How to improve the serving speed of hot pot restaurant

When designing the conventional and innovative recipes of hot pot restaurants, we can consider many aspects, and the number of dishes with too complicated workmanship should not exceed 1/3, otherwise the slow serving speed will often occur, and the number of freshly cooked dishes should be strictly controlled as a whole.

If the number of on-site dishes is designed too much, it will definitely increase the workload of the chef. These dishes need to be prepared one by one.

In addition, the daily purchase rate of each dish will be counted, and the dishes with lower order rate will be improved and replaced, even if the name of the dish has changed.

Trick 2: Give special treatment to popular dishes.

Make statistics on the best-selling dishes that guests often order, and equip them with sufficient raw materials according to the attendance rate to facilitate sales. Profession should be done by specialized people, and the division of labor should be a whole. You can always make up for the popular food.

Trick 3: Set up special dishes

Setting daily preferential dishes, boss recommended dishes and discount dishes can promote customers to order, so the kitchen has enough preparation time to ensure the speed of serving.

Trick 4: the way of ordering food should also be changed.

In the way of ordering food, computer ordering food and serving food according to table number and number plate have their own advantages and disadvantages. Computer ordering is directly transmitted to the kitchen backstage, which speeds up the response speed of the kitchen, and it is not uncommon for the food delivery staff to look around for the license plate number. Although fixing the table number saves the procedure of finding the "number", it undoubtedly increases the time from the one-way backstage ordering process; The choice of hot pot restaurant now is mainly based on the cost budget of the restaurant, because the ordering machine also costs money.

Trick 5: Divide the dishes and cook them separately.

Semi-finished dishes should be prepared before meals, so as not to prepare first. When the first menu goes down, everyone should go all out.

After cooking, it's easy first and then difficult. Eat fast food first, eat fast food first. Easy dishes should be cooked first. On the premise of ensuring quality, priority should be given to the speed of cooking.

However, fast food and slow food should be cooked together, and don't throw away all the slow food at the end. If you are in a hurry, you should cook first and then go first. We should conscientiously implement the system of dividing vegetables and stoves.

Trick 6: the waiter recommends guidance

You can prepare two kinds of recipes, one is the ordinary menu, and the other is the set menu. When ordering food, if the guests have no specific needs, the waiter will try his best to ask the guests to choose a set meal in advance so that they can prepare in advance and shorten the cooking time.

If there are many individual guests in the restaurant, in order to speed up the serving of dishes, the waiter is required to control the number of dishes cooked for a long time according to the number of individual guests at each table.

If the number of individual customers is 6, you can only order a dish that can be processed for more than 25 minutes when ordering food; If the number of individual guests is 4 or less, try not to arrange dishes that can be cooked for more than 25 minutes; If the number of people is 7- 10, you can't cook more than three dishes in more than 25 minutes.

If there are few guests at a table and the order takes more than 25 minutes to cook, the waiter should inform the other party in advance that the serving time will be slow.

Trick 7: The side dishes will shrink again.

In many restaurants, when preparing meals, raw materials are washed, knives are changed and menus are sent to the kitchen.

In order to shorten this link, it is best to finish all the cleaning, cutting and making of semi-finished vegetables before 1 1 every day. The chef will divide all the raw materials according to the quantity of dishes in advance according to the ordering situation, the serving situation on that day and the expected sales volume of dishes.

Tip 8: Arrange special personnel to arrange and track production.

If the kitchen is divided into several compartments, who will dispatch the dishes in this case? It is best to set up staff in the kitchen and lobby to monitor the quality of products, and confirm the quality, color and integrity of tableware, correct plate loading and normal order before leaving. While monitoring the production, the scheduling specifically requires speeding up the dish delivery.

Trick 9: Fast is the first indicator of the new assessment.

The development of each dish has to go through strict examination and evaluation at different levels. One of the important assessment indicators is "fast", with fast source of raw materials, fast preparation and production process, fast cooking time and fast production speed.

For freshly cooked dishes, the time should be controlled within 5 minutes to speed up serving. In order to do this, the existing dishes should be reorganized and mass-produced in advance, so they must be processed and slowed down in advance in order to control the later time of the dishes within the specified time. For those who can't finish it in 5 minutes, just give up.

Trick 10: Hotpot restaurants use more frozen products, such as mutton, beef, shrimp, etc., so we must ask in advance and experience the slowdown. So as to speed up serving.