You should be fully prepared for opening a business, and avoid the strategy of rushing to open a business in a popular way.

the most important thing in the popular management of restaurant catering is that the catering department should handle the relationship between high-grade and low-priced food on the premise of profit. Guaranteed profit increase after cost reduction. The specific performance is as follows: the implementation of bulk raw material procurement and processing leads to cost compression, and the price decreases accordingly to increase competitiveness, thus increasing customers, increasing turnover and ultimately increasing profits. So as to form a virtuous circle, small profits but quick turnover, and benefit from scale.

1. Control costs and reduce prices.

many inexperienced operators are always eager to redecorate and start business immediately after finding a suitable store. However, if you want to run a restaurant for a long time, don't rush to open it. You must do the preparatory work in the early stage before opening it, so as not to cause some unexpected things when opening it. So, what are the specific tasks to be done before opening?

to open a restaurant, it goes without saying the location, orientation and decoration, and then there are the recruitment training of staff, applying for all kinds of necessary certificates and licenses, determining dishes, printing menus, purchasing all kinds of items, and establishing a perfect financial system such as ordering cash register, etc. The preparation work before the opening of the restaurant can be described as meticulous, but whatever it is, it must not be sloppy. If you rush to open the restaurant without adequate preparation, there will be unexpected mistakes, which will probably make the order of the opening a mess.

The recruitment of restaurant staff should not be sloppy. All departments should have special personnel to be responsible, and people should cooperate with each other with clear responsibilities. Similarly, the waiter in the front office is the same. No matter the manager of the front office or the ordinary waiter, they should be clear about their responsibilities and do their part in their work. Of course, it also needs the cooperation of the front hall and the back kitchen, so that the staff of all departments of the restaurant can finally form a United and cooperative whole.

in addition, the purchasing and storage of restaurants is also very important. The purchasing work should ensure that the daily needs of restaurants are adequately supplied with raw materials, drinks, beverages, cigarettes, etc., and the purchasing work should be prepared in place before opening, so as not only to ensure normal needs, but also to establish a good relationship with suppliers and ensure timely replenishment when out of stock.

in a word, we must do a good job in preparation before opening the business, so that we can take our time and become an instant hit when opening the business.

2. The quality of the dishes is guaranteed, and the taste should not be bland.

The front hall and the back kitchen are the most important parts of a restaurant. If the restaurant is to make a "good start", the quality of the dishes is of course the most important. When customers come to the restaurant to eat, they mainly hope to have delicious dishes, so the quality of the restaurant dishes is very important.

First of all, the quality of dishes requires fresh raw materials and high quality. Only good raw materials can guarantee the taste and quality of finished dishes. On the basis of ensuring the quality of raw materials, there are still many factors that can make the restaurant get rave reviews, such as:

the quantity of food: in many cases, the quantity of food in the restaurant will give people a completely different feeling. Some customers think that the quantity of food is relatively large and it is affordable to eat, while others think that although the quantity of food is small, it is delicate and delicate. So is the portion of the dish big or small? This depends on the positioning of the restaurant. Different positioning and choices will of course be different. If the restaurant is located around schools, factories and residential areas, it is best to serve a large amount of food, which makes people feel that it is worth eating; If the restaurant is located near a high-end business district or a boutique office building, such a place often receives business banquets or small gatherings of friends, so the amount of food does not have to be too large, but it must be exquisite, which will not only avoid waste, but also improve the quality of the restaurant.

taste: the taste of a dish can be interpreted differently, either it tastes authentic, keeping the authentic taste of traditional dishes, or it is more distinctive. It's just this one, and there is no semicolon. If customers like it, they have to visit again next time. It is very important to create the special dishes of your own restaurant. Successful special dishes can not only attract repeat customers, but also make the restaurant famous. The headquarters of the company pays great attention to the characteristics and tastes of dishes, and has carefully developed a series of special condiments, which can be provided to all customers. After use, it can not only highlight the style characteristics of Nanfen North, but also enrich and improve the taste of dishes, and achieve excellent products.

3. The quality of service should be excellent, and no mistakes should be made in a hurry.

Let's talk about the back kitchen, and then talk about the front desk waiter who directly deals with the guests. Waiters are the first impression left by the restaurant to the guests, and their image will also represent the image of the whole restaurant. Therefore, waiters should not only be warm and considerate to the guests, but also have the ability to control the order of the whole restaurant and do things in a leisurely and orderly manner.

It is said that when a restaurant opened, many residents around it went to join in, and the scene was very lively. However, due to the inexperience of the waiter, many people were crowded at the door and could not find a table. When guests order, they don't know much about the dishes in the restaurant, and the waiter doesn't recommend and introduce them properly, so the speed of ordering is very slow, which finally causes a backlog of ordering menus in the kitchen, which seriously affects the speed of serving. Many customers waited for a long time but didn't serve, so they turned away. The scene was quite chaotic. Because the restaurant was in a mess on the first day of opening, customers who ate or didn't eat the food complained one after another. This happened on the first day of opening, which made people around it lose confidence. The business of the restaurant has not improved, and it was not long before it was transferred to others.

From the above examples, we can see the important role of waiters, so it is necessary for restaurants to do a good job of training before opening, so as to familiarize waiters with business and improve work efficiency and service quality.

4. It is very important to expand publicity, and the smell of wine is afraid of the depth of the alley

In many places, there are countless restaurants, and new restaurants are opened every day, and some restaurants with poor management are closed down. As a newly opened junior restaurant, how to let more people know its name and attract more customers to eat is far from enough. Now, the wine smells good and the alley is deep, so good wine needs to be sipped to be understood by more people. Fortunately, modern society provides us with various ways to promote ourselves, and we can easily let more people know about our newly opened restaurant.

preferential activities are indispensable, and it is very common for returning guests to hold fast to

it is very common to offer discounts, coupons, drinks, etc. Although these methods are old-fashioned, they are quite practical, with the aim of attracting repeat customers. In the initial stage of restaurant opening, such preferential activities are necessary. It's not that customers are greedy for petty gain, but why not spend less money on the same quality? Therefore, these preferential activities are bound to attract many people to eat. After a period of familiarity and understanding after opening, the restaurant is gradually on the right track and has cultivated its own relatively stable customers, so it can gradually reduce the preferential degree and gradually increase its income.

5. Pay attention to customers' feedback and correct problems in time.

Customers are God, so restaurants should pay attention to customers' feedback or negative comments in time and correct the problems as soon as possible.

if the customer's comments on the restaurant are directly reflected to the waiter, then the waiter should promptly reflect any customer's comments on writing to the relevant person in charge, and the relevant person in charge will arrange and coordinate the solution.

if the customer's feedback is written on the comment card or the restaurant's message book, the person in charge of the restaurant should deal with it in time after seeing it, and record the result in the message book, so that the customer can see the restaurant's serious attitude towards the problem.