The story of a cook

Chapter 415 Meeting Research

After the first month, it is March in the Gregorian calendar.

Every year, March and April are off-season for restaurants, and every family's business is not very good.During this period, it is time for the restaurant to make adjustments, such as adjusting and adjusting the dishes, or adjusting and adjusting the personnel.

The reason why restaurants have a high turnover of personnel is that most restaurants will adjust personnel in March and April every year.During the Chinese New Year, some employees go home to celebrate the New Year. After returning, they find a good job and stop working here, or the restaurant recruits new employees and dismisses some employees who do not perform well.There are also old employees working in restaurants who have not been able to develop for a long time, and their wages have not increased, so they change jobs to other restaurants.This kind of situation happens a lot in the kitchen. For example, Dahe kid has been working in a restaurant for a year, and he is good at knife skills. There is almost no problem with the side dishes. The craftsmanship has taken a step towards the chef's position. Second, the salary of the cutting board is high, and the money earned is more.If he can't be a chopping board in the kitchen, he will leave his job and go to another restaurant to apply for a chopping board.

The same is true for chefs. After working for a long time, if they don't get a salary increase, they will change jobs and work in other restaurants.

The cook next to me is a young man who worked here for more than half a year last year with a salary of thirteen thousand.To be honest, his level is average, not very dedicated, and a bit lazy.Work next to me and always watch me stir-fry, thinking that he can also stir-fry the vegetables I stir-fry, and sometimes he stir-fries two when he is busy.In this way, seven of them refused to accept and eight of them were upset, and told the head chef to ask for a salary increase, and if the salary did not increase, they quit.I really don't know where he got his confidence from.

In addition to him, Lao Guo who garnished me, and the chopping board who garnished Lao Chuan also resigned.Lao Guo feels that he is old and just married, and the little money he earns as a chopping board every month is not enough for his family.His uncle is a small contractor, and he is going to work on the construction site, so he can earn a little more a month.Waiting for the chopping board who served Lao Chuan's dishes, he felt that he could go out to cook, and wanted to go out to be a chef.

The pastry boy also resigned and went to a small restaurant to make pastry and became a chef.

There is a lack of people in the kitchen.

There were also four waiters at the front desk who resigned, saying that the family was engaged and planned to get married this year, so they quit.

The salary of Huofenghuang employees is not high, and the entire salary structure is composed of: basic salary plus full attendance bonus, and a day off for takeaway.If you rest on this day, you will be paid half a day's wages.Such a salary structure is not competitive, and it is not easy to recruit employees.

If it’s not easy to recruit, you have to recruit, otherwise the kitchen and the front desk will be short of people, and the remaining employees will be tired from working, and they will have to ask to resign at that time.

During the break in the afternoon, the boss called me, Chen Gang, the head chef, and Sister Jiang to the private room for a meeting to study personnel issues.

The boss said first: "I see that our family has posted all the job offers, and no one has applied for the job in the past two days, right?"

The head chef looked at Sister Jiang, but Sister Jiang didn't speak.

"Is it so difficult to recruit people now?" the boss asked.

"It's not easy to recruit. Not many children are willing to learn to be a chef. They are too tired and dirty." The head chef said.

"The waiter didn't apply for the job either?" the boss asked Sister Jiang.

"Yes, I won't do it when I hear about our family's salary and treatment." Sister Jiang said.

"What's wrong? Our salary is low?" the boss asked.

Sister Jiang said: "Our family's wages are not high, and now the waiters in small restaurants are paid higher than ours, and they also have rest."

"How much is the salary of the waiter in the small restaurant now?" the boss asked.

"Generally one thousand, some are one thousand and two." Sister Jiang said.

"So tall?" The boss was a little surprised.

"It's all like this." Sister Jiang said.

"Then we can't recruit one thousand and two waiters, if one thousand and two recruits, all the old waiters in the store now have one thousand two." The boss said.

"You can't hire a waiter if you don't have one thousand and two." Sister Jiang said.

At this time, Chen Gang said: "It's almost the same. Now the minimum waiter in a small restaurant is [-], and those like ours are [-] to [-]. Others have two days off a month, but ours still has one day. I don’t want to do it when I hear it’s a day off.”

Hearing this situation, the boss didn't say anything, and just lit a cigarette there.

The wages of waiters in Fuxin are not low, even higher than those in the provincial capital, but the real money they get is not as high as that in the provincial capital, because the wine commission for waiters in the provincial capital is higher than that in Fuxin.The salary of waiters in provincial capitals is generally 900 yuan, but the monthly commission for drinks can reach 3000 yuan, and for some powerful waiters, it can reach 600 yuan.In other words, a good waiter can earn nearly [-] yuan a month, which is better than a chef.The waiters in Fuxin don't have those drink commissions. It's not bad that a good waiter can get up to [-] yuan a month.

This is a regional difference, and the consumption level of customers is different.In the provincial capital, guests who bring their own drinks to restaurants feel that the price is low, so there are very few people who bring their own drinks. This is also a characteristic of the people in the provincial capital.It’s different in Fuxin. If you can bring your own drinks, you can bring your own. If you can’t, you can consume ordinary drinks.

At that time, most restaurants did not allow guests to bring their own drinks, but now they are allowed to bring their own.

The boss smoked there and didn't talk, and neither did everyone.Chen Gang sat next to me, took out a cigarette and handed it to me, and I took it and lit it.

After a while the boss asked: "Let the staff in our store introduce you, and introduce the relatives at home."

Sister Jiang said directly: "The introductions are almost done, and now they are all introduced." Then said: "What about introductions? Now some relatives of our waiters work in other homes, and we have started introducing them to other homes."

The boss said: "Employee wages are too high, and the restaurant can't afford it."

"Let's see, the wages of employees have to go up." Chen Gang said.

"Almost, it's hard to find people now." The head chef said.

"It's so hard to find people now? I think when I was a chef, there were plenty of people. Sometimes I rushed to the kitchen to learn without spending money." The boss said.

"When were you at that time? Now every family has one child, how many are willing to learn how to cook? If the child in the family is not willing to be a waiter in a restaurant, she would rather be raised at home." Chen Gang said.

This is indeed the case. Every family has a child, and they are not willing to let their children work in restaurants, because they feel that working in restaurants is worthless.To be honest, I don't want my son to work in a restaurant when he grows up, it's too hard.

In [-], the children at this time were all born after the [-]s or [-]. They were born after the national family planning. Every family had one child. Generally, parents were reluctant to let their children work in restaurants because they were afraid of their children. Affected.

In fact, it's not that we can't recruit employees. We can recruit employees by increasing wages and benefits.But every boss does not want to increase labor costs, the cheaper the better, this is the idea of ​​being a boss.A salary increase is not for one person alone.Take the waiter as an example, if you give one increase, you have to pay the whole increase, or if you give her an increase and you don’t, you promise not to do it.The salary of the waiter has risen, what about the raw dishes?The salary of the front desk has increased, what about the kitchen?These are all things that affect the whole body, and the boss has to think carefully.

Any wage increase is to take money out of the net profit, and the boss is not willing.

But if you don't raise wages, you won't be able to recruit people.

Employees also have to earn money to support their families.

What the boss sees is rising labor costs, rising raw material prices, rising house water and electricity costs, but vegetable prices can't rise. He used to make money, but now it's hard to make money.

What the employees think is that the prices of goods and housing prices are rising. In the past, 800 yuan a month was enough to spend, but now it is not enough.

It's all realistic and correct.

But there has to be a solution.

The boss said, "Shall we also raise the wages of the waiters?"

After speaking, I looked at everyone and asked for their opinions.

To put it bluntly, the head chef and Sister Jiang are waiting for his words.

"Adjust to one thousand and two?" Sister Jiang asked immediately.

"Can't a thousand lines work?" The boss asked back.

"It's better to adjust it to [-] yuan at once. You see, the waiter's salary in Fuxin will be [-] yuan in less than three months." Sister Jiang said.

The boss thought about it, and then said, "That's one thousand and two."

The head chef asked: "The salaries of the waiters have increased, what about the boys in the kitchen? Our boys' wages are also low, and many people have proposed to resign."

"Yes, there is also the kitchen." The boss scratched his head.

Chen Gang said: "The waiter earns [-] yuan a month, and the chopping board also costs [-] yuan. It is unreasonable for a side dish to earn less than the waiter. Now the cutting board outside is [-] yuan, and the cutting board boss is [-] yuan. .”

The boss lit another cigarette and smoked, which was also very embarrassing.

Opening a restaurant is not easy.

The boss smokes there and doesn't talk, and neither do everyone. You look at me and I look at you, waiting for the boss to say something.

Everything that involves money is up to the boss, and no one wants to stretch their heads.

"I want to cancel our family's recipes and put them all on the vegetable stalls." The boss suddenly said about the dishes.

Everyone was taken aback for a moment, thinking that the boss would talk about the salary of the cutting board, but he didn't expect him to talk about the dishes, and he canceled the menu and started to set up the food stalls.The whole group was quite sudden and a little overwhelmed.

"Restaurants now implement stalls. We don't have a few in Fuxin. Our family is half of them. Cold dishes and smoked dishes are open stalls, and hot dishes are still recipes." The boss said: "I went to Shanghai and Binhai to see Yes, everyone has open stalls, without recipes, and even small restaurants have open stalls. It will be a trend to set up vegetable stalls, and recipes will gradually be eliminated. Our family has ready-made vegetable stalls that are not used, but now it is just time to use them. "

The boss is always running outside and has a lot of knowledge. What she said about setting up stalls is indeed the case.

The head chef said: "Our food stall is a bit small, so we can serve cold dishes and smoked flavors, and there is no room for cold dishes and smoked flavors."

"Besides, our vegetable stall is just a shelf. Others put their stalls in fresh-keeping freezers. The vegetables in it will not spoil, but ours can't. The vegetables will spoil after a meal. It's okay to be cold now. If it's summer It’s not enough to waste.” Chen Gang said.

"Let's also buy fresh-keeping freezers on display, and dismantle the current one. There can be three sets of fresh-keeping freezers in that place." The boss said.

"It's a lot of money for a freezer," said the head chef.

It can be seen that he doesn't want to set up a stall, and it takes a lot of work to set up a stall, and he doesn't want to be troublesome.To be honest, no one who works in the kitchen wants to set up stalls. Setting up stalls adds a lot of workload.Marina Kitchen is an example.But setting up stalls is indeed a trend. Well-managed ones are good for the sales of dishes. Not only can the dishes be sold out, but it can also increase the customer’s experience of ordering dishes, which is intuitive and clear.

I have been in contact with stalls in Binhai, and I know a little about stalls. From my personal point of view, I agree with stalls.

The boss said: "One fresh-keeping freezer is 5000 yuan, and three are [-] yuan. We helped pay a fine of more than [-] yuan when we went to Thai food. It's not bad to invest this amount of money."

Seeing that the boss was preparing to set up the stalls, Chen Gang smiled and said, "I'm fine with the stalls, I'll just have five dishes, which is easy to set up."

The first thing Chen Gang thought of was his few dishes, and he felt that it would be fine even if they were placed on the shelves. The five dishes are easy to arrange and easy to keep.At this time, it is natural for him to think about his own affairs, but I feel that he is a little selfish.

The head chef said: "Our family has never put these cutting boards on the shelves. I think it's too bad. It's better to use the recipe. The ingredients are not easy to spoil."

"You didn't know how to cook at the beginning, but now you don't know how to cook." The boss said directly: "If you don't know how to set the cutting board, you can teach me. After a few days of familiarization, it will be easy. What's the problem? The master knows how to cook every day. Don't know how to take the little brother?"

The boss is very rude.

"Then let's go." Seeing what the boss said, the head chef said.

"Master Tan worked in a stall restaurant in the provincial capital, right?" the boss asked me.

"I never did it in the provincial capital, but I saw it when I went to Binhai." I said.

"Has Master Tan still worked in Binhai?" the boss asked.

"I haven't been dry for a few days, and I can't stand the humidity there." I replied.

"Do you think it's okay for us to set up stalls?" the boss asked.

I said, "Okay, why not, it's good."

The boss took a look at me, Chen Gang, and the head chef and said, "That's the deal, I'll go buy a display freezer tomorrow."

The boss made a final decision, but neither the head chef nor Chen Gang said anything.

I agree with shifting gears, shifting gears is a trend, which I very much agree with.

The boss has a vision for development. What he said is the same as my requirement for all transparent kitchens and open stalls in bistros. It is indeed an inevitable trend in the development of the catering industry. Whoever does it first will lead the trend.

Most of the restaurants in the South are like this now. Binhai has developed relatively fast, so I have learned to do it.The provincial capital also started to implement it this year. I heard from the fourth child that his family has also started to set up stalls now, and the effect is very good.

Fuxin is a third-tier city, and there is no restaurant whose dishes are all on display. The owner's awareness is advanced and he can seize business opportunities. His success in opening a restaurant is not accidental.

(End of this chapter)