Under the leadership of the new leadership team, the hotel mobilized all members, strengthened learning, and carried out learning activities in the hotel. Through this learning, hotel staff at all levels improved their business level and comprehensive quality so that everyone can The benefits are huge. Let’s briefly talk about my experience based on the work of this position.
1. How can our company gain a firm foothold in today's institutional competition in the catering industry, win in business and create benefits?
Through the recent study of 00 management items combined with the current development situation of the catering industry, let’s talk about some views on hotel operation and management. The 21st century is an era of fierce development in the catering industry, and it is also an era of life-or-death competition. This is also a serious test for our hotel, so we must sum up experience through successful reception meetings, draw lessons from shortcomings, find out varieties suitable for market operation, quickly invest in competitive products, and form famous brand dishes, so that our hotel can become a leader in the catering industry. A leader emerges to lead the development of the local catering industry, which will make things easier for us. First of all, it is necessary to understand the living habits of local people, fill the gaps in the local catering industry market, and delineate the scope of business.
Decision-making determines the dishes, varieties and tastes of the dishes, so you should be cautious and cautious when making decisions. In terms of business decisions, I believe that as pointed out in the hotel report, on the premise of continuing to adhere to "green, nutritious and healthy", and based on customer requirements, we should develop low-oil, low-sugar, low-salt and low-fat dishes to create Zhonghao Catering's strong products and flagship products implement the practice of checking the dishes after meals, and adjust the menu and dishes in a timely manner according to the conditions on the counter. You should also find your own business path in personalization, standardization, and stylization, and form a unique business method and business model. From Jinan, we can see: Why many Star Hotel buffet restaurants have prospered business since they opened? Achieve "personalization, standardization, stylization and characteristics".
In terms of the specific structure of our Zhonghao Hotel: the self-service format is still somewhat lacking. We should also introduce our own business varieties in terms of personalization, standardization, stylization and characteristics, and focus on local flavors. , choose several distinctive specialty dishes as main dishes, faucets, etc. Highlight key points, form routines, and use standardized operating methods to adapt to ever-changing customers. Such operations meet the needs of today's catering industry market and will surely fill the local catering vacancy. From people and analysis. Today's catering competition is essentially a competition for talents. The success or failure of modern hotel management mainly depends on the quality of employees.
The catering industry is a complex business structure: making a dish involves complex processes such as ingredient selection, rough processing, fine processing, heating and maturation, seasoning, cooking, and dressing. Catering relies on traditional craftsmanship to serve consumers, with many types of work, fine division of labor, high requirements, and strong technical skills. Cooperation in each link is very important, and each position must be reasonably arranged and divided into divisions of labor. Therefore, the selection of the chef team and the selection of middle managers should be particularly cautious. Let me talk about my views on hotel management: As the saying goes: "Three points of skill, seven points of work." separate management". As far as management is concerned, why is it so important? In management, we must emphasize results, efficiency, and quality. Survival depends on management. If management is not good, the efficiency will not be good. In order to do a good job in our hotel, we summarize the following operation and management experience based on 00 management items.
(1) Improve the quality of employees. Observe professional ethics, strictly enforce labor discipline, clarify management regulations, formulate various management systems and production standards, and do a good job in organizing, directing, supervising and regulating every link. Service staff must be trained before taking up their posts, and hard work and laziness should be rewarded to encourage employees to make progress. Meetings before and after work should be held every day to summarize shortcomings and carry forward strengths.
(2) Make the best use of everything. No matter what kind of dishes we operate, we must reduce the waste rate to the lowest level and increase the cost recovery rate to the highest level. The cost of raw materials is the basis of dishes, and the cost determines the level of profit. Therefore, the cost of selecting ingredients is reduced and the profits are passed on to consumers, so that the price can be better accepted by customers. Establish a standard card for the types of dishes, stipulate the types, specifications and quantities of raw materials used, accurately calculate costs, and operate all production rates according to specifications. This not only controls costs, but also ensures the consistency of product quality, achieves standardization, and is important for maintaining the quality of meals. The quality is very favorable.
(3) Drive business initiative with leading dishes. Continuously introduce the restaurant's special dishes from the mid-range dishes and sell them at a slightly higher cost to stimulate guest consumption and enliven the hotel atmosphere. It also needs to adapt to the needs of consumers of all levels in order to seize the initiative in the catering industry.
(4) Food has no fixed taste, choose what is palatable. No matter what kind of dishes you sell, you must follow the local customs, take the local tastes into consideration, adapt to changes in local tastes, and make it acceptable to consumers. If the customers think it is delicious, then "long live". In addition, Cantonese cuisine, Hong Kong-style Cantonese cuisine, Hunan cuisine, Sichuan cuisine, etc. are combined with local living habits. On the basis of highlighting and maintaining their characteristics and selection, they must adapt to the tastes and living habits of local people.
(5) To produce safely, each department must grasp its own area of ??responsibility (including raw materials, sanitation, etc.). Purchasing, warehousing, and production must establish running accounts; services, production, and cashiers must also establish good financial systems. Implement a fragmented contract system and regularly inspect the health and production conditions of each department to form a good working environment. I believe that if we want to do a good job in our hotel, we should understand the general environment and trends, grasp the psychology and taste of our customer groups, know the enemy and the enemy, make scientific decisions, and find a business path. Traditional dishes go hand in hand with improved and introduced Western food and innovative dishes. Only by broadening our thinking can we adapt to the consumer needs of today's market economy and society in the catering industry, gain a firm foothold in the fierce competition, and lead the trend of catering.
2. The combination and management of kitchen chef technical strength not only adopts a military-style vertical management model in management, but also adopts the "people-oriented" management concept to enable all employees to clearly understand the overall goals, their responsibilities, and the meaning of their work. Interrelationships, etc., so that they can proactively, actively and creatively complete their job responsibilities.
3. The catering industry across the country has long been depleted, and the competition is life-and-death. As a star hotel owner in Jinan, I think 2011 will also be a fierce competition. How can we make our hotel a leading hotel in the local area in terms of environment, service, cuisine, characteristics, etc.? Let me talk about some views from several aspects.
1. Establish the hotel’s reputation and improve its credibility. In a short period of time, regardless of whether it is through words, deeds, publicity, or television media, it must have a certain impact. But if we want to achieve the level where you are not as good as me, but you are better than me, and you are better than me, we still need to continue to work hard and fight hard. Therefore, I think the hotel should regularly hold some programs, organize some activities, and sponsor some causes to expand its popularity. It may seem like a waste of manpower and financial resources, but as long as the organization is strong and the arrangements are appropriate, benefits and impacts will definitely be achieved.
2. The overall image and quality of employees; employees work conscientiously and responsibly under the constraints of discipline, conditions, and environment. After a period of adaptation, you will start to work lazily, lose discipline, and have a certain resistance to the development of work. Therefore, it is necessary to strengthen training on the overall discipline and psychological quality of employees, cultivate their collective sense of honor and pride, and refresh their mental outlook. After walking out of the store, I can proudly say "I am from Zhonghao Hotel". This way our hotel's image will be better!
3. Improve the quality of high-quality service: A small number of waiters come to work to make a career, and a large part come to make money. How to improve the work enthusiasm of waiters is the first prerequisite for quality service. I think it is better to use the comment card method. It breaks the conventional format, increases the level of the waiters, makes everyone feel a sense of crisis, and at the same time feels the joy of harvest, which is also easier to manage.
4. Create a good environment: Not only from the whole, but also from every corner,
Must make the guests feel pleasing to the eye. You can feel the warm atmosphere while dining, which makes people feel that it is worth the money. For example, flower varieties are changed regularly and maintenance is timely.
5. Food Festival: The kitchen can launch a food festival according to the season, and launch impactful dishes every week to attract or stimulate customer consumption.
6. Explore local snacks and specialties, similar to the ramen we served during the National People’s Congress, pork meat, Shanxian mutton soup, Zhonghao tofu, Jinan Tianmo, Shanxian mutton soup, Jining porridge, Linyi Sheep grits, Weifang Chaotian hot pot, etc. If we want to highlight these local characteristics, we must package and promote them. And make the characteristics more refined and detailed to create a cultural atmosphere.
7. Activities and interactions: Allow guests to participate, such as the 30-pack dumpling activity for the New Year and the 15-pack Lantern Festival interactive activity for the first lunar month, which not only enriches the product content, but also creates a relaxed and pleasant dining atmosphere, bringing An unexpected surprise for guests.