First of all, every kitchen employee must have a correct attitude towards the speed of serving food in order to achieve the fastest speed. When customers enter the room, they want to be as fast as possible. In order to improve the speed of serving food, the kitchen should do the following: 1. Chef: 1. The recipes are not complicated. In order to ensure the speed of serving, when formulating recipes, dishes with complicated procedures and long processing times should be served as few times as possible. 2. Prepare semi-finished products. Semi-finished dishes should be prepared before meals to avoid preparing them during meals. 3. Put on the stove in time. When the first menu comes out, all the chefs have to go to the stove. The head chef has made arrangements and takes the lead in cooking so that no dish is overloaded. 4. Fast first and then slow. The same chef should fry first and then stew, and the quick dishes should be done first and the quick dishes should be done first. 5. Combine fast and slow. Fast dishes and slow dishes should be cooked together, and don’t throw all the slow dishes at the end. 6. Urgent dishes need to be cooked quickly. If you are anxious to plan the dishes, you should cook them first and leave first. 7. Separate dishes and prepare them separately. Under normal circumstances, the system of dividing dishes in the kitchen should be strictly implemented, and whoever cooks the dishes should be carefully implemented. 8. Start with the easy stuff and then the tough stuff. The dishes that are easy to prepare should be cooked first. On the premise of ensuring quality, the speed of cooking should be the main priority. 2. Troubleshooting: (The preparation work must be comprehensive; communication with the chef is also very important) 1. Cut and divide labor. Stores with more than three piers should be divided into piers for cutting, storage of items, and planning of dishes. 2． Be fully prepared. The plan is complete, the preparations are sufficient, and the auxiliary materials are sufficient. 3． Easy first and then difficult. Dishes that are easy to prepare and easy to prepare will be prepared first and delivered first. Dishes that are difficult to prepare and prepare will be prepared later and delivered later. 4． Urgent food delivery. For dishes marked "cook first" or "urgent" dishes, do this: cut first, prepare first, and deliver first. 5． Distribute by stove. According to the chef's instructions, the dishes should be cut and distributed according to the cooking instructions. 6. No alcohol preferred. Dishes for guests who do not drink alcohol must be served first. 7． Fewer people are preferred. Tables with fewer guests should be served first. 8. No worries at all. The people in the front hall and at the food stalls represent the guests and give instructions for quick cooking, and the bosses must actively cooperate. 9. Plan well and try to avoid buying raw materials during meals. 10． Do a good job of assessing before meals and during meals to avoid delaying time due to delayed communication. 11. The handyman enters the kitchen. At mealtime, the handyman should finish preparations and go into the kitchen to do whatever work he can.