Based on the principle of putting public before private.
The second thing Ning Weimin did was to take advantage of the sluggish business in the restaurant to train employees and rectify the internal situation.
This is by no means a disdain for people being idle and always thinking about messing around, but a very necessary move.
Because it is expected that by the spring of next year, "Northern Chef" will enter the interior decoration stage, and then open for business.
At that time, we will naturally need to face "bigger tough battles" and even recruit a lot of new employees.
So whether it is improving the quality of existing employees or optimizing internal operations, it is crucial for the near future.
This was originally a matter of linking one link to another.
As for what Ning Weimin attaches most importance to, and what he wants to do best, is to solve the extremely serious waste problem that has always existed in the restaurant.
Everyone knows the saying, if the cook does not steal, the grain will not be harvested.
Others often say that no one can be hungry until the master is hungry.
Some people even say that it is difficult to guard against house thieves if you guard against them day and night.
This all illustrates the particularity of the chef's work and reflects the difficulty in supervising the cook's buying and cooking behavior.
Even many chefs themselves regard being able to eat and drink as a natural professional benefit.
Many people feel no shame at all about stealing and eating.
But to be honest, from the perspective of any manager in the catering industry, this kind of thing is undoubtedly a malpractice that must be severely punished.
If left alone, it will definitely have an extremely negative impact on the operation of catering companies.
It will even pose a serious threat to the survival of catering companies.
This is not an alarmist statement.
In fact, there are many restaurants where business is booming, and they see customers filling their doors every day, watching helplessly as handfuls of money fly in like a flock of birds.
Logically speaking, you should be making a lot of money.
But in the end, I didn't make much money on my books.
Where did all those profits go?
It was eaten and taken away by the chef.
In some places, management is so lax that some chefs even have the audacity to take away whole ducks and whole fish and resell them instead.
Needless to say, such a catering company will only show an absolute deficit in its account.
No matter how big a company is, how much money can it afford to throw away like this every day?
The same goes for "Tan Gong" restaurant.
From the beginning of its opening, there is no doubt that it was the strong support of outstanding chefs and employees from various catering companies that made the restaurant possible.
But while these people brought technology and experience, they also brought common problems in the catering industry.
Thanks to Ning Weimin, who set high standards on service quality and cooking techniques from the beginning, and was very strict with me, and he was also willing to give out bonuses.
Only three of the four words "greedy, lazy, cunning, and cunning" were removed, leaving only "greedy".
But the flaw left behind is also remarkable.
It has only been four months since its opening.
Ning Weimin noticed that the ratio of "Tan Palace" purchase cost and turnover has changed from approximately 1:5 to approximately 1:2.
The quantity purchased can more than double the cost.
To give a specific example, it is a dish of "Jasmine Clear Soup", which is sold to customers for six yuan, and ten people are worth sixty yuan.
According to the normal method, the materials consumed should include two whole chickens, mussel meat, bamboo shoots, mushrooms, and jasmine flowers.
The reasonable cost is roughly around ten yuan, but today it has become twenty yuan.
This kind of cost increase is so shocking!
To put it bluntly, the business of "Tan Palace" is booming!
However, although profits have increased, profit margins have simultaneously declined.
If things continue to develop like this, the future will not be very good.
It is very likely that "Tan Palace" will become the Ministry of Internal Affairs of the late Qing Dynasty.
There is a ridiculous thing like the cost of an egg being as high as two taels of silver.
To be honest, Ning Weimin's "Tan Palace" is too dark and the price is exorbitant, so I haven't lost any money for the time being.
If it were the profit margin of an ordinary restaurant, this situation would have been enough for the operator to close down several times.
But the embarrassing thing is precisely that this matter is not easy to manage!
Otherwise, this kind of thing would not be called a chronic disease of the industry.
You know, chefs are the foundation and most important technical force of a catering company.
It can directly affect or determine the success or failure of a catering company's business.
In addition, they like to form cliques and are quite quack-like. It is extremely difficult to restrain them.
If these master chefs really get upset and get into a confrontation, it will definitely be a disaster for the catering company.
For example, someone doesn't work hard and deliberately stir-fries the food to make it taste unpalatable.
Can the guest come back easily after leaving?
For another example, if someone refuses to eat or take away something, and deliberately spoils it for you, can you bear it?
Maybe for the catering companies, this will make them suffer even more losses than if they just eat and take.
So despite the fact that chefs in this era cannot change jobs at will, Ning Weimin has placed his own people in the back kitchen.
But he still needs the cooperation of the chefs, and it's still not easy to push them too hard.
Because of this consideration, when the restaurant first opened, there was an urgent need for stability and unity.
He could only turn a blind eye to this problem.
This principle is the same as "surrounding three and missing one" in "The Art of War".
Of course, such appeasement also encourages unhealthy tendencies in disguise, making the situation even worse.
The current situation is already a bit intolerable.
Not only did the chefs eat and drink, but the restaurant staff were also spoiled.
To be honest, even the taste of ordinary employees is no worse than that of restaurant managers who can receive 500 yuan in consumer vouchers every month.
Many people have even gone so far as to take things from the restaurant home and use them at will.
Pots and pans, knives and cutting boards, teapots and teacups, wine bottles and glasses, whatever is useful or useless is welcome. It really makes the restaurant its home.
Ning Weimin and Liu Yongqing have already ordered 300 more sets of porcelain.
If you do the math, it's almost equivalent to reporting losses to two or three sets every day. How can this be such a bluff?
Therefore, in Ning Weimin's view, this situation has indeed reached a point where it must be taken care of. It is like a rat in a grain warehouse, and the hole must be blocked.
But once you are determined, how to get your employees to obey without causing too much emotional backlash is a very difficult problem.
And it is not easy to formulate a reasonable and pragmatic system.
We should not waste too much manpower, but we should also consider the inner feelings of employees, and we must be knowledgeable and targeted.
This is a high-IQ question that integrates industry experience, psychology, management, and thick knowledge.
Ning Weimin must be like a thoughtful and experienced warden, taking into account all possible details in order to minimize the loopholes that "family thieves" can take advantage of.
For example, "Zhang Dashao" told him that in the past, there were cooks who could spin frozen meat into a candle base and take it away openly in front of the shopkeeper.
Ning Weimin asked himself, if he really wanted to meet such a master, there would be nothing he could do.
Even if I watch the kitchen every day with my eyes wide open and inspect inside and outside, I can't see anything wrong.
So this matter really cost Ning Weimin a lot of brain cells.
He pondered over it for two days, after talking to Zhang Shihui, Du Yang, accounting director Wang Li, even the chef Yang Zi, Master Pang, and his newly recruited confidant Liu Jianxing.
After repeated weighing and discussion with Kang Shude, I finally came up with a feasible plan that I thought was relatively mature.
After that, he personally informed all the team leaders, chefs, restaurant foremen, and managers two days in advance.
Announce a meeting to eliminate internal waste problems.
He also said that because the system he proposed would involve and affect everyone's income, he required participants to attend on time and would not accept leave.
Needless to say, his tough and serious attitude naturally stirred up waves and caused a lot of discussion among the employees.
Some people said, "President Ning is probably going to kill the donkey. He doesn't need outsiders like us anymore. He wants to squeeze us out and is deliberately looking for trouble..."
Someone else said, "I think we went too far, and that's why we pushed the superiors into panic. It seems that we are going to take serious action. It's better to restrain ourselves recently, and don't be stupid and hit the muzzle of the gun..."
Others said, "That's not possible. Now, before the official order is issued, you should eat more and drink more. You shouldn't treat yourself badly. You would be stupid if you don't eat or drink..."
Some people even said, "Yes, it doesn't matter what Ai does. Anyway, if he wants to find trouble, everything will be wrong. The big deal is that I quit and go back to where I came from to see what he can do to me?"
In short, everyone's consensus is that the good times may be coming to an end soon.
The only suspense is how harsh Ning Weimin's new rules will be, how uncomfortable they will be for everyone, and how long the strict control will last?
So no one down there was interested in working.
In the two days before the meeting, the mood of the employees in both the kitchen and the restaurant was not high. They were in a state of passive confrontation.
Many people were even whispering and discussing countermeasures.
And this is exactly what Ning Weimin wants to see.
It's not that he is stupid, it's not that he doesn't know how to attack suddenly. The best effect is to catch someone by surprise.
It's not that he didn't know that leaking the news in advance would shake the morale of the military.
In fact, it's because he has a big heart.
Not only do you want short-term results, but you do this because you hope to solve the problem in the long term.
What he wants is a grand showdown.
What is important is to let each other's completely opposite opinions, after mature consideration, discuss each other's opinions relatively fairly and compete face to face.
Only in this way can he truly convince grassroots employees and reduce their resistance to his management style.
Only in this way can he truly test whether the method he adopts can do what even a three-star Michelin restaurant cannot do and create an unprecedented miracle in the industry.
Is it possible to fundamentally solve the stubborn problems in this industry and eliminate internal waste and theft?
ps: It was updated yesterday. I will wait for communication with the editor before it can be released.