Anyone who works in the kitchen has the hope that no matter how busy the business is, it will be easy and smooth to do a good job of producing dishes. But often it is not, we seem to have done a very good job of preparation, but once in the prime time to produce when there will be a chaotic situation to cope with the production. With orders flying in like snowflakes, our work becomes chaotic and disorganized, making an already busy schedule even more stressful. If this situation can not be solved, the consequences will be directly linked to the business department of the service work, at the same time will give the guests extremely disgusting emotions, thus affecting the quality of the overall consumption of guests and the hotel's reputation and word of mouth. After working in practice, I summarize the following situations and solutions that lead to slow production, for your reference. First, a single banquet in the same city production in the encounter more than a single banquet, and the specifications and nature of these banquets are different, but the production time needs to be carried out in the same city of the meal, the need to do the following points of preventive measures: 1, booking banquets When the Department of Reservations received a similar banquet we must pay attention to the preparation of the banquet menu, in the city of the same single banquets in the development of menus, pay special attention to try not to expand the face of the menu banquets to avoid causing the kitchen department due to the inconvenience of the preparation of the menu. In the same city, we should pay special attention to not expanding the banquet menu as much as possible, so as not to cause the kitchen department to be inconvenienced by the preparation of materials, which will lead to hidden problems of production. In the same day or in the same city of a single banquet, try to persuade the guests, without affecting the quality of the banquet, timely recommended to facilitate the production of kitchen varieties of dishes, maximize the dishes can be compatible with the menu in a single banquet. Do not ignore the existence of hidden production problems in order to pursue the banquet order. There is a saying in the industry: "If you can not do the best time, it would be better not to do for the time being". Because the catering industry is a pursuit of long-term development, and the need to rely on good reputation in the process of development to survive the service industry. 2, the successive order in the event of a single banquet, experienced business managers will skillfully arrange the order of its successive productions. According to the arrival of each single banquet, the first thing to do is to communicate with the owner of the banquet party, so that the other party understands that we are in order to make the banquet do more excellent. Then we will arrange the order of the banquet in order. Usually before the banquet starts, there will be a master of ceremonies to host the banquet. Here it should be noted that, do not let more than a single banquet master of ceremonies at the same time to start the banquet to preside over, because it means that may lead to a few single banquet requirements at the same time, increasing the burden of the Department of Productions, resulting in a great danger. 3, the kitchen department to prepare for the kitchen should be a single banquet dishes for a clear sub-file standby, the kitchen department management personnel should maintain close cooperation with the Ministry of Business, according to the banquet to the guest situation in a timely manner to notify the stalls of the banquet's preparations for the dishes that do not affect the production of color and color and modeling and flavor, or may affect the production time, in the production of the more complicated dishes need to be moderately in advance of the preparations ready. At the same time, do not single banquet dishes on more than one mixed spare, so as not to cause confusion and errors and omissions. 4, grasp the production time and number of experienced managers are often very good at grasping the production of time, we call the opportunity time. Often in the banquet master of ceremonies began to preside over the time, the kitchen department management personnel should contact the Ministry of Business will be the exact number of banquet tables to be informed and notify the kitchen department of the banquet should be launched for the production, this time the need to make a little longer dishes first started cooking, the more simple operation of the dishes should be placed behind. 5, the kitchen department of the detailed division of labor and close cooperation in many hotel restaurants are usually easy to encounter such a situation: that is, the more there is a single banquet when the more there is zero meal gathering. In this case, the kitchen department of the detailed division of labor and close cooperation is particularly important. Kitchen managers should carry out a reasonable division of labor for the stall staff, and effectively and temporarily separate the banquet production stalls from the à la carte food production stalls. Although five-star hotels have specialized banquet business department and production department aside, but most of the other hotels banquet production department is in the same kitchen with zero meal. So at this point on the kitchen staff is divided into banquet production team and zero-point production team is very necessary. If you are a smart manager at least understand that the winning formula for the golden production time is: you must let each employee understand their position and should be responsible for the completion of the details of the work, and should be specifically with whom to interface. Tell your employees not to be nervous and to take the job in hand as easy as possible. This is very important in terms of developing the mental element of presence. Regardless of how busy the atmosphere is, neither the sales department nor the kitchen management should be loudly urging the kitchen staff on how to speed up the pace, as this is often counterproductive. Excellent managers at this time need to calm down, carefully comb all the lines of work, found that the problem is not conducive to smooth production should be resolved in a timely manner, walking supervision to ensure that the perfect completion of the city's production work. 6, the golden production time to grasp the quality of the output when the restaurant business situation into the most prosperous moment, avoid because business is good and neglected the quality of the output of the strict control. Because if you ignore the quality of the output of the alarm, it is the same as in the kitchen department buried a heavy bomb, the kitchen department has been very nervous about the work of the output may be guests on the quality of the dishes pursued to become worse. Therefore, strictly speaking, the more in the business of the most prosperous time, the more to carry out the quality of production, not only can reduce the branch, but also for the catering to do the best site consumption publicity.