How to improve the quality of catering service

First, understand the list of kitchen side dishes.

The sales slip is a kind of promotion slip, and it is also a reminder that the kitchen knows that the quantity of raw materials purchased on that day is out of stock. It tells the waiter the varieties to be promoted, the special dishes and the missing dishes on that day, so that the waiter can know something about the dishes on that day, and avoid the embarrassment, ugliness and accusations that the waiter will encounter when serving the guests on that day, resulting in unnecessary food exchange and return, which will affect the reputation of the hotel.

Second, how to improve the service quality of restaurants? Familiar with ordering and menu

When ordering food, the service personnel must be familiar with the menu, understand the quality and preparation method of the dishes being promoted, and make a good explanation when introducing them.

In the process of ordering food, when the guests are in doubt about what they want, the waiter can provide suggestions, so it is best to suggest the middle and high-priced dishes first, and then the low-priced ones. Due to the high profit of high and medium-grade dishes, some dishes are simple in production technology, such as steamed crab, mandarin fish, stewed turtle, etc. During the peak business hours, try to order less plastic dishes with complicated processing procedures and dishes with long processing time, otherwise it will increase the workload of the kitchen, and because it is too busy, it may affect its serving speed and cause complaints from guests.

Grasp the dishes sold out temporarily in the kitchen in time, and never introduce them to the guests. In case the guest asks, you can say "Sorry, it's just sold out" and suggest that the guest order other similar dishes. After ordering, the waiter should immediately hand over the menu to the kitchen. The kitchen order should be clearly written and quickly checked with the original order to avoid omission.

Third, how to improve the service quality of restaurants? Define the procedures for serving and passing dishes.

After the kitchen receives the order, as long as it is not an order, cold dishes will be served within two minutes and hot dishes within three to five minutes. Pay attention to the color, freshness, smell, dust, flying insects and other impurities of the dishes before serving, and check the hygiene of the dishes. Do not turn or blow with your mouth. When you need to turn it, use sterilized utensils, especially cold dishes, and don't pay attention to freshness.

Because of the different banquets, the serving procedures will not be exactly the same, which requires the front office staff to be familiar with the menu and serving order, master the methods of serving procedures, and pay special attention to the serving methods of some special dishes, such as hot pot, shredded vegetables and noisy dishes. It is necessary for the food delivery staff to cooperate with the kitchen to quickly deliver dishes and support dishes with good color and flavor. If the guest needs to propose a toast or ask for a suspension of serving, the waiter shall promptly notify the back chef to resume serving after the suspension of serving. The kitchen should not only serve fast, but also make a list and deliver takeout.

Fourth, how to improve the service quality of restaurants? Guests request to return dishes, change dishes and consult after meals.

Generally speaking, there are several situations when a guest requests to return or change dishes: First, there are problems with the quality of the dishes, such as the smell, lack of prosperity or excessive prosperity of the dishes. If so, it's the restaurant itself. The waiter should return the food unconditionally and sincerely apologize to the guests. Second, there is no time to wait. At this time, the waiter should contact the kitchen immediately and do it as soon as possible. Third, the dishes ordered by the guests themselves require to be returned; If it's really not a quality problem, you shouldn't agree to return the food, but you can try to be patient and reasonable and persuade the guests not to return it. You can pack it for him to take away if you can't finish it. Fourth, the guests don't want to eat when eating, and the food hasn't come yet. The waiter should go to the kitchen first to see if the ordered food has been made into semi-finished or finished products. If it is not returned, they should tell the truth to the guests.

In a word, if you want to satisfy the guests, you should cooperate with the front office and the back kitchen more. After the guests have eaten, you should take the initiative to ask the guests for their opinions on food and give them back to the kitchen in time so that the kitchen can make necessary adjustments and arrangements. Don't pass the buck and blame each other for their shortcomings. Only by analyzing and solving problems can you do your work better.

Verb (abbreviation of verb) provides VIP comment card.

This is the guest's overall impression of the restaurant, including environmental services, meals and so on. The evaluation of guests can promote the improvement of dishes, service quality and environment, thus making the restaurant's reputation more profound, improving its reputation, greatly increasing the stability of restaurant customers, and the benefits will follow. As the saying goes, "bystanders are clear", maybe we are in our own environment and don't feel our own shortcomings, which requires the feedback from our guests.

6. How to improve the service quality of restaurants? Overall coordination of catering team

The front desk and the back kitchen of the catering department are an inseparable whole, and the lack of any part or poor cooperation between the two sides will make the restaurant in trouble. Therefore, it is necessary to strengthen coordination between the two sides. The kitchen should hold a forum with the front office at least once a week to express opinions, talk about their ideas, study recipes together, discuss dishes, what suggestions guests have, hold some activities and competitions, increase feelings and better serve the restaurant.