How to make a restaurant club is more face-saving

In just a few years, the term "club" has spread all over first-,second-and even third-tier cities. In first-tier cities such as Beijing, Shanghai and Guangzhou, it is a pastime for high-end consumers.

From entertainment clubs to cigar and bar clubs, and then to catering clubs, clubs have undergone qualitative changes. Today, what we are discussing is the dining hall, that is, a place for high-end consumption and dining.

Since it is a place for high-end consumption and dining, there must be something called characteristic classics in terms of environment, service and dishes. To put it more concretely, it is to make these customers "face".

so how can we make these guests more face-saving? From his working experience in catering management for more than 8 years, Zege has been groping constantly, and in recent years, he has participated in the preparation and management of several high-end catering clubs, and summed up these ideas for more bosses and managers who have participated in or invested.

To make guests feel that they have "face" when dining in the dining hall, it is necessary to think carefully about the details, so they must decide to do the club from the beginning and start to think carefully ...

Location and area:

1. It is best to have an independent house-a villa or an independent house in the garden; If the location is better, the business building can also be considered.

2. The business area of high-end catering clubs should not exceed 811 square meters, and the maximum number of seats is about 111. Generally, private rooms are the main ones, and two or three small square tables can be placed at the reception desk outside to facilitate the drivers and work companions to have meals; Each dining room is equipped with an independent bathroom, cloakroom, sofa and coffee table. The clubhouse with high configuration can consider tea artists, and individual rooms can be decorated into suites.

3. The transportation is convenient, and there must be convenient parking lots and sufficient parking spaces.

Positioning and decoration:

1. Per capita consumption is 511-1111 yuan; The dishes are mainly high-grade Cantonese cuisine, innovative cuisine, local classic cuisine, high-grade seafood and game. Drinks are mainly high-grade liquor, imported red wine, brand beer and freshly squeezed nutritious juice;

2. The decoration investment is generally around 2-3 million yuan. Because the hard decoration takes a long time, it needs to be renovated. Therefore, we should find a way in soft decoration. Even after a few years, as long as we adjust the layout of some soft decoration, it will also shine at the moment.

3. Decoration style: ① China classical; ② Modern fashion: ③ Simple fashion; 4 European and American customs, etc.

asset allocation:

1. Kitchen equipment must be in place in one step, and second-hand or cheap and poor quality cannot be purchased, otherwise the later maintenance cost will be higher, which will directly affect the speed and quality of products.

2. Kitchen tableware and utensils, the clubhouse has higher requirements for the production of dishes, and it is necessary to consider the combination of Chinese and Western styles. Therefore, the requirements for the color, shape and texture of tableware are higher.

3. The matching of chairs and sofas in the lobby must be coordinated, and the overall pattern and comfort of private rooms should be considered; Curtain color should also be consistent with the overall decoration style; Carpet color pattern must also consider whether the whole is harmonious; The quality of carpets should also be carefully measured.

4. The color and texture of the tablecloth should be considered comprehensively. The tablecloth in the clubhouse is generally bright, and white should be considered as much as possible, so that it looks high-grade.

5. Tableware and wine glasses are not necessarily luxurious considering the atmosphere, but they must be comfortable for guests and convenient for service personnel to clean and maintain when using.

6. The equipment for serving guests in the private room should be fully equipped, so the assets to be prepared for allocation should be listed in detail and carefully checked to prevent omissions.

7. It is not easy to configure all the daily tableware and utensils in quantity. Considering the actual situation, after all, the area of the clubhouse is limited, and there is no more place to store them.

8. Whether it's a public toilet or an independent bathroom in a private room, choose "Swaysa" professional cleaner, hand sanitizer and hygiene maintenance, order sandalwood every day, and equip it with wooden combs, hand cream and cotton swabs. Equipped with universal charger, sewing kit and emergency medicine at the service desk.

9. employees can choose simple styles in clothing and kitchen; Managers wear black suits and white shirts; The service staff depends on the decoration style of the club (Chinese style is better in classical clothes, other decoration styles are better in clothes combining Chinese and western styles, and long skirts are better for welcoming guests). )

11. Due to the high consumption of guests in the clubhouse, it is necessary to prepare hot and cold towel service at all times according to the weather changes. During meals, towels should be replaced at least three times, and disposable towels must not be used.

IV. Staffing:

No matter how small a store is, it is indispensable. However, as the store is small, it is necessary to control the operating expenses, and it is impossible for all positions to be fully equipped. Therefore, when recruiting personnel and creating posts, some positions should consider one person holding two positions, which is more conducive to the cooperation of work and reduces the number of personnel, but only improves the treatment.

store managers, marketers, managers, foremen, waiters, food delivery staff, receptionists, bars, cashiers, warehouse acceptance, security parking, finding a property owner to be a part-time electrician, and purchasing are basically based on supplier delivery, and basically you don't have to buy them yourself. For example, if you buy in special circumstances, you will be appointed to buy them, and the special person will accept them, and you will be reimbursed after verification.

The image requirements of front office service personnel are relatively high, and it is not necessary to choose good-looking personnel, but it is better to choose people with temperament.

The overall allocation of kitchen staff should be reasonable. After all, the usable area is limited. Therefore, the principle of "those who can do more work" should be considered as much as possible, and the work of one person and two jobs in individual positions needs to be arranged.

5. Dishes and services

1. For high-end clubs, the production of dishes is very important. Considering the variety of feelings such as shape, color, fragrance and taste, the selection of raw materials must also ensure its quality.

2. The menu of the clubhouse must be carefully designed and produced by taking photos after repeatedly trying to determine the dishes, and the order of typesetting dishes and price positioning must be careful.

3. Generally speaking, the management personnel prepare dishes for the guests in the clubhouse, so it is required to master the main and auxiliary materials of dishes and the collocation of dishes very skillfully.

4. The skill of ordering food for guests is very important. You must know the customer's on-site situation and let customers fully enjoy the respected and decent atmosphere.

5. The service of catering clubs should be humanized in terms of high standards and requirements, such as: sending dishes, dividing dishes, pouring wine, lighting cigarettes, operating special dishes in the hall, etc., all of which should be subdivided;

In particular, combining some brand-specific dishes with the culture of the clubhouse can better reflect the level of personalized service of service personnel to customers.

6. All the way from welcoming guests to dining rooms, enjoying the warm and warm service of the service staff in the rooms, enjoying the delicious food, greeting and inquiring by the management personnel, etc., should make the guests feel a "face"; This is the real dining club.

7. Remember, when serving the guests, remember to wear white work gloves to let the guests know that the catering club is a high standard service.

8. Any catering enterprise with stable customers can operate for a long time. Therefore, in terms of customer maintenance and customer file management, it must be managed by special personnel.