1. The division of labor is reasonable and clear

A reasonable division of labor is the prerequisite for ensuring the production of hot pot kitchens. Hot pot kitchens should formulate positions according to the production situation, facilities, and equipment layout, and then according to each position The functions and requirements must be clearly defined and written down, so that each employee can clearly understand their responsibilities, what work they should complete, and who they are accountable to.

2. System improvement and supervision

After the system is established, it should be gradually improved according to the operation situation. More sensitive regulations such as employee rewards and punishments should be clearly defined. In order to prevent the system from becoming a mere formality, supervision should be strengthened. Supervision and management personnel can be set up to assist the hot pot chef in implementing and executing various systems (the ratio of administrators to employees should refer to 1:12). Most hot pot kitchens have arrangements that should be corrected. , common management problems without implementation, ensure that daily work is strictly managed in accordance with regulations, and the hot pot kitchen work is re-arranged and strictly implemented. The rules and regulations of the hot pot kitchen are the guidance for the work of employees. After formulating job responsibilities, rules and regulations, and supervision methods, there will be rules to follow when further strengthening the management of personnel.

3. Humanistic management

A reasonable division of labor, a sound management system, and high-quality Chongqing dog meat hotpot practices can make it operate well and modern hotpot The kitchen should change the traditional concept of only focusing on skills and not on one's own cultural quality. You must know that the level of skills can only represent the past, and it is difficult for employees with rich experience and lack of theory to make achievements; besides, if the quality of personnel is not good, it is easy to breed disputes. It is true that hot pot kitchens cannot ignore the skill base when hiring employees, but I think they should improve their cultural education requirements. Only with rich work experience, a solid technical foundation, combined with effective theoretical guidance, and instilling the operator's philosophy can the dish production make breakthroughs and form a style, and it is easier to communicate and coordinate in daily work.

4. Cost Management

In addition to quality inspection and price supervision, using scraps is also a way to reduce costs. Specifically, we can use and sell out the Xiang Lao Lao Braised Pot restaurant chain to create banquet dishes using scraps through certain processes, such as making handmade dishes, arranging work meals, etc. For some scraps that cannot be processed in time, you can contact some purchasers for takeaway processing (water sales, etc.) to reduce costs.

In addition, the hot pot chef should also prepare a set of balance sheets, conduct financial analysis and calculations, regularly compare bulk and fixed raw material expenditures with turnover, and control the cost of raw materials (such as the cost of 10,000 yuan) control method). The cost of leaving the room mainly refers to fuel, water, electricity, washing, maintenance, item consumption and office expenses. These are all costs under the management of the hot pot chef. First, various expenses should be accurately formulated based on business and actual conditions. For example, fuel accounts for about 1.6% to 1.9% of the vegetable business, and water and electricity account for about 1.2% to 1.5% of the vegetable business. If the Wuxi hotpot recruitment report exceeds the planned index, find out the reasons and make rectifications. Regarding hot pot restaurant equipment, the hot pot chef must master the basic maintenance knowledge of hot pot restaurant management, formulate usage standards, cleaning methods, etc., and then assign the responsibility to the position team leader. In terms of maintenance, due to the professional nature of hot pot kitchen facilities and equipment, which are generally unfamiliar to plumbers and electricians, it is recommended that hot pot restaurants or restaurants be equipped with highly professional engineering personnel to cope with sudden failures, thereby reducing maintenance costs and increasing the utilization rate of hot pot kitchen equipment. It is equal to improving the efficiency of the restaurant.

5. Department Coordination

Today’s hot pot kitchens, in addition to ensuring the personnel management and supply of hot pot restaurants, should also have good relationships with various relevant departments. To obtain multi-faceted cooperation and support to ensure the smooth operation of the hot pot kitchen and gain a better reputation, especially the front office department. In addition, the hot pot chef, as the main manager of the restaurant, should be familiar with all aspects of the front office work, often consult Sichuan hot pot practitioners, guests' feedback on the dishes, and regularly organize exchanges and communication between chefs and front office waiters to promote dining. Understanding and collaboration in hot pot restaurant management.

Finally, as a manager, you should also communicate with employees frequently, understand their thoughts and help them establish good interpersonal relationships.

The management of hot pot restaurant knowledge supply mainly involves the management of hot pot raw materials and soup brine, and the value of raw materials is an important component of hot pot production costs. Raw material management includes the procurement, acceptance, storage, and distribution of raw materials.

1. Procurement business management:

Purchasing business is the starting point of hot pot business and must comply with the following basic requirements:

a) Correct variety , that is, the hot pot must be determined according to the needs of customers and the needs of hot pot production to ensure that the hot pot is marketable;

b), excellent quality, that is, the quality of the raw materials of the product must be strictly controlled;

c) Reasonable prices, hot pot raw materials are diverse and local, etc. Hot pot restaurant management, prices are different in different markets and supply channels, as are prices in different seasons and different regions. Therefore, purchasing personnel should understand the market conditions in real time to reduce purchasing costs, thereby reducing the production costs of hot pot restaurants;

d) Chongqing hot pot has appropriate dipping ingredients and must insist on diligent purchase and fast sales to ensure the sales volume is determined. The principle is to achieve the goal of purchasing more products that sell well, purchase those that are marketable, and those that are unsalable.

e), the arrival is timely, the hot pot varieties are somewhat random, and the daily production volume and sales volume are difficult to predict. Therefore, in order to ensure the normal operation of management knowledge operations, the procurement of raw materials must be available as needed and supplied in a timely manner.

2. Storage business management:

a) Ensure sufficient and reasonable storage of raw materials. Storage is one aspect of serving hot pot. The raw materials must be stored in sufficient variety and quantity to ensure the continuity and stability of operations. The inventory reserves of raw materials must be maintained at a standard that can complete certain reception services, maintain uninterrupted operations, and be economically reasonable;

b), control storage. Do not store too many raw materials for hot pot, otherwise it will cause backlog and waste. Therefore, hot pot restaurants must control storage investment and ensure reasonable reserve quotas;

c) guide the purchase and sale of raw materials. During the storage process, it is necessary to keep abreast of the consumption of raw materials at any time, and proactively and promptly provide purchasing opinions or suggestions based on the actual situation to replenish and update raw materials, and promptly dispose of stranded raw materials in inventory.

d). Control inventory shortages and damages. Its first priority is to ensure the safety and hygiene of the raw materials in stock.

e), daily storage and maintenance. Raw materials should be stored in different zones and numbered, the food hygiene law should be enforced, the isolation system should be adhered to, temperature and humidity should be controlled, protection and maintenance should be strengthened, cleanliness should be done well, microbial invasion and insect pests should be prevented, account cards should be established, and inventory should be taken regularly. Work.

f), outbound management. The following tasks must be effectively done in the management of food raw material outbound delivery: First, adhere to the principle of delivering goods out of the warehouse based on invoices; Secondly, adhere to the principle of first entering the warehouse first, first leaving the perishable and spoilable items, first leaving the items close to the expiration date, and not allowing damaged items to go bad. The principle of "three first and one last" is adopted.

Bad Habit 1: Untidy Dress

Clothes are full of grease, full of wrinkles, dark and dirty... This is the impression left by the hot pot chef uniform. . Although some hotels provide free laundry for hot pot chefs, the problem of untidy work clothes still exists.

Bad Habit 2: Spitting

Although we have repeatedly publicized "no spitting" for many years, it is difficult to break the habit of spitting by hot pot chefs. If guests know that you, the hot pot chef in the hotel, are spitting and spitting in the hot pot kitchen filled with various pots and pans, raw ingredients, seasonings, and hot and cold dishes, how long can this hotel survive?

Bad Habit 3: Keeping Long Hair

Because a piece of hair can cause customers to not pay the bill, it is a common thing in the catering industry. In addition to the irregularity of hot pot chefs wearing work hats, One reason is that the hair is too long. According to the relevant regulations of hot pot kitchens, the hair of hot pot chefs cannot be exposed after wearing a work cap. It seems that this "commandment" needs to be strictly enforced.

Bad Habit 4: Waste of Raw Materials

Many hotels appear to be busy with people and food, but after a month of careful accounting, they find that they are not making much money and sometimes even lose money. There is a phenomenon of "the food is prosperous but the wealth is not prosperous", and the seemingly prosperous business actually suffers losses. The reason for this phenomenon is often "raw material waste". "It's not good for me to save things. It's the boss's money anyway, so I don't feel bad about it." It's hard for people who lack the minimum professionalism to survive in the hot pot chef team.

Bad Habit 5: Not Separating Raw and Cooked

Separating raw and cooked ingredients includes five aspects: 1. Raw and cooked ingredients must be separated; 2. Raw and cooked vegetables must be separated; 3. Cut raw and cooked vegetables. Cooked knives must be separated; 4. Raw and cooked tableware must be separated; 5. Freezer storage must be separated from raw and cooked. As long as one aspect is not done, the dishes will have a 25% chance of being contaminated, which is terrible for food safety.