When designing the conventional and innovative recipes of hot pot restaurants, many aspects can be considered. The number of dishes with too complicated workmanship should not exceed 1/3, otherwise the phenomenon of slow serving will often occur, and the number of freshly cooked dishes should be strictly controlled as a whole.

If the number of on-site dishes is designed too much, it will definitely increase the workload of the chef. These dishes need to be prepared one by one.

In addition, the daily purchase rate of each dish is counted, and the dishes with lower order rate are improved and replaced, even if the name of the dish is changed.

Trick 2: Special treatment of popular dishes.

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. There should be a special person to do the major, and the division of labor should be done as a whole. You can always make up for popular food.

Trick 3: Set up special dishes

Setting daily special dishes, boss recommended dishes and discount dishes can promote customers to order food, and the kitchen has sufficient preparation time to ensure the speed of serving.

Trick 4: the way of ordering food should also be changed.

In the way of ordering food, computer ordering food and serving food according to table number and plate number have their own advantages and disadvantages. Computer ordering is directly transmitted to the kitchen backstage, which speeds up the response speed of the kitchen, and it is not uncommon for food delivery staff to look around for license plate numbers. 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 hot pot restaurant is mainly based on the restaurant cost budget, because the ordering machine also costs money.

Trick 5: Divide the dishes and make them separately.

Semi-finished dishes should be cooked before meals, and avoid cooking first. When the first menu goes down, everyone should go all out.

After cooking, it's easy first and then difficult. Eat fast food first, eat fast food first. Easy dishes should be cooked first. On the premise of ensuring quality, the speed of cooking should be given priority.

However, fast food and slow food should be cooked together, and don't throw all the slow food to the end. If you are in a hurry, cook first and go first. We should conscientiously implement the system of dividing vegetables and stoves.

Trick 6: the waiter recommends guidance

You can prepare two kinds of recipes, one is the ordinary menu and the other is the set meal. When ordering food, if the guests have no specific needs, the waiter will try to ask the guests to choose a set meal set in advance, so that they can prepare in advance and shorten the cooking time.

If there are many individual customers in the restaurant, in order to speed up serving, the waiter is required to control the number of dishes cooked for a long time according to the number of individual customers at each table.

If the number of individual customers is 6, you can only order a dish that can be processed for more than 25 minutes when ordering; If the number of individual guests is 4 or less, try not to arrange dishes that can be cooked for more than 25 minutes; If the number of people is 7- 10, then no more than three dishes can be cooked in more than 25 minutes.

If there are few guests at a table and you order a dish that takes more than 25 minutes to cook, the waiter should inform the other party in advance that the serving time will be slower.

Trick 7: The side dishes will shrink again.

When preparing meals, many restaurants clean the raw materials, change the knives and send the menu to the kitchen.

In order to shorten this link, it is best to finish the cleaning, cutting and making of semi-finished vegetables before 1 1 every day. The chef will divide all the raw materials in advance according to the ordering situation, the serving situation of the day and the expected sales volume of the dishes.

Trick 8: Set up a special person to schedule and track the production.

If the kitchen is divided into several stalls, who will dispatch the dishes in this case? It is best to set up staff in the kitchen and lobby to monitor the quality of products, and confirm the quality, color and integrity of tableware, whether the dishes are properly loaded and whether the order of dishes is normal before leaving. While monitoring the production, the scheduling specifically requires speeding up the dishes.

Trick 9: Fastness is the first indicator of new dish assessment.

The development of each dish has to go through strict examination and evaluation at different levels. One of the important assessment indicators is "fast", the source of raw materials is fast, the preparation and production process is fast, the cooking time is fast, and the production speed is fast.

For the newly cooked dishes, the time should be controlled within 5 minutes, which can speed up the serving. To do this, it is necessary to reorganize and mass-produce the existing dishes in advance, so it is necessary to process and slow down in advance, so that the later time of the dishes can be controlled within the specified time. Give up what you can't finish in five minutes.

Trick 10: Hot pot restaurants use a lot of frozen products, such as mutton, beef, shrimp, etc., so be sure to ask clearly in advance and experience it slowly. So as to speed up serving.