Specific measures can be found in the following points:

Solving the quality of dishes:

To solve the contradiction between the front room and the back kitchen, we must first fundamentally solve the service quality and the quality of dishes. In this way, it can reduce the situation that the chef asks the service staff questions from customers because of the freshness of the dishes or the presence of foreign objects in the dishes.

communication before meals:

for banquet meals or ordinary meals scheduled by customers, the back kitchen and the front office should communicate and make full preparations before meals, and coordinate and confirm the serving order, serving time, service mode and other details. For individual customers, it is necessary to ensure that the dishes are interspersed and supplied, and that no customer is left out. For customers with special requirements, the front office service staff should clearly mark them on the menu, so that the kitchen can see at a glance, and the latter will instruct the food delivery department to convey the requirements. For some dishes with slow delivery speed, such as complicated shaped dishes and dishes with long processing time, the service personnel should remind the food delivery department and convey to the chef to ask the kitchen to prepare the dishes in advance.

Resolving contradictions when encountering contradictions:

In the process of customers' dining, if they are dissatisfied with the dishes, managers should solve them properly in time to avoid intensifying the contradictions between the two departments. If the customer complains about this, the manager should come forward, seriously consult the customer's opinions, and ask them to agree to take remedial measures, return to burning or change vegetables. You can't blame the kitchen as soon as you meet the criticism of customers. It is necessary to wait until after work to clarify the responsibilities, so as to avoid the adverse impact on the corporate image caused by conflicts during business.

The afternoon meeting is very important:

Generally, restaurants are busy preparing for the day in the morning, and the business hours are at noon and evening. Managers should use their spare time in the afternoon to hold a short meeting with all departments every day, just a few words. When the short meeting involves coordinating the relationship between the front office and the kitchen, we should not only talk about the matter, but also educate the employees of both sides to establish a sense of teamwork, strive to create a harmonious corporate atmosphere and pay more attention to cultivating corporate culture.

Close the distance: employees of the two departments are often organized to study recipes and discuss dishes together, and some opinions and suggestions put forward by customers are put forward for the two departments to discuss and come up with solutions. Also use some off-season to hold some activities and competitions to increase their feelings and create vitality for better service cooperation for enterprises.