How to improve the speed of the restaurant?
Ordering tips
Ordering and dish design link is a very important process, if this link is not in good control, and then the ability of the chef is also very difficult to do fast food.
In terms of dish design, there are fewer dishes that take more than 25 minutes to make. But when it comes to ordering, there are more detailed rules.
If there are a lot of casual guests, in order to speed up the food, according to the number of casual guests at each table to ask the waiter to control the number of dishes cooked for a long time.
First out of more dishes and then out of fewer dishes
In the mouth of the meal, the chances of repeating the order is very large, so the chef must be flexible, if you come to a fried one, the speed of the dishes is certainly not on.
So the chef first do more dishes, and then do less dishes. That is to say, a few sheets down, repeat the dish first fried, and then fried not repeat the dish. 4 copies of the following dishes out of a pot, will not affect the quality of the dishes.
DIY dishes, that is, on the point
The second way to fast food is to introduce the "DIY" dishes that can be ordered on the point. Many restaurants have also introduced a lot of dishes served in the card stove. For example, stewed fish roe, underwater world, baked scallops in a casserole, Bohai Sea double scallops, etc.
These dishes are prepared by the chef before the meal is placed in the card stove, the sauce is also prepared in advance to drizzle on the ingredients. Again, the dishes are served as soon as they are ordered, and are then heated up and eaten by the customer.
Build open-file processing area, fast food
Nowadays, many hotels have built the open-file area that can process the dishes. A lot of dishes that can be prepared in advance, such as roasted dishes, stewed dishes, stewed dishes, steamed dishes, pressure cooker dishes, soup dishes, and iron plate dishes are moved to the restaurant's open-file area to sell.
Many of the roasted dishes, stewed dishes, stewed dishes are processed in advance to mature and adjust the flavor, the chef only needs to move the pre-processed dishes to the open stall area of the heat preservation stove can be stored.
After the guests order, the chef needs to do is to put the dishes into the container, you can serve. A minute or two is enough from ordering to serving.
Another example is the pressure cooker dishes and iron plate dishes are also pre-prepared in advance to nine mature, guests order a little heat, three minutes can also be served.
Fried grilled and steamed dishes, easy to operate
Adjustment of the dish structure has become a lot of kitchen managers to accelerate the speed of food common methods. In many supermarkets, the relatively low technical content of the steamed dishes, fried dishes, grilled dishes, baked dishes, and can be heated on the table the proportion of casserole dishes in the rise. So, when you develop dishes, you can go to these five types of dishes to consider more.
Remodeling the kitchen room for quicker plate loading
The kitchen room and dishwashing room at Golden Million are connected, and the kitchen manager cut a hole in the wall between the two processing rooms and placed three tiers of shelves.
Dishwashing aunts will wash the dishes directly on the shelves, the chef does not go out of the kitchen door, you can take the dishes directly from the kitchen, which also serves to accelerate the speed of dishes.