often standardized, often self-discipline and often education.

1, six often the core of the management method is the classification of goods. Kitchen equipment and utensils should be divided into useful or not. For more than three months have not used the items, can be regarded as useless, it should be returned to the warehouse for safekeeping or directly scrapped. The useful items left behind, a reasonable separation of family, respectively responsible for the management of a person.

2, the basic working requirements of the six management method is "items do not go home, the staff does not go home". For their respective sub-home items set a long-term fixed position, playing grid partition, neatly arranged. All items should not be moved or placed at random. When items are not returned to the designated storage location after use, the person in charge is not allowed to go home from work. Items must be found and placed in the designated location before the day's work is completed.

3, constraints on staff behavior, develop good habits, which is the implementation of hot pot franchise kitchen six management method of the key. Chef in cutting and matching dishes, water, pouring garbage and other aspects must maintain standards in place. Garbage should be completely poured into the garbage can, water must not spill, dishes must not fall to the ground, if it occurs must be corrected immediately, not delayed or ignored; uniforms should be neat and clean, personal hygiene should be up to standard, and the behavior should be careful and prudent.

4, employees are afraid of trouble, do not insist, is the implementation of the six management method of the biggest obstacles. In the early stage of the implementation of the six-point management method, often by some employees resistance. They feel that the old ways have been doing so many years, the kitchen should be dirty, the use of new methods of sales revenue is not much use. Failure to put a firm stop to this kind of thinking can make the six-point management method half-hearted. Small restaurants can also be effectively managed using the six-point management method. More importantly, the six-point management method is a philosophy that changes people's traditional habit of thinking that kitchens can be perfectly clean and organized. As long as it can be clearly organized, items stored reasonably, you can achieve the management goals of cleaning the environment and improve efficiency.

On the optimization of the workflow of the back kitchen (for example):Multi-screen efficient monitoring, orderly and fast food delivery

For the Chinese food business, Tiancai Shanglong's 'Kitchen Display System (KDS)', which combines the back kitchen The 'Kitchen Display System (KDS)' for the Chinese food industry, which efficiently controls all processes - food preparation, chef production, food delivery, and call-outs - and coordinates the work of all positions in the back kitchen to deliver meals in an orderly manner, in order to better improve the efficiency of the productions.

01, food preparation: "food preparation screen" will filter the order data according to the practice, combined food preparation, reduce the difficulty of food preparation work.

02.Kitchen production: "Chef screen" displays the information of items ordered by each customer and the practice notes, and supports special reminders such as production timeout, warning and urging, which can significantly reduce the complaint rate.

03, pass the food link: "pass the food screen" support part of the food, limited sell clear, voice announcement, quantitative performance and other functions, enhance the efficiency of the management of the kitchen.

04, call link: call screen display ready and has been out of the order, background pattern customization can be used for advertising, personalized voice call, fast, enhance customer experience; takeaway screen support call and packaged to complete the function, so that waiting at a glance.

The key to the management of the Chinese back of the kitchen is: the development of the system + the implementation of standards on the ground + efficient utilization of tools, Chinese back of the kitchen management, but also indirectly affect the profit. On all aspects of food and beverage operations, welcome to click on the avatar, and Tiancai Shanglong **** with the discussion!