Work plan for the preparation of new restaurants.

The first part: the preparation plan for the opening of the new restaurant.

First, determine the main functions and layout of each area of the restaurant.

According to the overall architectural layout and market positioning of the restaurant, the functional positioning of the business area is refined. In the regional layout, we should reasonably consider the management process of restaurants; Such as food delivery lines; Rationality of service process; Rationality of kitchen workflow; The process of tableware cleaning and washing; Adequate storage space and food preparation room; In particular, the multifunctional banquet hall should have enough dining room.

Second, design the restaurant organization.

In order to design the organization scientifically and reasonably, the restaurant manager should comprehensively consider various related factors, such as the scale, grade, architectural layout, facilities and equipment, market positioning, business policy and management objectives of the hotel.

Third, make a commodity purchase list.

There are many affairs before the opening of the hotel, and the procurement of business supplies is a very energy-consuming work. It is very difficult to complete this task only by the purchasing department, and all business departments should assist them to complete it together. Whether it is the purchasing department or the restaurant department, the following questions should be considered when making the restaurant purchase list:

1. The architectural features of this restaurant

The types and quantities of purchased goods are closely related to the characteristics of buildings.

2, industry standards and market positioning

3. The design standard and target market positioning of this restaurant.

The general manager of Catering Ting should proceed from the reality of the hotel, according to the design grade standard and the positioning of the hotel's target market, and consider the demand for catering supplies in the target source market. Such as the layout requirements of high-end banquets; The products of the wedding banquet market.

4. Industry development trend

The general manager of the restaurant should pay close attention to the development trend of the industry and have a certain sense of advancement in the provision of goods, not too traditional and conservative.

5. Other circumstances

Relevant departments and personnel should also consider other related factors when making the material purchase list, such as the attendance rate of the restaurant and the financial situation of the restaurant. The design of the purchase list must be standardized, which usually includes the following columns: department, number, project name, specification, unit, quantity, reference supplier, remarks, etc. In addition, restaurants need to determine the equipment standards of related items while making the purchase list.

Fourth, assist in procurement.

This work has a great influence on the opening and operation of the restaurant, and the general manager of the restaurant should pay close attention to and adapt to it.

When participating in purchasing work. This can not only reduce the burden of the purchasing manager, but also ensure that the purchased goods meet the requirements to a great extent. The general manager of the restaurant should regularly check the availability of various items against the purchase list, and the frequency of inspection should gradually increase with the approach of opening.

5. Participate in the design and production of uniforms.

Different styles of restaurants have a lot of work. Chinese restaurants are divided into zero-point restaurants, banquet halls, boxes and flavor restaurants. In order to create a better service atmosphere, the styles and fabrics of uniforms should be differentiated.

Six, write the department operation manual "management practice"

The operation manual is a guide to the work of the department and the basis for the training and assessment of the staff of the department. Generally speaking, the operation manual can include job responsibilities, work procedures, rules and regulations and operation forms.

Seven, participate in employee recruitment

Usually, the human resources department and the general manager of the restaurant are responsible for the recruitment and training of restaurant employees. In the process of employee recruitment, the human resources department preliminarily screens the candidates according to the overall requirements of hotel work, and the general manager of the restaurant is responsible for the good access.

Eight, do a good job in pre-opening training.

Pre-opening training is one of the main tasks of the catering department before opening. The general manager of the restaurant should make a feasible departmental training plan, select and train departmental trainers, guide them to write specific teaching plans, supervise the implementation of training plans, and ensure that the training work achieves the expected results.

The overall training plan is compiled in a countdown manner. Training is arranged by the department, and the main contents of restaurant training are:

1, basic theoretical knowledge of catering;

2. Basic training;

3. Food service standard process training;

4. Main menu training in restaurants;

5. Cultivate team cohesion, and some teamwork learning and training can be interspersed during the training.

After the training, you can organize a large-scale report meeting on the training results, and you can also find some excellent service personnel from it. The most comprehensive preparation plan for the opening of a new restaurant in history

Nine, the establishment of catering files

It is of great significance to establish catering files before opening for future restaurant management. During this period, many restaurants ignored this work and lost the opportunity to collect a lot of first-hand information. It is best to communicate with the people who initially determined the restaurant's positioning and functional division to understand their intentions for catering design.

Ten, participate in the restaurant acceptance.

The acceptance of restaurants is generally attended by investors, deputy general managers, engineering managers and general managers of restaurants. The participation of restaurants in the acceptance of catering can largely ensure that the quality of catering decoration meets the standards required by the hotel. Before the restaurant participates in the acceptance, a restaurant acceptance checklist should be designed according to the situation of the restaurant, and the personnel of the participating departments should be explained. After acceptance, a checklist should be kept for future follow-up inspection.

XI. Health work before land reclamation

Whether the sanitary work of land reclamation before opening directly affects the protection of restaurant products. Many restaurants have left permanent regrets because of their neglect of this work. The restaurant should determine the departmental cleaning plan with the top management and relevant responsible departments, and carry out comprehensive cleaning work before opening.

Twelve. Simulate restaurant operation

After all the preparations are basically in place, you can simulate the restaurant. This is not only a test of preparation, but also a solid foundation for formal operation.

The second part: the preparation plan for the opening of the new restaurant.

1. One week before opening.

After the general manager of the restaurant is in place, contact the engineering contractor. The general manager of the restaurant must establish this communication channel so as to contact in the future when problems are found.

Second, the first week before school starts.

1. Participate in selecting materials and styles of uniforms.

2. Understand the business items and the number of people in the restaurant.

3. Understand the configuration of other supporting facilities in the restaurant.

4. Be familiar with the design blueprints of all regions and make field trips.

5. Understand the relevant orders and the existing property list.

6. Understand all the executed orders and supplement the orders that have not been executed.

7. Ensure that all the ordered items can be in place one month before the opening of the business. Before the opening of the business, negotiate with the general manager and relevant departments about the storage and control methods of the main items, and establish the workflow of order acceptance, warehousing and inquiry.

8. Check whether the necessary equipment and service facilities are omitted, and ensure that the expenditure does not exceed the budget.

9. Determine the organizational structure, staffing and operation mode.

10 Determine the main course of the restaurant.

1 1. Write job description, workflow, work standard, management system, operation form, etc.

12. Implement employee recruitment.

3. Week after week before opening.

1. According to the design requirements of the restaurant, determine the layout standards of each area of the restaurant.

2. Formulate a series of standards and systems such as restaurant inventory.

3. Make plans for the use and management of restaurant work keys.

4. Formulate the hygiene and safety management system of restaurants.

5. Develop procedures for receiving and using chemicals (such as cleaning agents).

6. Formulate inspection and maintenance procedures for restaurant facilities and equipment.

7. Establish a restaurant quality management system.

8. Make employee training plan before opening.

Fourth, the first week before opening.

1. Review the design scheme of the dishwasher and the kitchen equipment scheme of the logistics group.

2. Contact the suppliers of cleaning products and ask them to supply all the necessities in place at least one month before opening.

3. Prepare a restaurant acceptance form for acceptance.

4. Check the salaries and benefits of restaurant employees.

5, approved all tableware, tea sets, service supplies, linen, cleaning supplies, service facilities and other items equipped with standards.

6. Implement employee training plan before opening.

7. Negotiate with the general manager the plan of the staff canteen.

5. One week before opening.

1, investigate and analyze the raw material market; Formulate raw material supply plans and procedures.

2. Make a menu with the chef. The establishment of the menu is the embodiment of the overall management concept of the restaurant and the product grade of the restaurant. After repeated discussions, the basic plan is formulated and reported to the general manager. Menu design program:

(1) Clarify the local eating habits (according to the market survey and analysis report)

(2) The target customer base of the business philosophy.

③ Raw material supply scheme

④ The strength of the chef team.

(5) comprehensive menu.

6 printing, printed matter should be in place one week before Kaifeng.

3. Determine the wine supply plan; Work with the finance department to set a reasonable price and report to the general manager.

4. Design and print various printed materials, such as chopstick sets, toothpick sets and wine lists.

5. Contact the Finance Department to formulate the checkout process and arrange training for more than two class hours.

6. Invite the Finance Department to provide financial management training.

7. Develop a safety management system, including security and yard management.

8. Work out linen washing procedures with linen dealers.

10, and the front office management feedback program.

1 1. Contact the sales department to establish the banquet working procedure.

12. Establish the document management procedure of the restaurant department.

13. Continue to implement the employee training plan. Test the basic skills of catering service, and strengthen training if you fail. The most comprehensive preparation plan for the opening of a new restaurant in history

Sixth, one week before the opening.

1. according to the expected demand, cooperate with the financial department to establish a set of total inventory standards for guest goods such as cloth, tableware and drinks.

2. Check the delivery and receipt dates of all restaurant facilities.

3. Prepare enough cleaning supplies before opening.

4, determine the storage standard of warehouse items.

5. Ensure that all restaurant items are placed on the shelves according to the specifications and standards.

6. Re-check the quantity and quality of furniture and equipment with the general manager and relevant departments, and confirm and modify them.

7. Prepare detailed cargo storage and control procedures with the financial manager to ensure the accuracy, reliability and rationality of all expenses before opening.

8. Continue to implement the employee training plan.

Seven, a week before the opening.

1. Fully verify the installation of kitchen equipment with the engineering manager.

2. Formally determine the organizational form of the restaurant.

3. Determine the business hours.

4. Make comprehensive statistics on the dining places in each business area.

5, according to the needs of the work and other specifications, work out the personnel allocation scheme.

6. Check and accept with the project leader according to the list. The key points of inspection and acceptance are: decoration, equipment and supplies procurement, staffing and hygiene.

7. Formulate relevant regulations on restaurant consumption.

8, prepare the basic situation of the dining room table (should know should be)

9. Prepare for the first cleaning of the restaurant (recruit professionals or temporary workers).

Eight. One week before opening

1. Clean up the restaurant area comprehensively and enter the simulated business state.

2. Commissioning of kitchen equipment.

3. Standardization of sample dishes in the main menu.

4. Simulated opening preparation: determine the simulated opening time, define the simulated opening purpose, hold a restaurant meeting, and emphasize the importance of simulated opening. Get the unity of all the staff.