Afternoon everyone!
It is an honor to be here on behalf of the catering department and the garden theme restaurant kitchen team to share with you the harvest and joy of 2011. (Below, I report to you from four aspects) "Summary King-zongjiewang"
First, strengthen the awareness of food safety, cost control and market competition, in the first year of trial operation to turn a loss into a profit.
He Yuan restaurant since November 6 last year since the trial operation, always strictly control the quality of raw materials and food hygiene, standardize the operating procedures to ensure food safety. In the operation of the gradual mapping and garden restaurant consumer group characteristics and laws, and constantly and carefully developed in line with the garden restaurant consumer group dishes, according to the seasonal supply of raw materials characteristics, has launched the spring, summer, autumn, winter seasonal dishes and some special dishes and innovative dishes, for example: for the market price of raw materials, in the case of the sale price of the dish basically maintain the original price under the premise, we carefully research and development, the use of seasonal dishes To make outstanding, fragrant, flavor, meaning, type of low-priced dishes, such as: stone pot fungus cabbage from March since the start of sales, monthly sales have been at the top of the list. According to the different consumer demand we also developed some low-priced, high-quality dishes, cited some new processing and cooking techniques, especially in September this year, the park provided me with the opportunity to learn the Chinese mood dishes, so that I benefited greatly, and soon applied to the production of dishes in the Garden, to give guests a new visual, olfactory, tactile, and gustatory quadruple enjoyment, and won the praise of the guests. He Yuan restaurant income climbed month by month, sales from the daily average of 3,000 yuan to the current daily 10-20,000 yuan, the most exceeded 30,000 yuan. Per capita consumption from 20 yuan to enhance to 40 yuan now, and turn a profit. Behind this is the chefs a dish, a plate, a bowl of production processing out, is the chefs in the hot stove side with sweat and hard work of the hands to create.
Secondly, increase training, standardize the main and auxiliary material recipes for dishes, continuous innovation and research and development of new dishes, in order to gradually build the foundation of the brand and garden restaurant.
One year of operation, we are facing the biggest difficulties is the staff team is not stable, mobility. Especially from May to November is the restaurant's busiest and chef flow is the biggest time, which brings a lot of pressure and challenges to the kitchen work. In order to stabilize the quality of dishes and provide guests with quality service, we have taken the following approaches:
1. Personnel through the use. We use the chefs in the kitchen of the Wagyu Park, the kitchen of the Cafeteria, and even the kitchen of the staff meal, as well as make full use of the overtime policy given by the Park, and try to overcome the shortage of staff and other difficulties, and successfully complete the reception task again and again.
2. Increase training efforts. This year, the kitchen *** training 56 times, so that the new staff can be more quickly competent position. In this regard, as the head chef, I am duty-bound, physically, in line with the principle of passing on, on the one hand, the use of meal mouth in the actual work of the word; on the other hand, the use of after-dinner time for training, will be their own craft to pass on to everyone, but also will be the new learning to the Chinese mood of the dish practices to the chef training, so as to cultivate and stabilize some of the potential of the chef.
3. Standardize the recipe of main and auxiliary ingredients of the dishes, so that the quality and taste of the dishes in the restaurant will not be affected by the departure of some chefs.
4. Continuous innovation. Has introduced seasonal cold dishes 18, Chinese and Western hot dishes 72, enriching the guests' choices, the formation of the "stone pot fungus cabbage", "
Ta Xiang three cups of chicken" and other representatives of low-cost, low-priced, unique flavors, sales climbed high! The innovative dishes are very popular among the guests.
Third, adhere to the team spirit of mutual assistance in the kitchen and restaurant close cooperation, create a harmonious restaurant, *** win good results.
A good restaurant brand requires close cooperation between the restaurant and the kitchen. Over the past year, our restaurants and kitchens work closely together and become one. Kitchen research and development of new dishes, we first in the restaurant waiters in the explanation and training, so that they understand the characteristics of the dishes, flavors and nutritional knowledge, in order to facilitate the restaurant manager, foreman and waiter to the guests to promote; such as guests have feedback, we adjust in a timely manner in order to achieve guest satisfaction, and to recruit repeat business. Especially in large-scale catering reception services, our restaurants, kitchens, close coordination, cooperation, mutual complementary stage, in the shortage of personnel, facilities and equipment in the case of limited conditions, many times to successfully complete the reception task. There seems to be a simple but not simple dishwashing work, a good dish without clean and sanitary utensils is not on the table, so like the barrel effect we are missing one, here we are to the restaurant all the staff and other sister departments to express our gratitude to your work and support, only with your work and support, there are on and off-campus guests and the garden restaurant brand recognition and praise.
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Fourth, undaunted by difficulties, rise to the occasion, the department of the whole work together, the successful completion of the large team service and the school's important reception work.
One year we in the catering department under the leadership of the successful completion of the [FS: PAGE] zero-point service reception, according to the school's ever-changing service needs, one after another increased the buffet, table meals, cold luncheon and other reception tasks. Has completed up to 600 more than 100 people buffet, 180 people table meal and 100 people meal service. In the event of such services
The catering department of the whole mobilization, concerted efforts to successfully complete the task. Especially
November 4, the Beijing Municipal Intelligence Agency held a banquet for 100 people, there are dishes by place, but due to the kitchen in the third basement, dishes need to be transported to the second floor through the food elevator, to the 100 people to share the meal has brought great difficulties. In order to ensure that the food on time and temperature, we discuss with the restaurant *** with the use of food ladders and walking ladders by the chef, the waiter at the same time on the way to improve the speed of food. At the same time, in order to ensure that the temperature of the dishes to be heated on the plate, to achieve a very good result. December 26 evening, in order to do a good job for the School of Journalism and Communication 180 people table dinner reception services, catering department all employees all stop resting, will be the restaurant sofa move, from the coffee shop deployment of supplementary dining chairs, in only 150 people dining space in the restaurant, we not only successfully completed the reception of the 16 tables, 180 people, banquet reception, but also We not only successfully completed the reception of 16 tables and 180 people in the restaurant, but also opened up the zero-point dining space, and the income from the zero-point that night reached more than 4,000 yuan. It is the leadership at all levels rushed to the front line of service dedication, it is such a team spirit of mutual assistance, it is the spirit of the challenge of defying the difficulties, so that the growth of our team and operating income to obtain a double harvest.
Dear colleagues, and the garden restaurant brand is like a newborn baby, but also need our careful care and nurturing, in this, to create a skilled, down-to-earth and innovative learning chef team is the top priority. At the same time, we also feel honored and proud, we are proud to be able to contribute to the development of Zhongguancunxin Park with Hoyuan Restaurant as a small platform, and we are proud to be able to serve the conference center and Peking University with Zhongguancunxin Park as a big platform. On the occasion of the old year and the new year, on behalf of the kitchen of He Yuan Restaurant, I would like to thank the other brother teams of the department for their support and help, and on behalf of the Food and Beverage Department, I would like to thank the leaders of the park and the various departments and offices for their guidance, support and help for the catering work and the development of catering brand of Zhongguancunxin Park. I hope that we *** with efforts in the upcoming 2011 *** to create a good result.
Thank you all!
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