Catering operation process

In today's society, it is no longer appropriate to use the traditional business model to do business. Restaurant owners must think of new business models to cater to the public in order to have a chance of survival. The following is the catering operation process that I have compiled for everyone as a reference. Welcome to read! Catering operation flow chart

The daily operation process of the restaurant

(1) How to make the restaurant operate , Smooth management process

1. Standardization. That is to say, employees in each position must have operating standards.

2. Programming. That is, every process must have a program.

3. Institutionalization. There is no circle without rules. That is, the restaurant must have a complete system, and managers must develop the habit of acting in accordance with the system.

4. Learn to train employees. For problems existing in daily management, various methods are adopted to train employees.

(2) Restaurant operation process

1. Restaurant operation flow chart

Preparation stage-execution stage-result stage

1) Preparation stage

a. Understand reservations and assign personnel. Divide the work among team members according to the reservation situation, arrange employees reasonably, and focus on meal preparation and personnel division of labor in the rooms of employees who have rest that day.

b. Preparation of items. Mainly the hygiene of tableware, the quantity of tableware preparation, especially the wine glasses, the spare residual wine when adding tables, and the table setting.

c. Environmental layout. Arrange the restaurant table according to the reservation information to create the restaurant atmosphere, such as how to arrange a birthday party. (Cake knife, cake cart, stereo, etc.); Check the environmental hygiene and safety, the hygiene of the corridor floor, and whether the curtains are closed.

d. Understand the menu and adjust the dishes in a timely manner. Prepare menus for guests who have made reservations in advance, and check and review the menus. Notify the kitchen in time to adjust dishes.

e. Prepare drinks. According to the habits of local guests, check the preparation status of commonly sold drinks in advance.

f. Organize a pre-shift meeting (follow the pre-shift meeting process)

2) Execution stage

a. Schedule. Is the guest's reservation information clear and is the information delivered in a timely manner?

b. Lead. Is the guidance accurate? Does it convey important leadership dining information?

c. Pay attention to the early guests. Follow the seating service procedures.

d. The timing of ordering food and drinks and the use of language.

e. Control of serving speed

f. Quality control of dishes

g. Timeliness of pouring wine

h. Meals Response to flexible service

j. Pasta preparation status

3) Result stage

a. Inquire about guest satisfaction

b. Notify the kitchen management staff to patrol the tables and provide feedback on guests’ opinions

c. Finishing work after work (work discipline, energy saving, hygiene)

d. Safety inspection

(3) Daily management of the restaurant

1) Pre-control

a. Pre-control of human resources. Example? Olive-style? Scheduling

b. Pre-control of material resources. Mainly the preparation and inspection of items that directly affect service quality

c. Pre-control of sanitary quality. Half an hour before starting a meal, check the hygiene of ceilings, vents, lamps, carpets, tableware, and linens.

d. Preliminary control of accidents. Learn about Guqing in advance and grasp the temporary emergency notice issued by the hotel. Make arrangements.

2) On-site management

a. Control of service procedures.

b. Control of serving time.

c. Control of unexpected events. Handle impromptu complaints.

d. Manpower control. After the meal begins, the second division of labor is carried out.

3) Feedback

a. Feedback on customer history information

b. Feedback on issues during employee service.

c. Customer feedback.

d. Feedback with superior management.

e. Feedback with kitchen managers

(4) Organize managers to simulate daily restaurant management