National Tide 1980.

Chapter 543

In line with the principle of first public and then private.

The second thing Ning Weimin did was to take advantage of the lukewarm business of the restaurant to train the staff and rectify the interior.

This is by no means that he can't see people being idle and always thinking about messing around, but it's a very necessary move.

Because it is expected that in the spring of next year, "Bei Shen Chu" should enter the interior decoration stage, and then it will open.

At that time, it will naturally need to face a "bigger tough battle", and even recruit a lot of new employees.

So whether it is improving the quality of existing employees or optimizing the internal operation mode, it is very important for the near future.

This was originally a chain of events.

As for Ning Weimin's most important thing, and what he wants to do well, is to solve the extremely serious waste problem that has always existed in the restaurant.

Everyone in the world knows a saying, if the cook does not steal, he will not reap the grain.

There are also people who often say that no one can be hungry if they are hungry.

Some people even say that it is difficult to guard against house thieves by day and night.

This all shows the particularity of the chef's work, which reflects the difficulty of supervising the chef's buying and cooking behavior.

Even many chefs themselves regard eating and drinking as a natural professional benefit.

Many people feel no shame in stealing or eating.

But to be honest, from the perspective of any manager in the catering industry, this kind of thing is undoubtedly a malady that must be severely punished.

If left alone, it will definitely have an extremely negative effect on the operation of catering companies.

It even poses a serious threat to the survival of catering companies.

These words are not alarmist.

As a matter of fact, there are many restaurants with a booming business. Every day, they watch customers fill up their doors and watch banknotes fly in like flocks of birds.

It stands to reason that he should have earned a lot of money.

But in the end, I didn’t make much money on the account.

Where did all those profits go?
It was eaten and taken by the chef.

In some places, the management is loose, and some chefs even have the audacity to take away whole ducks and fish and resell them instead.

Needless to say, such a catering company will only show an absolute deficit in its accounts.

No matter how big a company is, how much money can it afford to throw out so much every day?
"Altar Palace" restaurant is the same.

At the beginning of the opening, there is no doubt that the restaurant was established with the strong support of excellent chefs and employees from various catering companies.

But while these people brought technology and experience, they also brought common problems in the catering industry.

Thanks to Ning Weimin's strict requirements on service quality and cooking skills from the very beginning, and he was willing to give bonuses.

Only three of the words "greedy, lazy, treacherous, and cunning" have been removed, leaving only "greedy".

But the one problem left behind is also notable.

From opening to now, only four months.

Ning Weimin noticed that the ratio of purchase cost to turnover of "Altar Palace" has changed from roughly 1:5 to roughly 1:2.

The quantity purchased can more than double the cost.

If I give a specific example, it is a "clear soup with jasmine", which is sold to customers for 60 yuan, and [-] yuan for ten people.

The materials consumed according to the normal method should include two whole chickens, as well as mussel meat, bamboo shoots, mushrooms, and jasmine flowers.

The reasonable cost is about ten yuan, but today it has become 20 yuan.

How shocking is this surge in costs!

To put it bluntly, the business of "Altar Palace" is booming!

However, although the amount of profit has risen, the profit rate has fallen simultaneously.

If it continues like this, the future will not be very good.

It is very likely that the "Altar Palace" will become the House of Internal Affairs in the late Qing Dynasty.

There is something absurd that the cost of an egg can be as high as two taels of silver.

To be honest, that is to say, Ning Weimin's "Altar Palace" is too dark, and the price is very high, so he hasn't lost money for the time being.

If it was replaced by the profit margin of an ordinary restaurant, this situation is enough for the operator to close down several times.

But the embarrassment is precisely that this matter is not easy to manage!

Otherwise, this kind of thing would not be called a chronic disease of the industry.

You know, the chef is the foundation and the most important technical force of a catering company.

It can directly affect or determine whether a catering business is good or bad.

In addition, they like to form cliques, and they are very quack, and it is extremely difficult to restrain them.

If these master chefs are really unhappy, and their emotions become confrontational, it will definitely be enough for the catering company to choke.

For example, if someone doesn't work hard, they deliberately fry the dishes to make them unpalatable.

Can the guest come back easily after leaving?

For another example, if someone refuses to eat or take anything, and intentionally spoils things for you, can you bear it?

Maybe for catering companies, this situation is worse than they eat and take, and lose more.

So despite the fact that chefs can't change jobs at will in this day and age, Ning Weimin has installed his own people in the back kitchen.

But he still needs the cooperation of the chefs, so it's not easy to force people too much.

Because of this, when the restaurant first opened, there was an urgent need for stability and unity.

All he could do was turn a blind eye to the question.

This principle is the same as "encircling three and missing one" in "Sun Tzu's Art of War".

Of course, such appeasement also encourages unhealthy tendencies in a disguised form, making this situation worse.

The current situation has become a bit intolerable.

Not only did the chef eat and take away, but the restaurant staff were also taken away.

To be honest, even the taste of ordinary employees is no worse than the managers of restaurants who can get 500 yuan consumption coupons every month.

Many people have even developed to the point where they take things from the restaurant home and use them at will.

Pots and pans, kitchen knives and cutting boards, teapots and cups, wine pots and wine glasses, you are welcome to use them or not.

Ning Weimin and Liu Yongqing ordered another three hundred sets of porcelain.

If you do the math, it's almost equivalent to reporting the loss of two or three sets every day. How can there be such a ridiculous thing.

So in Ning Weimin's view, it was time to deal with this situation, just like a rat in the grain warehouse, the hole had to be plugged.

But with a good determination, how to make the employees under him obey and not cause too much emotional backlash is a very difficult problem.

And it is not easy to formulate a reasonable and pragmatic system.

It should neither waste too much manpower, but also consider the inner feelings of employees, and be more knowledgeable and targeted.

This is a high IQ question that integrates industry experience, psychology, management, and thick black studies.

Ning Weimin must be like a thoughtful and experienced warden, taking into account all possible details in order to minimize the loopholes that "house thieves" can take advantage of.

For example, "Zhang Dashao" told him that in the past, there were cooks who could turn frozen meat into candle bases and take them away in front of the shopkeeper.

Ning Weimin asked himself, if he really wanted to meet such a master, he would have nothing to do.

Even if I watch the back kitchen every day with my eyes wide open, and patrol inside and outside, I can't see anything wrong.

So this incident really cost Ning Weimin a lot of brain cells.

He thought about it for two days. After talking with Zhang Shihui, Du Yang, Wang Li, the director of finance and accounting, Yang Zi and Master Pang in the back kitchen, and Liu Jianxing, his new confidant, in turn.

After repeated weighing and discussing with Kang Shude, he finally came up with a feasible plan that he thought was relatively mature.

Afterwards, he informed all the kitchen team leaders, head chef, restaurant foreman, and manager in person two days earlier.

Announcing a meeting to eliminate internal waste problems.

He also said that because the system he drafted would involve and affect everyone's income, participants were required to attend the meeting on time and no leave was accepted.

Needless to say, his tough and serious attitude naturally stirred up a thousand waves with one stone, and aroused a lot of discussion among the employees.

Someone said, "President Ning is probably going to kill the donkey. We don't need outsiders like us. If you want to run on us, let's go and find fault on purpose..."

Someone else said, "I think it's because we went too far and pushed the boss into a hurry. It seems that we are going to get serious. Let's restrain ourselves recently, don't be stupid and just hit the gun..."

Others said, "That's not going to work. Now that I haven't given the official order, I should eat more and drink more. I shouldn't treat myself badly. I would be stupid if I don't eat or drink..."

Some people even said, "Yes, what's the matter with love, anyway, if he wants to find fault, everything is wrong. The big deal, I quit, go back where I came from, and see what he can do to me?"

All in all, the consensus is that the good times may be coming to an end soon.

The only suspense is how harsh Ning Weimin's new rules will be, how uncomfortable they will make everyone, and how long will the strict control last?
So the people below are not in the mood to work.

In the two days before the meeting, whether it was the back kitchen or the restaurant, the mood of the employees was not high, and it was a bit of a passive confrontation.

Many people are even whispering and discussing countermeasures.

And this is exactly what Ning Weimin wants to see.

It's not that he's stupid, it's not that he doesn't know how to attack suddenly, the effect of beating someone by surprise is the best.

It's not that he doesn't know that leaking the news in advance will shake the morale of the army.

In fact, it is because his heart is bigger.

Not only for short-term results, but also for long-term solutions to problems.

What he wants is a grand duel.

What is needed is to let the diametrically opposite opinions, after mature consideration, exchange views relatively fairly and compete face to face.

Only in this way can he really convince the grassroots workers and reduce their resistance to his management style.

Only in this way can he really test out whether the method he adopted can achieve what even a Michelin three-star restaurant can't do, and create an unprecedented miracle in the industry.

Whether it can fundamentally solve the chronic diseases of this industry, and eliminate internal waste and theft.

ps: It was updated yesterday, waiting to communicate with the editor before it can be released
(End of this chapter)