catering business links

1. Market research

Market research is the basis of catering business. Through market research, we can collect relevant information and understand the real needs of catering consumers, so as to design and produce products that meet the needs of consumers. Correctly handle the relationship between market demand and supply, carry out catering marketing according to market demand, widely organize customers, expand product sales, and improve the social and economic benefits of catering management. Therefore, market research is the primary function and basic task of catering management and the first step of catering management.

second, menu planning

The menu is the display of all kinds of catering products operated by the restaurant's catering department, which includes product types, names, specifications, prices and other contents, and is the program of catering business activities, which has certain constraints on operators and guests. Specifically, when a guest enters a restaurant and gets a menu, the restaurant must provide the products ordered by the guest as long as it does not exceed the scope of the contents shown in the menu, and there can be no phenomenon that the menu is famous and there is no food in the kitchen. Of course, for the guest, if he orders a variety of dishes that are not on the menu, the hotel can provide and price them according to the actual situation. If it cannot be provided for various reasons, the guest's complaint will be invalid. Menu planning should be carried out on the basis of market research and determination of its own business policy, and should be market-oriented to meet the needs of consumers.

third, facilities and equipment planning

the planning of catering facilities and equipment refers to the layout and decoration of places such as logistics support in the public areas of restaurants and kitchens in the catering department, as well as a series of planning and implementation work such as the purchase and installation of facilities and equipment. This work is based on the theme of menu planning and restaurant management. The design layout should be reasonable, scientific and convenient to operate, the equipment should be of good quality, durable and easy to maintain, and the safety of operation should be fully considered in the installation.

Fourth, raw material procurement

Catering raw materials are the material basis of product production in hotel operation. No matter what type of restaurant, menu, facilities and equipment, and high-level chefs are employed, high-quality catering products cannot be produced without food raw materials that meet quality standards. The main duties of food procurement and supply are not only to ensure the quality of raw materials, but also to ensure that the quantity and specifications of raw materials meet the requirements and are provided within a certain period of time. At the same time, we should control the procurement channels, acceptance, storage and custody of raw materials, so as to reduce costs and reflect the expected gross profit on the premise of ensuring the quality and specifications.

v. product production

the production of catering products specifically refers to the production of kitchen dishes, food and drinks in bars. Compared with bar production, the quality of kitchen dishes and products has a greater impact on the restaurant's catering management level and market image. Food and beverage production management is to plan, guide, supervise, direct and control the activities of dishes and foods in the process of production and processing to ensure the quality of food and beverage products.

VI. Service sales

Catering service sales is a continuation of catering product production and a key link to achieve catering business objectives, which directly affects customers' feelings about products. In catering business activities, production, service and sales are basically synchronized. Doing a good job in catering sales service can satisfy the psychological needs of guests and realize the transformation from catering products to commodities. In the service link, promoting catering products by means of service is an important method in catering marketing, that is, integrating sales into service, which can meet the physical and psychological needs of guests and create economic benefits for enterprises.

VII. Cost Accounting

In the course of catering operation, we should make daily and phased accounting of the catering operation cost and the cost, and compare the actual gross profit with the estimated gross profit to accurately reflect the completion of the economic benefits and profit indicators of catering operation, that is, supervise and control the catering operation from the financial point of view, so as to find problems in time and make necessary adjustments to catering operation to achieve the purpose of improving efficiency.

VIII. Evaluation and feedback

The market demand is constantly changing. In addition to objectively evaluating their own business activities, catering managers should constantly understand the market's evaluation of catering products through various channels. Understand the wishes and suggestions of guests, and only by knowing yourself and yourself can we take the initiative in the increasingly fierce catering competition.

IX. Adjust the plan

According to the information obtained from the evaluation results and market research, as well as the actual reception capacity and objective conditions of the hotel catering. Adjust the catering business plan and policy in time in order to provide products that meet the needs of consumers, better meet the market demand, occupy the target market for a long time and tap the potential market.