Standardization of Chinese food standardization

Standardization for chain enterprises is equivalent to the relationship between a product model and a manufacturing enterprise. Only by determining a model can it be continuously copied. The standardization of supermarkets and convenience stores can quickly learn from advanced foreign experience, but Chinese fast food can not simply and quickly move foreign fast food experience over. Because the products are different! This determines the equipment, production processes, management processes will be very different. Chinese fast food to break through the bottleneck of standardization, not only to learn from the advanced experience of foreign counterparts, but also must be standardized innovation!

If a fast food business, he made each dish how to do are processed, knowledge, and can do to recruit people without culinary experience, after a simple training can be made any uniform taste of the dishes. How about the standardization of that enterprise? This kind of standardization is not a qualitative breakthrough. It has only achieved the standardization of training a person to become a chef, without fundamentally getting rid of the chef, the chef may be affected by mood swings and affect the output, and, the chef is very difficult to quickly replicate.

After a long time of searching, Zhenkongfu realized the true meaning: to realize the standardization of fast food, it is necessary to get rid of the chef, and the key to the standardization of fast food is the invention of cooking equipment.

And steam braised cooking has been standardized for more than ten years, a wide variety of cooking packages, widely used in electric business, convenience stores, schools hospitals enterprises

etc.

A simple training is all it takes for a new employee to learn to operate and cook consistent quality food. Learn as you go, learn as you cook, simple and convenient, no need for specialized skills, able to get rid of the chef, which is the key to the standardization and innovation of Chinese fast food. If you want to move from single store to multi-store development, not only is the product standardized out, the management must also be standardized. Geographically, the restaurant can be divided into kitchen, lobby, counter, manager's office, each with a different job. For example, the lobby, kitchen, counter has beverage positions, auxiliary positions, counter seven-step positions, counter opening positions, counter closing positions, quality control officer positions, dishwashing positions, kitchen turnover positions, defrosting positions, and so on hundreds of positions, in addition, the restaurant manager has to complete dozens of work duties such as ordering, scheduling, personnel, inventory, restaurant marketing, etc., true kungfu to these jobs are to develop the corresponding detailed operating procedures, ZKF has developed detailed operating procedures, job checklists, job analysis, duties, cases, and exercises for each of these jobs. In this way, all levels of processes and operations in the restaurant are standardized, far beyond the level of product standardization. We call it the deepening of standardization.

Store for fast food business is crucial, but fast food business is not just store management. People often say, "shopping malls such as the battlefield", if the store is regarded as a war site, then, in fact, the victory or defeat of the war is not to decide on the site, but to decide this site before the battle started planning and preparation. Therefore, to do a good job of a Chinese fast food chain enterprises, we also need to promote the standardization of the store to the logistics departments, such as procurement, processing, logistics and distribution of supply chain management, and even human resources management, marketing and other support departments, only to improve the standardization of all the support departments, in order to improve the standardization of the store.

This is a very large standardization system work, but the development of Chinese fast food is no other shortcut. Standardization of the broader, is the way to go. Chinese fast food development to find the impetus for standardization. From the invention of cooking equipment, to the product standardization deepening and broadening, it can be seen that the standardization work is arduous, a large number of complex and subtle. In addition, everything is development and change, the market is also, the product is also, so the standardization will be due to changes in business changes, due to changes in the mode of change.

Zenkungfu has a management method - the Problem Management Network. Mobilize the whole company, all departments, all levels and positions, in the daily work, constantly find problems, constantly solve problems, and summarize the standards and policies, guidelines, this management method has been implemented for many years before the manual about the standard is completed, and again in the continuous improvement.

This is the power source of the standardization of ZKF.

Steam Chowder, on the other hand, does it all: you can open a restaurant without a chef.