Anyone who works in the kitchen department has such a hope that no matter how busy the business is, he can make dishes easily and smoothly. However, it often backfires. We seem to have made very full preparations. Once the gold production time comes, there will be overwhelming chaos in production. When the a la carte menu flies into the kitchen like snowflakes, our work will become very chaotic, which will undoubtedly make the originally busy work more stressful. If this situation is not solved by drugs, the consequences will directly affect the service work of the sales department and bring extreme disgust to the guests, thus affecting the overall consumption quality of the guests and the reputation and reputation of the hotel. After groping in practical work, I have summarized the following situations that lead to slow production and their solutions for your reference. 1. When the products in the same city of multiple banquets encounter multiple banquets with different specifications and properties, but the production time needs to be held in the same food market, the following precautions need to be taken: 1. When the reservation department receives a similar banquet, it should pay attention to the formulation of the banquet menu. In the menu formulation of many banquets in the same city, special attention should be paid not to expand the banquet menu as much as possible, so as not to cause the kitchen department to bury the products because of inconvenient preparation. In a multi-party banquet in the same day or the same city, we should try our best to persuade the guests to recommend dishes that are convenient for the kitchen department to make in time without affecting the quality of the banquet, so as to make the dishes compatible in the menu of multi-party banquets to the greatest extent. Never ignore the hidden dangers of production in order to blindly pursue banquet orders. There is a saying in the industry: "If you can't do your best, you might as well not do it for the time being." Because the catering industry is a service industry that pursues long-term development, it needs to rely on good reputation to survive in the process of development. 2. Ordering in the case of multiple banquets, experienced business department managers will skillfully arrange their own production order. According to the arrival of each banquet, the first thing to do is to communicate with the host of the banquet and let the other party know that we are trying to make the banquet better. Then arrange the order of banquet production in turn. Usually, before the banquet begins, a master of ceremonies will preside over the banquet. It should be noted here that it is forbidden to let the emcee of multiple banquets start hosting banquets at the same time, because this means that several banquets may need to be produced at the same time, which will increase the burden on the production department and cause great hidden dangers. 3. Preparation of the kitchen department: The kitchen department should clearly classify the dishes of each single banquet for standby, and the management of the kitchen department should keep close cooperation with the sales department, and inform the preparation of the banquet at each booth in time according to the arrival of the guests. For dishes that do not affect the color, shape and taste of the product or may affect the production time, appropriate preparations should be made in advance to make complex dishes. At the same time, it is forbidden to entertain mixed dishes many times to avoid confusion and mistakes. 4. Grasp the time and quantity of production. Experienced managers are often very good at timing production. We call it opportunity time. Usually, when the banquet emcee begins to host, the management of the kitchen department should contact the sales department to find out the exact number of banquet tables and inform the kitchen department to start the production of the banquet. At this time, it is necessary to start cooking dishes that take a long time, and put the dishes that are simpler to operate behind. 5. The meticulous division of labor and close cooperation of the kitchen department are usually easy to meet in many hotel restaurants: the more banquets there are at a single table, the more snacks there are. In this case, the detailed division of labor and close cooperation of the kitchen department is particularly important. Kitchen managers should reasonably divide the stall personnel and effectively and temporarily separate the banquet stalls from the food stalls. Although five-star hotels have special banquet business departments and production departments for the time being, most other hotels have banquet production departments in the same kitchen as a la carte meals. So at this time, it is very necessary to divide the kitchen staff into banquet production group and zero-point production group. If you are a smart manager, you should at least understand that the key to winning gold production time is that you must let every employee know where he is, the details of the work he should be responsible for and who he should contact. At the same time, tell your employees not to be nervous and finish the work as easily as possible. This is very important for cultivating employees' psychological factors on the spot. No matter how lively the atmosphere was at that time, neither the sales department nor the kitchen department manager should loudly urge the kitchen staff to speed up the pace, because doing so will often backfire. Excellent managers need to calm down at this time, carefully sort out all the work lines, solve the problems that are not conducive to the smooth progress of production in time, and walk around to supervise and ensure the perfect completion of local production work. 6. Grasp the quality of the gold production time When the business situation of the restaurant enters the most prosperous moment, it is forbidden to ignore the strict control of product quality because of good business. Because if we ignore the alarm of product quality, it is equivalent to planting a blockbuster in the kitchen department, and the already tense production work of the kitchen department may be aggravated by the guests' investigation on the quality of dishes. So strictly speaking, the more prosperous the business, the more high-quality products should be produced, which can not only reduce complications, but also make the best on-site consumption promotion for catering.