A new year, new dynamics, in the work of the year 20xx my department will be closely around the profit of this core objective, from the dishes produced, service quality, cost control, marketing innovation, and other aspects of efforts to create a "full of XX, comfortable home," the brand strategy to create a new situation of the hotel catering, the specific work is as follows:
First, to produce "leading" to increase the core competitiveness of catering, to create "XX food, food XX" this brand, to create a good reputation for food in XX, to create food in XX. In the second and third floors of the dishes produced we will increase innovation, first of all, the existing customers are very popular dishes to retain, and constantly strive for excellence, and in due course to develop a standardized menu of standard dishes. At the same time through the organization of food festivals and various festivals of marketing activities to launch new varieties of dishes.
The plan is to hold a food festival in March and April of 20xx. April held a taste with characteristics, affordable prices close to the public consumption for the purpose of the food festival. 6?September plans to introduce new dishes to meet more customers seeking new tastes, the end of October will focus on high-grade, nutritious, and distinctive to cater to business banquets, unit mutual invitations and various types of mid- and high-grade consumption of the customer's tastes. Strive for dish this product of the greater market competitiveness, and constantly improve the dish innovation system, dish development research, supervision of quality, tracking feedback for further detailed management, open up a nutritional diet, reasonable diet, exquisite diet food in XX good social image, so as to strive for more sources of customers.
Second, the service to training as a means to grass-roots managers as the core, focusing on creating a service level of excellent team. To cope with the fierce competition in the catering market.
Service as the second core product of food and beverage, 20xx year we will closely around the hotel "full of XX, comfortable home" this series of themes to carry out the stages of the cycle of training. Through the training assessment and retraining methods to continuously consolidate all kinds of service knowledge. Plan to develop a catering quality service ten, that is, on the basis of the service program will be some more detailed embodiment of personalized service content, to be summarized to form an easy-to-understand ten, each floor according to the actual situation of the different requirements of the floor. Foreman, supervisor tracking the implementation of the overall service to further refine, improve, and at the same time through the assessment to test the implementation of the effect. The service on the first floor is still based on the service policy of "fast", "accurate" and "smart", and at the same time, it highlights the enthusiasm for the regular customers. Improve the food delivery service dishes and service quality.
The second floor focuses on the creation of the atmosphere in the restaurant to find ways to add a table cloth, cloth, from the table to make the banquet hall color more festive, you can consider making chair covers, in the hall of the dragon and phoenix table on the theme of the banquet highlights more distinctive some of the details from the restaurant layout to continue to build the brand of banquets.
The third floor of the box service highlights the personality, especially for fixed customers to strengthen emotional communication with guests, highlighting the "love" word, with sincerity, enthusiasm, friendship to retain customers, while the establishment of the third floor as the point of the catering department of the part-time marketing team from the floors of the outstanding staff and part of the management staff to take advantage of the time not to open the meal to go out and visit the customer to listen to the views of the guests to bring closer to the customer, to develop new sources of customers, using the restaurant in the restaurant to develop new sources of customers, to take advantage of the time in the dining hall to visit the customer. The development of new sources of customers, the use of restaurant services to recognize the opportunity to customers, the development of a marketing team work plan, the assessment of work performance, through the group to drive the department of sales, with the service to attract and retain more customers.
Three, reduce expenses, cost savings, and strive to maximize profit margins.
Cost control is the focus of this year's work, this year, the hotel stipulates that the kitchen gross profit of 57%, over the years, the gross profit margin is away from this number has a certain gap. This year, we will start from the beginning, the purchase of raw materials to carry out strict checks, arrangements for specialized personnel responsible for acceptance, signing a single, instead of the past kitchen respective acceptance of the situation, so as to control the cost of raw materials from the cost of raw materials, in addition, the use of raw materials in the kitchen to strengthen the management, to eliminate waste.
Continuously improve the department's energy management system and porcelain management system, low quality consumables to control the collar and the use of different floors of the property account, make full use of the existing storehouse floors, all kinds of items will be categorized and placed to avoid the previous situation of chaotic piling, to extend the service life of the items, in the interests of the guests do not harm, do not reduce the level of service, does not affect the environment of the restaurant under the premise of the maximum effort to achieve the department more Maximize efforts to achieve more profits in the department.
A new year, a new goal, my department will be in the hotel under the correct leadership of the leadership team, mobilize the enthusiasm of all employees in the department, go all out to create better results.
Kitchen work plan model
Nowadays, my company Han Yuan Korean cuisine in Suzhou Korean food industry is known far and wide, in order to make the company on the basis of the current can go farther and better, will work more standardized, institutionalized, procedural, I have the following plan for the kitchen:
One: the management of the quality of the dishes
1: the intrinsic quality: for the centralized management from the centralized management of the quality of the dishes
1 : the intrinsic quality: from the central kitchen delivery to the Hudong store for each kind of seasoning and meat to carefully check the quality of meat and seasoning flavor and date, must be the first in the first use, there is a problem need to communicate in a timely manner and the central kitchen.
2: the quality of the outside: strict quality of each dish, for each dish to the guests in front of the dish to do the best, as beautiful as possible, with the dishes, portion sizes, temperatures, and plate side of the sanitation to strictly guard the gate, try to avoid dishes within the appearance of foreign objects, debris! Meat arrangement and pattern with the use of meat is strictly prohibited meat with ice with water and dead color meat! The problem of the dish, should be correctly treated and attention, as well as timely identification of the causes, the need for production staff to improve the awareness of the quality of the dish, and constantly improve the quality of the dish.
Second: the production of products in the order of dishes
1: the order of dishes should be in accordance with the order of the time on the list to produce meals, for individual special orders, should be produced in a timely manner, to ensure that the guests' needs.
2: Because of my store main business grilled meat, we must let each guest eat delicious characteristics of the grilled meat, without tampering with the flavor, the meat department should have to be in accordance with the order of the front room grilled meat dishes, to ensure that the taste and quality of meat.
3: Noon business hours class, staple food class more, soup department for the speed of food should be in the promotion, special circumstances peak stage by me to enter the kitchen to make products, in time for the guests to eat in a relative time.
Three: cost control
1: start from the preservation of ingredients, reasonable calculation of the daily amount and estimate the number of the next day's purchase of goods, through a dish a table to standardize the control of the use of how much of the ingredients, so that each chef to develop a sense of cost, do not waste is the biggest control and cost savings, the raw materials and edges of the reasonable use, to make the best use of the resources. Reasonable use of raw materials and trimmings, to make the best use of everything! It is necessary to pay attention to like Chrysanthemum, lettuce and tofu and so on the freshness period is not very long ingredients must be done first in the first use!
2: Strictly supervise the meat department master picking meat technology and training. Effectively improve the yield of each meat
Four: kitchen hygiene and personal hygiene management
1: Regularly clean the area of the department of health, and dead ends, corners, to ensure that no odor. No oil stains
2: After the end of the work tools and utensils, work surfaces, clean up the ground.
3: daily meeting need to check the personal hygiene of each kitchen staff, such as hair, beard, nails, work clothes, into the kitchen must do work shoes and hats neat!
Five: energy conservation
1: the daily use of water, electricity, natural gas use strictly reasonable use of each chef to strengthen the awareness of energy conservation, must be done to do the people away from the water off, the dishes away from the gas off, no dishes exhaust air off!
Six: equipment and props maintenance
1: Regular maintenance work is mainly to the department of the use, the operator to the main implementation, there are problems need to be promptly reported to repair, in order to continue to improve the Department of equipment for the safe and normal use of! Such as the departments of refrigerators, exhaust, onion machine must be thoroughly cleaned once a week!
2: knife is an essential partner of each chef, reasonable maintenance of knives, can effectively improve the efficiency and speed of the chef's work, to extend the life of the knife often sharpened: sharp knife is safer than a blunt knife, sharp knife to cut things with a small amount of force, it is not easy to slip, the hand is not easy to get tired!
Seven: Strictly observe and implement the rules and regulations of the kitchen and the store
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