How to run a Sichuan restaurant well?

The common flavors of Sichuan cuisine are salty and slightly spicy home flavor, salty, sweet, sour and spicy fish flavor, strange tail flavor with harmonious sweetness, salty, sour and spicy flavor, and spicy flavors of different levels and styles. The first is geographical factors. Sichuan cuisine has three basic characteristics: extensive materials, diverse seasonings and strong adaptability. Sichuan cuisine is one of the four major cuisines in China, which originated from ancient Bashu. 3, how to grasp the authentic "authentic". There are three main reasons for the development of Sichuan cuisine today. The common flavors of Sichuan cuisine are salty and slightly spicy home flavor, salty, sweet, sour and spicy fish flavor, strange tail flavor with harmonious sweetness, salty, sour and spicy flavor, and spicy flavors of different levels and styles.

The first is geographical factors. The land of abundance, fertile land and fertile fields, rivers and rivers, superior environment and unique advantages. There are many kinds of cooking materials. Zigong Well Salt, Neijiang White Sugar, Langzhong Baoning Vinegar, Deyang Soy Sauce, Pixian Douban, Hanyuan Zanthoxylum, Yongchuan Douchi, Fuling Pickle, Xufu Sprouting, Nanchong Winter Vegetable, Newly-produced Pickle, Leshan Tofu Milk, and Two Jin of Sea Pepper, etc., also provide conditions for the ever-changing Sichuan cuisine.

Sichuan cuisine has three basic characteristics: extensive materials, diverse seasonings and strong adaptability. It consists of five kinds of delicacies: banquet dishes, home-cooked dishes, three-steamed nine-buckle dishes and flavor snacks. It is characterized by "strong flavor, spicy and refined". Sichuan cuisine is rich in variety, and it is conservatively estimated that there are more than 10 thousand kinds. Known as the "one dish blindly, a hundred dishes" reputation.

Sichuan cuisine is one of the four major cuisines in China, which originated from ancient Bashu. After the enlightenment, inheritance and development in the Spring and Autumn Period, Qin and Han Dynasties, Sui and Tang Dynasties, Song Dynasties, and the late Ming and early Qing Dynasties, a local cuisine gradually formed in the late Qing Dynasty. Second, the grasp of authentic Sichuan cuisine:

There are three main reasons for the development of Sichuan cuisine today. Third: according to the business situation of the day, appropriately increase the required raw materials. There are many ways to expand raw materials, such as fire, water, alkali and oil. According to the situation of raw materials, you can choose a suitable expansion method. Fourth, the processing of raw materials can be decided according to the operating conditions. Complex raw materials, such as kidney flower, shredded squid and spiral slices, can be properly treated before serving, which can improve the serving speed and save human resources.

The second is the custom factor. It can be seen from the eating habits of ancient Bashu people that this concept, which has a far-reaching influence on Sichuan cuisine, was formed at that time. The historical tradition of paying attention to diet has made the cooking technology of Sichuan cuisine widely spread, and promoted and brought up a group of professionals who are good at cooking technology of Sichuan cuisine.

Article source: People's Daily Online I just opened a small home-cooked restaurant of about 20 square meters. There is a cook and a cook. There is only me and a waiter in the restaurant. I have to settle accounts and collect money, but there are so many people coming to dinner at 12 every day that people are overwhelmed. Two people can't cope. When all the guests arrive, they must serve the food at once. Usually, guests either order food for a long time or serve it. Either there is an error in accounting, and sometimes there is delivery. I feel very confused at noon every day, and the guests have great opinions. I'm confused. Who can help me? I just started my business now, I don't have enough funds, and I don't plan to hire others. How should I manage to keep the restaurant busy at noon? Expert advice:

Catering entrepreneurship is a dream shared by many ordinary people. However, due to limited funds and shallow experience, many people with this dream were refused to start a business for various reasons. Some entrepreneurs, even if they step into the door of starting a business, will cause the store to be depressed because of poor management. Starting a business and keeping it is an inseparable process. How to manage this process? Zheng Shengfeng, the owner of a homely restaurant in Huli District, Xiamen, gave a detailed and unique answer to this question based on his own experience. Question 1: What preparations should I make before starting my own business plan? How to do these jobs well? (such as market research, store location, opening promotion, etc.). Zheng Shengfeng: Many people want to start a business, either because they have found a good project or because they have one or two resource advantages. But if you want to succeed, it is important to make a comprehensive and systematic business plan after the feasibility evaluation of the project is passed, and it is best to have professional friends to help you refer to it, so that your weakness will not be ignored by yourself, and the whole complex and changeable business activity will run in a planned and regular way. A complete and available plan should at least include the following important tasks: 1, business objectives, market positioning 2, capital budget; 3. Store location; 4, chef recruitment (except homemade) 5, storefront planning and decoration design 6, license processing; 7. Equipment procurement and material procurement. Personnel recruitment and responsibility arrangement. Food design 10, business preparation for trial marketing (business promotion and personnel training) 1 1. There are many preparations for the official opening, which will bring great trouble to the subsequent business work. Let's talk about the content of market research first. Although starting a small business, the content of the survey is also indispensable. Generally speaking, the market survey contents of catering business include: (1), target market economic indicators: per capita disposable income and growth, resident structure, catering industry development indicators, etc. (2) Regional characteristics of the target market: region, climate, eating habits and consumption preferences; (3) the development of catering in the target market and the operating conditions of the main competitors of similar products (quantity, performance level, target consumer groups, food quality, service level, turnover, business income statistical analysis, success or failure factors); (4) Consumers in the target market analyze their eating habits, tastes and preferences, and choose their eating preferences; (5), the traffic situation of the target market, popularity, the flow of people when eating, the nature of the surrounding, etc. To do a good job in market research, we should pay attention to the following points: (1), design the corresponding questionnaire in advance to truly reflect the survey content; (2) Small-scale entrepreneurship survey should be targeted, so as to achieve the effect; (3) Don't deliberately look for the expected consumption approval of the project, which is easy to mislead; (4), the results of the survey, its content should be layered filtering, can be cited, and so on. Question 2: How to choose a project suitable for your own operation? Can you do it if you like? Or do you want to decide your own options according to market demand? Or find a market upset to operate? How to reduce the risk of market investment? Zheng Shengfeng: Starting a business as a boss is a systematic project, including personnel, finance, materials, procurement, sales, warehousing, positioning, segmentation, management system, financial budget and risk control. , especially in the catering industry. Entrepreneurship is not an idea or a technical resource. Traceless personal experience is that before starting a business, we must make two points clear: first, know yourself, but don't keep yourself; Objectively evaluate your personality, ability and mentality; It should be noted that under the strong entrepreneurial belief, the mentality can be adjusted and the ability can be improved, but the personality is difficult to change; Therefore, we should evaluate the shortcomings reasonably and not be too optimistic or conservative. However, we should not rest on our laurels and worry too much about risks and lose the opportunity to start a business. Second, respect the facts from the investigation and make reasonable evaluation and prediction. (1) This is very important. Many seemingly beautiful projects become worthless after on-the-spot investigation and analysis, so when you are interested in projects, you can do pre-market research according to the idea of opening a store (5W 1H). The survey contents can include: target market economic indicators, similar competitive product markets, food consumption habits in target areas, etc. (2) Evaluate the feasibility of the project according to the survey results: A, SWOT analysis; B. Feasibility assessment of entrepreneurial projects Business objectives, investment, project prospects, expected returns and business risks The way to reduce market investment risks is to do a good job in market research and project feasibility assessment. Question 3: As the saying goes, "It is easier to start a business than to keep it". What difficulties did you encounter in the process of storage? How did you overcome these difficulties? Zheng Shengfeng: Yes, I also encountered many difficulties in the process of starting a business. Moreover, these difficulties caused my business to fall into a trough after one year of opening, even a loss month! Let me tell you a few things that are serious in my store: First, there is a great loss of employees, and it is difficult to recruit people. I'm not afraid of your jokes. In the first year of my store's opening, there was a great turnover of employees. In addition to chefs, many employees quit after three or four months, especially waiters. Because the store is not big, there is no candidate for every position, just a radish and a pit. Therefore, every time an old employee leaves and a new employee comes in, there will always be a gap to adapt, and all of them need on-the-job training, which will increase unnecessary workload. Later, several reasons were summarized: 1), the catering industry is developing rapidly, experienced employees can easily find jobs, and the market is generally short of jobs; 2) Because the catering industry provides accommodation and training, the entry threshold is relatively low, and some positions (waiters, logistics sisters, etc.). Choosing the catering industry is only an expedient measure, and the recognition of the work is quite low; 3) The binding force of the contract agreement is not big enough; Although the contract has been signed, the compensation amount is too small, and employees who leave before the contract period or leave without authorization can only deduct 10 day's salary. 4), unrealized benefits are linked to business performance, well done and poorly done, and there is no enthusiasm for work; 5) Because it is a small business, there is not much room for the promotion of employees in the store. 6) The new labor law further protects workers, the working hours and intensity of catering employees have been greatly improved, and the thinking of managers has not been adjusted in time. 7) Employees lack loyalty and sense of belonging to the enterprise. Among these reasons, I have observed that only 1 and 6 are external environmental changes, and individuals cannot change the status quo for the time being. The rest have taken the following measures: a) For employees who take expedient measures to go to work, their qualifications can be improved, and they are required to have certain work experience when recruiting, and it is clearly expected that the working period in the store will be more than one year, and it will be indicated in the labor contract that, for whatever reason, one month's salary will be deducted if one year is not completed; B, adjust the salary structure, and link the store's operating performance with the waiter's salary and bonus, and the waiter's monthly salary is closely related to the operating performance; C, in addition to the staff's work skills training, do more work attitude and team spirit training, implement the concept of "taking the store as home", and let them understand their work value; D, fully understand the psychological state of employees, try to solve their difficulties and troubles in life, and enhance employees' sense of belonging. E, according to the treatment of peers, the salary increase is appropriate (I can't bear to have children, but I can't keep wolves). After a period of time, although employees are still flowing, they have greatly improved compared with before. Second, the chef's dishes are not innovative and old customers are lost. The invited chef is a friend I have known before and has many years of experience as a chef; At first, I had no idea about kitchen homework, and I basically listened to the chef. The chef is also very responsible. The guests who cooked the food commented very well. Although the business started in general, they also felt that the business needed to be done slowly. However, after a while, the old guests gradually stopped coming. At first, I didn't know why. Some guests complained that the food was not delicious, and some guests complained that there was no food in this shop, so just eat those home-cooked dishes. I analyzed the reasons, the chef is still the chef, and the dishes are still those dishes. There is nothing wrong, and there is no reason for big changes. So the reason is that the dishes are not innovative. There are no special dishes in the original dishes, which makes the guests never tire of eating and leave a deep impression. In order to solve this problem, I talked to the chef about my idea. He said yes and he did it. But after a while, when I confirmed the progress of the new dishes with him, he said that he really couldn't think of any new dishes, so these dishes were fine. In this way, I was forced to participate in the innovation and improvement of new dishes. 1, I went to buy some recipes for home cooking; 2. Go to Xiamen Catering Network to learn about the popular dishes of some famous local restaurants. 3. Go out to eat by yourself (stealing school). When you meet something delicious and satisfied, pack it back. Sometimes I just take the chef to eat; I often go to the market. Buy some new ingredients and let the chef cook a working meal. When I feel good, I try to improve it into a menu. Through the above efforts, we finally got more than 10 new dishes (some of which are old dishes). It's just that we haven't done it in our shop. I also told the front desk staff to pay attention to publicity to the guests and ask their opinions. It is true that the click-through rate is much higher, and two or three of them have become the must-have dishes of several old guests. Although the passive chef didn't persist in the end, it made me learn a lot. Later, we changed to a new chef and explained to him that there must be innovative dishes. After a while, business really improved a lot. Third, low production efficiency and slow service. Small business is difficult to do, and employees and related projects are nervous and unwilling to invest heavily. At first there were three people in the kitchen, a wok, a side dish and a handyman. Business is also unstable, sometimes good and sometimes bad. But because of current events and meal time, guests always eat together. Therefore, the following ten principles should be followed in the joint venture: 1, the villain comes first, and the gentleman comes last; 2. "Don't do to others what you don't want them to do to you"; 3, eat a small loss yourself and let him take advantage; 4, everything is diligent, don't have no rules to follow; 5, brothers, clear accounts; 6, nothing. Zheng Shengfeng: Entrepreneurship needs funds. Now the most common sources of funds include parents and real friends. They have accumulated two kinds. Although it can also be obtained through financial institutions or venture capitalists, in view of the current financial situation in China, it is very difficult for entrepreneurs who start their own businesses or have rich fixed assets. It is impossible for parents to decide whether they are rich or not, and it is uncertain whether rich friends will help. Therefore, as most entrepreneurs, the accumulation of funds before the start of the enterprise is very important.

First, summary: Second, the tables are clearly divided according to the table number, and the order of which table comes first is clear. Tidy up in the kitchen and fry table after table. Don't fry one table first, then the second table. In that case, the delay will be very long. Also, it is difficult to fry at the end of the day, such as dry and flat. In the final analysis, it is to ensure that the best stir-fried dishes must be served within a few minutes after each table comes, and then the most difficult ones are served to him at the end. That's it. I should be able to handle it.

2. The flavor characteristics of Sichuan cuisine:

The diversity of seasonings is the biggest feature of Sichuan cuisine. Wide range of materials and strong adaptability of dishes are two other characteristics of Sichuan cuisine. The variety of seasonings and the extensiveness of raw materials make Sichuan cuisine varied and varied.

The reason why Sichuan cuisine enjoys a good reputation at home and abroad lies in its distinctive features. Concentrate the seasoning of Sichuan cuisine-multiple flavors and subtle changes.

The third is utilitarianism. The development of Sichuan cuisine has absorbed the strengths of various families. For people from different cuisines and regions, eating habits and famous foods are "brought". In this assimilation process, Sichuan cuisine has created favorable conditions for absorbing the advantages of cooking from all over the world, which may be used by me. With the development of society and the increase of foreign exchange, Sichuan cuisine has gone to the world. In the process of its opening up and development, innovative Sichuan cuisine emerges one after another, some of which are inherited, some are absorbed, some are reformed, some are unique and have far-reaching influence. From all aspects, the prosperity of Sichuan cuisine has reached its peak.

3. The cause and innovation of Sichuan cuisine

1, Sichuan cuisine and its development:

1. What is authentic Sichuan food? Lan Guangjian, the famous master of modern Sichuan cuisine, put forward a view and gave the definition of authentic Sichuan cuisine, that is, authentic Sichuan cuisine absorbed the essence of all aspects on the basis of Sichuan's unique seasoning methods and cooking methods. It includes not only traditional Sichuan cuisine, flavor Sichuan cuisine and characteristic Sichuan cuisine, but also innovative Sichuan cuisine, exotic Sichuan cuisine and popular Sichuan cuisine.

2. Authentic Sichuan Restaurant. By mastering the unique cooking technology of Sichuan cuisine, based on the unique raw materials of Sichuan cuisine and taking the seasoning technology of Sichuan cuisine as the essence, restaurants, restaurants that cook and operate Sichuan cuisine are authentic Sichuan cuisine restaurants. It can be said that an authentic Sichuan restaurant should operate authentic Sichuan cuisine and embody Sichuan cuisine culture, and it is a "Sichuan cuisine processing factory" that integrates various factors.