Food and Beverage Restaurant and Kitchen Team Work Summary

Everyone in the afternoon!

I am honored to share the harvest and joy of 2019 on behalf of the Food and Beverage Theme Restaurant Kitchen Team.

First, strengthen food safety awareness, cost control awareness and market competition awareness, and turn losses into profits in the first year of trial operation.

Since its trial operation on November 6 last year, Heyuan Restaurant has strictly controlled raw material quality and food hygiene, standardized operational procedures, and ensured food safety. In the operation, we gradually explored the characteristics and laws of the consumer groups in Heyuan Restaurant, and constantly developed dishes that meet the consumption groups of Heyuan Restaurant. According to the characteristics of seasonal raw materials, we have introduced spring, summer, autumn, winter and some special dishes. And innovative dishes, for example: in view of the rising prices of raw materials in the market, under the premise that the sales price of the dishes basically maintains the original price, we carefully research and develop the low-priced dishes with color, fragrance, taste, meaning and type. For example, since the sale of stone pot fungus cabbage began in March, monthly sales have repeatedly ranked first. According to the different consumer demand, we have also developed some low-priced, high-quality dishes, citing some new processing techniques, especially in September this year, the park provided me with the opportunity to learn Chinese Italian cuisine, which benefited me a lot. And quickly applied to the production of Heyuan dishes, giving guests a new sense of sight, smell, touch, taste, and won the praise of guests. The income of Heyuan Restaurant climbed month by month, with sales ranging from 3,000 yuan per day to 1-2 million yuan per day, up to 30,000 yuan. Per capita consumption has risen from 20 yuan to 40 yuan now, and turned into a profit. Behind this is the chef's production of a dish, a plate, a bowl of bowls, created by the chefs with sweat and hardworking hands on the hot stove.

Second, increase training, standardize the main and auxiliary ingredients of dishes, and constantly innovate and develop new dishes, laying the foundation for the gradual creation of the Heyuan restaurant brand.

In the course of the past year, the biggest difficulty we faced was the instability of the workforce and the greater mobility. Especially from May to November, the restaurant is the busiest and the chefs are the most mobile, which brings great pressure and challenges to the kitchen work. In order to stabilize the quality of the dishes and provide quality services to our guests, we have adopted the following methods:

1. Personnel get through. We used the chefs in the kitchen of the garden, the kitchen of the cafe, and even the kitchen of the staff to make full use of the overtime policy given by the park, and worked hard to overcome the shortage of personnel and successfully completed the reception task again and again.

2. Increase training efforts. This year, the kitchen has been trained 56 times, so that new recruits can compete for positions quickly. In this respect, as the head chef, I am duty-bound, and I am committed to the principle of passing the band. On the one hand, I use the meal to speak in the actual work; on the other hand, I use the meal time to train and pass on my skills. Everyone, we also trained the newly learned Chinese Italian cuisine practices to the chefs, thus cultivating and stabilizing some potential chefs.

3. Standardize the recipe of the main ingredients of the dishes, so that the quality and taste of the restaurant dishes will not be affected by the departure of some chefs.

4. Constant innovation. It has successively introduced 18 dishes of cold dishes and 72 Chinese and Western style dishes, which have enriched the choice of guests and formed a low-cost, low-priced, representative of “Shi pot fungus cabbage” and “Taxiang three cup chicken”. Innovative dishes with unique tastes and high sales are popular with guests.

Third, adhere to the spirit of mutual help between the kitchen and the restaurant, create a harmonious restaurant, and achieve a win-win situation.

A good restaurant brand needs a close cooperation between the restaurant and the kitchen. In the past year, our restaurant kitchen has been closely coordinated and integrated. For the new dishes developed in the kitchen, we first explain and train the restaurant waiters to let them know the characteristics, tastes and nutrition knowledge of the dishes, so that the restaurant manager, the foreman and the waiter can introduce the guests; if the guests have feedback, we will Timely adjustments to achieve customer satisfaction and recruit repeat customers. Especially in the large-scale catering reception service, our restaurant and kitchen work closely together, cooperate with each other, complement each other, and successfully complete the reception task many times in the absence of personnel and limited facilities and equipment. There is also a seemingly simple but not simple dishwashing job. A good dish without clean utensils can't be served on the table, so we are indispensable like the barrel effect. Here we go to the restaurant staff and other brothers. The department expressed its gratitude. With your work and support, you have been recognized and praised by the guests inside and outside the school for the restaurant brand of Heyuan.

Fourth, we are not afraid of difficulties, and we are facing difficulties. The departments have worked together to successfully complete various large-scale team services and important hospital reception work.

In the past year, under the leadership of the Food and Beverage Department, we have successfully completed the zero-service reception. According to the changing service needs of the school, we have successively added reception tasks such as buffet, table and cold meals. It has completed a buffet of up to 600 people, a table meal of 180 people and a meal service for 100 people. In the event of the general mobilization of such services and food and beverage departments, we worked together to successfully complete the task. In particular, on November 4th, the Beijing Intelligence Office held a 100-person banquet, which was served on the order. However, because the kitchen was on the third floor of the underground, the dishes had to be transported to the second floor through the food ladder, which brought great difficulties to the 100-person meal. In order to ensure the timely and temperature of the dishes, we discussed with the restaurant, using the ladder and the walking ladder by the chef and the waiter at the same time to improve the speed of serving. At the same time, in order to ensure that the temperature of the dish is heated to the plate, a good effect is achieved. On the evening of December 26th, in order to do a good job of the 180-person table reception service of the School of Journalism and Communication, all the staff of the food and beverage department stopped, moved the sofa of the restaurant, and added supplementary chairs from the cafe, at the table of only 150 people. In the restaurant, we not only successfully completed the reception of 16 tables and 180 people, but also opened up a zero-point meal. The income of only zero at that night reached 4,000 yuan. It is the spirit of professionalism at all levels that is at the forefront of service. It is precisely this kind of team spirit of mutual help. It is precisely the spirit of challenge that is not afraid of difficulties that will enable our team to grow and earn a good harvest.

Dear colleagues, the Heyuan restaurant brand is like a newborn baby, and we need our careful care and care. Among them, building a team of skilled and practical learning chefs is the top priority. At the same time, we are also honored and proud. We are proud to use the Heyuan Restaurant as a small platform to contribute to the development of Zhongguan New Garden. We are proud to use Zhongguan New Garden as a platform to serve the conference center and serve Peking University. On the occasion of resigning the old and welcoming the new, I would like to thank the other brothers of the department for their support and help. On behalf of the Food and Beverage Department, I would like to thank the leaders of the park and the departments for their guidance, support and assistance in the catering work and catering brand development of Zhongguan New Garden. I hope that we will work together to create success in the upcoming 2019.

thank you all!