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Restaurant Preparation Plan I:

As a newly opened restaurant, the preparatory work of a thousand and one things, involving a wide range of content, more than one, slightly ill-conceived, will have a greater impact on the management of the opening. To this end, I wrote a restaurant opening preparations for the article, the content as detailed as possible and specific, I hope to have a certain degree of operability, for the same confusion restaurant colleagues to provide practical help. Do a good job in preparation for the opening of the restaurant, the opening of the restaurant and after the opening of the work is very important; engaged in restaurant management professionals is also a challenge. In this paper, we use the countdown technique to prepare for the opening of the restaurant as a project to operate.

First, the restaurant's work tasks

Food service is an essential part of the composition of the restaurant. In the various departments of the restaurant, the restaurant staff concentration, business links are numerous, high technical level requirements, involving a wide range of subject knowledge, and therefore its management is also the most complex, to strengthen the management of food and beverage management, management of the entire hotel are of great significance. The restaurant is mainly responsible for the processing of food raw materials, all kinds of dietary food preparation, sales of various restaurant products and banquet services to meet the needs of guests living in the store and outside the store to come to dine on the material and psychological enjoyment of the guests.

Second, the task of preparing for the opening of the restaurant and the requirements

The preparatory work before the opening of the restaurant, mainly the establishment of departmental operating systems, and for the opening and the opening of the operation of the human, financial, material and other aspects of the full preparedness. Specifically include:

(a), to determine the jurisdiction of the restaurant and the scope of responsibility of the restaurant director (manager) is generally six months in advance to the post.

After arriving at the post, the first thing to do is to familiarize themselves with the layout of the restaurant through the field inspection. Then according to the actual situation, to determine the jurisdiction of the restaurant and the restaurant's main areas of responsibility, in writing, the specific proposals and ideas submitted to the general manager. The top management of the hotel will convene the relevant departments to discuss and make a decision on this. When dividing the area and responsibility, the restaurant management should look at the big picture and have a good sense of service. Restaurant management range is large, in order to comprehensively utilize the conference facilities, to maximize the effectiveness of the general banquet halls, meeting rooms under the jurisdiction of the restaurant; staff restaurant is also managed by the restaurant.

(B) to determine the main functions and layout of the restaurant areas.

According to the overall architectural layout of the restaurant and market positioning, the catering area to carry out a detailed functional positioning. In the regional distribution, it is necessary to reasonably consider the various management processes of food and beverage; such as delivery lines; the rationality of the service process; the rationality of the kitchen workflow; the process of cleaning and washing tableware; enough storage places and preparation rooms; especially multi-functional banquet halls (generally two sets of facilities), there should be sufficient storage of conference tables and dining room tables of the site.

(C) design restaurant organization to scientifically and rationally design the organization, the restaurant manager should comprehensively consider a variety of relevant factors, such as: the size of the hotel, grade, building layout, facilities and equipment, market positioning, business policy and management objectives. References China eat network "information package: how to open a profitable small restaurant".

(D) the development of items purchasing list restaurant business before the opening of a lot of things, the purchase of business items is a very energy-consuming work, relying only on the Purchasing Department to complete this task is very difficult, the operating departments should assist in its **** with the completion. Whether it is the purchasing department or restaurant, in the development of the restaurant department purchasing list, should take into account some of the following issues:

1. The architectural characteristics of the hotel. The types and quantities of items to be purchased are closely related to the characteristics of the building.

2. Industry standards.

3. The design standard and target market positioning of this hotel. Catering managers should start from the actual hotel, according to the design of the star standard, but also according to the hotel's target market positioning, consider the target source market for catering supplies equipped with demand. Such as high-grade banquet layout needs; wedding market products.

4. Industry trends. Catering managers should pay close attention to the development trend of the industry, the items should be equipped with a certain degree of forward thinking, not too traditional and conservative.

5. Other circumstances. In the development of materials procurement list, the relevant departments and personnel should also consider other relevant factors, such as: catering attendance, the hotel's financial situation. Purchase list design must be standardized, usually should include the following columns: department, number, item name, specifications, unit, quantity, reference to the supply unit, remarks. In addition, the department in the development of the procurement list at the same time, it is necessary to determine the standard of provision of the items concerned.

(E) to assist in the procurement of restaurant managers, although not directly undertake the task of procurement, but this work has a greater impact on the opening of the restaurant and after the opening of the operational work, therefore, the restaurant manager should pay close attention to and appropriate participation in the procurement work. This will not only reduce the burden of the purchasing manager, but also to a large extent to ensure that the purchased items meet the requirements. The restaurant manager should regularly check the availability of items against the purchase list, and the frequency of checking should gradually increase as the opening approaches.

(F) participate in the design and production of uniforms restaurant posts are more, and different styles, such as only Chinese restaurants have zero restaurant, banquet halls, boxes, flavor restaurants, etc.; in order to create a better service atmosphere, in the style of uniforms, fabrics to be distinguished. Some restaurants in order to facilitate the management of the zero point restaurant and banquet hall dress production is unified, it is difficult to show a banquet service atmosphere.

(VII) the preparation of departmental operation manual "management practices" operation manual, is the department's ding work guide, but also the basis of departmental staff training and assessment. Generally speaking, the operation manual can include job duties, work procedures, rules and regulations and operation forms and other parts. References China Eat "information package: how to open a profitable small restaurant".

(viii) participate in the recruitment of staff Usually, the restaurant's staff recruitment and training, need to be by the human resources department and the restaurant *** with the responsibility. In the staff recruitment process, the Ministry of Human Resources in accordance with the general requirements of the work of the restaurant, the initial screening of applicants, while the restaurant manager is responsible for the admission of good pass.

(IX), grasp the pre-opening training before the opening of the training is a major task before the opening of the restaurant, the restaurant manager needs to start from the actual hotel, develop a practical departmental training program, select and train departmental trainers to guide the preparation of a specific lesson plan, supervise the implementation of training programs and ensure that the training work to achieve the desired results. General training programs are compiled on a countdown basis. Employees are generally required to be in place three months ago, after the restaurant as a whole after half a month of military training, arranged by the department of training, catering training, the main content of the following: the basic theoretical knowledge of food and beverage; basic skills practice; food service standardized process training; restaurant main menu training; for the training of the team's cohesion, can be interspersed with some of the training period of the team's teamwork, learning and training, and so on. The end of the training, you can organize a large-scale training results of the report, but also from which you can find some excellent service personnel.

(J) the establishment of food and beverage records before the opening, that is, to begin to establish the food and beverage records, on the future of food and beverage management is of particular importance. Many hotels in the restaurant because of the neglect of the work during this period, and lost the opportunity to collect a lot of first-hand information. It is best to have a conversation with the people who initially determined the positioning of the restaurant and the division of functions, to appreciate their intentions for the design of the restaurant.

(XI) participate in the acceptance of food and beverage acceptance, generally by the Ministry of infrastructure, engineering, restaurants and other departments **** with the participation. Restaurant participation in the acceptance of catering, can to a large extent to ensure that the quality of catering decoration to meet the standards required by the hotel. Before the restaurant participates in the acceptance, it should design a catering acceptance checklist according to the situation of this hotel and train the personnel of the participating departments accordingly. After acceptance, the department should keep a copy of the checklist for future follow-up. Many restaurants on the neglect of this work, and leave permanent regret. Restaurants should be in the pre-opening with the hotel's top management and the relevant departments in charge, *** with the determination of the departmental cleaning program, and then under the guidance of the Department of Rooms, to carry out a comprehensive cleaning work.

(xiii) departmental simulation of the operation of the restaurant in the preparatory work basically in place, you can carry out departmental simulation of the operation. This is not only the test of preparation, but also for the formal operation to lay a solid foundation.

Third, the restaurant opened to prepare for the development of the plan

Restaurant opening preparations for the plan, is to ensure that the department before the opening of the key to the normal work. Preparation for the opening of the plan has a variety of forms, restaurants usually use the countdown method to ensure that the normal course of preparation for the opening. Countdown method can be used both in the form of a table, and can be expressed in writing. The following is a pre-opening work plan expressed in words, for reference only. Example: "**Restaurant Pre-Opening Preparation Work Plan"

(a) The 17th week before the opening of the restaurant in charge of the restaurant is in place, and contact with the engineering contractors, which is the responsibility of the project coordinator or resident manager, but the restaurant manager must establish this channel of communication in order to liaise in the future.

(ii) Week 16 to Week 13 before opening

1. Participate in the selection of materials and styles of uniforms.

2. Understand the business program of the restaurant, the number of seats, and so on.

3. Understand the hotel rooms, recreation and other supporting facilities configuration.

4. Familiarize yourself with the design blueprints of all areas and make field visits.

5. Understand the relevant orders with the list of existing properties.

6. Understand all the orders that have been fulfilled and replenish those that have not yet been fulfilled.

7. Ensure that all items ordered are available one month before opening and agree with the General Manager and the relevant departments on the method of storage and control of major items prior to opening, and establish procedures for acceptance, warehousing and inquiries regarding orders.

8. Check whether there are necessary equipment, services and facilities have been omitted, while making up for the full at the same time, to ensure that the expenditure does not exceed the budget.

9. Determine the organizational structure, staffing, and mode of operation.

10 to determine the main dishes of the catering operation.

11. Compile and print job descriptions, workflow, work standards, management systems, operating forms.

12. Implementation of staff recruitment.

(C) before the opening of the twelfth week to the ninth week

1. In accordance with the design requirements of the hotel, to determine the layout of the dining areas of the standard.

2. Develop a series of standards and systems such as the department's inventory of goods.

3. Develop a plan for the use and management of departmental work keys.

4. Develop a system for managing health and safety in the restaurant.

5. Develop procedures for the receipt and use of cleaning agents and other chemicals.

6. Develop procedures for inspection and repair of dining facilities and equipment.

7. Establishment of food and beverage quality management system.

8. Develop pre-opening staff training programs.

(D) the eighth week before opening to the sixth week

1, review the stewardship team dishwasher and other design programs, review of kitchen equipment programs.

2. Liaise with cleaning supplies suppliers so that they can have all the necessary items in place at least one month before opening.

3. Prepare a food and beverage inspection and acceptance form for use in food and beverage acceptance.

4. Approve salary compensation and benefits for employees in the department.

5, approved all tableware, tea set, service supplies, cloth, cleaning supplies, service facilities and other items equipped with standards.

6, the implementation of pre-opening staff training programs.

7, agreed with the general manager of the staff canteen opening program.

(E) the fifth week before opening

1, to start the raw material market research and analysis; develop raw material supply program and procedures.

2, with the head chef to start developing the menu. Menu development is a reflection of the overall business ideas of catering, but also the embodiment of the grade of catering products, to be discussed repeatedly, the basic program developed and reported to the general manager. Menu design procedures:

① clear local eating habits (based on market research and analysis report)

② restaurant catering the overall business ideas of the target customer groups

③ raw material supply program

④ chef team strength ⑤ comprehensive development of the menu ⑥ printing. Requirements for printing in place a week before opening.

3, to determine the supply program of alcohol, beverages; with the Finance Department to rationalize pricing, reported to the general manager.

4, a variety of printed materials such as chopstick sets, toothpick sets, drink list design and printing.

5, contact with the guest room department to establish the guest room delivery program.

6, contact with the finance department to establish checkout procedures and arrange more than two hours of training.

7, invite the Ministry of Finance to be financial management training.

8, with the security department to develop security management system.

9, with the guest room department to contact the development of cloth washing program.

10, contact with the front office to develop a buffet breakfast and other information feedback program.

11, contact with the sales department to establish meetings, banquets work program.

12, the establishment of the restaurant's document management program.

13, continue to implement staff training programs. The basic skills of food and beverage service test, failed to strengthen the training.

(F) the fourth week before opening

1, in cooperation with the Finance Department, based on the projected demand, to establish a set of cloth pieces, tableware, drinks and other guest supplies, total inventory standards.

2. Approve delivery and receipt dates for all food and beverage facilities.

3. Prepare sufficient supplies for pre-opening cleaning.

4.Determine standards for storage of items in each warehouse.

5. Ensure that all food and beverage items are stored on shelves according to specifications and standards.

6, together with the general manager and related departments to re-examine the quantity and quality of relevant furniture and equipment, make confirmation and modification.

7, with the Finance Director to prepare a detailed goods storage and control procedures to ensure that the pre-opening of the various expenditures are accurate, reliable and reasonable.

8, continue to implement staff training programs.

(VII) the third week before opening

1, with the engineering manager to fully verify the installation of kitchen equipment in place.

2, formalize the organization of the restaurant.

3, determine the operating hours of each area.

4, the meeting room tables, dining table for a comprehensive count.

5, according to the work and other specifications, to develop a staff allocation program.

6, according to the list with the person in charge of the project acceptance, acceptance focus: decoration, equipment and supplies purchases, staffing, health work.

7, the formulation of food and beverage consumption of the relevant provisions.

8, the preparation of the restaurant's basic fact sheet (should know)

9, began to prepare for the first cleaning of food and beverage (recruiting professionals or temporary workers).

(H) the second week before the opening

1, a comprehensive cleanup of the dining area, into the simulation of business status.

2, kitchen equipment debugging.

3, the standardization of the main menu sample dishes.

4, to prepare for the simulation of the opening of the preparatory work: to determine the simulation of the opening of the time, a clear simulation of the purpose of the opening of the opening of the departmental meeting to emphasize the importance of the simulation of the opening of the meeting. Obtain the unity of the whole staff.

Fourth, the trial run before the opening

The trial run before the opening is often the busiest hotel, the most problematic stage. This stage of the work characteristics and the study of the problem, is conducive to reducing the emergence of problems, to ensure that the hotel from the opening of the preparations for the smooth transition to normal business. Restaurant managers in the pre-opening trial period, should pay special attention to the following issues:

(a) a positive attitude in the hotel into the trial stage, many problems will be revealed.

In this regard, some restaurant managers will show impatience, too much blame subordinates. The right way is to hold a positive attitude, that is, less complaining about subordinates, more encouragement to them to help them find ways to solve the problem. In communication with other departments, should not focus on who is responsible, but should study how to solve the problem.

(ii) often check the availability of supplies has been talked about in the previous section of the restaurant managers should assist in purchasing, check the availability of supplies. In practice, many hotels in the restaurant will often ignore this aspect of the work, so that in the fast opening of the critical juncture found that many items are not yet in place, thus affecting the department's pre-opening work.

(C) pay attention to the process of control before the opening, the restaurant's workload is very large, managers at all levels to adhere to the front-line inspection and supervision, control the process of operation, to prevent people from other employees to take "shortcuts", damage to the decoration materials. The use of some equipment should be in the engineering or field under the guidance of professional staff. Managers in the layout of the task after the timely inspection and correction can often play a multiplier effect.

(D) to strengthen the protection of finished products on the restaurant carpet, wallpaper, furniture and other finished products of the most serious damage often occurs in the period before the opening of this time, because at this stage, the store construction team most, we are rushing to catch up with the progress of the project, and this time the restaurant's task is also the most heavy, easy to ignore the protection and coordination with the engineering unit is often very difficult. Nevertheless, the restaurant management personnel in the protection of finished products, there must not be the slightest slack, so as not to leave permanent regrets. In order to strengthen the protection of the finished product of the restaurant, restaurant managers can take the following measures:

1, strengthen the communication and coordination with the decoration and construction units. Urge the management of the construction unit to strengthen the management of construction personnel.

2, as early as possible to take over the restaurant boxes, banquet halls and other areas to strengthen the management, to take full responsibility for the protection of facilities and equipment in the restaurant, the restaurant needs to be how to protect the facilities and equipment to make specific, clear provisions.

(E) to strengthen the management of warehouses and goods before and during the opening of the department's work is particularly complicated, managers are prone to neglect some of the items as well as the management of the key, the items to be used to establish a strict system.

(F) determine the items placed specifications in the takeover of the boxes, banquet halls, restaurant managers should be with the restaurant manager to immediately determine the norms of the table, the items placed specifications, and take pictures of the production of standardized patterns, for effective training. For others, such as the preparation room, work cabinets, etc. also standardized to achieve a neat and tidy management effect, so that the later services can be carried out in accordance with a certain order. This period of time if you can not form a unified, often resulting in repeated rework of the waiter, the restaurant set up a disorderly situation, it will take a long time to adjust to.

(VII) Engineering Department and restaurant **** with the responsibility for acceptance as the use of the department, the restaurant acceptance is essential to ensure the quality of the later. Restaurant in the acceptance should be based on the actual situation of the restaurant before the design of the acceptance form, the items to be accepted one by one to ensure that the acceptance is not missed. The restaurant should ask the accepted unit to sign the acceptance form and leave a backup, in order to avoid future tug of war. Experienced restaurant managers will categorize and list all the problems after the acceptance in order to facilitate the arrangement of rework of the construction unit.

(VIII) pay attention to the transfer of work priorities, so that the department gradually transition to normal operation of the work during the opening period of the department's work is complicated, but the department manager should keep a clear head, the work will be gradually guided to the normal track. During this period, the department manager should pay special attention to the following issues:

1, according to the standard requirements of the staff's courtesy and etiquette, instrumentation and grooming. The opening period of the training of staff habits, the future work has a great impact.

2, the establishment of a formal communication system. The department should begin to establish an internal meeting system, shift handover system, began to use the form; so that inter-departmental and intra-departmental communication is gradually on the right track.

3, pay attention to the maintenance of equipment.

(ix) Strengthen the safety awareness training, to prevent all kinds of accidents.

(x) to strengthen the training of the use of facilities and equipment within the catering precautions.

(xi) to strengthen the training of catering dishes. Especially during the opening of the dishes, the restaurant's main specialties, etc.; a lot of restaurants open for a long time, the waiters can not answer to guests asking for specialties, mainly because the training is not in place. The head chef should be regularly in the regular meetings of the catering staff to carry out targeted training.

(XII) simulation of the opening schedule: primary stage:

The first 12 days to familiarize themselves with the environment. Waiters into the venue, familiar with the catering and restaurant environment as a whole, to give employees very sufficient time. Chefs enter the venue, the equipment proficiency in the use of.

The first 11 days to familiarize with the table. Familiarize yourself with the layout of the restaurant, the service process, and the serving process. The first 10 days to familiarize with the menu. Simulation of ordering, welcoming and other links. Kitchen rehearsal ordering, dishes. Familiarize yourself with dining for the first 9 days. Familiarize yourself with the series of dining. Improvement phase:

First 8 days process rehearsal. Improve efficiency based on further familiarization. The first 7-6 days special situation handling. Enhance the training of coordination skills; and appropriately increase the intensity of labor. Familiarization stage:

The first 5-2 days skilled operation. Completely master all aspects of table setting, serving and service. Familiarization consolidation. Preparation for opening:

1 day before the full preparation for opening simulation of the opening stage, to be held in accordance with the normal operation of the regular pre-shift meeting, table setting, clean-up, etc.; and after each simulation, an analysis will be held, and the formation of the minutes of the meeting. Simulation of the opening of the jury generally consists of management company director of food and beverage, restaurant manager, training manager, restaurant manager and other senior executives, objective evaluation of the restaurant and service and output, correct the wrong code to ensure that the normal operation of the opening. In the simulation of the later stages of opening, can also be appropriate to invite the general manager of the restaurant or the management company in the store personnel to test dishes, the dishes to guide.