First, the kitchen:
1, kitchen preparation is not sufficient, and common raw materials are not processed in time.
Requirements: The chef should check the preparation work of the kitchen every day, especially the cutting and matching group, and make full preparations.
2. The menu of "Call Up" was not prepared in advance, and the food preparation was temporarily delayed upon receiving the notice.
Requirements: In addition to seafood, roast duck and other dishes that need to be cooked on the spot, the menu of "order meal" should be cut out to facilitate immediate processing and ensure speed.
3. When cutting and matching, there is an error in the arrangement of busy lines, and there is a phenomenon of missing matching or forgetting to inform.
Requirements: After each work link, do a self-examination, recheck the order of dishes and compare the side dishes.
4. Insufficient preparation for the best-selling dishes in the restaurant, resulting in temporary "out of stock".
Requirements: Make statistics on the best-selling dishes that guests often order, and equip them with sufficient raw materials according to the attendance rate to facilitate sales.
5, there is no special command on the stage, and the order of the dishes can't be mastered.
Requirements: A la carte meal is specially designed with "Lotus King", so you can master the speed and order of serving and combine with the planner at any time.
6. Kitchen staff, special dishes and special stoves cannot be completely separated.
Requirements: Specialties, vegetables, soups and other dishes should be handled by a special person, who can strive for perfection and make overall plans for division of labor, and make up for popular cuisines at any time.
7. I didn't pay attention to the menu notes when serving and cooking, and the coordination before and after was not smooth.
Requirements: communicate in time and pay attention to the details of the guests.
8. In terms of menu design, there are too many dishes with complicated workmanship or improper arrangements, and most of the restaurant's special dishes are complicated in workmanship.
Requirements: When designing conventional and innovative menus, restaurants should consider many aspects, and the number of dishes with too complicated workmanship should not exceed 1/3, otherwise it will often lead to slow serving.
Second, the front office
1, the waiter's unreasonable guidance on the dishes leads to too many dishes and complicated work.
Requirements: Try to get the orderer to order food, and ask the orderer to know the processing methods of dishes like the back of his hand and mix them reasonably.
2. Guests don't order cold dishes. Just order hot food, it feels slow.
Requirements: When ordering, mark "No cold dishes, be quick" and give appetizers in time.
3. The guests don't drink water or drinks, so they need to speed up the serving.
Requirements: Please indicate "no drinks, speed up" when ordering, and pay attention to follow-up to speed up serving.
4. The psychological feeling that the guests are in a hurry and waiting for too long.
Requirements: Don't order complicated dishes when ordering, and pay attention to the follow-up. Pay attention to language communication when serving, so as to relieve the guests' irritability.
When the guest ordered, the person didn't arrive and told him to "wake up". After the person arrived, the waiter forgot to inform the kitchen to serve.
Requirements: Inform in time, the waiter should know the serving time, and the grass-roots management should intensify the inspection and make up the seats.
6. When the guests are particularly concentrated, the kitchen is too busy, which leads to slow serving.
Requirements: When guests gather, pay attention to the collocation of ordering, and strictly indicate the ordering time and serve in order.
7. The delivery man didn't serve the food in the first-in first-out order.
Requirements: indicate the ordering time on the menu, and serve according to the time.
8. The planner can't communicate with the kitchen in time, which affects the serving speed.
Requirements: timely communication, orderly service and timely follow-up.
9. The guest only ordered the staple food after drinking, so he stopped drinking. Waiting for the staple food to come up, he felt that the staple food was slow.
Requirements: guests are advised to order staple food in advance, and waiters should master the time of staple food; When guests don't want to order in advance, they must inform the kitchen to do it after the guests order, and then arrange someone to fill in the order, saving the time of handing out leaflets.
Three. Other requirements
1. Diners and waiters in the restaurant must write down the time clearly when checking out, so as to master the preparation time of each dish and supervise the serving speed.
2, delimit single, delimit single member received the menu, timely write down the delivery time, master the second procedure.
3, delimit single member timely grasp the number and time of dishes on each table, if there are overtime dishes in advance, coordinate with the kitchen side dishes and serving.
4. The front hall and the back kitchen are combined, and the daily special dishes and the top ten best-selling dishes are fed back to the back kitchen in time, so that the back kitchen can prepare in advance and improve the serving speed.
5. When the foreman and supervisor patrol Taiwan, if they find that serving is slow or cold dishes are not ordered, they should give side dishes and seasonal cold dishes in time.
6. Confirm the number of tables with the person in charge in time when booking the reception and wedding banquet, so as to avoid insufficient preparation of the kitchen due to temporary extra tables.
7, a dish, a single together, timely distribution of leaflets, timely serving, to avoid sending a single waste of time.
8. When ordering food, you should know the production time of each dish, and steamed dishes should be matched with stir-fried dishes.
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1. Layout of the kitchen. The layout of the kitchen affects the workflow and procedures of various types of work in the kitchen;
2. The chef himself. The cook's wife is screwing a man outside, which affects her mood;
3. The number of functions. The number of chefs and food handlers and the number of food handlers affect the whole work rhythm;
4. The way to order food. Computer ordering and the way people order according to the table number affect the service progress.
5. Menu. The traditional list menu is still a combination of various forms;
6. Vegetable varieties. How many kinds of dishes are there and how to make them;
7. Marketing measures. Are there any marketing measures to promote the speed of serving?
To solve these problems—
1, the layout of the kitchen should realize the first-line operation procedure. Related jobs should be connected with each other to avoid walking in a large area.
2. The number of chefs and the number of food delivery personnel should be set reasonably according to the seat position. There is a scientific proportion, so I won't say more.
3. As for the way of ordering food, computer ordering food and ordering food according to the table number have their own advantages and disadvantages. Computer ordering is directly transmitted to the kitchen backstage, which speeds up the response of the kitchen, and it is not uncommon for the delivery staff to look around for the dish number. Although fixing the table number saves the procedure of finding the "number", it undoubtedly increases the time from the one-way ordering background process; Now the choice of restaurant mode is mainly based on the restaurant cost budget, because the ordering machine also costs money.
4, 50~ 100 dishes look comprehensive, but it will consume a lot of manpower and material resources to prepare. If the customer orders an unpopular dish, if the kitchen is not prepared in advance, it will undoubtedly make the customer furious. So the dishes in fast food restaurants should be 20-30. Of course, according to the morning market, night market, midnight snack and so on.
5. In terms of marketing means, every restaurant has different tricks. Such as setting daily preferential dishes, chef's recommended dishes and discount dishes, these methods can promote customers to order food, so the kitchen has sufficient preparation time to ensure the speed of serving.
6. Serve the soup first, and pay attention to it at the same time. It is suggested to serve soup before serving to comfort customers' waiting time. If you really wait for a long time before serving, customers feel that they have drunk your soup. Although they are not satisfied, they will not let you refund your money.
7. In fast food restaurants in the office area, take-away consumption should be encouraged as much as possible, which is different from the measures of eating in the store, such as ordering take-away food and delivering juice. While expanding the consumption outside the store, it also eased the seat pressure during the peak hours in the store.
8, and then it should be the working state of the restaurant staff. The fast-paced work efficiency is nothing more than the first, so it depends on the manager's approach.
9. Simplify the operation process of dishes and increase fast food dishes such as roasted meat. For example, roast duck is roast duck. Some shops steam roast duck and vegetables and mix them with their own seasonings. Although it is delicious, I personally think it is redundant.
10, remove all steamed vegetable series. It's too fucking time-consuming.
1 1. Count the daily purchase ratio of each dish. Although the conclusion is not completely valid, it can be used. Prepare dishes with high purchase rate in advance, such as raw materials and side dishes. At the same time, dishes with low ordering rate can also be improved and replaced, even if the name of the dish is changed.
Other skills to increase income—
1. Can I smoke in the restaurant? Personally, I think it's just a sign of a smoke-free restaurant, and there is no mandatory smoking. A cigarette after a meal is nothing more than a pleasure. But the effort of a cigarette only increases the consumption time. But it can't be forced to ban, which will reduce stubborn customers.
2, the seats in the restaurant should not be suitable and too comfortable, and people are too lazy to leave when they are cold.
3. The temperature of the air conditioner should be slightly lower than the comfortable temperature of the human body, so it can be colder, depending on how long you can sit after eating. This is why the temperature in some restaurants is relatively low, just to increase the seat change rate.
4. Sean Xiaohui. Give customers a good impression properly and charge less 1 or 2 yuan, and they will be very happy. Of course, it is not recommended to use it in a regular restaurant.
For fast food restaurants in the office area: most people who come out to eat in the office area are accompanied by their peers, and there are also customers who spend a little more regularly. The reason why I don't order takeout is undoubtedly that I want to go outside after work. Set up a free female business specialist in the restaurant. When eating, customers communicate with each other by consulting during or after eating. First, care about the probe. Ask customers' reactions after eating in a caring way, such as the practice and evaluation of dishes. Record the inappropriate places and even improve them. Customers will also feel that this restaurant is very modest. Then contact in advance whether to order for the next meal. When the customers have finished their consumption, let them book the food to eat here the next day in advance. In order to speed up serving and attract customers, you can eat it right away. At the same time, leave the customer's phone number to confirm whether to come early the next day and whether to increase the number of people in the store so as to get ready first.
There are many benefits to ordering the next meal after eating this meal. First of all, this is not to collect money in advance, but also to order food in advance. If you don't come, you can cancel, and customers will basically not refuse; In addition, the kitchen work is advanced, the serving speed is accelerated, and the meal replacement rate is improved; Cultivate old customers and increase customer satisfaction; After the formation of small group communication, it will increase the number of stores, improve dishes and increase cuisines according to the opinions provided by customers.