1. Establish recruitment standards: clarify the skills, experience, personality characteristics and other requirements required for the position to ensure that suitable employees are recruited.

Interview and screening: Select the candidates who best meet the job requirements through interviews, practical assessment and other methods. During the interview process, attention should be paid to examining the candidate’s work attitude, teamwork spirit, etc.

New employee induction training: including training on corporate culture, rules and regulations, job responsibilities, service procedures, etc., to help new employees adapt to the work environment as soon as possible. The four steps of training are preparation, presentation, trial execution, and tracking.

Reasonably arrange shifts: Develop a reasonable shift plan based on the restaurant's business conditions, employee needs, and peak operating periods. To ensure that there are enough employees for each shift, while also taking into account employees' rest time and work intensity, it is recommended to use a comprehensive working time system.

Attendance records and management: Establish a strict attendance system to record employee attendance. Arriving late, leaving early, absenteeism, etc. must be dealt with in a timely manner to ensure that employees comply with work disciplines

Develop an employee handbook; constrain employees to act in accordance with company standards and impose corresponding penalties on violators

Rewards and incentives: Employees with outstanding performance should be given timely rewards and incentives, such as bonuses, promotions, commendations, etc. At the same time, we should also pay attention to the needs and development of employees and provide more development opportunities for employees.

Set performance indicators: Set reasonable performance indicators based on the restaurant's business goals and employee job responsibilities. Performance indicators can include sales, customer satisfaction, service quality, work efficiency, etc.

Regular evaluation and feedback: Regularly evaluate employee performance and provide timely feedback on evaluation results. Evaluation can use various methods such as self-evaluation, superior evaluation, and colleague evaluation to ensure that the evaluation results are objective and fair.

Clarify the service process: Develop a detailed service process, including welcoming guests, ordering, serving food, checkout, etc., to ensure standardization and standardization of services

Standardize service terms: Unify service terms and require employees to use polite, enthusiastic, and professional language to communicate with customers. For example, "Hello, welcome!" "How can I help you?" etc.

Determine service quality standards: Clarify service quality standards, such as service speed, service attitude, dish quality, etc. Service quality can be continuously improved through customer satisfaction surveys and other methods.

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Equipment maintenance and upkeep: Establish an equipment maintenance and upkeep system and perform regular maintenance and upkeep on the equipment. Pay attention to the cleaning and debugging of the equipment to ensure the normal operation of the equipment.

Equipment troubleshooting: When equipment fails, troubleshooting must be carried out in a timely manner. You can restore the normal operation of the equipment as soon as possible by repairing it yourself or contacting the manufacturer for repair.

Equipment updates and upgrades: Equipment also needs to be constantly updated and upgraded. Pay attention to new equipment and new technologies on the market, update and upgrade equipment in a timely manner, and improve the competitiveness of the restaurant

Fire safety management: Establish a fire safety system and conduct regular fire safety inspections of the restaurant. To ensure that fire protection facilities are intact and effective, employees must master fire protection knowledge and skills and improve their ability to respond to fires.

Food safety management: Strengthen food safety management. A strict food safety system must be established to ensure that the procurement, storage, processing, and sales of ingredients comply with food safety standards. Set the expiration date for store food and strictly implement it.

Employee safety management: Pay attention to employee safety and provide a safe working environment for employees. It is necessary to strengthen safety education and training for employees and improve their safety awareness and self-protection capabilities. While on duty, the store manager must have the ability to detect safety hazards in operations.

Ingredients inventory: Regularly conduct inventory of ingredients to understand the inventory situation. Pay attention to the shelf life and storage conditions of ingredients to avoid expiration and waste of ingredients.

Reasonably control inventory levels: Reasonably control inventory levels based on the restaurant’s business conditions and the consumption rate of ingredients. To avoid having too much or too little inventory, which will affect the restaurant’s operations

Reduce inventory loss: Strengthen inventory management and take measures to reduce inventory loss. Inventory loss can be reduced through reasonable storage, regular inspection, first-in-first-out, etc.

Ordering: Decompose the single product sales quantity and arrival cycle according to the estimated turnover and place a reasonable order. Things to note; best-selling products need to keep about 30% of safety stock. Holidays, competitive product activities, in-store activities, and warehouse storage must be considered. Order calculation formula: Order quantity = Estimated sales volume A Safety stock B - On-hand inventory C. If there are still C copies of Maodu in stock, then the order quantity = A B- C = order quantity

Employee efficiency improvement: Improve employee work efficiency through training and reduce working time and manpower waste. For example, train waiters to quickly and efficiently complete service processes such as ordering and serving dishes, etc., so as to reduce repetitive unnecessary actions and increase efficiency.

Staffing optimization: Reasonably allocate the number of employees according to the restaurant’s business conditions. Avoid overstaffing during off-peak periods and under-staffing during peak periods. For example, analyze the customer flow of hot pot restaurants at different times and adjust employee schedules. On duty, the store manager needs to set a maximum value A based on tcph (time period or day's turnover/customer price, per capita/business hours/corresponding total store working hours) and then evaluate the difficulty of the store service process. The closer the value is to A, the better. , too high affects customer experience, too low increases unnecessary costs.

Reasonably order and prepare short-term materials to avoid expired waste

Frequently check the accuracy of product output to ensure that the output is normal and there is no overfeeding or underfeeding. When discarding daily ingredients and tableware, you should take pictures on the scale and record the data. Plan the daily loss amount A% and the reported loss amount B%. It is recommended to build a restaurant Scrap record form, which is convenient for checking whether the usage is normal when checking profits at the end of the month. Gross profit formula 1-(initial inventory incoming goods-final inventory)/total sales (including discounts)

Market research to understand the approximate and reasonable performance estimates of surrounding hot pot restaurants.

Estimation of conversion rate: Record the customer flow at the door. It is estimated that 1,000 people pass by the door of the store every day, the entry rate is 10%, the purchase conversion rate is 20%, and the unit price per customer is 100 yuan, then the daily sales may be 1,000 × 10% × 20% × 100 = 2,000 yuan.

Year-on-year estimate: take the average of the last three to four weeks excluding special holidays

The whole-day turnover of the bar is decomposed into period sales data, and the data is used for reasonable scheduling, material preparation, dine-in period preferential activities, etc.