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Anonymous users2024-01-23XX store in the suspension of business for half a year on March 18, ** will reopen with a new look, in view of the special situation of XX Road, according to the decision of the company's leaders, the products operated by this store will be different from several other branches, we will take xxx xxx xxx xxx - three major blocks, supplemented by other stores with better sales of the original dishes, to attract new customers with the original dishes, to retain our old customers with new dishes, part of the store lunch business is very light, but Changshou Road due to the special geographical location, We will cooperate with the operation department to do a good job of the lunch market, such as: launching simple, fast and rich set meals and food delivery for the company staff upstairs. The kitchen is the core department of the whole restaurant, and the whole plan is now arranged.
1. Through the investigation of some stores with the geographical location of xxx road stores, the main consumer groups around them, and the business model is roughly the same, according to the general policy given by the leaders of the operation department, combined with our actual situation, the composition of the entire menu will be completed in mid-January, including the matching of lunch sets, and will be reported to the company's leaders for review at that time!
2. At the end of the year, the kitchen staff will be formed, in line with the perspective of saving personnel costs, the kitchen staff will be composed of external main positions and excellent kitchen personnel from other stores! The salary of external personnel should be consistent with the company's existing kitchen A-level employees as much as possible.
3. After the menu is determined, complete the standardization and normalization of all dishes in the menu, and do comprehensive and systematic dish knowledge training for the kitchen staff and front office service staff!
4. Understand the market price of raw materials and seasonings, calculate according to the requirements of the gross profit of the dish, and make the market price of a single dish.
5. For xxx stores, try to make dishes every month, and finally select about three successful dishes for replacement. Then replace the standardized information of the dishes in the early stage, and do a good job of training.
6. At the beginning of the year, the new year means a new starting point, new opportunities, and new challenges, and I am determined to make persistent efforts to open up a new situation in the work.
Every day the work is arranged in advance, each service should have a standard, and the customer should be able to give a review before leaving! Meetings are held once a week to summarize the training. Once a month, we will evaluate the outstanding staff to improve the enthusiasm of the waiters! >>>More
1. Observe the psychological needs of the guests 2. Try to think about what the guests think and provide the guests with what they need 3 Try to keep the information of the guests 4 Establish friends with the guests 5. Remember the characteristics of the guests in case they give the guests new suggestions next time 6 Learn to smile and treat the guests with sincerity.
Content from the user: Educational Library.
Plan 1: Restaurant Supervisor Work Plan 1Under the leadership of the department manager and director, inspect the implementation of the department's rules and regulations and the completion of various tasks. >>>More
What do you want to do next, how long will it take, what resources (including people) do you still need, and what kind of effect do you want to achieve?
According to the specific opening preparations, write a plan, it is best to be pragmatic, according to the preliminary preparation for the opening of the need to do, such as, the purchase of goods, the arrangement of personnel, the necessary steps for the opening, the simulation of business, or, the cleaning of the hotel, and so on, one by one to explain in detail, it is best to explain each link clearly.