Xibe Manager: What Should We Talk To Employees Before Class Meeting?

Before class is not the end, but the way to achieve it.

If you go to the restaurant before dinner, you may encounter such a scenario:

The staff stood in neat rows, and clapped their hands and shouted slogans under the guidance of one person.

Before class, there are many services.

The necessary management mode.

In the catering industry, different formats and different brands have different management modes.

Or management style.

Morning party for takeaway buddies

Before class, there is a factor that can not be ignored is scheduling.

The store manager of a Korean chain coffee brand told me that they do not have an early morning meeting with the scheduling and business hours.

They are divided into three shifts. They only work on weekends, so they arrange weekly meetings on weekends.

Before class, it will be more common in Chinese food. The management of Chinese restaurant stores is mostly two shifts. The time of intersection between the two classes is often the meeting time.

How will the barbecue of Xi Bei and wooden house start before class?

Xibe: achieving goals and achieving goals

There are two shifts in Xibe, about 9:10 in the morning and 10 at night, and the early staff need to be responsible for the hygiene check before meals.

A friend who worked in Xibei introduced that Xi Bei had two classes before class every day, and the main contents were before noon and evening.

It usually opens at 10:30, and the anteroom and the kitchen are separated separately.

The early meeting content of Xi Bei is usually: grooming and checking - the store goal on that day -- the way to achieve the goal.

The early staff of the front office staff are mostly the front office manager organization, the opening meeting will play music and so on, and create a sense of ritual.

Then he stood up for inspection of the grooming. In this regard, Xibe had many "rigid rules" for details, such as work cards and playing cards should not be between second buttons and third buttons. They should be kept at a horizontal line, such as the bow of a bib, which must be smooth, symmetrical, and without a small tail.

The details are also clearly defined

After the appearance and inspection, the next step is referred to as "three goals" - passenger flow, sales and customer experience.

The main concerns of passenger flow are welcome guests, turnover rate and so on. Sales target and order quantity are related, top-down dismantling, spread to different regions to undertake; customer experience target is reflected in the public comment, the dining environment is clean and tidy.

Correspondingly, we will analyze the way to achieve the goal, and how to guide the customers to make the order and how to use the words in any scenario.

Wooden barbecue: emphasis on internal work and display of brand image externally

The barbecue classes usually take place from Monday to Thursday, unlike the two meetings a day, and the barbecue takes place once a day at about five p.m.

Remember the scheduling factors we mentioned before?

Wooden barbecue is divided into middle class and evening shift, around five p.m., is the intersection of two shifts, so the meeting is chosen at this time.

From Friday to Sunday, around five p.m. is the time for customers to concentrate on their seats. Therefore, we will suspend the pre class meetings and focus on the operation.

Jia Cheng, director of Dacheng store in Beijing, said that their classes would not be in restaurants, but in shopping malls.

The time of the meeting is just that when the crowd is more, it is equivalent to showing the team outside and improving the brand.

The popularity of Li.

"Like our team dance performance before class, people coming and going often stop and sometimes take pictures of us."

Regard the pre class meeting as a brand exhibition opportunity.

The barbecue pre class process is usually a team presentation (including teams, greetings, dance, etc.) - work review and arrangement.

Jia Cheng said, if the company has content to convey, it will first convey, then summarize the previous day's work, find out deficiencies, and how to improve.

Each class will be specific to the individual, praise the outstanding staff, for example, when a small partner orders a special enthusiasm, smile overflowing... After commending the work arrangements for the day.

The whole process is about 20 minutes and more minutes.

Different catering companies: different classes will be different.

The morning tea conference is relatively simple. Around the daily meetings, it is mainly to check the appearance of employees, inform the latest changes (if any), the latest customer feedback complaints, and the number of targets.

There are no formal procedures to enable employees to invest in materials as soon as possible.

Dicos is usually organized by the duty manager, and the staff are called together to arrange the work.

Chen Pengpeng goose restaurant has two morning meetings every day, one is 9:30 headquarters morning meeting, and the other is the morning assembly of 11:00 shop.

Morning meetings learn from each other through a brief summary and plan.

They also launched phased issues, such as this week's "production plan and new product".

Before class is not the end, but the way to achieve it.

In my interview, a co-founder of fast food brand said frankly that they did not open morning meetings, and that there was not much manpower in each store, and secondly, he did not like the formalization process of shouting slogans everyday.

Before class is a way of management. Meeting is not an end, but a meeting to achieve the goal.

Although different formats and different leadership styles have different forms of meetings, the core is achieving goals rather than sticking to forms.

Morning meetings, evening parties, and weekly meetings.

Some experienced catering brands tend to incorporate corporate culture values into their pre class meetings to enable employees to understand and practice from the point of view.

The consistency of employee image and temperament creates the consistency of brand experience.

And some of the most efficient catering brands, the foothold of the class is to improve efficiency and start at once.

In addition to the previous mention of "checking employee appearance, morale motivation, conveying corporate culture, re opening of work and new arrangements", pre class will also be a way to discover and train management.

A restaurant brand asks the Intern Manager to know how to organize the class before the exam, such as the process of pre class meetings, the key points and so on.

Before class, it will become an ordinary employee's access to management posts. The potential candidates can become a qualified manager faster after organizing the experience before class.

Is the daily store management of a restaurant brand whether it is necessary to start the meeting or how to open it? First, think clearly what your purpose is, and then learn from the corresponding way.