The efficiency of the brand is to win customers newcomers, why is KFC so expensive still people go to buy? This is the effect of the brand. Then come to the quality, good meals can make people eat will continue to eat, bad meals can make people eat after the warning, quality determines everything, how to improve the quality?

1. Increase the diversity of dishes, reasonable combination of set meals, vegetables, meat, soup, etc. are very important.

2. The amount of food should be given enough, many people buy canteen contractors set meals always reflect not enough to eat and so on, so before you buy to ask how the appetite of the eater? Because different regions, tastes are different, if it is Sichuan to buy, you give him a sweet, he may not patronize again.

Two, how to improve the service canteen contracting company?

For the quality of canteen services, the control of the quality of food, Minlong Catering is doing quite well, from a scientific and systematic point of view

The quality control of canteen services, specifically this operation can be divided into the following three kinds:

1, on-site control.

The so-called on-site control refers to the on-site supervision of the ongoing cafeteria services implemented, so that it is programmed, standardized, and rapid and perfect handling of unforeseen events. There are four main elements of on-site control, which are:

(1) Service procedures.

(2) serving timing. The timing of serving food will need to be based on the cooking time of the dishes, the order of the guests' ordering sequence, the speed of the guests dining, rhythmic serving.

(4) manpower control. During the opening of the meal, the waiter, despite the implementation of the zoning system of responsibility for the table, in a fixed area of service (generally according to the workload of each waiter can receive 20 casual guests per hour to arrange the service area). However, because of changes in customer conditions, the supervisor can once again divide the workload, to achieve the rationalization of staff operations.

2, feedback control.

Feedback control is through the feedback of customer satisfaction survey information, to find out the loopholes in the service work, and take measures to improve the quality of service, to make up for the shortcomings of the pre-control and on-site control. Canteen service quality control and supervision and inspection is one of the important elements of canteen management. In the canteen service system, the post responsibility system and the various operating procedures are the basic guarantee, the department and the shift is an important component of the implementation system, its **** the same purpose is to provide customers with comfortable and satisfactory service.

3, pre-control.

Management investment which in order to make the service effect to achieve the desired goal, in the restaurant before the start of the service in the management of all the efforts made we call it pre-control; this is mainly to prevent the opening of the meal service in a variety of resources in the quality and quantity of unnecessary deviations. Its main elements are:

(1) material resources pre-control. (2) The advance control of human resources (3) The advance control of health quality. (4) advance control of emergencies and accidents.