If it is a large restaurant, you can make full use of the delivery department and give the delivery minister or manager the right to return the meal. If the product is unqualified, the delivery minister or manager will directly return it to the production department. If there is any objection, the front desk business manager or general manager will personally review the dishes. If the food does not meet the requirements, if the same quality problem occurs for a long time, then check the materials, the general manager or boss will try it himself, set up a food ingredient card or cost card immediately after the food is satisfied, and then standardize the production of food.

If it is a small shop, then the boss will personally go to the kitchen to supervise, and every dish will be tried immediately.

You can also ask the front desk service staff to visit the guests, interview the reasons why the guests are dissatisfied, and what part of the taste of the dishes should be improved.

If the production time is too long, it will be easy. You can publish the timetable of finished dishes in the company for employees to supervise and cooperate. For dishes that take a long time to make, explain to the guests that the dish is slow to make. If it is a long-term food delivery, you can consider increasing the number of food delivery staff or establishing a food delivery schedule.

If it is a cost problem, let's start with bargaining. For example, you can set the gross profit margin of kitchen products first, and then set the price and dishes within this gross profit margin. There are two ways to treat dishes with high gross profit margin:

First, if it sells well, you can try to raise the price.

Second, the poorly sold dishes are directly removed from the shelves and replaced with new dishes.