The opposition between the front office and the kitchen can be said to be a difficult problem faced by the catering industry that can never be solved.

The two have different job scopes and responsibilities in restaurants, so they have different understandings of operational skills and work.

As a result, both parties tend to look at the problem from their own standpoints, but ignore the feelings of the other party.

Below is the knowledge I bring to you on how to manage the front office and kitchen of a restaurant. Welcome to read.

They don’t understand each other. In other words, chefs are craftsmen.

They take an indescribable sense of pride in the dishes they carefully prepare. Each chef is an "artist" and they regard each dish they create as a "piece of work."

They pay more attention to their own philosophy and perceptions as chefs than to the requirements of their customers.

On the contrary, the front office waiter does not understand the hard work and value of the kitchen chef.

Because they don’t understand the time, labor and emotion chefs spend on making a dish, they are more likely to ignore the chef’s mood under the guise of what customers want.

If this behavior happens again and again, the chef will feel: "That guy can't even cook a decent dish, but he comes here to make irresponsible remarks..." and then he will become dissatisfied because he despises the other party.

On the contrary, the former will also "reciprocate" and despise or fool the chef with the attitude of "an old stubborn who knows nothing but cooking...".

For customers who dine in, who would want to patronize a restaurant where the front office and back kitchen are competing with each other and fighting openly and secretly?

How can this gap be bridged?

What does a customer mean to a restaurant?

Customers are the gods who come to your store to taste delicious food.

Whether in the kitchen or in the front office, the purpose of everyone's work is to provide customers with satisfactory services. If the two parties to the dispute have sharp positions and refuse to give in to each other, it means that they do not understand the other party's work and cannot share information with each other.

.

This is why the larger the restaurant scale, the more intense the confrontation between the front office and the back kitchen.

As a front office waiter, are you familiar with our menu?

Do you understand the time invested in each dish from the raw materials, cooking methods, cooking steps to the official serving and how to season it?

If you know that when the kitchen is very busy, in order to prevent customers from concentrating on choosing dishes that are time-consuming and labor-intensive to prepare, can you cleverly try to guide customers to choose some relatively simple dishes, or reduce the difficulty through cooperation in the above details?

What about the work pressure of a chef?

If you can provide customers with explanations and feedback in a timely manner based on the situation in the kitchen, such as "It may take 15 minutes to prepare the ×× dish you ordered, do you mind...", you can increase the customer complaint rate.

Greatly reduced.

A cold reception from a chef can frustrate others. On the contrary, the back-of-the-house staff never know what the customers said to the front-of-house staff.

When dining customers complain, "Why is this dish so cold?" "This dish tastes so salty, are you trying to make me get high blood pressure?" The front desk waiters provide direct service to customers face to face despite not cooking the dishes themselves.

However, we are often criticized by some customers seemingly unintentionally.

I feel uncomfortable being criticized, and some customers will also ask for a change of dishes or request that ×× ingredients not be added to × dishes... When the front-of-house waiter conveys certain customers' requests to the kitchen, if they are criticized again,

The soul will be easily hurt by the cold reception from the chef.

First of all, it is important to share information between the front office and the back kitchen.

When training front-of-house staff, it is recommended that knowledge of the dishes on the menu be included in the training.

In addition, you can also use the morning meeting time to have the kitchen send someone to explain the daily recommended dishes. At the same time, you can introduce a short-term kitchen experience system for internal employees, so that the front office waiters can enter the kitchen in batches and time to work.

Washing dishes, cleaning and other tasks to enhance understanding of kitchen work.

In addition, kitchen staff are limited to working in a small space away from customers.

In addition to cooking and sorting out recipes every day, it is easy to ignore the presence of customers.

Therefore, it is recommended that the back-of-house chefs regularly go to the front office to understand their needs through direct communication with customers, and observe and feel from the perspective of the front office.

If it is a casual tea restaurant, when the store is short of manpower, the kitchen staff can serve the dishes on behalf of the waiters and communicate with customers face to face.

Usually the back chef doesn't hear complaints from customers, and certainly doesn't hear praises from customers.

Taking the initiative to create opportunities can help motivate kitchen staff to work.

Respect the chef's skills, but do not condone them. The chef should also understand the restaurant's budget, performance, operational efficiency and other data related to the restaurant's operation, as well as questionnaires that reflect the voice of customers.

In addition, when a meeting is held in the store to improve the quality of service and reception in the front office, the kitchen staff should also be invited to participate.

As a part of the restaurant, the chef must cultivate a sense of responsibility for store marketing, customer solicitation, service reception, etc.

Restaurant operators and store managers who are not chefs are prone to make a mistake, which is to indulge the chef.

For them, the chefs in the kitchen have professional skills that they do not have, so these people cannot afford to offend them.

As a result, restaurants have become the domain of chefs.