Jarred or oxygenated service
Posted: Mon Dec 23, 2024 7:02 am
Restaurants have specific management components, so in this article we will focus on the traditional commercial restaurant service, although it should be noted that, throughout the history of catering, different formulas have been developed.
Different ways to manage a restaurant
Direct restoration:
Traditional commercial catering (Traditional restaurants).
Neo-restoration or evolutionary restoration (fast food, food truck, take away, drug store, vending, online buffet or free flow, etc.).
Delayed restoration:
Catering for groups in hospitals, schools, etc.
Catering for special events (weddings, baptisms, inaugurations, etc.)
Catering of means of transport (train, plane, boat).
Captive restoration:
There is no competition (canteens in educational centers or workplaces).
Complementary restoration:
F&B (Food and Beverage) department of a hotel.
catering management
Do you want to know how to manage these restaurant businesses?
Type of service according to the target audience
When designing the type of service to be offered to the client, we must take into account different variables such as:
Target audience.
Market share.
Type of offer.
The price.
Decoration and ambiance.
Sales objectives.
Profitability of raw materials.
Attendance rate.
Direct and indirect competition.
Socioeconomic level of the area.
All of this is considered in a prior market study, without which it is impossible to find the right type of service for the target customer. That is why planning services, reservations and task distribution is of great importance.
The Mise en Place
There is no doubt that the type of service will determine the development of the restaurant's set-up. Its basic definition is:
We understand “set-up” or “mise-en-place” as the set of preparation operations prior to service (before the facilities are opened to the public) in order to be able to undertake the provision of the service with sufficient guarantees.
The term “mise-en-place” is French. The equivalent in Spanish is “puesta a punto”.
This preliminary operation to the service, consisting of the review and cleaning of all the furniture, material and general utensils of the dining room, its correct placement, preparation of goods, etc.
This can be divided into three major steps:
Planning.
The development or mechanical phase.
Supervision.
Service Description
Once the mise en place has been completed, the restaurant opens its doors. All staff must be ready and prepared to receive the first customers. We can divide the service process into the following stages.
Customer reception
Normally, it is the head waiter who receives the client, greets them and seats them. This process verifies that the reservation is correct.
Once settled in, according to the rules of the establishment, an aperitif drink or a welcome cocktail may be served.
Delivery of the letter or menu
After a reasonable amount of time, the letter is delivered to the client's right, and opened on the first page.
This is the time to discuss possible dish drops and suggestions for fresh merchandise.
Taking command
After giving the customer a few minutes to decide on the offer, the maître d' approaches to check if they have already decided.
As a rule of protocol, the order will be taken first from the ladies at the table. We will take the numbered order specifying the number of the client sitting at the table and the total number of dishes requested from each class.
In addition, all the details of the document are completed. They are as follows:
Table number.
Number of customers.
Name of the waiter or senior.
Date.
If it is a hotel, you must specify whether it is a passing customer.
When taking orders, serving times must be differentiated. That is, a line must be used to differentiate between first courses and second courses.
Finally, the document must be closed with a slash and the signature of the person taking the order.
The basic itinerary is as follows:
The original goes to the kitchen previously sealed for billing to leave the
The first copy is left in billing to open a hand
The second copy is kept by the senior officer as a reference for further service.
Once this is done, the establishment's sommelier can hand out the wine lists or offer them, taking the corresponding order.
taking orders in a restaurant service
Water, bread and wine service.
Once the service has started, the head waiter or assistant serves the requested water at the ideal temperature from the right.
After this, the bread is placed on the diner's left side.
While the first courses are being prepared, the sommelier proceeds to the formal wine service according to the type of wine.
It could be:
Basic direct service.
Basket service.
Sailing service.
Service development.
All restaurant services, whether lunch or dinner, maintain the following kuwait number in whatsapp common and structural steps, except for house rules or exceptions.
Set the table.
Beverage and bread service
Appetizer or compound butter service.
Setting the table for starters.
Request that the starters be brought to the kitchen and serve them.
Be attentive to drinks, bread or any requests.
The first dishes march into the kitchen.
Clear the table and mark the first courses.
Request that the first courses be brought to the kitchen and serve them.
Be attentive to drinks, bread or any requests.
Bring the second courses to the kitchen.
Remove the first dishes and mark the second dishes
Request the passage of the second courses to the kitchen and serve them
Be attentive to drinks, bread or any requests.
Clear the second courses and the bread plate.
Pass the crumb collector.
Offer the dessert menu and take orders.
The desserts are coming.
Mark the table.
Request a pass for desserts.
Offer sweet wines.
Unclutter the desserts.
Take coffee orders and serve them on a dessert plate and breakfast napkin.
Wait for any demand and bill the table.
Poster announcing a restaurant management course with a photo of a hospitality worker working in a restaurant
Finally, the head waiter sometimes acts as part of the management of the establishment in addition to the actual operations. In any case, if this were not the case, the management position would be held by the owner or the manager.
This figure, related to this topic, must take into account some related management concepts such as:
Develop a personnel flow system in the service.
Service planning according to circumstances.
Analysis of the attendance rate and the cost structure for the purchase of material for a specific service.
Inventories.
Hiring the right staff for the service offered.
In this post we have reviewed the tasks and considerations that you must carry out when providing a catering service . If you also need management knowledge to make decisions that lead you to be efficient, we recommend that you train with structured courses and updated quality content. To achieve this we can recommend our training plan in hospitality and tourism , and more specifically the course Restaurant Management .
Different ways to manage a restaurant
Direct restoration:
Traditional commercial catering (Traditional restaurants).
Neo-restoration or evolutionary restoration (fast food, food truck, take away, drug store, vending, online buffet or free flow, etc.).
Delayed restoration:
Catering for groups in hospitals, schools, etc.
Catering for special events (weddings, baptisms, inaugurations, etc.)
Catering of means of transport (train, plane, boat).
Captive restoration:
There is no competition (canteens in educational centers or workplaces).
Complementary restoration:
F&B (Food and Beverage) department of a hotel.
catering management
Do you want to know how to manage these restaurant businesses?
Type of service according to the target audience
When designing the type of service to be offered to the client, we must take into account different variables such as:
Target audience.
Market share.
Type of offer.
The price.
Decoration and ambiance.
Sales objectives.
Profitability of raw materials.
Attendance rate.
Direct and indirect competition.
Socioeconomic level of the area.
All of this is considered in a prior market study, without which it is impossible to find the right type of service for the target customer. That is why planning services, reservations and task distribution is of great importance.
The Mise en Place
There is no doubt that the type of service will determine the development of the restaurant's set-up. Its basic definition is:
We understand “set-up” or “mise-en-place” as the set of preparation operations prior to service (before the facilities are opened to the public) in order to be able to undertake the provision of the service with sufficient guarantees.
The term “mise-en-place” is French. The equivalent in Spanish is “puesta a punto”.
This preliminary operation to the service, consisting of the review and cleaning of all the furniture, material and general utensils of the dining room, its correct placement, preparation of goods, etc.
This can be divided into three major steps:
Planning.
The development or mechanical phase.
Supervision.
Service Description
Once the mise en place has been completed, the restaurant opens its doors. All staff must be ready and prepared to receive the first customers. We can divide the service process into the following stages.
Customer reception
Normally, it is the head waiter who receives the client, greets them and seats them. This process verifies that the reservation is correct.
Once settled in, according to the rules of the establishment, an aperitif drink or a welcome cocktail may be served.
Delivery of the letter or menu
After a reasonable amount of time, the letter is delivered to the client's right, and opened on the first page.
This is the time to discuss possible dish drops and suggestions for fresh merchandise.
Taking command
After giving the customer a few minutes to decide on the offer, the maître d' approaches to check if they have already decided.
As a rule of protocol, the order will be taken first from the ladies at the table. We will take the numbered order specifying the number of the client sitting at the table and the total number of dishes requested from each class.
In addition, all the details of the document are completed. They are as follows:
Table number.
Number of customers.
Name of the waiter or senior.
Date.
If it is a hotel, you must specify whether it is a passing customer.
When taking orders, serving times must be differentiated. That is, a line must be used to differentiate between first courses and second courses.
Finally, the document must be closed with a slash and the signature of the person taking the order.
The basic itinerary is as follows:
The original goes to the kitchen previously sealed for billing to leave the
The first copy is left in billing to open a hand
The second copy is kept by the senior officer as a reference for further service.
Once this is done, the establishment's sommelier can hand out the wine lists or offer them, taking the corresponding order.
taking orders in a restaurant service
Water, bread and wine service.
Once the service has started, the head waiter or assistant serves the requested water at the ideal temperature from the right.
After this, the bread is placed on the diner's left side.
While the first courses are being prepared, the sommelier proceeds to the formal wine service according to the type of wine.
It could be:
Basic direct service.
Basket service.
Sailing service.
Service development.
All restaurant services, whether lunch or dinner, maintain the following kuwait number in whatsapp common and structural steps, except for house rules or exceptions.
Set the table.
Beverage and bread service
Appetizer or compound butter service.
Setting the table for starters.
Request that the starters be brought to the kitchen and serve them.
Be attentive to drinks, bread or any requests.
The first dishes march into the kitchen.
Clear the table and mark the first courses.
Request that the first courses be brought to the kitchen and serve them.
Be attentive to drinks, bread or any requests.
Bring the second courses to the kitchen.
Remove the first dishes and mark the second dishes
Request the passage of the second courses to the kitchen and serve them
Be attentive to drinks, bread or any requests.
Clear the second courses and the bread plate.
Pass the crumb collector.
Offer the dessert menu and take orders.
The desserts are coming.
Mark the table.
Request a pass for desserts.
Offer sweet wines.
Unclutter the desserts.
Take coffee orders and serve them on a dessert plate and breakfast napkin.
Wait for any demand and bill the table.
Poster announcing a restaurant management course with a photo of a hospitality worker working in a restaurant
Finally, the head waiter sometimes acts as part of the management of the establishment in addition to the actual operations. In any case, if this were not the case, the management position would be held by the owner or the manager.
This figure, related to this topic, must take into account some related management concepts such as:
Develop a personnel flow system in the service.
Service planning according to circumstances.
Analysis of the attendance rate and the cost structure for the purchase of material for a specific service.
Inventories.
Hiring the right staff for the service offered.
In this post we have reviewed the tasks and considerations that you must carry out when providing a catering service . If you also need management knowledge to make decisions that lead you to be efficient, we recommend that you train with structured courses and updated quality content. To achieve this we can recommend our training plan in hospitality and tourism , and more specifically the course Restaurant Management .