2, license approval
Note: first consult the licensing department, and then pay the full rent, the final position **** chef in the restaurant, must be recruited immediately after paying the full rent, and must be fully communicated with in the future work. Follow-up work with the license together.
2.1 First consult the business sector
2.2 Apply for a pollutant discharge permit
2.3 Apply for a health permit
2.4 Apply for a business license
2.5 After consulting with the business sector, if it is permissible to set up a catering establishment in the store, then the full rent will be paid
2.6 Formulate a job description of the head chef (superiors, subordinates, rights, duties)
2.6 Formulate the job description of the head chef (superiors, subordinates, rights, duties) , rights, duties)
2.7 Development of the head chef recruitment instructions (job description, working hours, treatment issues, written examination questions)
2.8 Introduction of the Institute registration and reception interviews with the head chef
2.9 Consideration of determining the head chef candidates
3, to determine the 90% of the menu
Note: The menu is, staffing, Process setup, decoration style, equipment placement of the general outline. This step must be completed menu
3.1 to determine the category
3.2 to determine the dishes
3.3 to develop a standard menu
3.4 according to the recipe for the initial determination of the required equipment equipment, and in the future to pay more attention to the equipment distributor's products.
4, to determine the work time, workflow
Note: the process is the hall kitchen layout based on the development of the renovation will be put into place, it is difficult to change later, it must be
Accurate determination.
4.1 development of work time
4.2 development of kitchen workflow and product sales process
5, to determine the decorative style and layout
Note: the renovation must be considered again and again, once completed, it is very difficult to change, so must be in their own plans and programs, and then asked to renovate the company together with the research and development. Decoration must carefully refer to the workflow, the volume and area of equipment and equipment and the characteristics of the way of work. Follow-up work is synchronized with the renovation. Kitchen must first be renovated.
5.1 Formulation of the principles of decoration
5.1.1 Principle of customer convenience
5.1.2 Principle of convenient operation
5.1.3 Principle of convenient operation of the equipment
5.1.4 Conveying the business philosophy, in line with the principle of the enterprise's visual identity system
5.2 Preliminary formulation of the layout of the restaurant
5.3 Selection of the decoration company
5.2 Preliminary formulation of the layout of the restaurant
5.2 Preliminary formulation of the layout of the restaurant
5.4 Drawing review, determine the layout
5.5 Determine the style of decoration
5.6 Determine the basic color of the restaurant
5.7 Start decorating
6, staffing
/> Note: must be more with the head chef to communicate with the follow-up work in collaboration with the work.
6.1 Determine the positions
6.2 Determine the staffing of each position
6.3 Determine the shifts and work and rest time
6.4 Determine the staff dormitory
7, the preparation of a variety of standardization of documents
(manuals, manuals, forms, operating standards)
Note: Because it is a small-scale Store, so try to make a variety of documents simple, practical, formal, no loopholes can be. There is no need to be too numerous and complex, but it must be done to the final documents, there is room to develop process documents.
7.1 Manuals
7.1.1 General Employee Manual
7.1.2 Kitchen Employee Manual
7.1.3 Floor Employee Manual
7.2 Manuals
7.2.1 Position Specification
7.2.2 Recruitment Specification
7.2.3 Menu Specification ( Standard recipes, production standards, quality standards)
7.2.4 Forms
7.2.4.1 Interview Employee Information Sheet
7.2.4.2 All Employee Information Sheet
7.2.4.3 Inventory Summary Sheet
7.2.4.4 Daily Sales Report (Automatically formed by cash register)
7.2. 4.5 Monthly Operating Statement (automatically generated by cash register)
7.2.4.6 Material Requisition
7.2.4.7 Material Acceptance Slip (one acceptance slip must correspond to one receipt or invoice)
7.2.4.8 Inventory Tally Sheet
7.2.4.9 Daily Expenditure Slip
7.2.4.10 Monthly Expenditure Slip< /p>
7.2.4.11 Employee Resignation Request Form
7.2.4.12 Employee Grievance Suggestion Form
7.2.4.13 Takeout Record Sheet
7.2.4.14 Handover Shift Record Sheet
7.2.4.15 Daily Pickup Sheet
7.2.4.16 Equipment Record Sheet
< p>7.2.4.Apparatus registration form8, staff recruitment
Note: strictly in accordance with the criteria for posting and staffing, recruitment instructions, job descriptions are implemented.
8.1 Development of recruitment goals
8.2 Development of recruitment plan
8.3 Implementation of the recruitment plan
8.3.1 Determine the recruitment pathway
8.3.2 Interviews, exams, test dishes, record the process
8.3.3 Determine the staff to enter the probationary period
9, employee training
9.1 Corporate culture, professional ethics, rules and regulations training
9.2 Grooming, workflow, skills training for each position.
10, the purchase of equipment and equipment
Note: Before purchasing equipment must develop a detailed list of purchases, and examine the market to determine a stable supplier of good service. Purchase to carefully check the product performance and quality, to ensure that the best use.
10.1 examine the market for kitchen supplies and equipment, to determine the supplier
10.2 implementation of the procurement
10.3 acceptance and installation
11, debugging equipment and
11.1 debugging equipment
11.2 to further determine the equipment equipment record sheet
11.3 to arrange for the equipment manager ( Arrange a person to specialize in simple maintenance, check the operation of the equipment, troubleshooting, equipment manuals to its custody)
12, finalize the dishes and menus
Note: Determine the entire menu, to the opening of the time not to make changes, improve the standard recipes, improve the production of each dish standards and quality standards. And it must be quantified in detail.
12.1 to determine the category
12.2 to determine the dishes
12.3 to improve the standard menu
12.4 to improve the production standards and quality standards
13, began to determine the suppliers
Note: must be compared to three, in terms of quality, price, service, the three aspects of the overall considerations and determine the supplier!
13.1 to determine the storage of raw materials suppliers
13.2 to determine the supplier of fresh raw materials
13.3 to determine the promotional materials producers
14, the production of a variety of promotional materials
14.1 production of a variety of pop ads
14.2 production of a variety of promotional leaflets (after the completion of the staff can be called to go to the residential areas, stores to distribute)
14.2 production of a variety of promotional leaflets (completed) Store distribution)
15, debugging the whole system, to determine the details of the operation
15.1 role-playing, respectively, the actual operation
15.2 invited friends and relatives as a customer, to carry out the actual exercise
15.3 perfect a variety of processes and details of the operation, and to further determine.
16, 7 days of trial operation
Continuously adjust the process, modify the documents, training staff
Note: must be summarized daily and discussions, constantly adjusting the work of all the staff continue to grind between the staff, skilled in the work of the skills, modify a variety of standardized documents. Listen to customers' opinions, customers can give appropriate coupons to express their gratitude.
17, the development of opening promotions
Note: According to the trial operation, the development of the opening of the promotional program, the promotional program must be targeted, and closely based on customer demand.