Family involvement
Reasons: Whether it is purchasing, warehouse, finance, or even front office or kitchen staff, there are more or less family members involved, and then they meddle in things, don't pretend to understand, and even accuse some external managers, and then there is brain drain. If the enterprise continues to operate like this, once the business is unstable or drops sharply, it will blame others' shortcomings everywhere and never find reasons for itself.
conclusion: it's not that catering enterprises can't use family members, but the key is that family members must do their own jobs first. In the operation and management of enterprises, the system and post assessment are fair and just to anyone, and it's the key if they are not family members. However, the ultimate reason lies in the investors themselves, who blindly protect themselves, blindly treat what they are really doing as just muddling along, and don't even listen to anyone's dissuasion, so they will eventually bring their own enterprises into the abyss.
The positioning is not clear, and it imitates blindly, which has no characteristics
Reasons: Seeing others having a barbecue, I opened one myself, which has no characteristics at all; Jealous of others cooking farm dishes, the business is booming, and all the original cuisines are changed into farm dishes. What are you doing? Four unlike? In the end, customers are dissatisfied and enterprise management is chaotic.
conclusion: for positioning, it is indeed an important part of the catering hotel industry. How to position accurately is mainly considered from the surrounding environment, targeted customer groups, important components of site selection, house structure and other aspects. Then, after market research, detailed positioning analysis is made to determine the market share and related requirements for subsequent management, and finally determined.
The system exists in name only
Reason: Whether it is a family business or some enterprises without family members, the system is a sheet piling, which is put there for observation, not strictly implemented; As an investor, everyone is reasonable, but I don't know why business will be bad and management will be chaotic.
conclusion: the system, standards, specifications, requirements and assessment are the foundation of an enterprise's operation. If even these fundamentals cannot be achieved, then the enterprise will have greater operational risks. Every enterprise will have loopholes in management in its operation and management, and the system and standard requirements and assessment are the most fundamental tools for inspection. As an enterprise, these things are all in name only, so how can an enterprise lose money? Business is booming, why not make money? Why do people always leave? Why is the product always unstable? Why is the cost so high? How do you know these reasons and loopholes? How to understand? How to supervise? Therefore, it is justified for enterprises to face closure.
There are many gangs in the front office
Reason: The boss just needs to find a good-looking and eloquent manager, and the service is just passable, and then the manager will form gangs and find a better reason for himself? I have a team? . As a result, a restaurant team was formed in this way, which is simply ridiculous to the extreme!
conclusion: whether a manager is competent is not measured by his appearance, but by his professional quality and comprehensive management ability. Even the employees she brought here will be fine as long as they strictly implement the rules and regulations of the enterprise and the assessment requirements.
the division of departments is not standardized
reason: the procurement is mixed with suppliers every day, and the benefits of kickbacks are taken regularly, and the cost of enterprises rises invisibly. The warehouse management is chaotic, there is no management system and supervision over the use, and the overdue and true and false acceptance are closed. Even if you see it, write a scrap list, and the boss will be fine as soon as he signs it. Needless to say, there are at most two people in a financial office, and the family can arrange one person to make a payment, and it is ok to find someone to do accounting outside, and then it is just a rough breakdown of cost accounting, so there is no way to supervise the loopholes in the department. In the final analysis, it is caused by irregular management, unclear division of departments and imperfect operating mechanism of enterprises.
conclusion: as some logistics support departments of enterprises, it is very critical, but often many investors and even managers ignore the existence of these departments, thinking that as long as there is no problem in the general direction, it is definitely no problem. Scientific management concept is paid more and more attention by professional managers. Enterprises use management software in personnel, finance, warehouse and operation management departments, and use data to prove the effectiveness and perfection of their work. And with the follow-up of some supervision and assessment systems, all the loopholes in the operation of enterprises are undoubtedly exposed, so execution is the most critical. But who will carry it out? Therefore, the personnel are the most critical, not the old employees. You can use them first. This person is not bad. Let's promote him first. What position each employee uses and what standards are used to measure it, all of which need to be determined by people, according to the standard assessment of enterprises, rather than centralized, or even gangs.
It's not because of posts that talents are appointed, but because of relationships.
Reason: Only a few years have catering been the manager's boss based on social relationships, and the kitchen doesn't understand, the service requirements are not standardized, there is no training, and there is no marketing planning. The so-called manager just talks and flatters the boss, and there is no way to control the business budget and cost assessment.
conclusion: as an enterprise, it is very important to recruit suitable talents. In recent years, the development of real estate has promoted the vigorous development of catering hotels. As a result, the demand for personnel is even more in short supply, and enterprises will find their strengths from the short ones, and they will all get it done with a little salary, without knowing it. In this way, they will eventually harm the enterprises. As a catering hotel industry, it is actually a highly professional industry. For management, it is even more necessary to have professional skills and rich experience in on-site management, to combine theory with practice, to proceed from reality, to make a good business management plan for enterprises according to their strategic positioning and development planning, and to improve the operation management mechanism from the requirements of on-site management, so as to better manage enterprises in all aspects.
from the above eight aspects, we can understand why so many restaurants have closed down, and even some restaurants are thriving, but the bosses still don't make money. Due to the influence of the market environment, these enterprises are even worse, and one outcome is to close down.
? Management is the last word? ! The combination of on-site management, theory and practice, and talents with professional comprehensive ability are what the catering hotel industry is eager for, but how to use these talents is the problem that investment operators consider.
The positioning of kitchen management is not clear, and it is common to change two batches of chefs every three months.
Reasons: The kitchen is the lifeline of a catering enterprise; However, some bosses just like to listen to nice words, such as masters and creative dishes. They don't know their last names after three good words, and then they do it first. The salary is scary, and everything the chef says is good, including all the suppliers' recommendations and kickbacks. Even the kitchen staff below are all patchwork from outside, and he has to deduct some introduction fees. Then the customer is not satisfied with the product, and the boss continues to find someone else? Master? . Not to mention, the boss's cost has increased invisibly, and it is a great waste. Customers also feel that the dishes are often changed, and the dishes are featureless. The so-called creative dishes all improve the ingredients at random, and the original taste of the ingredients is improved. This is a creative dish, and the business is getting worse and worse. In the end? It's closed
conclusion: the positioning of kitchen dishes, the production and the assessment of personnel positions need to be measured by the standards of enterprises; No matter whether the kitchen staff is the team brought by the chef or the personnel recruited from abroad, they should be assessed according to the standards and requirements of the enterprise. Those who meet the requirements will be tried out, re-assessed after follow-up training and formally hired, so that the quality requirements of the overall ability of the whole kitchen team can meet a high standard. The management of the chef in the kitchen must be directly supervised and managed by the general manager or the director of the food and beverage department, and the requirements of the enterprise must be strictly implemented. Those who violate the rules and regulations must be punished equally. In this way, the management of the kitchen can meet the standardized management requirements.
marketing activities only focus on the immediate future, not on the long-term perspective
reason: it is normal to do an activity in the off-season, but some investors will see that the marketing activities of managers read? 41% off? ，? Wow, I'm not going to lose money. Think again? . I don't know, many times, what do catering enterprises rely on in their operations? Popular? There is no traffic in the restaurant, right? Die? Store, when the restaurant has a certain popularity, activities can be adjusted according to the actual situation. ? Send food and coupons. Is the cost so high? Some bosses just look at the surface rather than the essence. In the end, all activities are not attractive enough, and the customers are still the same, or even less and less.
conclusion: marketing activities are the work that every catering enterprise must continue to carry out, and in formulating the contents of marketing activities and the goals to be achieved, it is necessary to conduct market research in the early stage. Enterprises should formulate their marketing plans and the final implementation activities according to their positioning, regional culture and enterprise requirements and standards, including the contents that all departments need to cooperate with. Marketing activities are not the purpose, but only to make the enterprise more attractive, let customers take the initiative to consume and achieve the purpose of sales. Through activities, more customers can understand the characteristics of restaurants and other services, so as to continuously spread the reputation image of the enterprise through customers.