catering management ideas: refine services, innovate dishes, strengthen training and strengthen marketing.

1. Detailed service: Customer experience is the core of the catering industry, and catering managers should pay attention to service quality and provide meticulous service to meet customers' needs.

2. Innovative dishes: Innovation of dishes is the key to maintaining competitiveness. Catering managers should grasp the market trend and constantly introduce new dishes to satisfy consumers' pursuit of delicious food.

3. Strengthen training: A high-quality staff is an important asset of the catering industry. Therefore, catering managers should pay attention to the training and development of employees, strengthen their skills and knowledge, and improve their service level.

4. Strengthen marketing: Effective marketing can improve the visibility and influence of restaurants, thus attracting more customers. Catering managers should formulate a complete set of marketing strategies and make full use of various channels to promote restaurants and dishes.

catering management plan:

1. Set up a professional marketing team: set up a professional team responsible for market analysis, brand promotion, online marketing, etc., formulate and implement marketing strategies, and enhance brand awareness and influence.

2. Improve service quality: strengthen staff training and improve their service skills and knowledge; Implement strict management system to ensure that every employee has high-quality service consciousness; Establish a customer satisfaction survey mechanism, collect customer feedback in time, and continuously improve service quality.

3. Optimize the menu structure: update the menu regularly according to different seasons and market demand; Introduce new categories and expand the variety of dishes; Adopt flexible pricing strategies to attract customers of different types and consumption levels.

4. Strengthen food safety supervision: strictly implement national and local food safety laws and regulations, and establish and improve the food safety management system; Strengthen the quality control of raw material procurement to ensure fresh and healthy ingredients; Carry out regular health inspection to keep the kitchen clean and tidy.