The key is lean process optimization.
Food and beverage lean is through the elimination of the dish itself and over the production process of waste, reduce costs, improve efficiency in order to achieve the whole system and SOP optimization process, the core purpose is to eliminate waste.
In the current catering store operations, always prone to the following "wasteful behavior":
1, too much, too early, too little waste
Overproduction than the demand for more, resulting in a surplus, pouring pity, not pouring guests bad luck; production of dishes earlier than the time needed will cause temperature, color, taste, shape and other missing, guests dissatisfaction;
Produce too few dishes, either put clear or let the guests wait, put clear revenue is less, guests eat not. Guests are running to this dish, satisfaction decreased. On-site production bar caused by the customer waiting, we must know that the guests can wait for the seat can not wait for the meal.
The speed of serving food is one of the important factors in determining whether or not the guests to the store dining.
2, waiting for the waste
Waiting for information, waiting for raw materials, waiting for personnel and maintenance, including guests waiting for food waste.
Waiting to place an order, waiting to call, call the waiter, waiting for food, etc. will lose efficiency and customer satisfaction, all our efficiency is wasted by waiting, depending on, wanting, consuming, grinding, so all the work to flow up.
3, handling waste
Restaurant master on duty, in the workplace, warehouse, etc., constantly back and forth to find things (tools, raw materials), where the urge to food, but people are not there, tracking what he did to go, but also looking for things, and some are even frying, put down the frying spoon to look for things to go.
This is the 5S did not do a good job, not good management of positioning, if the middle of the stop or stop the flow, such as gas, fire, material, the masters can only be busy running around, all kinds of material to take the dishes to carry things.
This is not only a waste of time for the chefs, and the dishes come out is also very difficult to eat.
4, the waste of improperly designed standards
Dish developers process is not properly designed, too many or too few steps, behind closed doors to create dishes.
No repeated practice verification, or dish designers have not been fully discussed with the operator, out of the question after the fact check rather than prevention, mending the jail is useless, the jail has been mended, the sheep have been finished.
5, the waste of inventory
The waste of inventory is raw materials, auxiliary materials, products, finished products to form a cushion, resulting in the lack of restaurant ping efficiency, capital, shelf life and FIFO. Should be sales pull, enough cycle with goods can be.
The ideal inventory are on the way material, come when called, this is the highest state.
6, the waste of redundant action
Workstations, food outlets and service lines, operating lines, unreasonable, far from the customer, not in line with the short, frequent, fast service concept, resulting in customer dissatisfaction, low work efficiency, low work efficiency.
Either the design of the workstation and the moving line is not good, or the row of people, time, material and machine is not good.
7, not according to the standard workbook production waste
According to the standard meal is not only good quality and stable, uniform.
Not according to the standard meal, resulting in dishes of color, aroma, taste, type, ware and other defects of the error, resulting in scrapping, rework and redo unqualified, to the restaurant waste, to the customer caused harm.
8, the waste of staff wisdom
This is the biggest waste of all waste.
Who will not, and do not use the wisdom of the staff partners, who is the second, must listen to the staff, to stimulate the wisdom of the staff, listen to the needs of the customer, to solve customer problems is the king.
I not only hired the employee's hand and his brain, if you do not listen to not adopt the good ideas of employees, employees good skills have not been used and promoted, the manager to make it clear, living in the high, it's scary.
Any catering wasteful behavior is the damage to the efficiency of the store. At present, catering has gone through the 1.0 era of making a living, 2.0 era of market segmentation, 3.0 era of the Internet, into the 4.0 lean era.
In this new stage of development, the sloppy way of doing business no longer has room to survive, lean change, strengthen the operation, eliminate waste, and achieve the ultimate in efficiency, is what every caterer needs to do.