(for reference)
One: within the first sixty days:
1,
Determine the business address, store environment, prepare the relevant funds.
2,
Signing the contract to develop a house decoration plan, the implementation of the decoration style program for the start of the renovation.
Two: within thirty days:
1,
Kitchen facilities and equipment purchase, development, planning kitchen. (See attached reference)
2.
The number of dining room tables, chairs, vapor bottles, prices, etc. to know and book. (See attached reference)
3.
To the local market for the number of raw materials, prices, etc. to understand. The local can not be purchased to be recorded in the book.
4,
To determine the number of employees and sources of workers. And for the relevant documents (business license, health permit, fire certificate, tax certificate, smoke, drainage certificate, and other relevant documents)
5,
store signage production matters of contact and implementation.
6,
Restaurants, kitchens, warehouses and other multi-purpose list, wine list, the issuance of billing contact implementation.
7,
Bar drinks, beverages, a variety of equipment ingredients supply contact implementation.
8,
To determine the implementation of the management personnel of the front office, kitchen (with the work).
9,
Contact, develop and implement catering supplies, kitchen supplies, staff clothing ordering, production.
10,
Understanding the local media (newspapers, television, radio) or other forms of publicity costs.
Three: within twenty-five days:
1,
Contact to determine the front office management personnel, kitchen management personnel in place to implement, to determine the positions of personnel, job standards, job responsibilities, all positions in place, while the implementation of pre-job training.
2,
Front office, kitchen staff training officially started.
3,
Cleaning up the environmental health, pre-hotel sanitation, food and beverage utensils cleaning preparation.
4,
Determine the implementation, sort out all the supply situation, to ensure that the opening of the source. A variety of raw materials, dishes, meat supplier relations. Four: ten days:
1,
Ten days in advance to contact, the implementation of the number of jobs number plate, the number of clothing, seasoning supplies, and other ingredients so that the headquarters in a timely manner to prepare the source of supply, to determine the mode of supply.
2,
To determine the local media or other forms of publicity programs, refers to the implementation of special people (according to plan).
3,
To determine the publicity program, printing the store's relevant banner ads.
4,
To determine the opening invitation, publicity related supplies (orchids, business cards, air models, etc.).
5,
Processing business cards for each position.
6,
Reference to local prices, combined with the local situation, according to the 1:2 table, processing a la carte menus, the production of menus, menus, wine list and add menus and other related service supplies.
7,
Purchase customized napkins, tired leaves, brooms, towels, and other low-value consumables.
8,
Kitchen floor, front hall, store foyer, seafood fish pond, and other large areas of cleanup and sanitation work.
5: five days:
1,
Incoming preparation, including the bar drinks, drinks in place, and set the price of drinks, drinks, and the development of the drink list.
2,
Determine the form and manner of the opening ceremony, hanging cloth signs, rental plants, to create pre-opening preparations.
3,
All the preparations, including tables, chairs, catering supplies, kitchen supplies, a variety of raw materials and so on all in place.
4,
Determine the opening of corporate publicity and promotional activities, in conjunction with the headquarters contact, the implementation of the opening ceremony process and opening publicity methods. Six: within three days:
1,
Arrangements in place, the kitchen produce tasting, waiters to learn how to play the soup, order menus, wine list, the use of the checkout list and pre-service program practice.
2,
Trial operation of the actual combat exercises, for the various aspects of the situation rectification, conditioning.
3,
Environmental health cleaning, including the hotel as a whole comprehensive cleaning.
4,
Warning slogans on the wall, service slogans, a variety of rules and regulations are all implemented.
5,
Employees dress according to regulations, and check the instrument appearance.
Seven: two days:
1,
According to the invitation to friends of the guests plan to guests for estimation, adequate preparation of the next day's required raw materials, alcohol, beverages, weakened water, cold dishes, hot dishes, green vegetables and so on.
2,
To hold a mobilization meeting for all staff, to arrange the layout of the next day's guests reception staff, dining arrangements, vehicle command and parking, rest and entertainment.
3,
Comprehensive cleaning, eliminate health dead ends.
4.
Check the implementation of each link and each post, and rectify the problems in time.
5,
Arranging personnel positions, responsible for the location, the nature of the work and the focus of coordination of the location.
6,
Bar staff, cashier to prepare change, grasp a variety of drinks, the price of food, product placement.
7,
Determine the content of the promotional activities, and notify the entire store personnel (training), be prepared to arrange for a good person on the arrangements for the banquet.
Eight: opening day:
1,
All staff early roll call to work, clean up and check the food and beverage supplies, sanitation, menus and work supplies, service supplies after the position, ready to meet the guests.
2,
In the foyer in the appropriate location ready to place the guest sign-in desk, set up pen and paper. Arrange the reception staff and the location of the guests to arrange the reception.
3,
According to the service mode for the guests to do a good job in the meal service, introduce the characteristics of the operating products, remind the guests to keep the valuables.
4,
Specialized command of the vehicle, take care of the guest's vehicle, to prevent the rubbing, lost.
5,
prepared in advance to set up a good fruit, tired water.
6,
Prepare the guests to send off the end of the cleanup work.
7,
Designated to arrange for the reception of guests dining service work.
9: opening night or the next day:
1,
Opening day of work to summarize the report, good praise, shortcomings proposed to improve the measures to formally set off the opening of the business work.
2,
Opening in January, once a day in the front office, the kitchen work summary meeting, the work and guest feedback to adjust the views of the dish portion, placed in the style of conditioning.