Catering company R & D department work plan

Time flies, 2019 is coming to an end, and a new year is coming. Looking back on the past year, I am very grateful. Thanks to xx Restaurant Management Company for giving me another opportunity of cooperation with self-challenge and attractive prospects. This is a good working platform for me and can bring out a group of high-tech. The high-quality chef team is the embodiment of my work ability. Only the hard work and the good benefits can return the trust of the company leaders. I came to the company again in October 011, and now more than three months have passed. During this time, I made a comprehensive adjustment to the dishes, operating under the company's strong management training and everyone's joint efforts. With the support of the Ministry, the company completed the task of standardizing and unifying the existing dishes before the company was completed! I would like to thank the colleagues in the store for their cooperation. Let me give a brief overview of the work ideas and arrangements that will be carried out next year in two parts:

One about stores and companies

1. Cooperate with the company's annual plan to prepare for the peak season next year. At the end of February 2011, we will do all the preparations for the xx listing and train the team of chefs.

2. Effectively supervise and guide the operation of kitchen dishes in each store, and strictly improve the execution according to the standards set by the company.

3. Through professional training and management, we will make reasonable reserves for our chefs' technical strength, and rationally introduce novel dishes suitable for the season. The design and development of dishes is the cost of our chefs and companies to adapt to market demand and maintain strong competitiveness. Innovation is the eternal theme of the catering industry, to achieve a true "convergence and free", from time to time to develop new products to adapt to the needs of the market, to create greater development space and profits for enterprises.

4. Check the quality of dishes in each store and central kitchen no less than 12 times a month, and report to the company leaders on a weekly basis.

5, take the initiative to collect the grassroots of each store to understand the opinions and information on the dishes, and make timely and corresponding adjustments.

6, xx is ready to go public for 11 years to reserve the special dishes, and increase the corresponding new varieties according to the trend of 10 years.

Two about xx shop

The xx store will be reopened on March 18th, 10th year after the suspension of business. In view of the special circumstances of xx Road, according to the decision of the company's leaders, the store will be different from other stores. We will focus on xxx\xxx\xxx--three large blocks, supplemented by the original dishes with better sales of other stores, attract new customers with original dishes, and retain our old customers with new dishes. The business in the city is very light, but the longevity route is special in location. We will cooperate with the operation department to do the afternoon market, such as: launching a simple and fast package and delivering food for the employees of the upstairs company. The kitchen is the core department of the whole restaurant, and the whole plan is now arranged.

1. Through the inspection of some xxx road stores, the surrounding major consumer groups, and the business model with the same business model, according to the general guidelines given by the leaders of the operation department, combined with our actual situation, the entire menu will be completed in mid-January. The composition, including the mix of the lunch package, will be reported to the company's leadership review!

2, at the end of February 10, the establishment of kitchen staff, in the perspective of saving personnel costs, the kitchen staff will be composed of external staff and other stores to select excellent kitchen staff! The salary of the external staff should be as consistent as possible with the company's existing kitchen class A employees.

3. After the menu is confirmed, complete the standardization and standardization of all the menus, and do a comprehensive systematic knowledge training for the kitchen staff and the front office staff.

4. Understand the market price of raw materials and seasonings, and calculate the market price of individual dishes according to the requirements for the gross profit of the dishes.

5, for the xxx store, monthly food trials, and finally choose three or so successful dishes to replace. Re-replace the food standardization information in the early stage, and do a good job in training

6. Preparing for the new year before the lobster is released in the beginning of October means a new starting point, new opportunities, new challenges, and I am determined to make persistent efforts to open a new situation in the work.