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Kitchen and front office how to communicate
The normal operation of the restaurant needs to be coordinated operation of the front office and the kitchen, and the key to the coordination of the operation of the front office and the kitchen between the establishment of a smooth communication of information.

The so-called information communication is actually between the front office and the kitchen to communicate, as to whether the smooth communication is established in the process of food and beverage operations in the pursuit of various details of the degree. If the production process of food and beverage products as a clue to find details, then we will use a magnifying glass to observe the details around this clue.

1: the overall arrangement

The front office should be the variety of dishes arranged, the size of the cycle of business accurately feedback to the kitchen.

The kitchen in a timely manner on the dishes of high, medium and low-grade, special dishes with the specific mix and adapt to the degree of consumption; cold dishes, hot dishes, pasta and soup ratios to coordinate the degree of zero-point restaurant, buffet restaurant, the number of varieties of flowers moderate situation, according to the nature of the restaurant's business, the level of high and low, the reception of the object of the consumer demand, the adjustment of the dishes of the flavors and varieties of flowers and colors as well as the price.

2: meal preparation

The front office must be aware of the day the kitchen can provide a variety of dishes.

Pre-meal meeting waiters and cooks should explain to each other the main source of customers, work procedures, special dishes, flavors, seasonal dishes, special services and other requirements.

The kitchen must take the initiative to explain to the front office the food that can not be provided.

3: the dining process

The front office strives to guests dining dynamics timely and accurately transmitted to the kitchen, both sides strictly food quality, temperature, fast and accurate food serving; in addition to desserts and fruits, the dishes on the full time to have a standard time limit; such as the guests on the food complaints, the front office should contact the kitchen in a timely manner to deal with.

The front office menu must indicate the number of servers, date, table number, the number of guests and other information, for the guests to make special requests should be more rapid notification of the kitchen; kitchen if you want to promote the special food should be a formal menu notification of the front office, the kitchen actively cooperate with the restaurant in a timely manner to solve and deal with the guests in the dining room in a variety of issues that occur.

4: the situation

If a quality incident occurs, the front office should contact the kitchen and the relevant departments in a timely manner, and strive to solve the problem as soon as possible, such as ordering the wrong order, go the wrong food, food spoilage, unhygienic, dirt, the name does not match the reality, cast the wrong material, the number of small and medium-sized plate is not enough, the temperature is not right, etc.;

Restaurant, kitchen environment and equipment, temperature, noise, air, lighting, Electrical system, heating, ventilation and refrigeration equipment affecting business, etc..

In case of quality accidents or related complaints should follow the principle of first meet the requirements of the guests, the front office and the kitchen before discussing right and wrong.

5: summary of the meal

The front office will provide the kitchen with the operation of the three meals of the day.

Based on the attendance rate of the three meals, the marketing ratio of high and low-grade food, the daily turnover, the ratio of beverages and food, the sales of specialties and seasonal dishes, as well as the staffing situation, the number of in-consumption, the quality of the situation, the guests' reflections, special circumstances, complaints, the two sides summarize the future operation of the matters that need attention and improvement.

The kitchen should predict and make a plan for the next day's operation according to the operation situation of the day and notify the front office.