The story of a cook

Chapter 273 Talking about Hotel Management
I talked a lot with Zheng Jiaqi.

He stopped working in He Yuxuan, so he let go of talking and talked a lot.What she said is that it is impossible for He Yuxuan to become obsolete. The restaurant can be short of anyone, as long as there is no shortage of bosses, it will not be obscene.Change the chef if you can’t do it, change the manager if the manager can’t do it, adjust the dishes if the dishes are not good, and strengthen the service if the service is not improving. As long as you do it with your heart, there is nothing wrong with it.

The collapse of most restaurants is caused by poor management and inadequate management.

Poor management is mostly caused by the boss, who doesn’t know how to operate a restaurant, and doesn’t listen to the advice of management people. If he insists on going his own way, it will easily lead to the collapse of the restaurant; if the management is not in place, it is mostly caused by the managers. Knowing about food management, but not about operations and marketing, eventually led to the collapse of the restaurant.

For a restaurant, the best investor is not necessarily the best operator.

Investors think about how to quickly recover costs, and operators think about how to operate and how to make money.The ultimate goal is the same, but the process is different. One is to make a fuss about cost, the other is to make a fuss about operation, and the results are different.

Taking He Yuxuan as an example, Boss Cao's wife thinks that as long as the customer asks what they want to eat, they will do what they want, as long as they can earn the customer's money.In this way, the normal operation of the restaurant is ignored, and the characteristics of the restaurant are lost. Over time, customers will gradually be lost, which will lead to a sharp decline in business and will be closed in a dismal manner.Doesn't she want the restaurant to make money?Of course not, no one wants the restaurant to make money more than her, because she is a direct investor, and the hotel belongs to her. She hopes the restaurant to make money, a lot of money, but she doesn't know how to run a restaurant, so she won't make any money in the end .

Running a restaurant is a science, not everyone can be a restaurant.

Buying and selling can be done by everyone, and each has its own ingenuity and difference.

People in this life hope to earn a lot of money and have a lot of wealth.But how much wealth and how much money a person can have, a careful analysis is not directly proportional to the individual's IQ and ability. The wealth you own is often related to your blessings. How much blessings you have and how many people you have cared for in this life. how much wealth you will have.Without blessings, even if you temporarily possess enviable wealth, you will eventually give it away in full, because the wealth is not yours.

"Brother Tan, what are your plans now that you're quitting?" Zheng Jiaqi asked me.

"After I quit, I just have time to go home and get married. I plan to get married first, and then I will study about work." I said.

"What? Go home and get married? You're not married yet?"

She was surprised that I was not married, she thought I was.

I said, "Yes, I'm not married."

She said: "I thought you were married, but not yet, how old are you?"

I said, "28."

"What? You're only 28?"

She was surprised again.

"I always thought you had to be in your 30s." She said, "You're not as old as me, so you agreed to call me brother Tan." She felt a little cheated.

"You didn't say how old you are, I thought you were younger than me." I fooled her.

"You know how to take advantage, but you don't know how old I am. I remember telling you how old I am." She said, "You are still a cunning and cunning person. If I call you brother, you just agree. No, you have to call me sister."

I said, "Okay, call your sister."

She asked: "When will you get married? Don't forget to tell me."

I said, "It hasn't been decided yet, I'll tell you when I've decided."

She asked: "After getting married, do you plan to work on your own, or continue to work for others?"

I said, "I have no money to do it myself, so I have to work for others."

She said: "It's okay to work for others, but you are tired, and you have to listen to others." Then she said: "But you are good, you are good at cooking, your character is good, and the boss loves you. You just met here. That's it."

I said, "No one can work for the rest of their lives. You can't be a chef for the rest of your life. Once you get old, no one will use you to cook. They will all use young ones. Then you have to do something yourself."

She said: "That's true, but you are different. When you can't afford it, you can specialize in management. You manage it."

I said: "The hotel management also likes to use young people, but not the old ones. Look at which restaurant uses the old ones."

She said: "That's not necessarily the case. Older people have experience. You know, in the end, experience is valuable."

What she said makes sense, she can do everything well, but when she is old and physically weak, she can make money by relying on experience.

I said, "Look, I can still cook vegetables now, so I'll be a chef first, and no one can say for sure what will happen in the future, let's talk about it at that time."

She said: "After you get married, don't you go back to the provincial capital? If you find a job at that time, I will go wherever you go, and I will hang out with you in the future. Seriously."

"Don't mess with me, you are better than me, then I have to mess with you." I said.

She said: "I'm so good. Look at me. In fact, I don't have much ability. Taking care of the front office means working for a longer time. If you dare to take care of it, there is no way to do it. I can learn more by following you." She continued Said: "I have heard that when you took over He Yuxuan's business was not good, you started it up little by little, and the manager you brought in is also very good. It is said that it is your niece, and you will also take care of it when the time comes." I."

"I don't have that much ability. It's all done by everyone. If I kill myself, I can't start the business." I told the truth.

She said: "Humility, you just don't want to take me with you, you think I'm stupid." After speaking, she was a little angry, and her little mouth pouted.

I looked at her and said, "You're not stupid, you're smart." Then I said, "Well, if I take over the kitchen again, and they lack a manager, I'll find you. When the time comes, we'll work together. It's a pleasure working with you."

"That's for sure, don't ignore me then." She said.

"No." I said.

The time of cooperation with Zheng Jiaqi is short. She is straightforward and mild-tempered. She does have some deficiencies in management. She has not formed rules and is still a traditional management in the past.The interaction with the guests is very good, a bit like the manager of a karaoke bar, who can drink and deal with the guests at the wine table.This kind of management is gradually inapplicable in restaurants. Guests want to enjoy comfortable service and dining experience, rather than come over to drink and chat with a beautiful woman.If this is the case, just go directly to the karaoke hall to find a lady, and enjoy more comfortable service.

When working in He Yuxuan, I gradually participated in some front-end management, and found that front-end management is also a very important part.

Good food in a restaurant does not necessarily mean good business. It also needs to have good service to keep up. The front desk and the back kitchen cannot be disconnected, so that the business can be good.In the front desk management, because I have not personally participated in the service, I am still stuck in a simple ideology, and I am not as familiar with the kitchen.If you are not familiar with it, you have no right to speak. I just feel that you have to understand the management of the front desk, how the front desk operates, and the workflow of the front desk. Only when you understand these can you communicate with the front desk better, and work together to get the front desk’s support. Timely feedback on the dishes and mastering the first-hand opinions of the guests on the dishes can better adjust and develop the dishes, make the dishes that the guests like, and make the dishes special, thereby increasing the sales volume of the restaurant and invigorating the business.

It is the basic requirement for a chef to prepare the dishes well, and being able to make the dishes alive is the ability to make money.

The kitchen is where the product is produced and the front desk is where the product is sold.Production and sales have always been integrated and cannot be separated.Only focus on production but not sales, there will be no profit, and it will be all costs; only focus on sales and ignore production will also have no profit, and you will drag yourself down.

No matter how good the dishes are, they can only be profitable if they are sold, and they are costs if they are not sold.

There is a saying in the restaurant that "dishes are sold, not made", which is the primary position of a chef.As a chef, I can cook very well, but I don’t know how to sell or how to operate the dishes. That is to say, the dishes are only good, and if I can’t sell them or make money, I’m nothing.

People who work in the kitchen have a common problem, that is, they feel that their position in the restaurant is the most important, and they always regard themselves as the boss.It is true that the kitchen is the engine of the entire restaurant and the heart of the restaurant, but it cannot fully dominate the operation of the restaurant. What dominates the operation of the restaurant is the close cooperation and unity of the front office and the back kitchen.On this point, I have been telling the brothers in the kitchen: If the front desk has any feedback on the dishes, the first step must be to face it with a smile, and then resolve it immediately, and resolutely do not allow quarrels with the front desk.At the beginning, the brothers in the kitchen did not accept it, and told everyone that all the problems about the dishes were not brought up by the service staff, but by the customers after they found out.

Chefs often make mistakes like this. They feel that they are masters, earn a lot of money, and cook good dishes, so they can’t accept complaints from customers and yell at the waiters, which creates tension between the front desk and the back kitchen.

This kind of thing happens in many restaurants. For example, the customer said that the dish was salty, and they took it back and re-fried it or made a new copy. Your waiters don't explain to the guests that this dish is not salty at all, etc. You shouted at the waiters, and the waiters didn't know what to do, and some of them were very scared.The waiter thought that in the future, if there is such a thing, he would not go to the kitchen. It was the customer who said it was salty, and it was not me who said it was salty, so call me a fart.

In this way, the front desk will not feed back the guests' real opinions on the dishes to the kitchen, and the kitchen will think that the dishes it cooks are good if they don't get real feedback from the guests.In fact, many dishes are not delicious. The guests have said it, and the waiter has heard it. They want to tell the kitchen. When they think of telling the kitchen kindly, the kitchen not only doesn’t appreciate it, but also scolds themselves. Return the food, just pull it down like this, if the customer returns the food, just return it directly, the loss is the hotel's money and not your own, even if the boss asks himself, it is reasonable, it is a problem with the food, not a problem with the service. If you want to find the problem, the boss will find the kitchen himself Go, it has nothing to do with me.Once this happens to the restaurant, it is not far from death, because the front desk and the kitchen are seriously disconnected, the production department and the sales department are disconnected, and the loss is the profit. It is no wonder that the restaurant does not die.

So tell the brothers in the kitchen, no matter what problems with the dishes, don’t quarrel with the waiter, the first thing to do is to satisfy the guests, redo if you ask for redo, return the dish if you ask for return, and return if you ask for change Change the dishes, satisfy the customers in the first time, and then solve the problem of the dishes.If it is salty, study why it is salty, is this dish salty, or are all dishes salty?If all the dishes are salty, it is a seasoning problem. Check to see if the salt or soy sauce has been changed, and find the root cause of the problem and solve it.If this dish is salty, ten dishes of this dish are sold for one meal, and the other nine dishes are not salty. If the guests on this dish say it is salty, then don’t adjust it. It may be that the guests at that table have light appetites and can’t eat much. Salty.

All the problems that arise need to be solved, not to be used for quarrels. The quarrel will not solve the problem, but will only make the relationship between the front and back chefs more and more tense, and then there will be a disconnect, which will affect the normal operation of the restaurant. The final result is that the two One is that the restaurant dies, and the other is that the boss finds out in time, replaces the irresponsible party, and reorganizes.

(End of this chapter)