question 1: catering business philosophy management objectives: people-oriented, management in place, system speaking; Strategic goal: create brand advantage and chain operation; Develop new products and standardize processes to ensure the steady development of enterprises; Business philosophy: change with time, change with place, and continue to operate; Enterprise spirit: responsibility, innovation, dedication and unity slogan: characteristic management, customer service, hygiene and disinfection first

Question 2: What is the business philosophy of small and medium-sized restaurants? Based on some experience and understanding of the catering industry, this paper tries to analyze the possible confusion of catering project operators in the business process and provide some preliminary solutions. Personally, as far as catering units are concerned, the business situation mainly depends on the following factors: 1. Geographical location and surrounding environment; 2. Business philosophy and management; 3. Marketing strategies and means; 4. Site structure and decoration style; 5. Food quality and cost control; 6. Service quality; 7. Hygiene status; 8. Other factors. Of course, any professional theoretical knowledge is not enough to ensure that a single catering project has all the success factors. It may only be used by some catering planners to fool investors. The author believes that the potential risks of catering projects can be reasonably controlled and avoided by some scientific means and methods except for irresistible factors (policies and regulations, natural disasters, etc.). Because the geographical location and surrounding environment are the initial work of site selection, marketing strategies and means should be adjusted according to business conditions. Different catering forms have different requirements for venue structure and decoration style, and there is no need to discuss the service quality and sanitary conditions too much. This paper focuses on personal views on business philosophy, food quality and cost control, and some measurable kitchen management schemes. First, the business philosophy For a small shop, the business philosophy seems impossible. Actually, it is not. The business philosophy of small and medium-sized catering units depends on the operators' personal understanding of things and their cognition of the catering industry. Of course, we may see many successful cases of farmers or laid-off couples who can't read a few words. I interpret this case as a business philosophy that they may not be aware of, and some favorable external factors accidentally fit a certain consumer demand, so the business is successful. This kind of accident is not reproducible. In fact, it should be, and the business philosophy plays a decisive role. Because the site selection, decoration planning, personnel employment management and so on are all decided by the boss's personal ideas or friends' suggestions. No matter whether it is a single store or a large catering institution, it should determine its own business philosophy. Even if the dishes are wrong, the chef is not good, the decoration is not good, and the service quality and hygiene are not in place, it can be rectified and adjusted. And this only guiding direction is its own business philosophy. So what should be the business philosophy suitable for small and medium-sized catering enterprises? It depends on what we want to make it. Maybe we will be disturbed by some trivial and unpredictable problems in the catering business process from the initial ambition of opening the store, and then there will be many doubts and we can't find the crux. This is normal. The catering industry is faced with many picky appetites and different consumer groups because of different regions. So there are many uncertainties. Just like when Newton lost all his money in the stock market in the 18 th century, he felt that he was a celebrity in the scientific community, and he could not predict the direction of the stock market. He said with emotion, "Although I can calculate the trajectory of celestial bodies, I can't estimate the degree of people's madness." Yes, even if the catering industry is not as unpredictable as the stock market. But it is also the result of many factors. The topic is far from the point. Personally, I think that small and medium-sized catering enterprises should make the following analysis in the process of forming their business philosophy: (1) The development trend of catering industry is gradually taking mass consumption as the mainstream, which is also the survival and development space of small and medium-sized catering units. However, limited by the scale and business model of a single store, Different catering forms should be accurately positioned according to the consumption capacity and habits of the surrounding consumers. This positioning should be based on the premise of what kind of consumer demand we mainly meet. Don't expect to be all-inclusive, because no single catering store can meet all the consumer demand. But we should identify the mainstream consumer demand in the region. This is the main factor that determines the operating situation of a single store. (2) Modern catering emphasizes satisfying customers' dining experience. Small and medium-sized restaurants should not copy the concept of procedural, standardized and standardized hotel-style service, but should provide personalized, delicate, diversified and humanized services according to their own conditions. Customers are not gods, but should be friends. (3) Determine the dishes and dishes through the mainstream consumption demand in the region. The products are unified in form, standardized in quality and innovative in variety. Let diners always eat something new and never tire of it. Of course, this is only an idealized result. Small and medium-sized catering enterprises can achieve or approach this effect by setting up an excellent team of chefs with high standards and strict requirements. (4) Scientific and humanized management methods are the courses that operators of small and medium-sized catering units should learn. Excellent chef team and management talents are the foundation of establishing a store. (E) Attention to detail should be the working attitude that catering operators should have and instill in every employee. The general theory is only > >

question 3: the service tenet of the restaurant: 1. Think ahead of the guests; 2. Respect the uniqueness of the customers; 3. Never say no lightly; 4. Smile for the family's service: "Customer satisfaction is the center"

question 4: The slogan of the service tenet of the restaurant is green and healthy. What we do is what you are satisfied with

Unity and cooperation are perfect

Quality service strives for perfection

Question 5: Catering. Strategic goal: create brand advantage and chain operation; Develop new products and standardize processes to ensure the steady development of enterprises; Business philosophy: change with time, change with place, and continue to operate; Enterprise spirit: responsibility, innovation, dedication, unity slogan: characteristic management, customer service, hygiene and disinfection first

Question 6: The slogan of catering service is green and healthy. What we do is your satisfactory unity, cooperation, perfection, and excellent service.

Question 7: How to write in catering corporate vision: The core value of an enterprise is its own assets and brand value, and the business philosophy is the methods and ideas of marketing development. The spirit of the enterprise is to unite as one, * * * to achieve the required goals and keep working hard. Corporate vision is to design the future development route of the enterprise and what kind of achievements it will achieve. The purpose of the enterprise is to continuously develop and expand, and to improve ourselves to do our best. The slogan of an enterprise is to sing some inspiring words, so that everyone can work with you to make the greatest contribution to the whole enterprise. As for how to say it, it depends on the specific nature of your enterprise.

Question 8: What is the concept of restaurant service? Question 9: How to write a catering business plan is no different from other business plans. The only difference is that you are going to fool investors or you really need such a catering business plan to implement your catering business plan.

If it is the direction of investment and financing, then the catering plan needs to slightly exaggerate the potential market faced by catering enterprises and introduce the team as niubi.

The second real business plan needs to be certified to analyze the market, followed by the product, and then the team (management, chefs, etc.), with a slightly different emphasis.

the general steps are as follows:

market environment. Potential consumer groups and market competition.

cost analysis. Decoration, manpower, rent, ingredients, consumables, marketing and other expenses, and then pricing on these basis.

business model. How to manage, how to allocate manpower, how to choose IT system, etc.

product development. How to iteratively update the taste and dishes according to the market, how to bring forth the new and so on.

profit analysis. After everything is ready, determine the potential income of the restaurant, make periodic profit analysis, and adjust the business strategy in time.

team management. The team does not keep idle people, and everyone should have their own responsibilities and obligations to ensure the stability, coordination and unity of the team.

development prospect. Where will catering enterprises develop in the future, what potential difficulties will they encounter and how to solve them.

In the Internet age, we should keep up with the trend of the times. The intelligent catering management system of three meals is an important boost to the networking of restaurants. Through three meals, catering entrepreneurship can be more worry-free and the probability of success is higher.

question 11: what are the aims of catering management companies? Dedicate high-quality service, provide balanced nutrition and pursue perfect quality

"Chinese food culture", "characteristics, health care and quality"

pursue high-quality, green, nutritious and convenient food

green health, gourmet nutrition, high-quality integrity, * * * win development

surpass Excellence and pursue Excellence

Based on Xi 'an, focus on.