◆ There are too many or improper dishes with complicated workmanship in the menu design, and most of the special dishes in the restaurant have complicated workmanship.

Countermeasures 1: When designing regular menu and innovative menu, restaurants should consider many aspects, and the number of dishes with too complicated workmanship should not exceed 1/3, otherwise, the phenomenon of slow serving will often occur.

◆ The kitchen is not fully prepared, and the common raw materials are not processed in time.

Countermeasure 2: (1) The chef should check the preparation of the kitchen every day, especially the cutting and matching group, so as to be fully prepared. (2) The standard formula of seasoning is mastered by one person (ingredients are strictly in accordance with the "material package distribution scale"). When seasoning, use the package of each dish to make it as simple as "instant noodles".

◆ There is an error in cutting and matching, missing matching or forgetting to inform.

Countermeasure 3: After each work link, do a self-examination, recheck the order of dishes and compare the side dishes.

There is no special conductor on the Dutch stage, so you can't grasp the order of serving.

Countermeasure 4: Set up a "Dutch king" specially for dim sum, so as to master the speed and order of serving and combine with the planner at any time.

◆ Kitchen workers, special dishes and special stoves can't all be divided.

Countermeasure 5: special dishes, green vegetables, soup dishes, tofu dishes, etc. There should be a special person in charge, and the division of labor should be coordinated, so that popular cuisines can be replenished at any time.

◆ I didn't pay attention to the menu remarks when serving and cooking, and the coordination before and after was not smooth.

Countermeasure 6: Communicate in time and pay attention to the details of the guests.

◆ Insufficient preparation for the best-selling dishes in the restaurant, resulting in temporary "out of stock".

Countermeasure 7: Make statistics on the best-selling dishes that guests often order, and equip them with sufficient raw materials according to the attendance rate to facilitate sales.

◆ The menu of "Call Up" was not prepared in advance, and the food preparation was temporarily delayed after receiving the notice.

Countermeasure 8: Except the raw materials killed alive and the dishes that need to be cooked on the spot, the menu of "Call Up" should be cut out, so that the dishes can be processed immediately after they are taken to ensure the speed. In addition, the emergency menu is reminded by clips.