1. Bosses who are often troubled by the speed of meal delivery may wish to check what proportion of dishes are served within 5 minutes on your menu. Are there too many dishes that need complex processing and should be chosen?

the choice of dishes should focus on: prefabrication-quick production (most processes are carried out in advance), and long-term heat preservation has no obvious effect on the taste.

2. Simplify the menu

Many restaurants blindly increase the categories in order to attract more customers. A restaurant has dozens of single items. Take-out shops are different from restaurant restaurants, because there are too many dishes in the shops. When faced with the peak period of meals, it will directly increase the workload of the cooks, which will easily lead to mistakes in meals. Therefore, when setting dishes, we must pay attention to simplifying the menu. Take-out pays attention to efficiency and must give priority to efficiency.

3. Pick out the hot dishes and prepare meals in advance

It is suggested that business owners can get the sales of various dishes in the past half month and print them out on A4 paper to select the hot and unpopular dishes. Hot dishes are prepared by purchasing raw materials in advance, and unpopular dishes are directly removed from the shelves or replaced.

For example, if the sales volume of fried meat with Chili peppers in the store is very high, you can mix Chili peppers and pork in proportion in advance, so that you don't have to grasp the ingredients slowly after taking the order, and you can finish it in the shortest time.

4. Standardize the dining process

Closely connect with each other, and specify the specific functions of the staff in the store to improve everyone's efficiency. Clarify the job responsibilities of each post, and the people who prepare dishes, stir-fry and package in the back kitchen should be closely connected and work in an assembly line, so as to achieve "people don't leave their posts and their staff don't stop", improve everyone's work efficiency and avoid being in a hurry during peak hours.

because the production process of each category is different, different categories need us to think about how to optimize the process and see which links can be omitted and which links can be combined without affecting the taste. We need to improve according to the current existing process in order to apply it to our own shop.

5. Simplify the process of taking meals

For restaurants with in-house food and take-out food, we should pay special attention to: it is best not to use a window for take-out food and in-house food.

during the lunch rush hour, the diners in the restaurant are already crowded, but the takeaway brother has to go through the crowded front hall to get his meal, and then he has to carry a lot of takeout and hold it high above his head.

this will make customers who want to eat in the dining hall unable to stay and choose other shops, and it will also directly affect the time for the takeaway brother to pick up the meal, which is a bad dining experience for both takeaway and dining customers.

It is suggested that merchants can reasonably set up a take-away window according to the situation of the store, so as to facilitate the diversion of personnel, which can not only facilitate the take-away packaging, but also facilitate the riders to take meals, greatly improving the speed of eating.