Catering management program
Catering management program, in the work, we in order to ensure that things or work smoothly, successfully carried out, usually in advance to start the program to develop the work, this way to make our plans better to achieve, the following is the catering management program model.
Park restaurant operation and management program
In order to strengthen the scientific management of the park restaurant, to ensure the normal operation, improve the quality of meals, improve the level of service, better service for the park staff, combined with the park restaurant's actuality, the development of this program.
First, the guiding ideology
The park restaurant is the basic life of the park staff to protect, must be around the dietary safety, nutrition and hygiene, convenient for everyone's overall requirements, low profits, quality food, warm service as the standard, respect for the staff's dietary habits, to comply with the relevant provisions of the management, and strive to achieve the scientific and nutritious food, regular and orderly operation, to ensure food hygiene. The company's goal is to achieve scientific and nutritious food preparation, formal and orderly operation, ensure food hygiene and safety, and ensure the convenience of work and life.
Second, the organizational leadership and composition:
1, the establishment of the restaurant management leadership group:
Leader: Operations Director; Deputy Leader: Finance 1 person, chef 1 person;
Group members: Management Committee 1 person, operations 1 person, human resources 1 person, Project 1 person,
Responsibilities of the leading group: responsible for the park restaurant meal quality, meal quantity, charging standards, safety and health, system implementation, service attitude and other supervision and management, the implementation of the weekly restaurant health and operation order check; once a month, the chef team comprehensive evaluation; once a quarter quarterly analysis of the evaluation meeting, so as to find timely solution to the problem, to ensure that the restaurant operations management
These are the most important things that you can do for your business.
2, the establishment of the chef work team: the park restaurant to ensure that the number of people eating about 60, according to this, the chef work team is tentatively set to four people.
Administrator: 1 person (finance);
Chef: 1 person
Cook: 2 people
3, the chef team responsibilities:
Dining room administrator (finance) - Dining room administrator (finance) - Dining room administrator (finance) 1, responsible for presiding over the overall work of the park restaurant. Concerned about the life of the staff, can contact the masses, strict requirements for their own, everywhere an exemplary role. 2, familiar with the kitchen and the overall work of the restaurant, in collaboration with the chef to develop weekly recipes, often adjust the food with the announcement of the weekly recipes, strict recipe system implementation. 3, familiar with the situation of the source of goods, supervise the procurement plan, put the goods acceptance, grasp the custody of raw materials, to make the best use of things, reduce waste, cost control, prevent loopholes, according to the standard so that the dining staff to eat well. 4, take the initiative to collect the kitchen, dining room staff to improve the food advice, warm reception of complaints of employees, listen to their views, and put forward timely improvement measures, and constantly improve the quality of service. 5, the organization in a timely manner to replenish the dishes, rice, soup work, to ensure that the dining staff in the required time to obtain satisfactory food. 6, timely convey the instructions and intentions of superiors, listen to subordinates work report, strict staff attendance, do a good job of the staff belonging to the training, assessment, deployment, improve the quality of staff, mobilize staff motivation, solve the problem, regular reports to the leadership and request instructions,. 7, often check food hygiene, kitchen hygiene, kitchen hygiene, restaurant hygiene and personal hygiene of employees, strict implementation of the "Food Hygiene Law", to grasp the quality of food, to prevent food spoilage and food poisoning. 8, lead the staff to warm hospitality, sub-dish to be fair and impartial, equal treatment, quick action, to provide good service for the dining staff. 9, conscientiously do a good job of dining staff card, charges, to do day-to-day clear monthly settlement, monthly to the Ministry of Finance to declare the cost of meals. 10, is responsible for the specific arrangements for daily meals and banquets, to complete other work assigned by the leadership. Chef - 1, under the leadership of the Operations Department, is responsible for the daily work of the restaurant and assist the administrator to complete the tasks assigned by the superior. 2, as a good team leader, strict requirements for their own, do not seek personal gain, work hard, and play an exemplary role everywhere. 3, proficient in their own business, responsible for the development and implementation of recipes, adjust the food mix, every day to summarize the daily work of the situation, encountered problems in a timely manner to the administrator and operations supervisor to report. 4, to help supervise food purchasing, good goods acceptance, cost control, good custody of raw materials, to make the best use of things, reduce waste. 5, grasp the food hygiene, kitchenware hygiene, kitchen hygiene, restaurant hygiene, strict implementation of the "Food Hygiene Law", grasp the quality of food hygiene, to prevent food deterioration and food in the vegetarian. 6, do a good job of fire prevention, every day before leaving work to check whether each switch is intact, closed before leaving work. 7, lead the staff to warm hospitality, share the dishes to achieve uniform portion, timely replenishment of the dishes, rice, soup work, fast action, equal treatment, to provide good service for the dining staff. 8, to complete the competent leadership and administrator of the other work assigned. Kitchen Worker - 1, under the leadership of the chef, to assist the chef to complete the dishes produced and other work tasks. 2, strict requirements for themselves, do not seek personal gain, work hard. 3, familiar with the business, to assist in the implementation of recipes, and production. 4, control energy, eliminate waste, make the best use of things. 5, good food hygiene, kitchenware hygiene, kitchen hygiene, restaurant hygiene, strict implementation of the Food Hygiene Law, good food hygiene quality. 6, every day to summarize the daily work situation, encountered problems to report to the foreman in a timely manner. 7, do a good job of fire safety prevention. 8, energy saving, saving water, electricity, do people away from the lights. 9, timely replenishment of the dishes, rice, soup work, to ensure that the dining staff in the specified time to obtain satisfactory food. 10, to complete other work assigned by the higher leadership. Third, the mode of operation The park restaurant to take independent operation, self-purchase, both internal and external commitment, independent accounting, small profits and high sales, financial closure of the mode of operation. Types of business: 1. Flat subjects: Chinese food, dinner 2. Profitable subjects: breakfast, evening snacks, additional meals, banquets, etc. The restaurant in the park adopts an independent operation mode, purchasing and contracting independently. Fourth, the cost of expenses: 1, labor costs: fixed wages: XX00 + XX00 + XX00 = XXXXXX yuan / month 2, raw materials: gas, rice, oil, spices 3, materials: vegetables, meat, eggs 4, utilities: -- ( ) yuan / month 5, security, cleaning, chef team subsidies -- ( ) yuan / month Total: total monthly cost control -- ( ) yuan V. Meal standards: The restaurant provides breakfast, lunch and dinner. Breakfast standard: noodles, buns, steamed bread, vegetables, soup, the minimum according to the standard of 4 yuan. The standard for Chinese food is: 1 meat dish, 2 vegetarian dishes, 1 soup and 1 fruit, the minimum according to the standard of 10 yuan. Dinner standard is: bun, noodles, rice, vegetables, soup, the minimum according to the standard of 6 yuan. Six, business objectives 1, effectively protect the lives of existing employees, and to undertake foreign companies scattered employees dining, to meet the needs of a single 50-60 people dining, charges and recipes (see Schedule 1). 2, to meet the internal and external staff and units of table consumption or processing, charges and recipes (pieces of Schedule 2). 3, dining is not cash, fixed dining staff to implement the dining card recharge (recharge card deposit of 10 yuan), by the Ministry of Finance; scattered dining staff in accordance with the consumption standard implementation of WeChat payment, two-dimensional code account supervised by the Ministry of Finance. 4, the adoption of voluntary consumption of living standards to meet the needs of all dining staff. The restaurant operation and management fees collected are used for restaurant repair, equipment purchase, raw material purchase, and restaurant staff subsidies. 5, in order to clean, hygienic, all fixed staff tableware self-prepared, self-washing after meals, tableware self-storage (the company uniformly provide sideboard). 6, management system. The special nature of the staff restaurant decided to operate the main body of the low-profit returns, managers must strengthen the cost management, to the management to benefit. In order to have a chapter to follow, supporting food hygiene, safety regulations, each link of the post responsibility system and other management systems, applicable to the company's staff restaurant. VII, restaurant management 1, the restaurant by the company's Operations Department unified management; 2, restaurant management leading group of restaurant management is fully responsible for; 3, restaurant operations to do the meals in advance of the public. Develop a weekly menu, announced every Monday morning, meal varieties should be rich and nutritious, and strive to improve cooking techniques. 4, by the chef to play the meal, each dish a spoon, rice, steamed bread by volume, try to be fair and impartial. Catering management program 2 Section I internal management First, restaurant management The level of restaurant management directly affects the guests on the evaluation of the quality of catering services, catering management, is one of the most important content. (a), the development of restaurant service regulations restaurant service regulations is the restaurant standardization, standardized management basis and premise, but also to control the quality of catering services based on, so we must develop the relevant service regulations, Western-style food (related topics: Western-style food to join) hall regulations are: (1) ordering service regulations;< /p> (2) the restaurant service regulations; < /p> (2) the restaurant service regulations; < /p> (2) the restaurant service regulations; < /p> (2) the restaurant service regulations. (2) buffet service regulations; (3) cafe service regulations; (4) bar service regulations; (5) cleaning and disinfecting table wine utensils regulations. (2), meal preparation We should organize and supervise the restaurant waiters to do a good job of meal preparation. (1) to do a good job of restaurant cleanliness and hygiene, so that it meets the health standards; (2) to prepare for the opening of a variety of meals and wine utensils and set up according to the specifications; (3) to check the quality of preparations, found to be inconsistent with the requirements of the person should be corrected in a timely manner; (4) to convene a regular meeting of the pre-meal, informing the guests, the announcement of the menu, to sum up on the meal of the service situation (3), the opening of the restaurant management 1, strengthen the inspection, control the implementation of restaurant service procedures, found that the problem is corrected in a timely manner, to ensure that the guests enjoy the normative, standardized, procedural services; 2, to control the order of food and time, to coordinate between the restaurant and the kitchen, to meet the physical and psychological needs of the dining guests; 2, to control the order and time, coordinate between the restaurant and the kitchen, to meet the dining guests 3, according to the workload, reasonable arrangement of service personnel, good reception; 4, timely handling of customer complaints about dishes, drinks and service; 5, supervision and inspection of the end of the meal to complete the work of the meal on the opening of the meal in a timely manner summarize the problems, and constantly improve the level of service in the restaurant. (D), staff training is unremitting The quality of restaurant services depends on the quality of service personnel to improve the quality of the staff must be trained, the restaurant's staff training is in the managers found on the basis of training requirements for the development of training programs and the organization and implementation. The contents are generally: 1, ideology and professional ethics; 2, courtesy and politeness; 3, restaurant service procedures and related service knowledge; 4, service skills techniques; 5, dishes and wine knowledge; 6, hygiene and general knowledge of safety; 7, difficult problems. (E), low-value consumables management Cloth, table wine and toothpicks, napkins and other small household items. In order to meet the needs of guests on the basis of good control of low value consumables. Second, catering cost control management Restaurant to achieve a relatively low consumption and higher profits of the target, it is necessary to strengthen the catering cost control, catering cost control to improve the economic efficiency of the restaurant and management level is very important. (a) to establish a sense of cost control I remember a restaurant general manager once said: "Waste of $ 10 than to earn $ 10 to be much easier. Because, as a restaurant manager should strengthen the subordinate staff cost control education. Through the establishment of a series of incentives (another case), rewards for cost control to do a good job of staff, on the waste of raw materials to a certain level of punishment, so as to stimulate the staff to carry out cost control conscientiousness. (B) the establishment of food and beverage cost control system The establishment of food and beverage cost control system, is mainly to strengthen the whole process of food and beverage production cost control, its main content are: 1, procurement control; 2, acceptance control; 3, inventory control; 4, material control; 3, inventory control. p> 4, hair material control; 5, roughing control; 6, cutting control; 7, cooking control; 8, restaurant sales control. (C) to strengthen the cost accounting and analysis The main thing is to do a good job in conjunction with the financial and strict accounting system, such as catering cost of the daily statement system, and regular comparative analysis of the cost of catering. Such as planning and actual comparison, comparison of the same period, analysis of the cost structure, analysis of the factors affecting, etc., in a timely manner to grasp the cost of the situation, found that there are problems and reasons. So as to find out how to reduce the cost of measures. Third, human resources management Restaurant human resources management is conducive to the stability and improvement of the quality of food service, but also conducive to improving efficiency and reducing labor costs. (a) to strengthen the full training Through the usual work observation, found that the problem, in response to the problem, the assessment of the training, and constantly improve the quality of staff, the formation of a stable and well-trained workforce. The training is both on-site supervision for individuals and business training for the whole group, thus continuously improving work efficiency. (B) reasonable staffing and scheduling Because the Western-style restaurant is different from **** it catering form, his labor intensity is not great, but the business hours are longer, at the same time, the skill level of the waiter is not balanced, so the Western-style restaurant staffing arrangements in line with the high efficiency, but also reduce the cost of labor, and, at the same time, but also be able to ensure the normal operation of the restaurant. The principle of normal operation. (3) Improve staff motivation Require high labor efficiency, it is necessary to use the principle of incentives for business management (another case), to stimulate the staff's motivation to work, so that they carry out creative labor, to realize their own value in the work process. The second section of the external marketing management Since the nineties, the catering industry has been the main artery of the city's economy, the body system of the people's `belly and face, the catering industry every day staged a group of fighting for the battle of the war, there is no special features and signboards of the hotel or restaurant will be gradually phased out, Western-style restaurant is the same, the western-style restaurant in Yichang City, there have been many! In Yichang, there are many western restaurants, we "good hundred years" as a reopening of the old store, and around a lot of competitors, in the end, how to do, in order to revitalize the wind? First, do a good job of brand management and marketing, in the increasingly brutal business war, no brand to do banner for their own flag to increase cohesion is tantamount to their own betrayal of their own, therefore, we must improve brand awareness, specifically how to do it? A simple example: we can closely follow the current social hotspots, that is, the attention of vulnerable groups, we can check out the customer's consumption of the amount of the tail into the love box on the spot, the month of the cumulative amount of money donated to all the objects with the assistance. Of course, this can not be done quietly, and need to be done as news, broadcast by the TV station, the title can be taken as: sunshine action. Second, there are signature dishes, will do and do well, do fine, do the first is a strict gap, especially in China's catering industry, there is no signature dishes on the road to survival, the whole Jude has roast duck, KFC has New Orleans wings, Pizza Hut has pizza. So what do we have in "Hundred Years"? This is a question we must consider, Western restaurant is not a sign, because nowadays it has long been not a monopoly era, show their own brand and characteristics in order to prosper and develop. Third, personality sales, from filling the stomach to the pursuit of delicious, the environment, from the pursuit of delicious, the environment to the pursuit of cultural connotations, consumer tastes and requirements are increasingly high, in order to meet the customer's personalized requirements, it is necessary to start from the customer's requirements, to carry out differentiated services for each customer. 1, meal environment personalization. Not only to fill the stomach, the dining environment is also very important, different seats, different rooms, box seats, gathering seats, couples seat and so on. Not just seat personalization, the whole environment, the atmosphere is also very important, we as operators should use a variety of foreign cultures, exotic customs to attract customers' eyes. 2, the personalization of the menu, the menu as a guest dining in the restaurant's main reference material, plays a role in the transmission of information to the guests, guests from the menu not only know the restaurant to provide dishes, drinks and their prices, but also from the design of the menu, printing on the feel of the restaurant's desire to serve and cultural tastes. 3, personalized dishes: dishes have personality, tableware features and so on. 4, personalized staff service, restaurant service staff is the service work of the executor and direct producer of restaurant products, therefore, the quality of service depends entirely on the quality of service staff, a personalized service to provide customers with personalized service staff not only need to master proficient work skills, but also should have a wealth of cultural knowledge, excellent communication skills and meticulous observation of the ability and adaptability, in order to sincerely provide personalized service to customers. The ability to adapt to the sincere service to move the guests, so that the guests of the restaurant left a good deep impression. Restaurant marketing results depend on flexible, various marketing tools, Western restaurant common marketing tools are: 1, the service process of on-site marketing; 2, the news media advertising, publicity; 3, holiday marketing, such as Valentine's Day, Christmas, etc.; 4, The use of celebrity effect of marketing; 5, promotional products marketing, holiday sets of publicity, corridor walls of the dishes, the restaurant environment pictures of publicity; 6, consumer discount promotions; 7, special catering promotions. In short, our marketing activities must pay attention to the effectiveness, pay attention to the analysis of marketing inputs and expenditures, according to the actual situation at any time to adjust the marketing activities, so as to improve the restaurant's operating income. Restaurant store operations management program Now the new idea of restaurant management is to use the principles of the market economy, and no longer in the early planning era, the customer's consumption of selective small, irrational consumption led to the early restaurant operators is to "take one step at a time". One step". Because the early catering market supply exceeds demand, and today's catering market has been transferred from the seller's market to the buyer's market, as well as the consumer's consumption concept is also becoming more mature. Therefore, the management and operation of the catering industry should implement "program management". The so-called "plan" management, that is, from the catering preparation, design to the medium and long-term operation, should be organized and planned to carry out. According to the author's opinion should be carried out from the following aspects. First, the positioning of the market Market research and analysis, the establishment of a catering establishments, first of all, market research, market positioning. Because the two business market consumers are not the dominant consumer market for food and beverage, so after the number of meals to determine the number of meals in the catering business before the development of the "market business plan" in the first place, and consider the following matters, and then the positioning of the restaurant. 1, the local dietary habits of hobbies: including: the dishes of raw materials, ingredients, whether it is easy to purchase. Local people on the flavor requirements of the dishes, the acceptance of the production method, price acceptability. 2, the dining form of the dining staff; the local consumer market consumption structure is tending to a state of what kind of business banquets or public consumption or family banquets mostly. 3, dining staff of the mode of transportation; this point is particularly important, but also determines the location of a restaurant site, whether it is conducive to consumer convenience dining. 4, the layout of the dining environment, because a few years ago, after the "SARS", people have more demand for the dining environment, especially the dining environment, air circulation, dining space and daily cleanliness and hygiene whether there are sufficient measures. In summary, the new statement shows that a restaurant can only adapt to a part of the customer demand, we must analyze their own ability to conditions, analyze the local market for the restaurant's competitors with a threat to carefully determine the restaurant's customers to determine the dominant group of customers is which class. Second, the layout of the premises Determine the above factors, it is necessary to operate the premises of the site layout, in the layout of the work necessary to consider the following: 1, the configuration of the kitchen equipment and the ratio of the meals; 2, the kitchen cuisine and floor service. Restaurant in determining their own business positioning and layout of the site should be organized at all levels of staff to give implementation. How to make the restaurant operation? This is a problem of employment. The first thing to do is to formulate a plan for the use of personnel, the post should be purposeful to select and utilize the personnel. Developed a set of human organization structure system suitable for the restaurant. Its content is mainly: 1, each employee has their own job title, rank, with the staff, the scope of work responsibilities, work quality standards; 2, detailing the affiliation between the staff of each department, and the implementation of the reporting level by level, level by level, the system of responsibility for the way of work; 3, the development of a rigorous training program, including daily training and training programs 4, expressly stipulate the salary of each position and the corresponding incentive mechanism; 5, to correctly establish the concept of external customers and internal customers. The internal customer is the direct service guests of the first-line employees, as management and second-line departments are for the internal customer (first-line employees) service people. For the "internal customer" service work well, in order to do a good job of external customer service. 6, to fully understand the significance of 80 and 20 theory of the catering industry. That is, 80% of the profit is generated from 20% of the products; 80% of the problems are generated from 20% of the staff; 80% of the management (management) recommendations are generated from 20% of the managers. Therefore, to run a good restaurant depends on 20% of the managers and 20% of the good products. For this reason, the owner has to authorize 20% of the managers, first of all, to share information with the managers, including costs, gross margins, costs and market share, so that the managers can make more constructive suggestions. Secondly, there should be limited authorization that is, within a certain range, under what circumstances, managers at all levels can decide to dispose of the problems that occur without having to ask for prior instructions. Of course, afterward to report, explain the situation and the results achieved after the disposal. Fourth, the management system Dining management system is the life of a restaurant, today's society is the era of knowledge-based economy, the management of more and more for the importance of the enterprise. The level of management directly affects the restaurant's operating efficiency. Therefore, "management benefits" is the hard truth, in the development of the daily management system should focus on the following three aspects of the matter. 1, human resources: including: employment system, salary system, incentive system, etc.; 2, business sales: including sales targets, promotional methods, dish characteristics, service characteristics, innovation requirements; 3, financial costs: including procurement system, cost control methods, asset management system; According to the above three points really To do "everyone has a position, there is a basis for doing things, action has a goal, the work has benefits. Fifth, the operation of the operation Restaurant operations usually have the following seven indicators, namely: operating income, operating direct costs, manpower and human resources costs, energy costs, equipment maintenance costs. Restaurant operations are profitable, the key is the management of the first six aspects of the management of the performance generated. And do a good job of business operation plan is an important key to the success of the restaurant. In the development of business operation plan, prior to the region's restaurant market to carry out effective and comprehensive survey, according to the above content to obtain first-hand detailed information. Then measured the restaurant's operating cost saving point, in order to formulate the restaurant with the realistic operating income indicators, cost indicators, profit indicators, and other business indicators. Six, marketing and promotion 1, to establish visibility, improve the restaurant's influence and credibility in the local catering market The restaurant opened before and after the opening of a period of time, to have a greater influence in the local media to achieve "bombardment" type of publicity campaign, after a period of time after the opening, you can regularly organize some public service promotions or publicity activities. Such as: condolences to the local garrison, homes for the elderly, blood donation. Or in some commemorative holidays, such as: Teachers' Day, Children's Day, Nurses' Day and other festivals to organize some of the concessions of the sale. In the name of this activity, invite the local media to give news coverage, in order to play a soft advertising and restaurant positive image of the role of the establishment. 2, the kitchen special The kitchen can be seasonal weekly or monthly to launch some special dishes or special dishes to attract or stimulate customer spending. 3, gifts or coupons The restaurant can make and give small crafts, so that customers feel to eat in the restaurant in addition to enjoying the atmosphere of multi-level can also receive a beloved gadgets. This will not only play a promotional role, but also improve the restaurant's grade, in the distribution can also be based on the level of consumption to determine the value of the gifts to match. 4, the establishment and collection of guest personnel files The establishment of guest files is mainly to record the guest's preferences, taboos, birthdays, the company's store celebrations and other content. At that time in advance to issue congratulatory letters to strengthen the contact with diners, so that we have a number of stable sources of customers, so to speak, if the establishment of 3,000 source files; even if the 3,000 people a year only to consume once, then every day there are 3,000 divided by 360 is equal to 8, 3 people / times, and this 8, 3 people, then it will certainly bring another source of customers. 5, to create a good dining environment Good dining environment and atmosphere can also attract guests to come to spend, not to mention the whole, even if it is in the design of each room has a style, will make the guests every time they come to dine is a pleasing to the eye, a refreshing feeling. Seven, the brand to establish the vision 1, standardize the concept of service, highlighting the characteristics of the service, by the details of the true feelings to see the love of love see kung fu The first thing that should be the management of the catering service should be the managers of the development of various types of standardized service procedures and service standards, to establish the service personnel to the guests of the benevolence of the heart. Service personnel to the guests of the heart of love. The waiter to understand the guests in the real sense, fully embodies the care of the guests. To have a transposition of the service consciousness, for the sake of the guests, to feature services to reflect the service grade, to innovation to give guests a "heartbeat" feeling, the warmth of the service aftertaste. 2, to maintain the home specialties, timely development of new dishes, to maintain the quality of various types of dishes, show the strength of catering Catering varieties of dishes are changing, which requires the restaurant to be divided into two categories of chefs, a very small number of chefs (executive chef, chef de cuisine at various points) to assume responsibility for designers and craftsmen similar to the design of industrial products, mainly to study the innovative dishes, and the designers and craftsmen, to ensure the safety of the food. Mainly research innovative dishes, and the development of dishes taste quality standards, as well as the whole process of supervision and implementation. The skills and work ethic of these people are part of the assets of the restaurant and can be considered as part of the equity of the restaurant. If the chef has to modify the dish standard suggestions can be made to ensure that the chef without the chef to amend, any chef can not act on their own, so as to maintain a stable taste and texture. The so-called iron plate "seat before cooking", is the kitchen and table reform, the kitchen stove moved to the hall and box, the table and tripod into one. And the most primitive "Teppanyaki" is a square iron plate and wooden countertops combined with a simple modeling, this countertop is three sides of the table for guests to eat, one side of the table is not easy for the chef to operate on the spot. Iron plate below the stove heating, the chef in front of the guests to cook each dish and food. In this way, the chef and the guests face to face, the same stage cooperation; chef on-site cooking dishes, guests then enjoy. Chef in the process of burning every little action, it is difficult to escape the eyes of the guests, see for the clean, eat at ease; see for the sake of seeing, while dining to enjoy the chef's wonderful cooking, knives and forks and other utensils to perform a juggling act; every dish, every program, the ingredients and seasonings under the scene, are actually in front of the eyes, beautifully crafted to enhance the appetite. Diners choose food according to their own preferences, in the process of eating and chef exchanges, consultation on cooking skills and experience, and even guests can improvise on the stage operation, according to their own wishes for their families and friends to dedicate their skills; increase the transparency of cooking and sense of cordiality, the use of meals into a way to enhance communication, cultivate the interest of the way; this kind of cuisine is also a split-meal system, so that guests can really appreciate the "guest-oriented", "the guest of honor", and "the guest of honor". To the "guest-oriented" supreme service. Can be said to be a unique approach, can be called a great food culture.