Q- Quality.

S- Service.

C- Cleanli-ness.

is one of the lifeblood of the catering industry.

The customer's dining experience, interaction with the restaurant, memory and labeling of the restaurant are actually completed through QSC. Commodity QUALITY (quality), SERVICE quality (service) and CLEANNESS.

in the catering industry, these three items not only directly determine the store image, but also affect customer satisfaction. The data shows that stores that fail to do QSC well will lose 5%-8% of passenger flow every month.

QSC standard:

QSC standards of most catering enterprises are derived from the founders/senior executives' high understanding of their own enterprises and catering industry. Then for many recruits who have just entered the catering industry, the pressure will be a bit great. Don't "take it for granted" when setting any standards. If you don't have enough experience and understanding of the industry, you can refer to the following two methods.

first, find your own brand or store and learn. What we want to emphasize here is that we must find a suitable benchmarking project. For example, the kitchen in Haidilao can be visited openly, and the investment in infrastructure is higher than that in most small shops.

In addition, people's Haidilao is a hot pot, and the boss I mentioned is a crayfish. The delivery rate of clean vegetables in hot pot is the highest in the industry, and crayfish involves fresh food. It is ok to refer to other people's standards. If you copy them, personally, it is of little significance.

the second way is to cooperate with people with professional experience or directly purchase professional services. Partnership business is the most difficult business in the world, and it is a big topic. All design industries have a pain point, that is, Party A can't tell the demands clearly.

if you want to ask someone to help you design the QSC standard, you should at least specify the following points: brand positioning, customer unit price, experience classification and consumption scenarios.

salary and welfare of personnel (indirectly defining the education level of personnel, and the cleaning of five-star hotels can't be a village aunt), and the proportion of personnel allocation (the radish is too fast to wash the mud, so you can't let three people serve 51 tables and move gently).

the rationality of the moving line, and the degree of semi-finished products in the kitchen, etc. Next, it is necessary to clarify the training cycle and training investment after the establishment of standards.