How to run a Sichuan restaurant well?

The commonly used flavor types of Sichuan cuisine include salty and slightly spicy home-cooked flavor, salty, sweet, sour, spicy fish flavor, weird tail flavor with harmonious sweet, salty, sour, spicy and fresh flavors, and various spicy flavor types with different levels and styles. The first is the geographical factor. Sichuan cuisine has three basic characteristics: extensive materials, diverse seasonings and strong adaptability of dishes. Sichuan cuisine is one of the four major cuisines in China, which originated in ancient Pakistan and Shu. 3, how to grasp the authentic "authentic". There are three main reasons for the development of Sichuan cuisine today. The commonly used flavors of Sichuan cuisine include salty and slightly spicy home-cooked flavor, salty, sweet, sour and spicy fish flavor, strange tail flavor with harmonious sweet, salty, sour and spicy flavors, and various spicy flavors with different levels and styles.

first, the geographical factors. The land of abundance, fertile fields, rivers and rivers, superior environment, unique. There are many and wide materials to be cooked. Good quality natural condiments and brewing condiments, such as Zigong Well Salt, Neijiang White Sugar, Langzhong Baoning Vinegar, Deyang Soy Sauce, Pixian Douban, Hanyuan Pepper, Yongchuan Douchi, Fuling Pickled Vegetable, Xufu Sprouting Vegetable, Nanchong Winter Vegetable, Newly-produced Kimchi, Leshan Tofu Milk, and Erjin Bar Sea Pepper, also provide conditions for the ever-changing Sichuan cuisine.

Sichuan cuisine has three basic characteristics: extensive materials, diverse seasonings and strong adaptability of dishes. It consists of five kinds of delicacies: banquet dishes, home-cooked dishes, three-steamed and nine-buckled dishes and flavor snacks. It is characterized by "strong and thick flavor, spicy and good at it". Sichuan cuisine is rich in variety, and it is conservatively estimated that there are more than ten thousand kinds. Known as "a dish blindly, a hundred dishes" reputation.

Sichuan cuisine is one of the four major cuisines in China, which originated in ancient Pakistan and Shu. After the enlightenment, inheritance and development in the Spring and Autumn Period, the Qin and Han Dynasties, the Sui and Tang Dynasties, the Song Dynasties, the late Ming and early Qing Dynasties, a local cuisine was gradually formed in the late Qing Dynasty. Second, the grasp of authentic Sichuan cuisine:

There are three main reasons for the development of Sichuan cuisine today. Third: according to the business situation of the day, the raw materials needed are appropriately increased. There are many swelling methods for raw materials, such as fire hair, water hair, alkali hair, oil hair, etc. According to the situation of raw materials, the appropriate swelling method can be selected. Fourthly, the processing of raw materials can be determined according to the business situation. Before serving, complicated raw materials, such as kidney flower, shredded squid and spiral slices, can be properly processed, which can improve the speed of serving and save human resources.

the second factor is custom. From the eating habits of ancient Bashu people, we can see that this concept, which has a profound influence on Sichuan cuisine, has been formed since then. The historical tradition of paying attention to diet has made the cooking technology of Sichuan cuisine widely popular, and promoted and brought up a group of professionals who are good at cooking technology of Sichuan cuisine.

article source: People's Daily Online I have just opened a small home-cooked restaurant of about 2 square meters, with a chef and a cook. There are only me and a waiter in the restaurant, and I have to settle accounts and collect money. However, there are many people who arrive for dinner at 12 noon every day, and they are overwhelmed. When all the guests arrive, they have to serve immediately. Often, the guests either order for a long time or serve the wrong food. Either it's a mistake when calculating accounts, and sometimes there's delivery. Every day at noon, I feel quite confused, and the guests' opinions are also great. I'm very puzzled. Who can help me? I just started my business now, and I don't have enough funds, and I don't plan to invite anyone else. How should I manage it to keep the restaurant busy at noon? Expert's advice:

Catering entrepreneurship is a dream shared by many people. However, due to their limited funds and shallow experience, many people with this dream are rejected from starting a business for various reasons. Some entrepreneurs, even if they step into the door of starting a business, can also lead to store depression due to poor management. Starting a business and keeping it is an inseparable process. How to manage this process well? Zheng Shengfeng, the owner of homely restaurant in Huli District, Xiamen, gave a detailed and unique answer to this question based on his own experience. Question 1: What kind of preparatory work should I do before starting my own business plan? How to do these jobs well? (such as market research, store location, opening promotion, etc.) Zheng Shengfeng: Many people want to start a business, either because they have found a good project or because they have one or two resource advantages in their hands. However, in order to succeed, it is important to make a comprehensive and systematic business plan after the feasibility assessment of the project is passed, and it is best to have professional friends to help you refer to it, so that your weakness will not be ignored by yourself, and the whole complex and changeable business activities will run regularly in a planned way. A complete and available plan should at least include the following important tasks: 1. Business objectives, market positioning 2. Capital budget; 3. Store location; 4, chef recruitment (except self-made) 5, store planning and decoration design 6, license processing; 7. Purchase of equipment and supplies 8. Recruitment of personnel and arrangement of responsibilities 9. Design of dishes 1. Preparation for trial operation (opening publicity and personnel training) 11. There are a lot of preparations for formal opening and entrepreneurship, which will cause great trouble to the subsequent operation. Let's talk about the contents of market research. Although starting a business on a small scale, the contents of the survey are equally indispensable. Generally speaking, the market survey contents of catering entrepreneurship include: (1) target market economic indicators: per capita disposable income and growth, resident structure, catering industry development indicators, etc. (2) Geographical characteristics of the target market: region, climate, eating habits and consumption preferences; (3) The development of catering in the target market and the operating conditions of the main competitors of similar products (number, performance level, target consumer groups, food quality, service level, turnover, operating income statistical analysis, and factors of success and failure); (4) Consumers in the target market analyze their eating habits, tastes and preferences, and choose their eating preferences; (5), the traffic situation of the target market, visibility, the flow of people during meals, the nature of the surrounding areas, etc. To do a good job in market research, we should pay attention to: (1) We should design the corresponding questionnaire in advance, and the survey content should be truly reflected; (2) Small-scale entrepreneurship investigation should be targeted, so as to achieve the effect; (3), don't deliberately look for the expected consumption approval of the project, which is easy to mislead; (4), the results of the survey, its content should be stratified and filtered, before reference, and so on. Question 2: How to choose a project suitable for your own operation? Can you do it if you like it? Or do you have to decide your own options according to the market demand? Or find a market upset to operate? How to reduce market investment risk? Zheng Shengfeng: Starting a business as a boss is a systematic project, including people, finance, materials, purchasing, selling, storage, positioning, subdivision, management system, financial budget, risk control, etc., especially in catering business. Entrepreneurship can't be done with an idea or a single technical resource. Traceless personal experience is that before starting a business, two points must be made clear: first, know yourself, but don't keep yourself; Objectively evaluate your own personality, ability and mentality; It should be noted that under the strong entrepreneurial belief, the mentality can be adjusted, the ability can be improved, but the personality is difficult to change; Therefore, the shortcomings should be evaluated reasonably, not too optimistic or conservative. But you can't be self-contained, worry too much about risks and lose the opportunity to start a business. Second, respect the facts from the investigation and make a reasonable evaluation and prediction. (1) This is very important. Many seemingly beautiful projects become worthless after on-the-spot investigation and analysis, so when you have an intentional project, you can do a preliminary market survey according to the idea of opening a store (5W1H). The survey contents can include: target market economic indicators, similar competitive product markets, food consumption habits in target areas, etc. (2) And evaluate the feasibility of the project according to the survey results: A, SWOT analysis; B. Feasibility assessment of entrepreneurial projects Business objectives, investment, project prospects, expected returns, and business risks The way to reduce market investment risks is to do a good job in market research and project feasibility assessment. Question 3: As the saying goes, "It is easier to start a business than to keep it". What difficulties have you encountered in the process of keeping it? How did you overcome these difficulties? Zheng Shengfeng: Yes, I also encountered many difficulties in the process of starting a business. Moreover, these difficulties have caused my business to fall into a trough after one year of opening, and even a loss month! Let me tell you a few things that are serious in my store: First, there is a great turnover of employees and it is difficult to recruit. I'm not afraid of your jokes. In the first year of my store's opening, there was a great turnover of staff. Except for the chef, many employees resigned after three or four months, especially the waiters. Because the store is not big, there are no candidates for each position, that is, a radish and a pit. Therefore, every time an old employee leaves and a new employee comes in, there will always be a gap adaptation period, and all of them need on-the-job training, which will increase unnecessary workload. Later, several reasons were summarized: 1) The catering industry has developed rapidly, and experienced employees can easily find jobs, and the market is generally short of jobs; 2) Because the catering industry provides accommodation and training, the entry threshold is relatively low, and some positions (waiters, logistics sisters, etc.) choose the catering industry only as a stopgap measure, and their recognition of their jobs is quite low; 3) The binding effect of the contract agreement is not big enough; Although the contract has been signed, the amount of compensation is too small, and employees who quit their jobs before the expiration of the contract period or leave without authorization can only be deducted for 1 days. 4), unrealized benefits are linked to business performance, doing a good job and doing a bad job, and there is no enthusiasm for work; 5) Because it is a small business, there is little room for the promotion of employees in the store. 6) The new labor law further protects workers, and the working hours and intensity of catering employees have been greatly improved, and the thinking of managers has not been adjusted in time. 7) Employees' lack of loyalty and sense of belonging to the enterprise. Among these reasons, I have observed that only one and six are changes in the external environment, and individuals cannot change the status quo for the time being. The rest have taken the following measures: a) For employees who take expedient measures to go to work, they can improve their employment qualifications, require certain work experience when recruiting, make it clear that the expected working period in the store is more than one year, and indicate in the labor contract that no matter what the reason, one month's salary will be deducted for failing to complete one year; B, adjust the salary structure, and link the store's operating performance with the waiter's salary bonus, and the waiter's monthly salary is closely related to the operating performance; C, in addition to the staff's work skills training, do more work attitude and team spirit training, and implement the idea of taking the store as home, so that they can understand their own work value; D, fully understand employees' psychological state, try to solve their difficulties and worries in life, and enhance employees' sense of belonging. E, give an appropriate salary increase according to the treatment market of peers (I can't bear to part with my children, but I can't get a wolf). After a period of time, although employees still flow, they have been greatly improved compared with before. Second, the chef's dishes are not innovative, and the old customers are lost. The chef invited is a friend who has known before and has many years of experience as a chef; At first, I had no idea about kitchen homework, and basically listened to the chef. The chef is also very responsible. The guests who cooked the dishes have a good evaluation. Although the business started in general, they also feel that the business needs to take it slowly. However, after a while, the old guests gradually stopped coming. At first, I didn't know what the reason was. Some guests reported that the food was not delicious, while others reported that you don't have any food in this store, so you can just eat those home-cooked dishes. I analyzed the reason, the chef is still the same chef, and the dishes are still those dishes. There is nothing wrong, and there is no reason for great changes. So the reason is that there is no innovation in the dishes. Among the original dishes, there are no special dishes, so that guests can never tire of eating and leave a deep impression. In order to solve this problem, I talked to the chef about my ideas, and he said yes, and he did something. But after a while, when I confirmed the progress of the new dishes with him, he said that he really couldn't think of any new dishes, so these dishes were fine. In this way, I was forced to participate in the innovation and improvement of new dishes. 1. I went to buy some recipes for home cooking; 2. Go to Xiamen Catering Network to learn about the popular dishes in some well-known local restaurants. 3. Go out to eat (steal learning) by yourself. When you meet something delicious and satisfied, pack it back. Sometimes I just take the chef to eat; 4. I often go to the market to walk around. When I meet new ingredients, I buy some and ask the chef to make a working meal. When I feel good, I try to ask him to improve it into a menu. After the above efforts, we finally got more than 1 new dishes (some of them are old). It's just that we haven't done it in our store. I also told the front desk staff to pay attention to promoting it to the guests and ask their opinions. It is true that the click-through rate is much higher, and two or three of them have become the must-have dishes for several old guests. Although the passive chef didn't stick to it in the end, it gave me a long experience. Later, we changed a new chef and explained to him that we must have innovative dishes. After a while, the business really improved a lot. Third, the production efficiency is low, and the service is slow. Small business is difficult, and employees and related items are tight and reluctant to invest heavily. At the beginning, there were three people in the kitchen, a wok, a side dish and a handyman. Business, too, is not stable, sometimes good and sometimes bad. However, because of current events and meal time, guests are always crowded together for dinner. Therefore, we should follow the following ten principles in joint venture: 1. Be the villain first, then the gentleman; 2. "Don't do to others what you don't want them to do to you"; 3. Eat a small loss yourself, and let him take advantage of it; 4. Be diligent in everything, and don't have no rules to follow; 5. Be close to your brothers, and settle accounts clearly; 6. There is no eternal unanimous agreement; 7. Zheng Shengfeng: Entrepreneurship needs funds, and the most common sources of funds now include parents and real friends, and they have accumulated two kinds. Although it can also be obtained through financial institutions or venture capitalists, in view of the current financial situation in China, it is very difficult for entrepreneurs who have started their own businesses or have rich fixed assets. It is impossible for parents to decide whether they are rich or not, and it is also uncertain whether rich friends will help. Therefore, as most entrepreneurs, the accumulation of funds before the start of the enterprise is very important.

first, summary: second, the tables are clearly divided according to the table number, and the order of which table comes first is clear. Put them in order in the kitchen, and stir-fry one table after another. Don't stir-fry the dishes of one table before cooking the dishes of the second table. In that case, the delay will be long. There is also the hard-to-stir-fry, such as dry and flat ones, at the end of the day. In the final analysis, it is to ensure that the best fried dishes must be served within a few minutes after each table comes, and then the most difficult ones will be served to him at the end. That's it. I should be able to take care of it.

2. Flavor features of Sichuan cuisine:

Variety of seasoning is the most important feature of Sichuan cuisine. The wide range of materials and strong adaptability of dishes are the other two characteristics of Sichuan cuisine. The diversity of seasoning and the extensiveness of raw materials make Sichuan cuisine varied and varied.

the important reason why Sichuan cuisine is famous at home and abroad lies in its distinctive features. Concentrated on the seasoning of Sichuan cuisine-variety of flavors and subtle changes.

the third is utilitarianism. The development of Sichuan cuisine draws on the strengths of various families. For people of different cuisines and different regions, the eating habits and famous delicacies are all "brought-in". In this assimilation process, Sichuan cuisine has created favorable conditions for absorbing the advantages of cooking from all over the world, which may all be used by me. With the development of society and the increase of foreign exchange, Sichuan cuisine has gone to the world. In the process of its opening up and development, innovative Sichuan cuisine has emerged one after another.