How to improve labor efficiency in the catering industry

With the continuous improvement of people's living standards, the consumption of the catering industry continues to grow,

the competition is getting more and more intense. However, the day-to-day operation of traditional catering enterprises still rely on manual management,

from the raw materials into the inventory to the guest order, and then to the checkout basically by manual completion of the record,

This not only consumes human resources and is likely to lead to the loss of the record or duplication of errors,

resulting in a low level of management. Traditional catering enterprises also have these problems, the purchase of goods,

inventory has manual management, the guest orders need to be recorded by the waiter and sent to the kitchen,

the guest checkout by manual records, manpower consumption, the guest waiting time is long,

management efficiency is low, there is an urgent need for standard,

high efficiency computer management to guide the development of its

through the computer management system to guide the development of the computerized management of the computerized management of the computerized management system,

the computerized management system is the only way to achieve the goal of the development of the computerized management system. p>

Through the computer management of the daily operation of the enterprise, to give managers to decision-making reference model,

to continuously improve the management level, improve work efficiency.

This restaurant management system,

not only improves the management level of the restaurant to provide managers with a platform for information about the operation of the enterprise, but also

enhances the image of the enterprise and strengthens its competitiveness.

The use of the restaurant management system can be restaurant business management and personnel management information,

so that the enterprise from the purchase of raw materials to the guests to consume by the computer management and records,

can always grasp the use of resources in the restaurant situation, guests order, checkout and so on,

and as far as possible to reduce the intensity of the user's labor, and at the same time improve the quality of work and efficiency.

And it can minimize the labor intensity of users and improve the quality and efficiency of work.

In the increasingly competitive restaurant industry to gain an advantage

How to improve labor efficiency

To improve labor efficiency can be started from the following aspects:

1, process coordination

2, communication between process leaders

3, the proficiency of the workers

4, the improvement of the ability of the workers

5, process leaders

5, the ability of the workers

5, the process leader to have foresight

6, the workshop processing process of each process individual shifts to communicate without barriers

7, with people to supervise

8, the old workers on behalf of the new workers

9, mechanization

10, the establishment of the appraisal system

11, the establishment of the notation system

12, Management of movements and details

13, the improvement of the problems raised by the quality inspection

14, the problem of personnel

How to calculate labor efficiency

Labor efficiency = the number of outputs / the number of inputs of live labor

The number of outputs can be used as either a value indicator (Gross Value of Production (GVP) or Net Value of Production (NPV)) or a quantity indicator (Order Quantity or Product Quantity), according to the purpose of the calculation. Depending on the purpose of the calculation, the number of outputs can be a value indicator (gross production value or net output) or a quantity indicator (number of orders or number of products).

The number of live labor inputs can be in terms of the number of workers (production staff or all staff), labor time.

How to improve the quality of work and labor efficiency in the maintenance area