My family also runs a restaurant! At first glance, you don't have any experience in the catering industry, so you must be careful when investing. Try not to buy unnecessary things, not very good things. Be sure to purchase and deliver the kitchen! No matter how good your hotel business is, it's no use paying. If the chef wastes some for you, there is nothing! When taking care of people, we must strictly try the kitchen. Don't think it doesn't matter whether you try the kitchen or not just because a friend or a friend introduced you. If you can't do it, don't care. Don't lose yourself because of face ...

Food must have its own characteristics, even if it is just a dish. There is also the front hall, which is very important! Many people think that restaurants only need good food, but this is completely wrong ... the last sentence-genuine!

If you want a fragrant pot, you need a big side table and a frying pan. Use diesel or gasoline, as long as it is convenient for you. 1-2 cold dishes and one hot dish. If you want to chop something, add one. The exhaust system made by white iron was made by special personnel. A big freezer. There is also a fresh-keeping cabinet.

The cost depends on the general equipment you use. I suggest you go to Taoer. Many shops will dispose of old equipment before closing. You can use them all. They are very cheap. When hiring people, look at the following management and system, and you will know how many people to hire and what to be responsible for. My restaurant has a chef, two assistants, a full-time equipment manager, a cleaner, two or three dishwashers and a full-time buyer. The food and materials in the kitchen are the most sticky places. My mother is in charge of my family. She bought all the materials in one hand. Don't underestimate this. This is the biggest loophole and the most lucrative. After-kitchen operation management system

A, facilities and equipment management:

1. Kitchen equipment, such as mutton machine, refrigerator, rice steamer, dough press, etc. , are used by special personnel;

2, master the correct use of their own equipment;

3. Do not use kitchen equipment without the consent of the chef;

4. Maintain the equipment you use regularly to ensure the normal use of the equipment;

After work, the chef should arrange a special person to check all the equipment and power supply in the kitchen, and then leave the kitchen and lock the kitchen door.

6, found hidden dangers, should promptly report to the chef, timely maintenance;

Second, tools and production equipment management:

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2. Ensure that tools and appliances are always kept clean and in good condition;

3, all personnel should master the normal use of kitchen tools and appliances;

4. Check kitchen tools and appliances regularly. If there are gaps or tools and appliances are damaged, the kitchen staff should pay the same amount or be compensated by the person in charge;

Third, the production management:

1, all kitchen products (cold dishes, pasta, meat, vegetables, semi-finished products) must be distributed to people, so as to ensure that all dishes have special personnel responsible for quality control.

2. Ensure that the products are hygienic, sufficient in quantity, delicious in taste, seamless in tableware, qualified in shape and uniform in specifications;

3. If the customer returns or complains for quality reasons, the food quality gatekeeper will punish according to the price of the food; If the discount is caused due to quality reasons and economic losses are caused to the hotel, compensation shall be made according to the economic losses caused to the hotel;

4. Chefs who have repeatedly complained about the quality of dishes have the right to give other punishments or dismissal;

Fourth, health management;

1, personal hygiene management:

A, the male chef must be neatly trimmed, without beards and long nails, wearing a chef's hat and chef's clothes, and always keep it clean and tidy;

B, all chefs must take a bath every three days to keep it clean and tasteless;

C, all chefs are not allowed to use cosmetics, so as not to affect the taste of products;

D, in the kitchen shall not be arbitrarily take off work clothes, take off the working cap;

2. Environmental health management

A all cleaning tools and appliances, including mops, dust bags, brooms, rags, glass brushes, etc. , must be stored in a designated place, cleaned and put back after use;

B, according to different positions, divide the health area, ensure always clean. All personnel must attend the cleaning on Monday;

C, specialist should regularly check the cleanliness of kitchen feet and utensils;

Five, the kitchen raw material procurement and storage management;

1. After the business ends every day, the chef should summarize the meat, vegetables, cold dishes, cakes and other products of that day, summarize the raw materials used that day, and summarize the remaining raw materials that day;

2. According to the summary data, list the quantity of raw materials to be purchased tomorrow, submit it to the buyer, and check the purchased raw materials by weighing to ensure the quantity and quality of the purchased raw materials;

3. During the business period, the chef should supervise all links, put an end to waste, and impose necessary penalties on people and things that cause waste;

4. After the business is over, the remaining raw materials shall be properly kept by special personnel after being weighed to avoid waste;

I hope it will help you after reading it! Tell me what's wrong, as long as I know, I'll help you be impermanent! I wish you a prosperous business! Business is booming! Rich! ! !