Winni’s Job Report: Someday, I want to become a Spaghetti Restaurant Owner
Someday, I want to become a
Spaghetti Restaurant Owner
Author: 1053247 Winni
Spaghetti Restaurant Owner
Author: 1053247 Winni
1. Introduction
Taiwan's catering service industry has been booming. Since the threshold for restaurant entry is not as high as other industries, and the demand for foreign food is increased, the expenditure on food and beverage is also increasing year by year, and the demand and supply of restaurants are increasing. Therefore, more and more people are investing in the catering industry.
Taiwan’s socio-economic structurehas changed, and the trend of increase in national income and food consumption has directly led to the development of the catering industry. In recent years, the number of catering industry and sales have maintained a steady growth year by year. The scale of Taiwan’s annual food market, Watching the changes in the turnover of the catering industry over the years, it is obvious that the market size of the catering industry cannot be underestimated.
Young people are the main part of the food-eating population. Coupled with changes in eating habits, young people like to taste new and pursue popular, which is also reflected in the food culture, so that the rise of exotic restaurants is like springing up. In the current fierce competition in Taiwan, not every exotic restaurant can profit and survive, and how restaurant operators can attract consumers is the key.
With the improvement of the people of Taiwan and the changes in the lifestyle, people are paying more and more attention to the quality of life, and the purpose of dining has long since escaped. Consumers are paying attention to the price of food, food, service and the environment. With the demand for quality and diversity, exotic restaurants are gradually emerging, and many people also learn to appreciate different cuisines from all over the world. In Taiwan's current exotic restaurant style, the Restaurant is currently the hot food restaurant industry.
However, the operation of the catering industry is not as easy as it is supposed to be. The operation and operation of the catering industry does require some specialized knowledge and skills to improve the success rate. Among the current restaurant types in Taiwan, apart from Japanese restaurants and Chinese restaurants, the restaurant is the most popular restaurant.
It is said that Marco Polo brought the noodles into Italy in the 13th century and has since evolved into a national cultural identity. Today, the Italian pasta is an affordable, simple and popular family dish, and the dough is the backbone. The production process is related to good food, and the average cheap goods is a little worse. Why? It’s because that “a penny worthy of delicious noodles”.
Jamie Oliver, who is dedicated to promoting Italian cuisine, mentioned on the Jamie's ITALIAN website that the conditions for delicious noodles are high quality ingredients: 00" white flour, semolina, eggs, water, plus Bronze noodle die, these are the unsatisfactory conditions for low-cost goods.
It is the key to extrude noodles with brass and bronze dies. It is known as the traditional "gold standard" of Italy and has a rough surface texture. The penetrating body is strong enough to make the full sauce easier to adhere. Because of the rapid production and the use of Teflon or aluminum molds, the products of cheap noodles are smooth and tidy, making the sauce difficult to adhere, thus reducing the satisfaction of the diners.
It takes time to create delicious food. Another cheap noodle can't afford is due to the "time cost." The pasta must be chewy when it is eaten, and it must be slowly dried. High-quality staff usually dry at 40 to 45 degrees for 3 to 5 days; in contrast to Barilla, the world's largest manufacturer, this step is reduced to 7 to 10 hours, and the temperature is controlled between 55 and 84 degrees. During the chewing process, the slow-drying surface is easy to melt into the sauce, and the rich and full taste is enjoyed in the mouth; while the quick-drying body and tastes better, but it is more like an eraser. It’s hard to combine with the sauce. The reason is that the high temperature causes the protein network of the noodles to become large and strong, trapping the starch, so when cooking, the hot water is not easy to break through this solid net, making the starch granules difficult to gelatinize in the sauce. The dark yellow surface is usually too hot to dry and will give a bitter taste.
2. Job description
Opening a high-class spaghetti restaurant will definitely have cost issues, especially the rental of the largest rent for the shop, the decoration of wealth-making equipment and the cost of purchasing raw materials for the first time. Therefore, here are some specific answers to the questions that can take for examples:
How to save money with opening a fashionable spaghetti restaurant?
(1) Choose a second-hand middle-aged manufacturerthat wants to buy a lot of money-making equipment and can choose from them.
(2) Find out that the wealth-producing equipment has been in use for several years, and the actual use of the equipment is particularly high.
(3) Ask if there is a previous machine maintenance checklist to understand the fault points and failure rates that often occur with this machine.
(4) Discuss with the second-hand medieval manufacturers whether they can provide warranty and repair conditions.
(5) Ask if the machine is faulty, find which manufacturer to repair and then confirm the manufacturer.
(6) The goods are not lost, and they can help them to have a better understanding of the equipment.
How to save the cost of ingredients while opening a spaghetti restaurant?
Pay attention to the cost of food ingredients, rely on the centralized procurement, ask more manufacturers to buy the price, you can use the less expensive money to buy the applicable ingredients. Find out that there are very few dishes on the menu, and replace them with new ones, which can also effectively reduce costs.
However, the cost of food ingredients that will affect the taste and quality is absolutely unavoidable. The seafood and vegetables are fresher, so it is necessary to use that one; the kind of cheese is more fragrant, it is necessary to use that type, the imported cream is more delicious, it is necessary to import products, the food expenses can never be saved.
How to save the cost of the decoration while opening a spaghetti restaurant?
The spaghetti restaurant is an industry that pays attention to the decoration and style. If the decoration cost is limited, it is not recommended to distribute it to all places. It is recommended to concentrate resources on the important corners of the store.
To save a little more, at least find a visual focus in the store, generally the wall closest to the entrance, beautify and beautify, not only enhance the style of your Italian shop, but also It can create a topicality and give the guests another reason to punch in the store.
And based on the interview and various sources that I collected from the Internet and some introduction on the professional books (see reference 3 to 12), the tasks for me to be a spaghetti restaurant owner may be roughly divided as: Preparation of service 45%, staff/service 25%, logistics/purchase 15%, administration & accounting 15%. In other words, almost a half of the job would be related to some sort of preparation, in which you design menus, order goods and materials, arrange the environment, review customers’ feedback to adjust your service and products.
3. Advantages of being a coffee shop owner
Opening a spaghetti restaurant is a dream for many people. The five benefits of opening a restaurant are even more obvious: high profit margins, fast inventory, several instalments, cash income every day, and more flexibility in cash flow.The most important point is that the food in the restaurant is flexible and there is a lot of room for change.
My interviewee said that the biggest advantage of opening a restaurant is that he can arrange his own time to rest. This is the freedom that other non-owners can't realize. The boss also said that he had done a whole month but never took a day off, which made him physically and mentally exhausted. He later realized that he should be arranged for his life as a boss, so he announced with the guests that “I have to rest for two weeks, going on holiday and relax.” This is the one thing that other industries can't enjoy, so he likes the “convenience” that this job brings to him.
And the boss can decide almost everything. You design the place and serve what you like. You can create many things and you meet all kinds of people. During off hours, you get to relax and enjoy your own peaceful time and relaxing life style.
4. Disadvantages of being a coffee shop owner
1. During normal meal time, there is no time to eat, always dragging until there is no guests to serve, sometimes the boss will be very hungry and lead to stomachache, and there is a problem of abnormal diet.
2. Because every day you have to contact with a lot of different guests, and everyone ‘s personality is quite different. Sometimes you may encounter an impetuous or mean guest, you need a large number of patience to communicate with them, and even should eat humble pie to the guests, even if the error is not what we are willing to cause.
3. Because that weekends and holidays are peak time, so no vacation unless you do not intend to make money. Therefore, if your family have any schedule, however, it may be an incompatibility for the arrangement.
From the perspective of operating a restaurant, there are many people who mistakenly think that they have a wide range of contacts, good personnel relations, and many relatives and friends. If there are a lot of people who open a restaurant, the business will be very good. In fact, a lot of people are killed by this wrong concept. Many people not only lose their property, but also lose their health and even lose a happy family.
Some people have turned against each other because of the partnership to open a restaurant. If you have a lot of friends, you can open a restaurant. Although there are many people who are willing to participate, the most important thing is to have the strength of management to survive. Friends and relatives can't support them for a long time. Even if there is a way to take care of them for a long time, it is not enough to maintain the expenses of the restaurant.
According to statistics from an informal catering industry, between 1981 and 1990, the survival rate of restaurants above 50 pings was about 13%in Taiwan. The survival rate from 1990 to 1995 was 11%. That is to say, opening 100% of restaurants will definitely dump more than 89 stores. And 11% of them can survive. Not every family can make money, and about 7 to 8 can make money. The other three are average and have passed.
At the opening of each restaurant, it was full of excitement, but most of it was a tragic ending soon after. At the beginning of the opening ceremony, because of the presence of relatives and friends, as well as some guests who came to try the dishes, the fun was very lively, but the honeymoon period was over. Everyone will become a bitter face. Because the honeymoon period is over, it depends on its own business strength.
If the operating motivation and budget is insufficient, the huge expenses will be overwhelmed by oppression. At this time, if it is a partnership business, different opinions will appear one by one, and civil strife will begin.
The success or failure of the restaurant technology is a very important key, but the main reason is that the restaurant has already been oversupplied. Other reasons are: waste of personnel costs, the skill of the chef, the loss of goods in the invisible daily, the rebates of unscrupulous chefs and unscrupulous purchasers, and so on.
If the restaurant hires a chef who has no responsibility or low ability, it can't control the goods inventory or the daily purchase, and can't handle it properly. When there are often many goods hoarded, it is often a trash can. Things, if there is a chef who has a businessman kickback, the situation will be more serious, most profiteers only care about their own interests, they will not manage the business.
When they have finished goods, if the chef is calling 8 kg, the goods seller will push 10 kg or 15 kg. If there is any product that can’t sold out, it will dump the restaurant, and the chef If there is the advantage of taking people, it will be inconvenient to refuse to accept the acceptance, the result is that the goods must not be sold out, but the bad is also to be discarded, and finally the boss is still. If the seafood is not handled well, the daily loss is very large.
5. Long-term career development
joining the chain systemtoday is a trend, but it must not be suitable for every entrepreneur when joining a business. It is recommended that entrepreneurs should first join the entrepreneurship or self-employment before they choose to join the venture.
Advantages of joining the chain system
1. According to statistics from the retail industry, about 80%of self-employment operations are closed in the first year and 92% in the fifth year; about 20% in the first year of franchise chain stores, and 100% in the fifth year. 23%, so joining the investment, the investment risk for entrepreneurs is significantly lower.
2. The franchise chain system can provide well-known trademark namesthat are more attractive to customers, and has a greater appeal to customers for the first time.
3. The experience of the operation and management of the franchise chain system is relatively quick and effective.
4. Joining the chain system to coach and train the franchisees to increase the likelihood of future business success.
5. The overall marketing and logistics professionalsupport operations of the headquarters have an advantage over self-employment in operations.
6. A franchise store has a lower purchase cost than a self-employed business.
Disadvantages of joining the chain system
1. The franchise stores have to pay the promotion and promotion expenses planned by the headquarters every year or every month, but the effect of collective promotion does not necessarily have direct benefits to individual franchisees.
2. High visibility has a considerable impact on the customer's first visit rate, but the impact on the customer's continuous consumption rate is limited. The customer's continuous consumption rate is determined by the merchant's product, cost performance and service. The former two are somewhat constrained by the headquarters.
3. The poor communication between the franchise store and the headquarters has caused the poor support of both parties to become a burden. It is common to ask the franchisees to participate in the training at the headquarters or to be unwilling to cooperate with the collective promotion activities organized by the headquarters. Because joining the entrepreneurs will more or less think that this is a waste of manpower. And financial resources.
4. The marketing strategy, service planning and related promotion of the franchise headquarters may not be suitable due to the local conditions and market environment of individual franchisees.
5. After the opening of the business, the working capital will be higher than the cost of the general self-operated store. In addition to the daily expenses, it will also have to bear the expenses planned by the headquarters and the expenses incurred by the plan formulated by the headquarters.
6. Although the entrepreneurs have received short-term training from the headquarters to strengthen their professional knowledge and store management capabilities, the store management ability is to be integrated into the store management and long-term training to develop. Because of unified training and unified learning, how many disadvantages are free and random.
7. The products sold in the franchise stores may have regional differences, that is to say, they are quite popular products in a certain place. It is not the same reason that some people will buy them after changing places.
8. The requirements, supervision, and restrictions of joining the headquarters may hinder the development of the store's creative or unique business.
My interviewee doesn’t intend to open another branch of a chain store so far, because he feels that it would takes him more effort and much more time to operate administration and maintenance. Due to the shortage of human resourcesat the present stage, but in the future the boss won’t excluded the option of opening a branch if the manpower is enough. Nevertheless, in the short term, the boss wants to focus on how to constantly adjust the taste of the pasta to cater to the tastes of the public, and then develop some new dishes and flavors to attract consumers to his restaurant and have the popularity at the same time as well.
6. Who suits this job?
Good actuarial ability (Calculate the distribution between profit and cost, and the balance between manpower and store rent), Sociable (good relationship with customers and employees), artistic(a little romantic, idealistic, and creative on decorate the meal and the shop environment),Work passion (encounter a lot of difficulties, but you need some motivation which can make you keep going)
7. The past and current situations of the industry sector in Taiwan and other countries (Japan/China/ Singapore/US…): Is it a common job? Privileged? Respected? Well-paid? Long hours? High turnover?...
In recent years, Taiwan has been blowing up a burst of entrepreneurial ethos. Everyone hopes to become a blueprint for the boss who does not look at other people's faces and achieve his dream of life. However, according to statistics from the Ministry of Finance, in 2017, there were1.47 millionbusiness people in Taiwan, and the occupancy of the lodging and catering industry was 7.3%; among them, the catering industry closed down as many as 10,356 last year. It is the highest industry which close down the most.
As the saying goes: "There are thousands of successes, but the failures are always those pits." After interviewing the interviewers who have started business in the catering industry, there are no friends who continue to operate: these friends are not discouraged and keep working hard. He started the second spring of his career and worked hard to succeed; while some people chose to temporarily dispel the dream of starting a business and return to the social workplace to continue to struggle for life.
The decision-making of the catering industry includes judgments and analysis on the market, price, finance, etc., and the formulation and implementation of important regulatory procedures for catering enterprises. Regardless of the catering industry, the cost allocation in decision-making on entrepreneurship is very important. The layman's operator is not aware of the mistakes in the market, finance, etc., or the cost is not known to distribute the cost, which may directly lead to business failure.
Enthusiasm is indeed a must for entrepreneurship. Apple founder - Jobs once said: "You have to find your favorite things." If you are interested in food and beverage, if you are not interested, more than 50% of the respondents said: "It is best to consider carefully. Otherwise,don't rush into an area that you are not interested in." Because interest is the best motivation for entrepreneurs to overcome difficulties, but also an essential element of success.
8. How important is the knowledge of or passion for spaghetti?
First of all, although the raw materials of pasta are similar (mostly made of durum wheat flour), the difference in name is mainly named according to the shape of the cut. Like a face called Chitarra (Guitar), it is named because the dough passes through a cutting instrument like a guitar string during the making process.
Sometimes, in some food shops in Italy, you will see a bag full of colorful, miscellaneous noodles. The package says: egg noodles, tomato noodles, spinach noodles, etc., not because they add pigmented fish, but in the noodles. These materials are mixed in the process.
In addition, the Italians are very particular about what kind of sauce they are served with. Some are long and thin, suitable for refreshing sauces (such as the slender Spaghetti often used to fry garlic, or lightweight ketchup),some of which are like a slanted tube or shell surface because of the hole in the middle, which can carry a relatively thick the sauce is therefore suitable for some tastes, with a piece of tomato meat or creamy mushroom sauce inside.
If the sauce uses a finer and more advanced material, such as truffles or sea urchins, it is suitable for a large surface area, which allows the fine sauce to be completely attached to the noodles. The face cut into small pieces, like Chifferi, is often thrown directly into the broth and stewed with some zero-star materials, like a soup.
9. General restaurant cost structure
In general, the cost of a restaurant can be roughly divided into direct cost and indirect cost. Direct cost is the material cost of restaurant food, and all costs except material cost are indirect costs. The “other expenses” include Miscellaneous expenses such as water and electricity fuel, consumables, taxes, interest, equipment maintenance, and preservation costs.
Five important principles of operating costs
1. Checking whether the cost structure of your own restaurant is sounded, you should look at the proportion of each cost to revenue, not the absolute number. For example, if the monthly personnel cost rises by 5,000 yuan, you may feel that it is too high. You should try to reduce personnel costs. However, after increasing personnel costs, it may increase the overall revenue while the material cost remains the same. The ratio is down by 2%, which shows that the increase in personnel costs is quite effective.
2. The three major costs must not exceed 70% of revenue. The sum of personnel, materials, and store rental costs must not exceed 70% of overall revenue.
3. The store rental fee is less than 12%.There are great differences in the cost of renting a lot of gold shopping districts and general locations. As for judging whether the store rent is too high, you can use the store rent cost multiplied by ten to compare with the revenue. If the former is more than the latter, I am afraid that the lot of people will have to give up.
4. The material cost is within 40%, and the sum of personnel expenses and material expenses shall be controlled within 60% of the revenue.The personnel
and material costs are a trade-off relationship. The customer who pays attention to the service or the price of food in a restaurant is more expensive. For those who like the target group, they like the cheap and big bowl. It must be upgraded and limited to personnel expenses, so some restaurants have been developed to allow guests to self-serve meals.
5. The total cost must be controlled within 85%. The sum of rent, material expenses, personnel expenses and other miscellaneous expenses shall not exceed 85% of the overall revenue. In other words, the overall net profit rate of the restaurant shall not be less than 15%, otherwise the cost structure of the restaurant will be excessively tight, and the restaurant will be restricted. The space and speed of overall growth.
Generally speaking, the higher the price of a restaurant, the more attention is paid to the atmosphere and service of the restaurant, so the proportion of personnel expenses will be higher; on the contrary, the customers of restaurants with lower prices are more cost-effective and substantial, so the cost of ingredients is the proportion will be higher, so you can be able to hire cheaper part-time employees or allow guests to take meals at their own pace to reduce personnel costs. Of course, this is only a reference. It is not absolute. According to the different target groups locked by the restaurant owners, for example, the ramen shop has a relatively high cost of ingredients, so the chefs share the meal delivery work to reduce personnel costs.
Shop rent
In the case of a loved-out store, the focus is on operational efficiency and does not emphasize the interior decoration. There is not much need for the number of shops in the store, so the cost of the store will be relatively low. As can be seen from the above figures, although the cost of shop rents in different types and locations is slightly different, it can be seen that the three cases all control the store rent within 12% of the turnover.
Food expenses
Due to the fluctuation of the monthly turnover and some seasonal food expenses, the proportion of food expenses will fluctuate. In principle, however, it will not exceed 40%of overall revenue. In addition, it can be seen that the proportion of the cost of ingredients in the out-of-band shop that is more concerned with operating expenses is subject to higher manpower costs, so it is relatively low among the three, in addition
Staffs costs
From the proportion of labor costs, it can be clearly seen that the cost ratio of the loved-out store is higher than the other two, because the take-away store pays great attention to the meal efficiency of the meal, so it will reflect the labor cost and comply with the labor cost + food expenses. The principle of not exceeding 60%, of course, the cost of food will be subject to certain compression.
PS. Take a small step in a take-away business(a shop with drinks or take-away meals). Because the take-away store is very focused on operational efficiency, if the delivery process can be clearly and efficiently assigned to the workstation, it will increase the efficiency of the meal, and can also reduce the labor cost by hiring Part-Time.
Net profit
Part of the net interest rate after tax, pay special attention to whether the restaurant has seasonal factors. It can be seen from the case that the love hot pot restaurant is affected by the size of the month (for example,the winter business is better than the summer, the February turnover is significantly less, etc.) The net interest rate after tax will have a certain fluctuation.
Compared with the hot pot restaurant, if you don't have seasonal factors, the love shop will be maintained at around 20%. It is also worth mentioning that since the shop is a small-scale business, it only needs to pay 1% of the tax deduction and does not need to pay business income tax. Therefore, the net profit after tax may be compared with other medium-sized large restaurant operators.
10. Finally, the most important question, what do we do if we take the job position? To describe its work life on a weekly basis.
For the busy catering industry owners, time is always a matter of time, from the field service to the speed of the in-field meal, the table rate during the prime time of the meal has a great impact, how to arrange the distribution of an employee's eight hours a day Work, management time, and efficiency have become important issues.
From the queuing process, at least one service staff should take care of the queuing customers at the popular restaurant, one at the front desk, one to answer the reservation phone, register the customer information, and occasionally be called by the neighboring table to order food service. It is a familiar scene in the restaurant industry.
Time spending on tactics 15%, Preparation of service 30%, service 20%,
logistics/purchase 20%, administration & accounting 15%
11. How to choose a suitable place to open a spaghetti restaurant?
It is easy for the spaghetti restaurant to enter the threshold, so it attracts many young catering entrepreneurs, but the business is not good. Those who have opened the store for less than half a year are also everywhere.
To open a profitable spaghetti restaurant, the key to choosing the right store is the absolute victory or defeat.
Key points for the selection of spaghetti restaurant:
1. The choice of store points should pick up locations with strong customer abilities, such as hypermarkets, department stores, food street stores, and don't worry about the crowds.
2. The choice of business district stores should consider the main consumer groups.
If it is opened in a residential area, the main target group is of course to lock nearby housewives and female office workers. Consider taking the cheap route. Friday dinner weekend is recommended to design family meal meals for the family-oriented consumer groups. You can also introduce discount meals at the peak time of the Italian noodle shop, and launch one or two lower-priced main meals. To attract students from the residential area, students will recommend it to their classmates and family members for in-store dining after they feel satisfied.
Additionally, if it is opened in the office business district, the main target customer level is of course the office worker, the store price will be higher, and the price of the food material will be higher. The office workers are aiming at the lunch break, and try to get the food as fast as possible, so that every customer can enter the meal as soon as possible.
12. How do catering people assign work to their subordinates?
Being in a manager's position does not necessarily result in the ability to properly assign work to others. In fact, many managers are often very poor distributors.
A very important duty of modern managers is to assign work to others. How to achieve effective distribution? American authors j·w. Pierce proposed seven steps to effectively allocate the system. If you can follow these steps carefully, you can improve your management skills, improve the work of the department, improve the efficiency of the company, and free yourself from specific business activities.
The first stepis to select the work that needs to be assigned to others. In principle, you can assign any work that other people can handle to others. In order to do this, we must first understand the capabilities of the subordinates. Evaluation of work and subordinates is the way to gain this understanding.
Carefully examine the various tasks you need to do to make sure you understand what you need to do to do it, what are the special issues or how complex, and don't assign work easily until you don't fully understand the situation and the expected outcome of the work.
When you have a clear understanding of your work, you should also let your subordinates know. To explain the nature and objectives of the work to the subordinates who handle the work, it is necessary to ensure that the subordinates gain new knowledge or experience by completing the work. Finally, after assigning the work, you must also determine how much you control your work. If you can't control and understand the progress of your work once you have assigned it, you have to deal with it yourself. And don't assign it anymore.
Remember not to distribute the "hot potato" type of work. The so-called "hot potato" work refers to special jobs that are given the highest priority and require you to deal with them immediately.For example, a specific job that your boss is very interested in and valued is "hot potato" work. This kind of work requires you to do it yourself. In addition, very confidential work should not be assigned to others. If a job involves special information that only you should know, don't assign it.
Step 2is to choose someone who can do the job, it is recommended that you conduct a complete evaluation of your subordinates. You can spend a few days asking each subordinate to write a written comment on their duties in writing. Askeach staff member to tell you honestly and franklywhat they like to do and what new work they can do. Then, you can hold a meeting to let each staff introduce their opinions and ask others to give comments. Pay special attention to some of the work that two staff members cross each other.
If a staff member has opinions on another employee, expresses strong opposition or makes sharp criticism, you should spend some time talking to them privately. In this evaluation process, you need to master two things: understanding the work and staff. The speed at which work is done. In this form, you need to know how deep the staff knows about his own work.
If you find that some of the staff are very knowledgeable about their work and far beyond what you expected, these people are likely to have the talent and wisdom of important work tasks.
Knowing the speed at which employees complete their work is another important task.For example, you may know that a secretary's typing speed is two of the other secretaries, or that one assistant spends half the time spent on another difficult task. Once you have mastered the level of knowledge each worker knows about his work and the speed at which he or she completes the work, you can estimate what kind of work each person can handle, and then return to the analysis of the assignment and decide to work. Assigned to those who can meet the target requirements.
If your analysis of the staff is correct, it is easier to choose the person who is qualified for the job. Go back to the two main criteria of understanding the work and the speed at which the staff completed the work.Then, you decide if you want to do your job well or fast. This decision goal will tell you what kind of person is competent for the job. In this way, you have the potential to make the most talented staff do their best. But one thing to keep in mind is that you should try to avoid the tendency to give all your work to one person.
In addition to the two main criteria mentioned above, other factors also play a role in selecting the right person for the assignment. Time value is a very important factor.You should be careful not to assign sub-priority work to employees with high time value in the company. Not only use people, but also waste money and affect the enthusiasm of the staff.
In short, as long as you carefully follow the staff's understanding of the work, the speed of completing the work, the time value and the value of his cultivation, you can choose the person who can do the job you want to distribute.
Step 3 is to determine the time, conditions and method of assigning work, most managers tend to work in the worst time. The first thing they do after work in the morning is to assign work. This may be convenient for managers, but it is detrimental to the enthusiasm of the staff. What do the employees feel? The subordinates come to the office with the idea of doing something one day, but they get a new job when they go to work. They are forced to change the original schedule, and the order of the work is adjusted. The result of this is a waste of time.
The best time to assign work is in the afternoon. You have to do the assignment work as the last thing in the day. In this way, it is conducive to the subordinates to prepare for tomorrow's work and make specific arrangements for how to complete tomorrow's work. Another advantage is that the staff can go home to sleep with a new task, and concentrate on the work the next day as soon as they arrive at the office.
Distributing work face to face is the best way to distribute. This assignment is easy to answer questions from subordinates. Emphasize the importance of work in the form of timely information feedback, full use of facial feelings and movements. Only those jobs that are not important can be assigned in the form of a message bar. If subordinates are to be promoted and motivated by new work, it is worthwhile to spend time on the assignment. Writing a message bar assignment can be quick and easy, but it doesn't give a deep and important impression.
Assigning work is a human matter. It is to pay important work to a subordinate. If possible, it is best to distribute work face to face.
Step 4is to develop an exact distribution plan, with a certain goal, you can start distributing work. Who is responsible for this job? Why choose someone to do this job? How long does it take to complete the job? What are the expected results? Where is the material needed to complete the work? How does the subordinate report the progress of the work to you?
There must be a clear answer to these questions. You also need to write out the goals that the plan has achieved, give the staff a copy, and leave a check for yourself. This will enable both the upper and lower sides to understand the requirements and characteristics of the work, leaving no room for misunderstanding of the work requirements. This allocation plan should be guided to guide the entire process of effective assignment.
Step 5is to assign work, before assigning a job, you need to explain why you chose to complete a job. The key is to emphasize the positive side. Point out to him that his special talent is suitable for this work; he must also emphasize your trust in him. At the same time, the subordinate should be made aware of his important responsibility for completing the task; let him know that the completion of the task has a direct impact on his current and future status in the organization.
When explaining the nature and goals of the work, tell the subordinates everything you know. Don't set a trap for your subordinates because you haven't finished the information you have. You have to put all the goals out: whoever asks for this job, who to report to, who the customer is, and so on.
Also tell your subordinates about their experience in this area of work. Let them know how some things in the past were handled, what results were obtained, and so on. Let the subordinates fully understand the results that the body hopes to achieve. If possible, try to list facts, quantities, and specific goals. The statement that "this thing needs to be done quickly" is not a full explanation of the work.
Give the subordinate a deadline for completing the work. Let him know that the deadline for completing a job can be postponed unless it is under the worst environmental conditions.Explain to him how the deadline for completing the work is determined, and why this period is reasonable. In addition, a procedure for reporting work should be developed to tell him when to report work to you with work-related information. At the same time, you should also point out to him what the expected result of the job to be examined is, so that he can clearly ask for it.
Finally, you must be positive about your trust in your subordinates and your interest in the work. Like "This is an important job, I am sure that you can do it well", it can be a great incentive for subordinates. In short, remember that assigning a good job not only saves time, but also creates an enjoyable working atmosphere among the staff.
Step 6is to check the progress of the work of the subordinates, It is very technical to determine a plan to evaluate the progress of the assigned work. Checking too hard will be a waste of time; it will lead to disasters if you don’t care about the assigned work.
The inspection plan is different for different jobs. This depends mainly on the ease of work, the ability of the staff and the length of time required to complete the work. If a job is difficult and top priority, check the progress from time to time, check every two days to ensure that the work is successful without spending too much time. This type of work has an intrinsic work progress stage.
The end of one phase is the beginning of another phase. The stop time at this stage is also the best time to check and evaluate the progress of the work. When you assign a difficult job to a less experienced subordinate, it is beneficial to check the progress several times, both in terms of necessity and desire to complete the work.
References:
The sources of the photos: Google
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The way to let a pleasant memory become reality is full of challenges, but through a series of hard works and difficulties, the success is deserve! I really like your opening introduction with the situation of foreign food market in Taiwan and the origin of pasta!
回覆刪除"It takes time to create delicious food." - I agree. You offer the details of producing noodles, this part is quite good.
Wow! You really have your thought of having a spaghetti restaurant. Opening a restaurant not just need to having the cooking skill, but need to have the ability of management.
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