KFC, from ordering to serving, is 60s, which is the standard requirement of fast food. Western food even uses a stopwatch to time each work link to ensure that the serving time does not exceed 20 minutes. Siebel promises customers that if the service is not successful within 20 minutes, yogurt will be provided. Even some roadside restaurants, such as Shaxian, where we often go, can be eaten in ten minutes by ordering a few dishes. Compared with cooking at home, it takes several hours. How can the restaurant chef serve food so quickly?
First of all, get the materials ready. Because pre-meal preparation is the core key to improve the speed of serving in restaurants, sufficient materials will not get stuck within the specified time. Generally, restaurants will have a pre-meal inspection link to check for leaks and fill vacancies, and do all the relevant links well.
Secondly, in terms of personnel proficiency, training and evaluation are needed to ensure that every employee operates according to standards. In KFC, stopwatch was used to evaluate employees, which was fast and of high quality. This kind of stress training has become a habit for a long time, and the speed is very fast.
The third is the moving line design. The organization of the whole restaurant is different, and the requirements for the kitchen are different. Basic posts and equipment must be available, but the connection links include circulation links, which must be calculated to minimize the time waste in the transmission process. In moving line design, professionals need to constantly sum up experience, optimize the process and improve efficiency. For example, a rice cooker, placed in different positions, can increase the time by 30 seconds or more.
The fourth is advanced and complete equipment. After repeated trial and error, Kungfu found that the most important prerequisite for improving the operation speed of restaurants is the upgrading of kitchen equipment. Haidilao and Kungfu have independently designed and equipped kitchen equipment. The creation of "smart restaurant" in Haidilao and the emergence of unmanned restaurants all indicate that the operation and management of restaurants will be more efficient and digital in the future. The standardization and intellectualization of the kitchen is a powerful foundation to improve the operation speed of the restaurant, not just the speed of serving.
For chef Mai, what is the trend of the catering industry, what is the research direction of chef Mai, and the products connected with intelligent things are the research results of many years. The application of IOT technology and big data can observe the operation of equipment in real time, and the store manager can know the operation of the store without going to the store for inspection. According to the dishes in the store, edit the special menu and streamline the operation, even new employees can easily get started.
Of course, the cauldron stove and the cooking stove are basic, and the chef's cooker requires fast heating, strong heat conduction and accurate temperature control. Nowadays, many restaurants have replaced the traditional gas stoves with electromagnetic stoves, because the electromagnetic stoves are more energy-saving and cleaner, and the improved firepower is not lost at all, and it can also break the pot and stir the pot. Master Mai started from the induction cooker, so he is more professional in this respect.
That's why we cook a table at home for a long time. However, in order to adapt to the increasingly fast pace of life and provide diners with a better dining experience, there is still much room for improvement in the current serving speed.
I hope that the majority of catering owners can meet the demand, attach importance to the standardization of kitchens, and upgrading intelligent equipment is an important part of improving the operational efficiency of restaurants. Mai Kitchen is the leading brand of commercial kitchen in China, and it is a powerful reserve force for catering entrepreneurs to build kitchens.