How to write a kitchen month summary

Since its soft opening on November 6 last year, Heyuan Restaurant has always strictly controlled the quality of raw materials and food hygiene, standardized the operation process, and ensured food safety. In the operation of the gradual exploration of the characteristics and laws of the consumer group of Heyuan restaurant, and constantly carefully develop dishes in line with the consumer group of Heyuan restaurant, according to the characteristics of seasonal raw material supply, has launched spring, summer, autumn, winter dishes and some special dishes and innovative dishes, for example: in view of the rise in the price of raw materials in the market, under the premise that the sales price of dishes basically maintains the original price, we carefully research and develop, using seasonal dishes to make color, aroma, taste, meaning, type of low-cost dishes, such as:

Since the stone pot fungus cabbage began to be sold in March, the monthly sales volume has repeatedly topped the list. According to the different consumer needs of customers, we have also developed some low-priced, high-quality dishes, and introduced some new processing and cooking techniques, especially in September this year, the park provided me with the opportunity to learn Chinese artistic conception cuisine, which benefited me a lot, and soon applied to the production of Heyuan dishes, giving guests a new sense of sight, smell, touch, and taste of the quadruple enjoyment, and won the praise of the guests. The income of Heyuan restaurant has been rising month by month, and the sales volume has increased from an average of 3,000 yuan per day to 1-20,000 yuan per day, and has exceeded 30,000 yuan at most.

The per capita consumption has increased from 20 yuan to 40 yuan now, and has turned losses into profits. Behind this is the chef's production and processing of plates, plates, bowls and bowls, which are created by the chefs with sweat and diligent hands by the fiery stove.

Problems that occur in a month, how to solve them, what hidden dangers still need to be dealt with, and how to innovate and improve.