You can start from the following aspects:

First of all, every employee in the kitchen should have a correct attitude towards the speed of serving, so as to achieve the fastest speed, and customers want to enter the room as soon as possible. In order to improve the serving speed, the kitchen should do the following: 1. Chef: 1. The menu is not complicated. In order to ensure the speed of serving, when making recipes, try to serve fewer dishes with complicated working procedures and long processing time. 2. Prepare semi-finished products. Semi-finished dishes should be prepared before meals, avoiding preparing now. 3. Go to the kitchen in time. After the first menu, all the chefs will go to the kitchen, and the chefs will arrange to take the lead in the kitchen so as not to bump into a dish. 4. Be fast first and then slow down. The same chef should stir-fry before stewing, eat fast food first, and rush the food first. 5. The combination of speed and speed. Fast food and slow food should be cooked together, and don't throw all the slow food to the end. 6. the food is urgent. If you are in a hurry, cook first and go first. 7. Divide the dishes and cook them separately. Under normal circumstances, we should conscientiously implement the system of dividing dishes and stoves, and whoever cooks will do it. 8. Easy first, then difficult. Easy dishes should be cooked first. On the premise of ensuring quality, the speed of cooking should be given priority. Second, the dock work: (The preparation work must be comprehensive; It is also important to communicate with the chopping board) 1. Division of labor. Stores with more than three piers should be divided into piers for cutting and matching, items should be placed in piers, and dishes should be planned in piers. Step 2 get ready. The plan is complete, the preparation is sufficient, and the auxiliary materials are sufficient. 3. Easy first, then difficult. Easy dishes are served first, and difficult dishes are served later. 4. Urgent food is delivered urgently. Dishes marked "cooked first" or "hurried" should be cut first, prepared first and delivered first. 5. Distribution by stove. Divide the dishes according to the chef's kitchen, cut the prepared dishes and send them to different kitchens. 6. Alcohol-free is the first choice. Dishes that guests don't drink should be served first. 7. fewer people are preferred. Tables with few guests should be served first. 8. Take pains to urge. The lobby and the food platoon represent the guests, so you should give instructions quickly and the dock should actively cooperate. 9. Make plans and try to avoid buying raw materials during meals. 10. Make pre-meal and post-meal estimates to avoid delaying communication and time. 1 1. The handyman went into the kitchen. When it's time to eat, the handyman should finish the preparatory work and go into the kitchen to do what he can.

2. How to improve the speed of serving in the kitchen?

At present, the catering industry is in the era of meager profit, and the large-scale catering industry uses passenger flow as a means to obtain more profits. Improving the production speed, shortening the meal time of guests and improving the turnover rate are the problems faced by food quality management.

1。 It is particularly important to make full preparations before meals, which must be completed within the specified time.

Each post should make a statistic according to the usual sales situation of dishes, and then make preparations for rough machining, cutting and cooking semi-finished products before meals. After you get the menu, it's much easier to side dishes. You just need to grab the side dishes, and you don't need to wash and cut them now. It saves time for side dishes, so it takes m time for the whole dish.

For example, after vegetables are washed, they are packaged in portions and stored in cold storage; If you need to change the cutter or size, you need to prepare materials according to the corresponding passenger flow and food sales; Chilled raw materials, such as squid whiskers, shrimps, etc., should be packaged according to the amount of each serving after cleaning, and then refrigerated; Another example is braised pork with plum, steamed bacon and pearl pills, which can be processed into semi-finished products in advance. In addition, when all kinds of raw materials are in the semi-finished state, it is an important step of seasoning to simmer the seasoning juice to the annual speed in advance when cooking braised pork and bacon with plum vegetables.

2。 Arrange a time for each dish. Indicate the time of each dish on the menu, that is, the time required to order five dishes from the guest and then go to the kitchen to process and make this dish.

Its purpose is to let the guests know the delivery time of the dishes from il to production. However, complicated and troublesome dishes cannot be served. For example, if a guest orders several complicated dishes, he must prepare a table number. The table number can be divided into three colors: green stands for fast food delivery, and red stands for the need to speed up food delivery, which is particularly urgent for hard-working people.

3. How to improve the speed of serving in the kitchen

First of all, every employee in the kitchen should have a correct attitude towards the speed of serving, so as to achieve the fastest speed, and customers want to enter the room as soon as possible.

In order to improve the serving speed, the kitchen should do the following: 1. Chef: 1. The menu is not complicated. In order to ensure the speed of serving, when making recipes, try to serve fewer dishes with complicated working procedures and long processing time.

2. Prepare semi-finished products. Semi-finished dishes should be prepared before meals, avoiding preparing now.

3. Go to the kitchen in time. After the first menu, all the chefs will go to the kitchen, and the chefs will arrange to take the lead in the kitchen so as not to bump into a dish.

4. Be fast first and then slow down. The same chef should stir-fry before stewing, eat fast food first, and rush the food first.

5. The combination of speed and speed. Fast food and slow food should be cooked together, and don't throw all the slow food to the end.

6. the food is urgent. If you are in a hurry, cook first and go first.

7. Divide the dishes and cook them separately. Under normal circumstances, we should conscientiously implement the system of dividing dishes and stoves, and whoever cooks will do it.

8. Easy first, then difficult. Easy dishes should be cooked first. On the premise of ensuring quality, the speed of cooking should be given priority.

Second, the dock work: (The preparation work must be comprehensive; It is also important to communicate with the chopping board) 1. Division of labor. Stores with more than three piers should be divided into piers for cutting and matching, items should be placed in piers, and dishes should be planned in piers.

Step 2 get ready. The plan is complete, the preparation is sufficient, and the auxiliary materials are sufficient.

3. Easy first, then difficult. Easy dishes are served first, and difficult dishes are served later.

4. Urgent food is delivered urgently. Dishes marked "cooked first" or "hurried" should be cut first, prepared first and delivered first.

5. Distribution by stove. Divide the dishes according to the chef's kitchen, cut the prepared dishes and send them to different kitchens.

6. Alcohol-free is the first choice. Dishes that guests don't drink should be served first.

7. fewer people are preferred. Tables with few guests should be served first.

8. Take pains to urge. The lobby and the food platoon represent the guests, so you should give instructions quickly and the dock should actively cooperate.

9. Make plans and try to avoid buying raw materials during meals. 10. Make pre-meal and post-meal estimates to avoid delaying communication and time.

1 1. The handyman went into the kitchen. When it's time to eat, the handyman should finish the preparatory work and go into the kitchen to do what he can.

I looked in the kitchen and finally understood why the serving speed was so fast.

First of all, every employee in the kitchen should have a correct attitude towards the speed of serving, so as to achieve the fastest speed, and customers want to enter the room as soon as possible. In order to speed up serving, the kitchen should:

1. Chef: 1. The menu is not complicated. In order to ensure the speed of serving, when making recipes, try to serve fewer dishes with complicated working procedures and long processing time. 2. Prepare semi-finished products. Semi-finished dishes should be prepared before meals, avoiding preparing now.

3. Go to the kitchen in time. After the first menu, all the chefs will go to the kitchen, and the chefs will arrange to take the lead in the kitchen so as not to bump into a dish. 4. Be fast first and then slow down. The same chef should stir-fry before stewing, eat fast food first, and rush the food first.

5. The combination of speed and speed. Fast food and slow food should be cooked together, and don't throw all the slow food to the end. 6. the food is urgent. If you are in a hurry, cook first and go first.

5. How to solve the problem of slow serving?

Slow serving can be said to be one of the common work problems encountered in restaurants.

Once customers are dissatisfied with the service speed, they will often make fierce complaints and even take it out on other aspects of the hotel, thus causing overall dissatisfaction with the hotel. Therefore, in the daily operation of the hotel, serving slowly is not a trivial matter, but a major event related to the survival and development of the hotel.

So, how to put an end to the phenomenon that merchants serve slowly? Combined with my work experience, I think the reasons for the slow serving and the relevant countermeasures are as follows: 1. Kitchen: 1, the kitchen is not fully prepared and the 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 frequently ordered by guests, and provide 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 desk 1, the waiter's unreasonable guidance and collocation of dishes, resulting in 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. Third, other requirements 1, restaurant ordering staff, waiters must write down the time when checking out, in order to grasp the preparation time of each dish, so as to 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 and stir-fried dishes should be matched. -1, kitchen layout.

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?

In order to solve these problems-1, the layout of the kitchen should realize a line of operating procedures. 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 all-encompassing, and will disappear when cooked.

6. How can Miracle Restaurant improve the serving speed/

First of all, the number of waiters should be maximized, that is, please stay until the system prompts that you can't hire any more. The foreman should have two floors. If you are playing for the first time, it is inevitable that the service will be slow because there is only one chef, but you can spend more money on training employees (press the shortcut key A, and the icon on the top left has an option to train employees). Besides, you should hire a kitchen assistant, a dishwasher and a food elevator.

PS: Even if all this is done, there will still be some complaints, which are needed by the plot, but they will definitely be minimized.

In addition, there are some other complaints to look at carefully ~ ~ these will affect the star rating ~ ~ hehe.