1. How to improve the serving speed

We can start from the following aspects:

First of all, every employee in the kitchen must have a correct attitude towards the serving speed in order to achieve the fastest speed, and customers want to be as fast as possible when they enter the room. In order to improve the serving speed, the kitchen should do the following: 1. Chef: 1. The menu is not complicated. In order to ensure the speed of serving, when making recipes, dishes with complicated working procedures and long processing time should be served as little as possible. 2. Prepare semi-finished products. Semi-finished dishes should be prepared before meals, so as to avoid preparing them now. 3. Go to the kitchen in time. When the first menu goes down, all the chefs have to go to the kitchen, and the chef arranges it and takes the lead to go to the kitchen so as not to press a dish. 4. Be fast first and then slow down. The same chef should stir-fry first and then stew, taking fast food first and urging food first. 5. combination of speed and speed. Fast food and slow food should be cooked together, and don't throw all the slow food at the end. 6. Urgent food is urgent. If you are in a hurry, you should cook first and go first. 7. divide the dishes and do them separately. Under normal circumstances, we should conscientiously implement the system of dividing dishes into stoves, and whoever cooks the dishes will do it. 8. Easy first, then difficult. Easy-to-cook dishes should be cooked first. On the premise of ensuring quality, the speed of cooking should be given priority. Second, the pier work: (The preparation work must be comprehensive; It is also very important to communicate with the cutting mouth.) 1. Division of labor. Stores with more than three piers should be divided into piers for cutting and matching, keeping items in piers and planning dishes in piers. 2. Be prepared. The plan is complete, the preparation is sufficient, and the auxiliary materials are sufficient. 3. Easy first, then difficult. Easy-to-cook dishes should be served first, while difficult-to-cook dishes should be served later. 4. Urgent food is delivered urgently. For dishes marked "cooked first" or "hurried", cut first, prepare first and deliver first. 5. Distribute by stove. Divide the dishes according to the chef's kitchen, cut the prepared dishes and deliver them in different kitchens. 6. No alcohol is preferred. Dishes that guests don't drink should be served first. 7. fewer people are preferred. Tables with few guests should be served first. 8. Never get tired of urging. The front office and the food row are on behalf of the guests, giving instructions to do it quickly, and the pier should actively cooperate. 9. Do a good job in planning and try to avoid buying raw materials during meals. 11. Do a good job of estimating before and during meals, so as not to convey the delay and delay the time. 11. The handyman enters the kitchen. When it's time for dinner, the handyman should finish the preparatory work and go into the kitchen to do what he can.

2. How to improve the speed of serving food in the kitchen

Nowadays, catering is in the era of meager profit, and large-scale catering industries all take passenger flow as a means to obtain more profits. Improving the speed of product delivery, shortening the dining time of guests and increasing the turnover rate are the problems to be faced in food quality management.

1。 It is particularly important to make adequate preparations before meals, which must be completed within the specified time.

each post should make a statistic according to the ordinary sales situation of dishes, and then make preparations for pre-meal rough machining, cutting and matching, and cooking semi-finished products. After you get the menu, the side dishes will be much easier. You just need to grasp the side dishes, and you don't need to wash and cut them now. It saves time on the side dishes, so the whole dish will take m time.

For example, after washing vegetables selectively, they are packaged in portions and refrigerated for preservation; If you need to change the knife work or size, you need to prepare materials according to the corresponding passenger flow and the sales volume of dishes; Chilled raw materials, such as squid whiskers and shrimps, should be packaged according to the amount of each serving after cleaning, and then refrigerated; Another example is braised pork with plum, steamed bacon and pearl balls, which can be processed into semi-finished products in advance. In addition, when all kinds of raw materials are in the semi-finished state, it is an important step for the seasoning to simmer the seasoning juice to the full-year speed in advance when cooking braised pork and preserved meat with plum vegetables.

2。 Make a time for each dish. Indicate the time for each dish on the menu, that is, the time required from the time when the guest orders 5 and then goes to the kitchen to process and produce the dish.

The purpose is the approximate time from il to product, so guests can make some decisions about the time of dish delivery. However, complicated and troublesome dishes can't be served for a long time. For example, if a guest orders several complicated dishes, it is necessary to prepare the number of the table, which can be divided into three colors: green represents rapid dish delivery, and red represents the need to speed up dish delivery and load.

3. How to improve the speed of serving food in the kitchen

First of all, every employee in the kitchen must have a correct attitude towards the speed of serving food in order to achieve the fastest speed, and customers want to be as fast as possible when they enter the room.

In order to speed up serving, the kitchen should do the following: 1. Chef: 1. The menu is not complicated. In order to ensure the speed of serving, when making recipes, dishes with complicated working procedures and long processing time should be served as little as possible.

2. Prepare semi-finished products. Semi-finished dishes should be prepared before meals, so as to avoid preparing them now.

3. Get on the stove in time. When the first menu goes down, all the chefs have to go to the kitchen, and the chef arranges it and takes the lead to go to the kitchen so as not to press a dish.

4. Be fast first and then slow down. The same chef should stir-fry first and then stew, taking fast food first and urging food first.

5. combination of speed and speed. Fast food and slow food should be cooked together, and don't throw all the slow food at the end.

6. Make urgent dishes. If you are in a hurry, you should cook first and go first.

7. Dish and cook separately. Under normal circumstances, we should conscientiously implement the system of dividing dishes into stoves, and whoever cooks the dishes will do it.

8. Easy first, then difficult. Easy-to-cook dishes should be cooked first. On the premise of ensuring quality, the speed of cooking should be given priority.

second, pier work: (the preparation work must be comprehensive; It is also very important to communicate with the cutting mouth.) 1. Division of labor. Stores with more than three piers should be divided into piers for cutting and matching, keeping items in piers and planning dishes in piers.

2. Be prepared. The plan is complete, the preparation is sufficient, and the auxiliary materials are sufficient.

3. Easy first, then difficult. Easy-to-cook dishes should be served first, while difficult-to-cook dishes should be served later.

4. deliver urgent food. For dishes marked "cooked first" or "hurried", cut first, prepare first and deliver first.

5. Distribute by focus. Divide the dishes according to the chef's kitchen, cut the prepared dishes and deliver them in different kitchens.

6. No alcohol is preferred. Dishes that guests don't drink should be served first.

7. fewer people are preferred. Tables with few guests should be served first.

8. I'm never tired of urging. The front office and the food row are on behalf of the guests, giving instructions to do it quickly, and the pier should actively cooperate.

9. Make a good plan and try to avoid buying raw materials during meals. 11. Do a good job of estimating before and during meals, so as not to convey the delay and delay the time.

11. The handyman enters the kitchen. When it's time for dinner, the handyman should finish the preparatory work and go into the kitchen to do what he can.

4. At first glance, the kitchen finally understands why the serving speed is so fast.

First of all, every employee in the kitchen must have a correct attitude towards the serving speed in order to achieve the fastest speed, and customers want to be as fast as possible when they enter the room. In order to improve the serving speed, the kitchen should do the following:

1. Chef: 1. The menu is not complicated. In order to ensure the speed of serving, when making recipes, dishes with complicated working procedures and long processing time should be served as little as possible. 2. Prepare semi-finished products. Semi-finished dishes should be prepared before meals, so as to avoid preparing them now.

3. Get on the stove in time. When the first menu goes down, all the chefs have to go to the kitchen, and the chef arranges it and takes the lead to go to the kitchen so as not to press a dish. 4. Be fast first and then slow down. The same chef should stir-fry first and then stew, taking fast food first and urging food first.

5. combination of speed and speed. Fast food and slow food should be cooked together, and don't throw all the slow food at the end. 6. Urgent food is urgent. If you are in a hurry, you should cook first and go first.

5. How to solve the problem of slow serving

Slow serving can be said to be one of the common work problems in restaurants.

once customers are dissatisfied with the speed of serving, they will often make fierce complaints, and even take it out on other aspects of the hotel, thus causing overall dissatisfaction with the hotel. Therefore, in the daily operation of the hotel, serving slowly is not a trivial matter, but a major event related to the survival and development of the hotel.

so, how to put an end to the slow serving in business? Combined with my work experience, I think the reasons for the slow serving and the related countermeasures are as follows: 1. After-cooking: 1. After-cooking preparation is not sufficient, and common raw materials are not processed in time. Requirements: The chef should check the preparation work of the back kitchen, especially the cutting and matching group, every day to make full preparations.

2. The menu of "Call Up" was not prepared in advance, and it was delayed to prepare dishes temporarily when the menu was notified to start. Requirements: Except seafood, roast duck and other dishes that need to be cooked on the spot, the "call-up" menu should be cut out to facilitate immediate processing and ensure the speed.

3. When cutting and matching, there are mistakes, missing matching or forgetting to inform. Requirements: After each work link, do a self-examination, re-check the dish order and compare the side dishes.

4. Inadequate preparation of the restaurant's best-selling dishes resulted in temporary "out of stock". Requirements: 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.

5. There is no special person on the stage to command, so you can't master the order of serving vegetables. Requirements: A-la-carte meal is specially designed with "Lotus King" to master the speed and order of serving, and to be combined with the planner at any time.

6, the kitchen staff, special dishes, special stoves can not be fully divided. Requirements: Specialties, vegetables, soups and other dishes should be staffed by special people, who can make perfect and make overall plans for division of labor, and they can make up for the popular cuisines at any time.

7. I didn't pay attention to the menu notes when preparing dishes and cooking, and the cooperation between the front and the back was not smooth. Requirements: communicate in time and pay attention to the details of the guests.

8. There are too many dishes with complicated workmanship in menu design, or improper arrangement, and most of the restaurant's special dishes have complicated workmanship. Requirements: When designing conventional and innovative menus in restaurants, many considerations should be made, and the number of dishes with too complicated workmanship should not exceed 1/3, otherwise the phenomenon of slow serving will often occur.

2. Front desk 1. The waiter's unreasonable guidance and collocation of dishes led to too many dishes with complicated work. Requirements: Try to let the ordering staff order food, and ask the ordering staff to know the processing methods of dishes like the back of their hands and mix them reasonably.

2. guests don't order cold dishes. Just order hot dishes, I feel slow.

requirements: when ordering, please indicate "no cold dishes, speed up" and send appetizers in time. 3. The guests don't drink water and drinks, and they are required to speed up serving.

requirements: when ordering food, please indicate "no drinks, speed up", and pay attention to the follow-up to speed up serving. 4, the guests are in a hurry, waiting for the psychological feeling for too long.

requirements: don't order complicated dishes when ordering, and pay attention to follow-up, and pay attention to language communication when serving, so as to relieve guests' anxiety. 5. When the guest ordered the food, the person didn't arrive and told him to "wake up", but after the person arrived, the waiter forgot to inform the kitchen to serve the food.

requirements: inform in time, the waiter should know the serving time, and the grass-roots management should intensify the inspection and make up the seats. 6, when the guests are particularly concentrated, the kitchen is too busy, resulting in slow serving.

requirements: when the guests gather, pay attention to the collocation of ordering, strictly indicate the time of ordering, and serve in order. 7. The dish delivery staff didn't serve the food in the first-in-first-out order.

requirements: indicate the ordering time on the menu, and serve according to the time. 8. The planner can't communicate with the kitchen in time, which affects the serving speed.

requirements: communicate in time, serve in order and follow up in time. 9. Guests only order the staple food after drinking, and stop drinking, waiting for the staple food to come up, feeling that the staple food is slow.

requirements: guests are advised to order staple food in advance, and the waiter should master the time of staple food; When the guests don't want to order in advance, they must inform the kitchen to do it after the guests order, and then arrange someone to make up the order, saving the leaflet time. Third, other requirements 1, restaurant ordering staff, waiters must write down the time when billing, in order to grasp the production time of each dish, so as to supervise the serving speed.

2. When receiving the menu, the single person and the single person should write down the delivery time in time and master the second procedure of cooking. 3, delimit single member timely grasp the number and time of serving each table, if there is a pre-overtime food, coordinate with the kitchen side dishes and load.

4. The front hall is combined with the back kitchen, and the daily specials and the top ten best-selling dishes are fed back to the back kitchen in time, so that the back kitchen can be prepared in advance and the serving speed can be improved. 5. When the foreman and supervisor patrol Taiwan, if they find that the serving is slow or they don't order cold dishes, they should give away side dishes and seasonal cold dishes in time.

6. Confirm the number of tables with the responsible person in time when receiving the meeting and the wedding banquet, so as to avoid the kitchen from being insufficiently prepared for temporary table addition. 7, a dish a walk, a single together, timely leaflets, timely serving, to avoid sending a single waste of time.

8. When ordering food, you should know the production time of each dish, and mix steamed vegetables with stir-fried dishes. -----------1. Layout of the kitchen.

the layout of the kitchen affects the workflow and procedures of various types of work in the kitchen; 2. The chef himself. The cook's wife is engaged in men outside, which affects her mood; 3. Number of functions.

The number of cooks, food handlers and the number of food handlers affect the whole work rhythm; 4, the way to order. The way of ordering food by computer and ordering food by personnel according to the table plate number affects the service progress.

5. Menu. The traditional list menu is still a combination of various forms; 6. Vegetable species.

how many kinds of dishes and how to make them; 7. Marketing measures. Are there any marketing measures to promote the speed of serving?

To solve these problems-1. The layout of the kitchen should realize a one-line operation procedure. Related types of work should be linked to each other to avoid large-scale regional walking.

2. The number of chefs and the number of dish delivery staff should be set up reasonably according to the dining table. There is a scientific proportion among them, so I won't say much about it. 3. As for the way of ordering food, there are advantages and disadvantages between ordering food by computer and ordering food by personnel according to the table number. The computer ordering food is directly transmitted to the kitchen backstage, which speeds up the kitchen's response, and it is not uncommon for the food delivery staff to look around for the dish number. Although fixing the table number saves the procedure of finding the "number", it undoubtedly increases the time from the one-way backstage process of ordering food; Nowadays, the choice of restaurant mode is mainly based on the restaurant cost budget, because the ordering machine also costs money.

4, 51~111 dishes look comprehensive, but they will disappear when prepared.

6. How to improve the speed of serving in Miracle Restaurant/

The number of waiters should be the largest, that is, please stay until the system prompts you that you can't hire any more. The foreman should have two floors. If you are the first to play, it is inevitable to serve slowly because there is only one chef, but you can spend more on training employees (press the shortcut key A, There is an option to train employees in the top icon on the left). In addition, we need to hire another kitchen assistant, a dishwasher and a food elevator, so as to ensure that the food upstairs will not be slow.

PS: Even if all this is done, there will still be some complaints, which are necessary for the plot. But it will definitely be minimized.

There are also some other complaints that need to be carefully watched. These will affect the star rating.