When the strong and the strong PK, what is the final decision? effectiveness!

Today, what are the efficiencies of chain restaurants? Catering stores are mainly summarized as: "people efficiency, floor efficiency, product efficiency, and timeliness" these four efficiencies, operation is execution efficiency, design is to promote efficiency, so how can design promote efficiency? Let's see if we compare ourselves with it, is it inspiring?

ONE

Picture catering design promotes the four-effect human effect

Personnel efficiency, the total monthly turnover divided by the total number of people (of course, hourly workers are used as expenses, so they have to be used) average contribution amount of all owners, for example, monthly turnover of 1 million, the total number of people in the store is 25, that is, the staff efficiency Equal to 40,000/person/month. It can be seen that if the first two data changes, the key factors here will increase or decrease human efficiency. This is very important when it comes to store layout planning and design.

One method: To accurately calculate through operations, how many tables can each service staff serve without reducing service quality? Is it a service room? Is it possible to reduce the flow of service personnel through the rationalization of the flow line design, so as to serve more tables in a short-distance area?

Method two: According to the needs of the catering business, whether it is possible to design behaviors such as customer pick-up and automatic, so as to reduce the scene of calling service personnel.

Method 3: During the peak dining period, hourly workers can be added to adjust, (except for high-quality service levels), etc. There are many other methods. Reasonable planning and employment combined with store layout planning. Reasonable use of people can improve service without guaranteeing accuracy, but also accurately deploy staff. However, revenue must be maintained or continued to grow. It is worthwhile to increase the average value of our staff efficiency.

TWO

Picture catering design promotes the four-effect floor effect

Ping effect should be a point of particular concern for many experienced catering people. It is the second only concern for human efficiency. Many catering people pay special attention to it, but more than 90% do not realize it at all, and have not calculated it. They just want to pay attention but can’t. Calculating or lifting may not solve the lifting channel. Because I don’t know where to start, but I know that the rent is expensive, but I regret to tell you that the rent will become more and more expensive. Some restaurants really look at the crowds for eating, and even lose customers after a long line. It is still profitable or seldom profitable after careful calculation. Naturally, I feel wronged, and good brands are making money on the opposite side of you. Let us continue.

In fact, there are many detailed "techniques" in this. For example, in terms of the number of diners, it is clear that your restaurant has a large number of users for 2 people, but most of your restaurants are tables for four and six. Your restaurant is really delicious. As a result, 2 people don’t take all of your four and six people. Your table attendance rate is full, but the attendance rate is half and half empty. There are still queues outside. At any rate, you have a certain taste and quality, and you can’t fight tables. (At this time, it refers to fast food, except for the table that can be put together). According to the stores I have walked through, the restaurant attendance rate is low. Most of the attendance rates are only between 60-80%. Of course, there are even 50% of them. This is not the case. What's in this talk. The queue outside can only wait for a seat or just run off. It’s so busy all day long, every day, but it doesn’t make much money once the accounts are settled.

This situation is happening every day in many catering stores. The conclusion is that single restaurants do not make much money. Therefore, it is necessary to accurately calculate the restaurant diners and professional table structure to increase the attendance rate and increase the attendance rate by 20%. Your revenue will naturally not rise. Less. There are many other ways to improve the efficiency of the store, thereby improving the floor efficiency!

THREE

Picture catering design promotes the four-effect product

Product effect, according to the menu products from the first to the last, check which dish is the customer's click-through rate ranking throughout the month (generally, the category has been positioned to make sure that your signature or hot product is ranked first), then what is there in this The role is that the ignorant is fearless. Whether it’s up to consumers to pay you for the core products of our store with actions, it’s actually a very simple thing. The product that ranks first in monthly sales must be our star product.

When you know the sales ranking of the store’s products, the market will naturally have results for the customers’ favorites or not. If the operation of the first-selling product is designed to be on the line of movement closest to all consumers in the space, the meal time and the outfield waiter can take the meal as quickly as possible. At the same time, the sales champion product will be placed at the most conspicuous line C to accelerate the efficiency of the meal (including the time of product production and the time before the meal arrives at the consumer table), and then it is better to predict in advance to add semi-finished products to the supply chain, then this The C position is faster, so that the efficiency of the product can be accurately calculated.

FOUR

Catering design promotes the four effects of timeliness

What does time efficiency mean! For example, how long is the consumption per table? The time taken by the ordering staff to place an order, the total time taken for the key products from production to serving, and the time taken by consumers from when they arrive at the store to when they leave the store, need to be accurately calculated. The importance of timeliness lies in The busiest peak peak time for daily dining in the restaurant, such as the time period when the line starts at 11:30-1:00 noon and 6:30-7:00 dinner, and even now many in addition to in-store time, but also online time. Optimized to speed up the timeliness better.

to sum up

Have you noticed that some stores have a lot of people eating every day? When you calculate profit, you don’t make money. In fact, there are multiple dimensions of problems. It is an inevitable trend to improve efficiency. Comprehensively understand the above four effects of sharing restaurants, and then find your own according to your own situation The restaurant's consensus with these four efficiencies, let us work together to improve our four efficiencies!