I have experience in operating from the benacle restaurant, and there are currently Chinese and Western restaurants. But there has been no improvement. I want to ask the catering industry to get a senior. Teach me how can I make me a good restaurant! Thanks!
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The landlord is good: The following is what I look for on the Internet. I hope it will be helpful to you: First of all, there is no correct positioning: Does the restaurant conduct a full market survey? What customer source group? What are the main objects? What are their consumption characteristics? How to promote them? What products should the restaurant provide? How is the pricing? How much is the per capita consumption? Where is our competitiveness compared with the same grade restaurants? Are there any enhancements? These are a serious issue that we have to consider without considering the comprehensiveness. So how should our restaurant be positioned? How to make up for? The restaurant cannot occupy and satisfy each customer market. Modern people's consumption is no longer the former foam consumption, but rational consumption; there are several well -known large hotels and seafood restaurants in high -end consumption, [and also become a growth trend] We are not With the ability to compete for high -end consumption with them; low -end consumption is not allowed by our hardware and location restrictions; we can only take the middle range as the focus of the three -grade customer! If you use the mid -range hardware and supporting software to connect high -end consumption, it will be difficult to meet their expectations to meet their requirements, and it will also give more energy for his requirements; the results may not be satisfactory. If you use the mid -range hardware and supporting software to connect low -end consumption, it is difficult to meet the satisfaction of both parties and our requirements for profits. Due to the geographical location -not in the traffic road, no downtown area, [only Taipei private vegetables, Shanzhen hot pot, and Burton] did not really form a catering area. Our source can only be based on friends' dinner, family consumption, and small business banquets. However, this type of group can only be based on the mid -range consumption. However, the "Mao Family Hotel and Xiangfei Pavilion" and the entire storefront pattern of "Big Brother Full" and dishes are not inferior to our "Big Brother Fulling Hall" location and dishes in Houjie. Xiangfeng Chuzhai "; this is just the current pattern, and no one said that there will be a" Sichuan Wind Shuzhai "and" Yunfeng Yunnan Village "in the future! Faced with Baihe's advantage, what is our advantage? Why should we stand on the cusp at the wind? How can we turn our disadvantages into advantages? First of all, the market strategies of citizenization and middle consumption should be developed, occupying the market, and winning the market. Wait for the time to mature and adjust the target market. Secondly, we should focus on continuously studying the needs of customers and constantly actively collecting customers' opinions or suggestions, because in general, customers will not actively tell, and customers are often praised or very angry if they are very satisfied or very angry. Complain our services or dishes. Therefore, managers should try to investigate and predict the needs of customers through various channels, obtain feedback from customers, develop dishes and services that can meet the needs of customers, create characteristics, and try to do better than competitors in the same gear. Alignment customers for a long time. Only by maintaining a high customer satisfaction rate can restaurants get satisfactory benefits and maintain long -term development. Once again, the gap between similar restaurants is composed of details. We must be high standards to pay attention to every detail; adjust blind marketing ideas; focus on the research and development innovation of dishes; standardize and improve service quality; restaurant operations -dishes. one. Delete and adjust the dishes according to the sales rankings in the first half of the year. The remaining dishes and new dishes are further quantified and quantified. two. The restaurant's dishes are mainly Sichuan cuisine, supplemented by local dishes and Hunan cuisine. To meet the consumer needs of different people and different grades. three. Focus on the development of a few special impressive dishes, focus on the focus on the launch of the re -promotional formula, to eat chopped pepper fish heads to Xiangfei Pavilion, eat duck head to the full hall, eat xx dishes to Chen Mapo! Four. For the quality of the dishes [including the color, fragrance, taste, type, device, serving speed, portion, etc. of the dishes], strictly control the corresponding management system according to the corresponding management system, and pay attention to the feedback of opinions; Make adaptability adjustment; Some ideas about new dishes. 1. Return to Park Guizhen: Digging folk dishes, processed processing, forming its own characteristics. 2. Green health: try to acquire special raw materials from the folk as much as possible, maintain the original flavor, and let guests eat fresh and eat health. 3. The combination of soil: Western -style flavors, Chinese flavors blend with each other and eat new ideas. 4. Heights: combine high -grade material abalone, ginseng, belly, wings, swallows, etc. with mountains and wild raw materials to eat healthy. 5. Bringingism: Take the popular dishes that are currently popular as their own, and eat the square taste in one place. 6. Pay attention to nourishment: understand the health status of regular customers, and tailor -made nourishing stews for its targeted manner, combining food and therapy. 7. Continuous innovation: It is the key to keeping more new customers. On the basis of maintaining their own characteristics, new dishes are continuously launched. Restaurant management -The system is based on the "Five Frequently Management Law" [Contents see attached table] as the basis to further improve the implementation of the management system to strengthen the system. one. Dishes system; [Objective: Slowly serving the current dishes, stable taste, unstable portion, and lack of new dishes for the current dishes. Establish a related system as a guarantee. ] two. Save the system; [Objective: Strictly control the quality of purchase, do its best, personnel cost, water, electricity, gas cost, etc. until fundamental control. ] three. The management system for the use of meal utensils and equipment and facilities; [Objective: To strengthen the management of meals, implement it, responsibility to people to reduce losses, and make high service life. ] Four. Sanitary system; [Objective: Personal hygiene, environmental hygiene, food hygiene, and other aspects have been fundamentally changed. ] Fives. Safety system; [Objective: Everyone has a sense of safety, knowing the safety operation knowledge of restaurant equipment, safe maintenance and fire protection knowledge. ] six. Technical business training and assessment system; [Objective: improve employee business skills, promote employee work enthusiasm,] seven. Warehouse management system; [Objective: the highest stock, the lowest stock, and the color label of "left" and "right out"; the supplies are carefully classified and placed, there are clear marks, there is a detailed list of goods, and] Eight. Conference system; [combined with good benefits, understand common goals, arrange the long -term work in the near future, summarize the previous work summary, and find solutions to find problems. ] Restaurant management -service chapters must provide guests with high -quality services, and they must be reflected through the service of the waiter. Therefore, the quality, personal image, etiquette, politeness, language communication ability, response ability, service skills and service skills of the waiter are important conditions for the improvement of the quality of the service. The hard -working management team, novel marketing concepts, excellent service levels, and guaranteeing services. Today's catering market is not enough for standardized services. It is necessary to strengthen emotional services and creative services. As an excellent waiter, you must not only have a good image temperament; comprehensive service skills; the basic common sense of cooking; the main supplementary materials, taste, and manufacturing methods of the dishes; Satisfaction is the basis for the survival of the restaurant. Managers must count the satisfaction of customers and calculate the satisfaction rate of customers. At the same time, compare the customer satisfaction rate of the restaurant with competitors. The success of the restaurant depends on the accumulation of details. This accumulation is a reflection of daily work procedures, service regulations, and service standards. Restaurant management -Marketing marketing is a means to increase popularity, create and publicize brands, and push the restaurant to the market. There is no regular method to follow, as long as it can pass the purpose is a good method; but also consider: whether to pay attention to the cultivation of the restaurant's own internal skills; let consumers be conducive to consumers; or focus on expanding the popularity of marketing and blindly? Even if we can know the popularity, can we keep the second and third time if we do not strengthen our own construction? The early marketing of the restaurant is mainly used: TV advertisements; newspapers, magazine advertisements; telephone sales; the latest dish information desk cards at the restaurant door; issuing leaflets; sending drinks; disassembly; send tofu and other means. Although it has played a certain role, it has not really achieved the ideal goal. Our marketing methods must also be humanized and diverse; we must also have a keen inspection of the market to make corresponding adjustments to the changing markets; marketing management must not only consider customer satisfaction, but also take into account the profit of the restaurant to achieve a win -win situation. Essence 1. Starting from internal employees, every outstanding employee is a good salesman, and we should be familiar with the culture of our restaurant and our business goals. It should also be very familiar with our dishes. In addition to explaining learning, we should taste our own dishes in the usual meals, so that employees have a deeper understanding of the dishes. If you are not familiar with your dishes How to sell guests. 4. 2. Holiday marketing: make full use of holiday hype selling points. When planning the activity plan, we are not only considering creating profits, but also considering word -of -mouth effects and cultural effects. On holidays, we greet customers by sending text messages, so that customers feel that we are always concerned about him, and casually publicize some preferential activities launched by the restaurant; Customize some interior decorations, children's toys, refined notebooks, pen, handbags, plastic bags, lighters, keychains, paper towels, calendars, cultural shirts, etc. Guests; handbags and plastic bags can go to the nearby fruit market or small shops; lighters, keychains, paper towels, etc. are distributed to people with large population flowing people; The new dish launched as a manager and chef to send food, give it to the guests to taste it, and solicit the opinions of guests; 6. On the birthday of customers, a birthday cake or a bouquet of flowers can be given away from the customer. You can also give birth to longevity noodles. Birthdays and atmosphere, the feeling of giving the guests' home, reflecting humanized services and artistic services. Restaurant Management -Prize Penalties 1. Most of the employees are young people. The cultural quality is not high, the emotional fluctuations are large, and the staff flow is large. This also adds a lot of difficulty to the management of restaurants, and the management of restaurants must be humane. Establish a comprehensive incentive system: set up several different awards, [do not be too high in bonuses but must be diversified], so as to better stimulate employees' enthusiasm and creativity. 2. Exchange with employees to understand their thoughts and difficulties; and some opinions and minds on the development of restaurants. 3. Give employees a warm birthday Parry, regularly hold employee dinner, organize outstanding employees to go out for inspections, and learn and learn from other people's enterprises. 4. In terms of logistical support, some useful collective activities are carried out to enhance the understanding and unity between employees, which has also enhanced the cohesion of the enterprise. There are no happy employees, how come a happy guest! Let employees feel the warmth of "home outside the home" in the restaurant's family and reduce job -jump. So as to reduce the human, material, financial resources, etc. spent in the training store. 5. Employees mostly arrange for non -salary holidays according to business conditions to solve their worries for employees; restaurant management -the salary of the salary chapter is currently the contracting system, and it should be reforming it very often! Although the contract salary is easy to manage the back kitchen; the disadvantages it brings is not to be underestimated. For example: In order to seek personal gain, the contractor is tightened, and the business is not able to start when the business is busy. Large, there are so many business when the business is good, and there is so much business that is worse. I feel that the louder and disgrace of the restaurant has little to do with myself; it is not convenient to regulate the overall meter with the restaurant. The salary of all employees is divided into two parts of the basic salary performance salary. The restaurant completes the established tasks, and the employee pays basic salary performance salary; The content of the five constant law: The "Five Constitution Law" was founded by Professor He Guangming, the founding chairman of the Five Chang Law Associations of Hong Kong, and founded the Japanese 5S Management Law in accordance with the actual situation of Hong Kong. The "Five Frequently Laws" is "constant organization, constant rectification, constant cleaning, conventional standards, and self -discipline". It is to turn high -profile modern catering management theory into simple and easy operations, and to turn complicated rules and regulations into employees. The so -called frequent organization is to separate the necessities of the work from the non -necessary items, reduce the number of necessities to the minimum and put it in a convenient place. The container can obtain or put items in the shortest time; often cleaning is that everyone has the scope of cleaning, organizing, and inspection. Improve the efficiency of work; often self -discipline is to perform the above four constant requirements, and develop the habit of compliance with the rules and regulations. What are the benefits of the five constant methods? The kitchen flowers and green, the condiments of the bottles and cans are placed neatly in different types, and the name is marked with a prominently marked. It is very convenient to use. All faces are facing, and it is very standard. The stove and the ground are clean. On the wall of a workshop, set up a "exposure platform", even if some small sesame trivial matters are exposed: the basin is buckled upside down on the chopping board board. The broom was leaned on a corner that should not be relying on. The seasoning bottle used was not returned in time, and forgotten on the cooker ..., the employees of catering companies have a lot of liquidity and common standards. Small behaviors cannot be let go.
First, sincerity to people, loyalty to enterprise is the prerequisite for restaurant managers
The honest restaurant managers must be realistic in work, adhere to principles in the face of right and wrong, open up with employees, and face mistakes. If you can insist on doing this, you may become an excellent restaurant manager. Only by honesty will we work hard and dare to take responsibility. Honesty is the minimum moral standard of being a man.
. The good collaboration spirit is the basic requirements for management
For a resource -integrated service enterprise such as catering companies, the spirit of collaboration is the most basic requirement of management. With the intensification of market competition, restaurant management should pay more attention to the improvement of overall capabilities. Only the overall quality of one team will achieve sustainable development. In addition to the improvement of the quality of team quality, in addition to the improvement of the quality of managers and employees, it is more important to improve the ability of managers to improve collaboration. There is no collaboration. The best individual composition team is also a scattered sand, without competitiveness at all.
. Correction of restaurant management through corporate culture is a must -have weapon
The corporate culture of catering enterprises is a concentrated manifestation of management decision -making layers of personality charm and management concepts. It is an invisible behavioral code for employees in catering companies. As a restaurant manager, he has the responsibility to promote corporate culture through various methods, and lead by example. Managers should be good at creating a strong cultural atmosphere. Through publicity, employees accept and integrate work.
. During the management of restaurant management, power must be used correctly
The power as a manager, power is given by the company, related to responsibility, and responsibility is more important than power. To be responsible for power and the interests of the company, this is never shaken. In addition, the power of restaurant managers is also given by employees, and also contains the hope of employees. I hope to lead employees to create more value for the company and make the company develop faster, so that employees can also develop. Catering managers should consciously consciously consciously consciously Accept the supervision of employees. Remember that the power of the manager is to establish the majesty of management. It is not used to shock the city and show off at will. The key is to create more performance and show the charming and management talents of catering managers.
5. Restaurant management needs to continuously strengthen employee service awareness
As the competition in the catering industry is becoming more intense, services have become one of the main competitiveness of catering companies, and high -quality service levels have also become the most important catering enterprise. The market access certificate not only requires good services to customers, but also a strong awareness of service. As a restaurant manager, it is necessary to continuously strengthen the employee's awareness of service and make it a unique charm of catering companies.
6. Keep learning is the eternal task of restaurant management
The management process is also a process of improvement of restaurant managers. There is no end to study, and no end. If you do n’t study now, you will be backward, and you are facing the danger of being eliminated. Do n’t “glorious retirement” from the manager ’s post because of“ forgetting learning ”.
Start -up stores are the dream of many chefs, but even if there is professional expertise as an advantage, it is necessary to face the reality of hard -to -do the catering industry. According to the "China Catering Category and Brand Development Report 2021" data, last year, the relevant enterprises related to the catering industry canceled and revoked 321,000. In other words, a dining company closed every 2 minutes in China last year.
Most people have a dream of entrepreneurial. Due to low entry thresholds and large market space in the catering industry, it has become the "test field" for many entrepreneurs. Many entrepreneurs opened their own entrepreneurial roads with blood, thinking that they could make money easily when they made catering, but the result was that before they understood what was going on, they were faced by the market. It is also a catering and entrepreneurial business. Why is there a hot business in the shop of others, but no one in his own store is promoted?
It often there are no small things in catering, details determine success or failure, and pay attention to details. Those who go to the restaurant to eat, and they are used to rubbing the desktop with a towel paper. Generally, the paper towels will be turned over after wiping, and this glance is very important. If all the oil on the paper is yellow and yellow, then his probability is the probability that he is probably the probability that he is probably probably. There is no second time. There is also the second situation that I had a hot pot at the door of the community at 10 o'clock in the evening with my friends. People give you food. In an instant, I had no appetite. There was a bunch of dishes left in the pot. After the checkout, I left the tiger and snake tail of a hot pot. As soon as I went out, my little friend complained to me that this hot pot was only Saturday. , I started to catch the guests at less than 11 o'clock. It really did not last long. It really did not reach it after three months. There were four large characters posted at the door of the hot pot restaurant, and Wangpu was transferred.
The details like this are very many. For example, the WiFi password in the store should be pasted in the most conspicuous position. wait. Many people think that these are small things. As long as the taste is good, they will worry about it. Is the business bad? Often these details are what customers care about most. The dyke of thousands of miles is destroyed in the ant hole. The details determine the success or failure. It is a catering store. The online and offline winning tricks. There is nothing in catering.
The above is some suggestions shared with you, hope to help!
1. Dining restaurant characteristics.
The specific aspects of the restaurant: brand characteristics, dishes characteristics, service characteristics ... and so on. Here, the features and service features are described.
2, catering restaurants should be successfully selected in addition to the location.
The main geographical locations are different, and their dietary habits are determined. There is a certain difference in the store. For example, the people on the main street seem to have a lot of people, but in fact, the staff of nearby office buildings or nearby residents are actually more likely to succeed in some pedestrian streets. Investment projects are optimistic about the development potential of the market.
3, funding.
The two points above determine the position that gives you a slightly clearer position, but this is not enough, because the funds under this restaurant's positioning require you may not be able to reach, so you have to follow your own funds. Specific considerations will be considered too much.
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