In today's society, it's out of date if we still use the traditional business model to do business. Catering bosses should think of some new business models to cater to the public in order to have a chance. The following is about the catering operation process I compiled for you, for your reference, welcome to read! Flow chart of catering operation

Daily operation flow of restaurant

(1) How to make the operation and management flow of restaurant smooth

1. Standardization. That is, employees in all positions should have operating standards.

2. Procedural. That is, each process must have a program.

3. Institutionalization. No rules, Fiona Fang. That is, restaurants should have a complete system, and managers should develop the habit of doing things according to the system.

4. Learn to train employees. For the problems existing in daily management, various methods are adopted to train employees.

(2) restaurant operation flow

1. restaurant operation flow chart

preparation stage-execution stage-result stage

1) preparation stage

a. understand the reservation and allocation of personnel. According to the scheduled situation, divide the work among the team members, arrange the staff reasonably, and focus on the pre-meal preparation and division of labor in the staff room on the day of rest.

B. Preparation of articles. Mainly the tableware hygiene, the quantity of tableware preparation, especially the situation of spare residual wine and table setting when drinking glasses and seats are added.

C. environmental layout. Arrange the dining table of the restaurant according to the predetermined information to create the atmosphere of the restaurant, such as how to arrange the birthday party. (cake knife, cake cart, stereo, etc.); Check the environmental hygiene and safety, corridor floor hygiene and whether the curtains are pulled properly.

D. know the menu and adjust the dishes in time. Make a menu for the guests who book the standard in advance, and check and review the menu. Inform the kitchen to adjust the dishes in time.

e. wine preparation. According to the habits of local guests, check the preparation of regular drinks in advance.

f. Organize the pre-shift meeting (follow the pre-shift meeting process)

2) Implementation stage

A. Reservation. Is the guest reservation information clear and is the information delivered in time?

B. lead. Is the guidance accurate? Whether to pass the important leaders' dining information?

C. pay attention to the guests who arrive early. According to the seated service procedure.

D. Timing of ordering food and drinks and application of language.

E. Control of serving speed

F. Check the quality of dishes

G. Timely pouring of wine

H. Response to flexible service in meals

J. Preparation of pasta

3) Result stage

A. Ask the satisfaction of guests

B. Inform the kitchen management to patrol the table. Feedback the guest's opinions

C. Close-up work after work (work discipline, energy saving and sanitation)

D. Safety inspection

(3) Daily management of the restaurant

1) Pre-control

A. Pre-control of human resources. For example? Olive style? Scheduling

B. Pre-control of material resources. Mainly the preparation and inspection of goods that directly affect the service quality

C. Pre-control of sanitary quality. Half an hour before the meal, check the hygiene of ceiling, vents, lamps, carpets, table utensils and linen.

D. Pre-control of accidents. Know the clearance in advance and master the temporary emergency notice issued by the hotel. Make arrangements.

2) site management

a. control of service procedures.

B. Control of serving time.

C. control of accidents. Handle temporary complaints.

D. Manpower control. After the meal, the second division of labor will be carried out.

3) Feedback

A. Feedback of customer history information

B. Feedback of employees' problems during service.

C. feedback from customers.

D. Feedback with superior management.

e. feedback with kitchen managers

(4) organizing managers to simulate the daily management of restaurants.