A restaurant guests of the expensive 6 banquet, ordered the flower crab Udon noodles, ordered the kitchen but said sold out. Floor waiter to the guests to explain the refund order, the guests were furious: "to what nothing! The first thing you need to do is to get your hands on some of the most popular products in the world, and then you can get your hands on some of the most popular ones.

The floor foreman was angry to the kitchen to ask, responsible for the put list of the cutting board master responded: "These days continuous rainstorms on the market shortage of goods, procurement back to the 10 copies of the put list has been labeled. You do not see it ......"

"Why do not you remind ah! What do you want me to say to the guests!"

......

▲ Network picture

This scene is not uncommon in restaurants and taverns, because of miscommunication that leads to work out of order, floor staff and kitchen staff pull each other's punches, and each other's leaders do their own thing, and they all stand up for their own departments to speak. A team that should be united and harmonious, hard cut into two small teams, completely ignoring the floor and kitchen smooth communication, for the normal operation of the restaurant's important role.

Timely provision of quality dishes for customers is the kitchen's job, and dining guests are the authoritative judge of the quality of food. Guests eat when the situation occurs, such as the amount of food, food flavors salty, soup and rice require heating, etc., all need to floor and kitchen in a timely and close cooperation, any one of the details of the problem, may affect the guests on the overall impression of the restaurant.

So, how can we ensure that the floor and the kitchen daily smooth communication of information?

Communication before the meal

Before the meal, the floor and the kitchen need to communicate a lot of information, mainly the following three categories:

1, floor: understand the kitchen can provide a variety of dishes on the day

Many restaurants are aware of the importance of this point, but did not strictly implement to the day-to-day work, which led directly to the consequences of the article at the beginning of the introduction of the case. Case, the guests point this no, point that no, resulting in the irritation of the back of the service has a great impact. More importantly, the restaurant's specialties can not be recommended to guests, the hotel can not cultivate gold medal dishes.

2, the kitchen: timely communication with the floor every day kitchen special dishes

Waiter recommended dishes, pay attention to the kitchen urgently need to launch the dishes, because some of the dishes are not storable, for example: green leafy vegetables (bluebells, rooibos, spinach), etc., these dishes, if long time did not sell out, it will lead to a waste of the restaurant's food costs.

3, floor: reception team guests before the guest requirements to do a good job communicating

Reception team guests before the floor to the type of guests, taste requirements, the number of people, age, as well as special requirements to do a good job communicating and communicating with the kitchen information, so that the kitchen to understand the number of booked private rooms, what special requirements of VIPs, to prepare what dishes.

For example, a company banquets Sichuan customers, after learning this information, the waiter communicated with the invitation to the party specially in the Hangzhou pepper cowboy grain, garlic steamed oyster king to add chili, the guests tasted very satisfied, and immediately praised the waiter and the restaurant.

Specifically, before the meal floor and kitchen communication information is as follows:

① dishes estimate list

For example: oysters estimate clear, due to the recent Zhanjiang, Guangdong Province, continuous rainstorms, oysters spit pulp meat is not full of impact on the quality of the product, today's estimate clear; jasmine dishes estimate clear, due to the season is over; long beans estimate clear, because too many insect eyes quality and safety issues, today's estimate clear.

② rush to push the menu

As mentioned earlier, some dishes can not be stored, especially in the summer rush to push the menu. For example, fresh leaves of blueberry root, clearing heat and detoxification, is one of the best summer medicinal diet; jade bamboo old duck soup, clearing heat and moistening the lungs, and thirst quenching; tea tree mushrooms and vermicelli stewed chicken, stewed chicken can not be back to the pot, back to the pot affects the taste.

③ Must push seafood dishes

For example: Boston lobster, king of bamboo razor clams, and clams, June is the clam season of the year the most fat.

④ Reservations

When the number of reservations reaches 70%, the cold dishes room must prepare all kinds of plate decorations and sauces in advance; the pastry room should make the ingredients for the dim sum and make all kinds of traps; and the hot dishes room should prepare part of the semi-finished products, such as the Golden Melon and Millet braised with Liao Shen, and the Xiangxi King's Elbow, and other dishes.

⑤ Special guest requirements

For example, there is a table of VIPs require all the dishes do not sugar, the floor should notify the kitchen stalls responsible for tracking the quality of this table dishes, and for the guests to send oatmeal porridge, because oats lower blood sugar, suitable for diabetic guests.

Communication in the dining process

In the peak period of catering business, the floor and the kitchen is the main contradiction between the speed of food, from the various stations of the urge to food information often makes the kitchen busy and chaotic; the other is the quality of the dishes, such as ordering the wrong order, wrong food, there are sundries, the temperature is not right and so on, or the portion of the dishes did not make clear. Once a guest complaint, to find out the source of responsibility, there will be the kitchen and the floor of each other to shirk their responsibilities, the phenomenon of unclear.

Therefore, the kitchen in the guarantee of the speed of the order, at the same time, to ensure that the color of the dishes, as well as no odor, no dust and other unclean things. For some banquets and special dishes on the way, the kitchen should work closely with the floor to ensure the best taste of the dishes.

For the floor, the guests in the dining process occurs, such as: salty dishes, dishes light, portion size is not enough, the heat is not enough, the request to add spicy, the request to pause the food, etc., these important information floor to the kitchen in a timely manner, and the first time to cooperate with the guest's comments and problems to solve or improve, so as not to cause dissatisfaction of the guests complained.

If the guests ask for a refund, change the dish, the reason is to hurry and can not wait, the floor should immediately contact the kitchen as far as possible to do first; if the reason is to eat, the floor should first go to the kitchen to understand the dish has been made into semi-finished products or finished products, and then give an answer.

3, communication after the meal

The end of the guest meal, most restaurants will let the service staff to ask the guests dining views. This move is very good, not only can the guests have a sense of cordiality, feel that we care about them, but also allows us to know the shortcomings of the restaurant, and corrected in a timely manner. Now the problem is that many restaurants in the guest opinion after asking, not to be settled, just a form of walking.

The floor should be the guests of the meal evaluation, timely feedback to the kitchen, so that the kitchen to do the necessary adjustments and arrangements. At the same time, the floor and the kitchen should be a weekly forum to talk about each other's views, listen to the guests' suggestions, discuss the workflow and menu style and so on.

Summary

Kitchen responsibility: the kitchen should be informed in a timely manner to estimate the clear or sold out dishes, so that the ordering waiter can take the initiative to guide the guests to order; at the same time take the initiative to solicit and listen to the floor department's views, and constantly improve their work, with a positive, sincere attitude to let each other communicate smoothly.

Floor Responsibility: Floor department should convey the guests' opinions and suggestions to the kitchen in a timely manner to improve the quality of the product, so that the product is more marketable, so that customers are satisfied; at the same time to help promote the characteristics of the innovative or urgent sale of dishes, and to assist the kitchen to improve the speed of the food, the temperature and the order of the quality of the problem.

The level of the restaurant and the quality of service to ensure that the floor and the kitchen can coordinate the operation, can establish a smooth communication of information, which also determines whether the restaurant can create considerable economic benefits, whether it can become a successful restaurant.