With the company's first birthday, 20 1 1 year passed quickly. This year is an extraordinary year for our Hongbao. From the beginning, the company gradually matured and grew. Not only ushered in our new store "home". At the same time, it is also an ideal year for the whole company to complete the annual operating income and profit index of the kitchen. 1 1 year is coming to an end, and we are greeted by a new year and a new atmosphere. At this moment, it is necessary for us to sum up and reflect on our work, correctly analyze the problems existing in our work and correct them in time. Of course, good work experience should be maintained and continued, and at the same time, we should look forward to next year's work and make preliminary plans. In order to foster strengths and circumvent weaknesses, strive to make progress and strive to create new achievements in the new year. Let me talk about the achievements, efforts, shortcomings and improvement plans for next year. 1. The annual kitchen business data shows that in the first month before 1 1, the turnover of our kitchen reached RMB yuan, an increase of RMB yuan, or%, compared with 10 years ago. This year, our achievements were excellent on the whole, which was the result of everyone's efforts and the company's correct decision. Second, we have made efforts to make scientific decisions, and the cooperation of Qi Xin is an important reason for our achievements this year. According to the requirements of the company, at the beginning of the year, I made an annual work plan with the chefs of three stores, and put forward the overall work idea to guide the development of all work. The overall thinking determines scientific decision-making and guides the development of all work throughout the year. With a purpose and a plan, the thinking of the work will be clear and the work will be handled in an orderly way. 1, production: adhere to the company's philosophy and make a kitchen with Ningxia characteristics. We still attach importance to choosing traditional dishes with Ningxia flavor. Most of the fruits, vegetables and meat used are rural green ingredients, and we also specially find people to distribute pollution-free organic vegetables to ensure product quality. While keeping our special dishes such as special hand-grabbed, Zhongning stewed chicken and Hu Sha fish head unchanged, we will introduce new dishes appropriately, and create seasonal products according to the seasons, such as the flavor hot pot in one winter and one spring, and the dragon and phoenix pot with red envelopes for family members in Yi Long. Fish pots, gold and silver pots, white radish pots and so on pushed in summer. Nanchang store has introduced Hainan powder according to market demand, and the new products of Yilong store include sea white beans and spinach pots. The new products of Nansha Store include white radish pot with sheep's feet, goose's feet with abalone sauce, goose's wings, etc., all of which have achieved good results, and the recognition of customers has also brought about an increase in turnover. Moreover, product quality has been well controlled, and product complaints have dropped significantly. Product structure adjustment. It turns out that our products are quite diverse. Many products are complicated in technology and have little sales, such as fish-flavored shredded pork, boiled pork slices and so on. Products with low gross profit and small sales volume, such as roast duck and goose. After comparative screening, the products were streamlined, leaving only more than 30 main products, and vegetables also changed with the seasons. This saves a lot of trouble in stocking, and at the same time, due to the quantitative stocking in advance before meals, the production is more standardized and the production time is improved. Grasp the gross profit of products. Yilong Store has done a good job in this respect. The turnover and gross profit of each month in the whole year have reached the standards set by the company, and the selection, storage and quantification of raw materials are well done. Compared with last year, Nansha Store increased by 1.76 points, a relatively large increase. Nanchang store can also achieve optimal control. Chefs often visit the market to find out the price of raw materials and give feedback to suppliers in time. From June+10, 5438, when the price of vegetables rose due to serious floods, Qi Xin paid more attention to the selection, storage and utilization of raw materials and the use of wholesale vegetables, and worked together to tide over the difficulties. Although prices have been rising this year, in this case, stores have also made corresponding countermeasures, on the one hand, strengthening their own management. Put an end to the abnormal use of raw materials and try to control them. On the other hand, without damaging the company and customers, we adjusted the prices of some products through investigation, and customers were not dissatisfied with our behavior. In addition, since June 165438+ 10 this year, we have also formulated a series of food hygiene issues such as "gutter oil" in Shen Sheng. After the exposure, we took timely measures to put our own oil and sauce on the booth, so that customers could eat without worries, and the effect was good. After the fire broke out in Nanchang store when cooking miscellaneous fried oil and cooking without turning off the gas, we attached great importance to it and took the responsible person as a warning. And strengthen fire inspection, increase kitchen fire hydrants, and constantly emphasize safety issues in the meeting. Eliminate potential safety hazards in time. 3. Adjustment of kitchen facilities and equipment. This piece has changed a lot in Nanchang store, and a new freezer was built on the second floor, which played a great role. Because there are many Chinese kitchens and morning tea products in Nanchang, it is difficult to store raw materials and the refrigerator is under great pressure. In terms of price, we are now four stores, and many products need centralized procurement and distribution, which is a great test for the storage and preservation of our raw materials. These problems were well solved after the freezer was built. In addition, the newly introduced dishwasher, dishwashing room, tableware and water heater have all been moved outside. The original place for washing dishes was changed into a water table, and the food rack was moved into the kitchen, which changed some workflow and improved work efficiency. A large earthenware cooker was replaced in the kitchen, which solved the heating problem of iron plate earthenware dishes during the peak period of rice market. The Chinese kitchen and the steamer of morning tea have also been adjusted to save energy and increase efficiency and make the best use of it. We also changed some tableware in Chinese kitchen and morning tea to make our products more perfect. 4. Team building. In this year, our kitchen staff is relatively stable, and the staff turnover rate is small. The proportion of college students working in the kitchen has gradually increased, and a number of masters with better technical ability have been introduced. The overall quality of kitchen staff has been improved, which also shows that our employees recognize the company and think that working in such an atmosphere can better reflect their own value. At the same time, under the guidance of the company philosophy of "self-improvement and responsibility" and "three programs and five guidelines" put forward by General Manager Li, we will pay attention to strengthening the ideological quality education and guidance for employees. Regularly train and organize employees to participate in many training courses of the company to strengthen their learning ability. In April, several chefs were organized to give special lectures on dishes, raw materials and the management of the five permanent members, which also achieved good results. We have also formulated and improved a series of rules and regulations to reward diligence and punish laziness. Implement performance appraisal. Like our Yilong store, there are prizes and gold collars every month throughout the year, which increases the income of the two brothers and greatly improves their work enthusiasm. There is also often leading the master to conduct technical exchanges with his peers outside. At the beginning of the year, four chefs were organized to participate in the Hainan Food Competition. They also showed their magical powers and won gold and silver one after another. Improve the gold content of our leading group and increase the visibility of ourselves and the company. In addition, Wu Zhongdong and Fang Lin from Nanchang Store participated in the innovative food competition in the fast food department and also achieved excellent results. In addition, the kitchen insists on holding a pre-shift meeting, so that many practical problems encountered in the work can be solved face to face. The spirit of the company and the work arrangement of the leaders can be conveyed in time. This practice is of great benefit to the construction of our harmonious kitchen team and needs long-term persistence. One person with more posts, training various technical experts. In the case that the number of kitchen employees is not increasing but decreasing, and the turnover of people is increasing, all employees can have the ability to operate in multiple positions by organizing the passing, helping and bringing of masters and younger brothers, and can obey the scheduling at any time, so that the work can proceed smoothly. 5. Follow-up and consolidation of the Five Laws. Since the implementation of the "five permanent" advanced management methods in the kitchen for more than a year, the overall appearance of the kitchen has been greatly improved. In the past, dirty, messy and miscellaneous kitchens became neat and standardized. After the implementation of this method, it not only changed the working environment and improved the working efficiency, but also brought more practical benefits. For example, the standardization of products has improved gross profit, the standardization of commodities has reduced waste, personal operation has standardized employees to form good habits and use all kinds of equipment correctly, and the consumption of water, electricity, gas and other materials has also decreased. After more than half a year of intense preparations, our fourth child "Home" in Dongji was born in September this year. It has broken through the management mode of our tea restaurant and established itself in Haikou catering market with brand-new ideas and new ideas. In recent months, it has achieved good results and is very popular with consumers. It shows that our thinking is correct and there is nothing wrong with grasping the current catering market trend. But because it is a new attempt, after all, we lack certain experience, and some problems will inevitably appear in the process of operation and management. We will constantly sum up and accumulate experiences and lessons in our future work. We should have a high starting point, high standards and strict demands on our work, and strive to make our family achieve better results in the new year. Third, our shortcomings 1, lack of confidence in the product. 2. Not sensitive enough to the market. 3. The following employees are not strong in ideology and execution, and need to strengthen guidance. Four. Work plan of 20 12 1. Focus on new stores, strictly standardize products and ensure quality. Pay attention to finding good raw materials to supplement our products. 2. 5S needs to be strengthened in the kitchen, and the other three stores must also be consolidated and adhered to for a long time. 3. Do a good job in product promotion and product upgrade during the holiday season. 4. Make good use of the inventory table to make the gross profit of Nansha and Yi Long grow steadily, and strive to increase the gross profit of Nanchang by one point at the same time. 5. Strengthen staff training and organize special lectures and courses. Let the overall quality be further improved. 6. Make more efforts on product standardization. 20 10 is a busy and fulfilling year. Looking back on the work of the past year, I know my sense of mission, and there is still a lot of work to be done. After five years of infrastructure construction, our company has a solid foundation and is now in a period of rapid development. Everyone should be fully prepared to keep up with the pace of the company. In the coming year of 20 1 1, I will try my best to advance and retreat with the company. The above are some summaries of my 20 10 work. Please correct me if there is anything wrong. thank you