Question 2: What's wrong with pouring the red oil from the hot pot into the waste bucket and waiting for a few hours? Sour.
Question 3: How do hot pot restaurants make meatballs from beef and mutton scraps? Wash the beef and mutton scraps, remove the tendons, freeze them in the freezer, take them out and put them flat on the vegetable pier, and chop them rhythmically with a wooden stick or the back of a knife (note: you must not chop them with a blade). To chop the meat thoroughly, put the minced meat into a container, first add a little water (ice water is better) and put the minced meat into a bowl, then use bamboo chopsticks to divide the minced meat into paste, then add other seasonings and starch, and vigorously disturb it in one direction (be careful not to change the direction) so that the minced meat can be fully mixed with other auxiliary materials, and the minced meat can expand by about 1 times before subsequent processing. The meatballs made in this way can be cooked.
Question 4: When the meat planer cuts meat, what is the reason why there are many leftovers? I work in a restaurant. What kind of hotpot restaurant is it My job is cook the meat. I should pay attention to some matters needing attention on 1 desktop when serving on the desktop every day.
Answer: There are five kinds of container cups (whisky cups are foreign; Beer cup: the cup is open water cup, hot cup and public cup)
B. Hot towels (when the waiter brings hot towels and folds them neatly)
C. consumers of fruit bowls (large pieces of fruit placed in front of consumers) buy D online. Ashtray (no more than three cigarettes in the ashtray) Next, two things should be paid attention to:
A. When a consumer wants a song, he/she stands up (open to consumers) and picks up the microphone songbook (or remote control).
B don't let consumers pour their own water (or water), or even ask the waiter to punch in according to the service (such as pouring tea towels).
If the consumer has the action of holding a cigarette to help light it
D remember to keep the desktop clean (if there are water stains, clean it immediately) 3 What is the greatest significance of desktop service? !
A: Let consumers feel your concern and care (most women will not help boys do the above things).
B.Rise interacts well with consumers and compares hotel rules:
We 1 Actually, the so-called hotel regulations depend on the interaction of different businesses.
People are in such a special position, but not necessarily.
2, now it is clearly written that if there is a meeting, the rules of deducting money often occur mainly for naughty girls.
Generally, no mistakes are made and no money is deducted. Please rest assured.
3. If the desktop service is not done well (this blog has clearly mentioned it), you are not enthusiastic about interacting with the guests or drunk about the appearance of the clothes.
It doesn't work, such as whether you are late for work, not leaving early (deducting money), and not reporting the consumer price to the guests (asking three questions)
Maintain daily order-don't let messy work become untidy, clean and illegal.
Taboo:
1, not stored with the contact person of the main management (this will affect the mood of the other party), page 2. Maintain a harmonious atmosphere. Don't mention the consumption pattern bullied by all consumers' limited companies in front of guests. Like friends, interact with others to praise them.
It's not a big problem not to get drunk. Of course, they will be more cautious.
Don't listen to gossip when you are awake, or you will become a relative of the citizens.
Why do you have to learn to flash wine? There are many kinds of wine.
The guests drank more wine than those who drank beer first.
Count the guests and serve wine. Someone who can drink better. Drinking this kind of wine is also easy to get drunk. wine
So very important skills flash! How to let the guests find out and let themselves drink a little. Who do you want to talk to?
Guests play games. It can prolong the time. Lose less and drink less. These are all basic knowledge!
Question 5: How to add the leftover of mutton slices when cooking soup in hot pot restaurant?
Question 6: What do hot pot restaurant employees eat for each meal? What do they do for ten meals?
Question 7: I have a hot pot restaurant with a lot of beef scraps every day. I am going to feed it to the dog. Is it cooked or raw? How should I feed it? If you have confidence in the quality and hygiene of beef, you can eat it raw. But when feeding raw meat, you must always deworm the dog. Then I heard from experienced people that it is best not to feed raw meat and starch together, which will affect digestion. If you want to feed meat one day, feed starch for the next two or three days, and don't change it too often.
Question 8: What skills do hotpot chefs need to know? First, the division of labor is reasonable and clear.
Reasonable division of labor is the premise to ensure the arc production of hot pot kitchen. Hot pot kitchen should be defined according to the production situation and the layout of facilities and equipment, and then clearly defined according to the functions and requirements of each position, with a staff member to let each employee know his responsibilities, what to do and who to be responsible for.
Second, the improvement and supervision of the system.
After the establishment of the system, it should be gradually improved according to the operating conditions, and the more sensitive terms such as rewards and punishments for employees should be clear and clear. In order to avoid this system becoming a mere formality, we should strengthen supervision. We can set up a supervision manager to assist the hot pot chef to implement and implement various systems (the ratio of administrators to employees should refer to 1: 12), correct most common management problems in the hot pot kitchen, ensure that the daily work is strictly managed according to regulations, and make the hot pot kitchen work rearranged and strictly implemented. The rules and regulations of hot pot kitchen are the guide for employees to work. After formulating job responsibilities, rules and regulations and supervision methods, there are rules to follow when further strengthening personnel management.
Third, people-oriented management
Reasonable post division, sound management system and high-quality Chongqing dog meat hot pot practice can make it work well. Modern hot pot kitchens should change the traditional concept of focusing on skills rather than their own cultural literacy. You know, the skill level can only represent the past, and it is difficult for experienced employees who lack theory to make achievements; And if the quality of personnel is not good, it is very easy to breed right and wrong. We really can't ignore the skill base when recruiting employees in hot pot kitchen, but I think we still need to improve our requirements in cultural education. Only with rich working experience, solid technical foundation, effective theoretical guidance, and instilling the operator's concept, can dishes be produced in the breakthrough, form a style, and communicate and coordinate more easily in daily work.
Fourth, cost management.
In addition to quality inspection and price supervision, using leftovers is also a way to reduce costs. Specifically, you can use and sell the chain of Xianglaolao braised pot shops to make leftovers into banquet dishes through certain processes, such as making handmade dishes and arranging working meals. For some leftovers that cannot be disposed of in time, you can contact some buyers for take-away treatment (swill, etc.). ) to reduce costs.
In addition, the hot pot chef also needs to make a set of balance sheets, make financial analysis and calculation, regularly compare the large fixed raw material expenditure with the turnover, and control the raw material cost (such as the cost control method of 10,000 yuan). The cost of leaving the room mainly refers to fuel, water, electricity, washing, maintenance, consumption of goods and office expenses, which are all under the management of the hot pot master. First of all, we should accurately formulate various expenses according to the business and actual situation. For example, fuel oil accounts for 1.6%- 1.9% of vegetable gold business, and hydropower accounts for 1.2%- 1.5% of vegetable gold business. If the recruitment report of Wuxi Hotpot exceeds the planned target, find out the reasons and make rectification. With regard to the equipment of hot pot restaurants, the chefs of hot pot restaurants must master the basic knowledge of maintaining the management of hot pot restaurants, work out the use standards and cleaning methods, and then put the responsibility to the post leaders. In terms of maintenance, the general plumber is not familiar with the professionalism of the facilities and equipment in the hot pot kitchen. It is suggested that the restaurant hot pot restaurant should be equipped with professional engineers to deal with sudden failures and reduce maintenance costs. Improving the utilization rate of hot pot kitchen equipment is equivalent to improving the efficiency of the restaurant.
Verb (abbreviation for verb) departmental coordination
Today's hot pot restaurants should not only ensure the personnel management and supply of hot pot restaurants, but also have a good relationship with the knowledge of hot pot restaurants in relevant departments. In order to get the cooperation and support from all sides, so as to ensure the smooth operation of the hot pot kitchen and gain a good reputation, especially in the front office. In addition, as the main manager of the restaurant, the hot pot chef should be familiar with all aspects of the work in the front office, often consult the feedback of Sichuan-style hot pot practitioners and guests on the dishes, and regularly organize the chef to communicate with the waiters in the front office to promote the understanding and cooperation in the management of hot pot restaurants.
Finally, as a manager, you should always communicate with employees to understand their ideological fluctuations and help them establish good interpersonal relationships.
The knowledge supply management of hot pot restaurant is mainly the management of hot pot raw materials and soup brine, and the value of raw materials is an important part of the production cost of hot pot. Raw material management includes procurement, acceptance, storage and distribution of raw materials.
1, procurement business management:
Purchasing business is the initial link of hot pot business, and the following basic requirements must be followed:
A) The variety is right, that is, it must be made according to the needs of customers and hot pot ... >>
Question 9: Why does Chongqing hot pot have nine squares? Because Chongqing hot pot used to be eaten by the poor, it was mainly used to rinse leftovers. The boss invented the partition in order to ensure that everyone can eat together in a pot and not mix them. It's right for everyone to order a little and rinse yourself.