The Northern Stories of Chef Lao Tan

Chapter 554 Talking about Management

In the evening, Manager Niu and Du Hongli planned to entertain Lao Tan and Wang Shulan in the store, but they refused.The two of them are going out to eat local snacks, and they have already chosen their target - Hop Kee Lamb Soup Braised Noodles.

Hop Kee Braised Noodles is one of the famous Chinese snacks.

A bowl of noodles is a combination of meat, vegetables, soup, vegetables, and rice. The taste is delicious, the noodles are chewy, the soup is fresh but not smelly, and the aftertaste is endless.

Of course, this is just an introduction, and you can only know if it is delicious or not after eating it.This is the same as the Quanjude Roast Duck in Beijing. It is said to be delicious, but it won’t work if you don’t like duck.

As the saying goes, different clothes and hats are different, and the same is true for eating. Some people like sweet ones, some people like sour ones, some people like spicy ones, and some people like salty ones. Just different preferences.

Lao Tan and Wang Shulan took a taxi to Hop Kee Braised Noodles.

Good guy, full house, no place.

The two waited for more than half an hour to get a number, so they ordered noodles and side dishes, and two bottles of beer each.

The unspeakable noodles are really good, chewy and flavorful, especially when paired with chili noodles fried in mutton fat.It may be because of the unaccustomed reason, Lao Tan feels that the noodles are not as delicious as the old four seasons noodles in the provincial capital, and Wang Shulan, too, is not as good as the old Beijing noodles with fried sauce in her hometown.

One side raises one side, and different regions lead to different food cultures. Therefore, the most haunting thing for a wanderer away from home will always be the dishes made by the mother, the dumplings made, and the bowls of noodles rolled. Unforgettable mother taste.

They didn't eat very well, not as good as imagined.But the food of the people around was delicious, and everyone was sweating profusely.So the two enjoyed the hot scene of the people around for a long time, didn't drink too much wine, and paid for half a bowl of noodles after a bowl of noodles.

After coming out, Lao Tan checked the map of Gaode and found that it was only three kilometers from where he lived this time, so he suggested walking back and enjoying the night view by the way.

Wang Shulan nodded in agreement, and the two followed each other and walked back like a couple taking a walk.

"Have you found out what's wrong with his house?" Wang Shulan asked.

"You mean dumpling building?" Old Tan asked.

"Ah."

"It's a bit pretentious. The employees are all dressed in delicate hair. I feel like I work in the Diaoyutai State Guesthouse."

"Hehe, I also have this feeling." Wang Shulan said: "The waiter has a smile on his face, but it feels uncomfortable and contemptuous. How to put it - it should be that the training is not in place, or the training run Off."

"Hi! To put it bluntly, there is no sense of belonging, and they all work with the mentality of not knowing what to do today or not tomorrow. The main reason for this situation is that the management and employees are out of touch, and the management is out of touch with the actual situation. This is also common in large restaurants. fault.

The store is big, and there are many people in charge, and the officials are covered in delicate hair and are superior.

You also read it today, no matter how the customers urge you, the store manager is not in a hurry, he just moves his mouth and asks the floor manager what is going on with the attitude of the store manager.The head of the floor is also awesome, he doesn't even move, he just uses the walkie-talkie to call, and when he finishes calling, it means that the work is completed. As for whether the food is served or not, it seems to him that it is a matter of the kitchen.

Does this happen in our house?Who dares?

Our store manager enters the working state as soon as he enters the store, and he takes the lead in everything he does. He has no airs of being an official at all.

Also, have you seen the rules and regulations posted on the cultural wall of his house?I just wanted to laugh when I saw it, the typical 'regular textbook' style of play can't be described in more detail.

Let's put it this way, I'm sure that the management didn't formulate it according to the actual situation of their own store, but it was all picked up from the Internet. It looks comprehensive but not practical.

Besides, there is no need to post that thing on the cultural wall. Does anyone see it?
If a new employee sees ten, he will have to leave eight, let alone abide by those rules, they will be dazzled, who can remember the first item, the third item, the third item?

And most of them are fines, ranging from five yuan to five hundred yuan, and there are very few rewards, just a few——
I was idle in the kitchen and chatting with the head chef. I asked the staff what to do when they leave the post during working hours to do private affairs?He said fine.I asked how much the fine was, and he said fifty.

I didn't say anything at the time. In fact, it was written on the wall that the employees were fined for leaving their posts to do private affairs, but it was not fifty yuan, but ten yuan.

Look, even the head chef can't remember those rules, can the staff remember?How can I abide by it even if I can’t remember it?

This is the disadvantage of the management of big stores. Many things are just for face-saving - do it for the boss to see, and show it to the superior. "

"Hehehe——" Wang Shulan was amused, and said, "You're quite apt."

"It's not appropriate, mainly because I made this mistake.

At that time, I was young and just became the head chef. I felt that the more comprehensive the rules and regulations, the better the details.As a result, I put myself in it, not only failed to manage it, but also made a mess, which eventually led to the failure of being restrained. "Old Tan said.

"But the boss likes it."

"Huh, the boss may not like it, but there is nothing better." Lao Tan said: "You must remember two points when running a restaurant. The first is the operation, which directly determines whether to make money: the thinner the menu, the higher the profit. , the thicker the recipe, the less profit.

The second is management: the fewer systems, the easier it is to manage, and the more standards, the easier it is to do.

When doing management, we must remember, especially when we are in the restaurant, what we are facing is not white-collar workers of big companies, but college students who are highly educated and high-quality.

Who are we facing?
Most of them are from rural areas, have no higher education, and some have not even finished junior high school.There are also those who have a good family but do not study hard, and those who are mischievous at home can’t be controlled by their parents, and then there are those who are old, poor at home, laid off and have no job or labor insurance——
They come to the restaurant mainly to earn money, and only when they earn money can they have time to think about other things.It is useless to set too many rules and regulations for them, especially fines. It is not easy for them to earn that little money. If they make mistakes, they will be fined.

To put it bluntly, if you don’t arrive late or leave early, don’t fight or swear, you are a good employee. Don’t ask too much.

You can see how many rules there are in our family, and they add up to eight.Not being late, not leaving early, not fighting, and not swearing are four rules, and the remaining four rules are easy to remember and obey, and management is easy to manage, right? "

"That's the case." Wang Shulan nodded affirmatively, and then asked: "What are the remaining four? Why can't I remember it for a while."

"Let me remind you, about basic necessities of life."

"Oh, I remembered." Wang Shulan went on to say the last four: "No disheveled clothes; no stealing food; no staying up late; no cheating or stealing."

Lao Tan said: "These eight rules are enough, and it is useless to have more. It is easy to understand and easy to follow. It is like the three major disciplines and eight points of attention, which can be understood as soon as you say it.

Do you know that employees are willing to abide by any rules and regulations only if they are easy to abide by, because people like to do what they like and don't like to do what they hate, and the more they do, the better. "

"That's the thing."

"Employees are willing to work only when there are less systems and more standards.

What is the standard?To put it bluntly, it is the degree to which the work is done to be considered qualified. In the words of the common people, it is done and completed.

If the standards are well done, the employees will be less tired, it will be easier to do the work, and the work will be completed quickly and qualified.

Workers with standards are willing to do it, but who wants to be punished if they do something wrong, right? "

"Correct."

"In addition, the well-trained employees with well-set standards are all skilled workers. What kind of work does a skilled worker do? Less mistakes and more benefits, twice the result with half the effort."

(End of this chapter)