Check whether the fructose machine, boiling water machine (steam boiling water machine), showcase 4, fresh-keeping cabinet, ice machine, sand ice machine (tea extractor), water purifier and other equipment are operating normally. Whether the current and voltage can satisfy the simultaneous operation of all machines.
2. Inspection and evaluation of raw materials (packaging materials) and fresh fruits.
According to the expected turnover, reasonably prepare materials and leave the warehouse, check the freshness of fruits, and reasonably leave the warehouse with raw materials. Check whether the packaging materials are in place and which products have no raw materials to make, but they cannot be operated without packaging materials such as cups and straws.
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3, the implementation of publicity and inspection
Publicity materials such as event posters and product posters should be put in place and put in place. The creation of the opening atmosphere should be tracked well.
4. Staffing
Manager: Manage the normal operation of the whole store, plan, organize, supervise and control to make customers more satisfied and achieve the expected results.
Service personnel: responsible for the promotion activities during the opening period. Accept the work assigned by the manager and provide customers with perfect service according to our standards.
Water bar staff: responsible for making drinks, which must be implemented in accordance with unified standards.
5, production standards and cashier order skills.
As a catering industry, while ensuring the taste and safety of products, we should also properly master the ordering skills.
Look-observe: a. Observe from the guest's words, actions, clothes, followers, etc. B. Start with the behavior of the guests when ordering food; C. Start with the people around the guests.
Smell-listen: a. Distinguish the types of guests, listen to their conversations and talk about the ordering plan with each other; B different levels and different nature of consumption have different requirements, and introduce high-consumption and low-consumption customers; C. communicate with the guests to find out what the requirements are.
What kind of drinks do you like? Do you have any favorite fruits? C.do you want me to introduce you?
Cut the order: "suit the remedy to the case" according to the customer's needs: a. price matching; B. taste matching; C. raw material collocation; D. dose matching; E. others.
6. Preparation of emergency plan on the opening day
Crowding phenomenon: polite tips: "Hello, please observe public order and queue up to participate in activities", "Hello, please queue up, thank you for your cooperation"
When employees meet unruly customers: a. Stop talking immediately and let customers have a rest; B. pour a glass of water for the customer to ease the customer's mood; C. If the problem cannot be solved, immediately notify the manager for mediation.
Loss of guests' property: employees can appease inquiries, bring stolen customers to the front desk to register, and assist them to report to the police station according to customers' requirements when necessary.
Fire safety: Smoking and open flame operation are strictly prohibited, and fire extinguishers are reasonably arranged in key parts. All employees must know the location and use fire fighting equipment and safe evacuation routes before opening.
Everyone must make preparations before opening. Don't feel like a boss. Just hire a few employees. You don't need to do anything by yourself, otherwise the whole store will become very chaotic when you face some small problems. So everyone should study more.