Preliminary preparation work for hot pot restaurant managers.

When opening a hot pot restaurant, there should be a detailed plan in the early stage, because the first impression given to customers is a very important criterion for whether the hot pot restaurant can continue to operate normally. Therefore, we have to pay attention to this. In this situation, we will provide detailed answers for friends who are about to engage in the hot pot industry.

1: On the opening day of the hot pot restaurant: 1. All employees will be called to work in advance, clean and check catering supplies, hygiene, menus and work supplies, and put them in their places after serving supplies, and be ready to welcome guests. 2. Prepare a guest sign-in table at an appropriate location in the foyer, and place pens and papers. Arrange the location of reception staff and visitors and arrange reception work. 3. Provide pre-meal service to guests according to the service method, introduce the characteristics of the products sold, and remind guests to keep their valuables safe. 4. Have a dedicated person to direct the vehicle and take good care of the guest's vehicle to prevent it from getting scratched or lost. 5. Prepare to arrange fruits and water. 6. Prepare for the farewell and final cleanup of guests.

7. Designate a dedicated person to receive guests’ dining services.

The first day of work is very important and should be paid special attention to.

Two: On the opening night or the next day: 1. Summarize and report on the work on the opening day, praise the good ones, and propose improvement measures for the shortcomings, so as to officially start the business work of opening the store. 2. Within one month of opening, there will be a daily work summary meeting in the front office and kitchen to adjust the work and customer feedback, adjust the portion size of the dishes, the style of presentation, etc., and then make reasonable adjustments according to the situation.

Three: Within two days: 1. The leader of the hot pot restaurant will make an estimate based on the guest plan of inviting friends, and fully prepare the required raw materials, wine, drinks, sweet water, cold dishes, hot dishes, and vegetables for the next day wait. 2. Convene a mobilization meeting for all employees to arrange reception staff for guests the next day, dining arrangements, vehicle command and parking, rest and entertainment, etc. 3. Carry out comprehensive hygiene and eliminate blind spots. 4. Check the implementation of each link and position, and rectify existing problems in a timely manner. 5.

Arrange personnel positions, responsible locations, work nature and key coordination locations. 6. Bar staff and cashiers prepare change, grasp the prices of various drinks, dishes, and product placement. 7. Determine the content of promotional activities, notify all store personnel (carry out training), make preparations, and arrange special personnel to arrange banquets. -

Four: Within three days: 1. Arrange personnel in place, taste the products in the kitchen, waiters learn how to make soups, order menus, use wine lists, checkouts, and practice preliminary service procedures. 2. Conduct practical exercises during the trial operation, and make rectifications and adjustments according to the situations that arise in each link. 3. Environmental sanitation cleaning, including comprehensive cleaning of the hotel. 4. Warning slogans are put up on the wall, service slogans are implemented, and all rules and regulations are implemented. 5. Employees should dress according to regulations and check their appearance.

Five: Within five days: 1. Purchase preparation, including placing the wine and beverages in the hot pot restaurant in place, setting the prices of wine and beverages, and formulating the beverage list. 2. Determine the form and method of the opening ceremony, hang banners, rent plants, and create pre-opening preparations. 3. All preparations including tables, chairs, catering supplies, kitchen supplies, various raw materials, etc. are all in place. 4. -Determine publicity and promotion activities for the opening of the company, and implement the opening celebration process and opening publicity methods in conjunction with the headquarters.

Five: Within ten days: 1. Contact ten days in advance to confirm the number of work license plates for each position, the number of clothing for each type of work, seasoning supplies, and other ingredients so that the headquarters can prepare the supply in time and determine the supply method. 2. Determine local media or other forms of publicity plans, which means dedicated personnel to implement them (as planned). 3. Determine the publicity plan and print relevant promotional banners and advertisements for the store. 4. Determine the opening invitation and related promotional supplies (business cards, inflatables, etc.). 5. Process and make business cards for each position. 6. Refer to the local prices, combined with the actual local conditions, according to 1:2 for this table, process the ordering menu, make the menu, order the menu, drink list and add menu and other related service supplies. 7. Purchase custom-made napkins, leaves, brooms, towels, and other low-value consumables. 8. Cleaning and sanitation work in large areas such as kitchen floors, front halls, store foyers, seafood fish ponds, etc.

Six: Within twenty-five days: 1. Contact and confirm that the front office management personnel and kitchen management personnel are in place, determine the personnel, position standards, and job responsibilities of each position. All personnel in each position are in place, and at the same time implement the pre-job training. 2. The training of front office and kitchen staff has officially begun.

3. Clean up the environment, sanitation of the hotel environment in the early stage, and preparation for cleaning of catering utensils. 4.

Confirm, implement and clarify all supply situations to ensure the supply of goods for the opening of the business. Relationships with suppliers of various raw materials, dishes, and meat.

Seven: Within thirty days: 1. Purchase, formulation, and planning of kitchen facilities and equipment. 2. Understand and reserve the quantity and price of restaurant tables, chairs, and gas bottles. 3. Understand the quantity and price of raw materials based on the local market. Those that cannot be purchased locally must be recorded. 4. Determine the number of employees and their sources. And apply for relevant certificates (business license, health license, fire certificate, tax certificate, smoke exhaust, drainage certificate, and other related certificates) 5. Contact and implement the store sign production matters, as well as the name of the store and the main hot pot restaurant of the hot pot restaurant Variety (preferably novel and fashionable). 6. Contact and implement the issuance of multi-use orders, drink orders, and settlement orders for restaurants, kitchens, warehouses, etc. 7. Implement the supply contact for the hot pot restaurant’s wine, beverages, and various equipment and ingredients. 8. Determine and implement the management personnel of the front office and kitchen (cooperate with the work). 9. Contact, formulate and implement the ordering and production of catering supplies, kitchen supplies, and employee clothing. 10. Understand the cost of local media (newspapers, TV, radio) or other forms of publicity.

“Everything is difficult at the beginning.” Having a good start is half the battle. Within the first month of opening a store, hot pot restaurant operators must pay attention and pay attention again and again.