catering operation management scheme

catering operation management scheme, in order to ensure the safe and smooth progress of things or work, the operation process should be planned, and it is not easy to manage catering well, not to mention it is during the epidemic, so what should be done specifically? Catering operation management scheme. Catering operation management plan 1

1. Do a good job in marketing conversion between peak season and off season

Don't be complacent when customers are full every day during the Spring Festival peak season. Maybe you will sing an empty plan every day after the New Year's Day. Due to the traditional customs in China, as soon as the Spring Festival approaches, the consumption power of the whole society will erupt in a short time, and almost every restaurant, large and small, is full. < P > It's hard to say that this is because of your excellent marketing work. The real test of the effectiveness of marketing lies in whether it plummets in the off-season, whether it can operate continuously and stably in a year, whether it enjoys high satisfaction and reputation among customers, and whether it belongs to the leading phalanx among peer enterprises.

The goals and strategies of successful restaurant marketing are very clear, and they are all implemented step by step as planned. One thing is very crucial, that is, how to do a good job in the conversion of marketing strategy between peak season and off season.

"Profit in the peak season and gain momentum in the off-season" should be the core idea of restaurant marketing. Profit-taking is to seize the largest sales volume and obtain the largest income; Taking advantage of the situation is to gain the commanding heights and strive for valuable things, including business popularity, customer reputation, brand awareness, etc.

so as to establish long-term strategic advantages. The relationship between "potential" and "profit" is inseparable. Without the "potential" in the off-season, it is difficult to get the "profit" in the peak season; Without the "profit" in the peak season, it is impossible to support the restaurant to obtain the "potential" it needs in the off-season. Restaurants that do a good job in marketing in the off-season can make a lot of profits in the peak season without investing too much marketing cost, which is natural.

In the off-season, the focus of marketing work can be summarized into three aspects:

1. Maintenance of old customers;

2. Development of new customers;

3. Shaping brand image.

to do well in these three aspects, moderate marketing costs are essential, instead of blindly lowering operating costs without strategy. At this stage, we should relatively despise the rate of return, but pay more attention to the attendance rate and customer satisfaction, and finally realize the profit-making goal in the peak season and the whole year.

Second, recognize the market changes and calmly deal with

This requires making a correct judgment and analysis on the composition of customers, consumption motives and the adjustment trend of the post-holiday catering market according to the market positioning of restaurants, and then investing the limited marketing resources into the most effective target market.

For middle and high-end restaurants, the main customer groups during the Spring Festival peak season are official (including the government and the army), business and other social groups. During this period, many restaurants have no time to take care of ordinary individual customers and neglect them.

But after the Spring Festival, the tourist source structure of the catering market will change. Due to the concentrated surprise consumption before the holiday, the enthusiasm of group consumption will be reduced after the holiday, and the frequency of consumption will also be significantly reduced. The corresponding share of household consumption and individual consumption has risen.

In the off-season, weddings, birthday banquets and centennial banquets, which are submerged in many group annual banquets and celebration banquets, will become more prominent and become one of the pillar sources of income for many restaurants. Another market, such as exhibitions and tourist groups, almost stopped during the Spring Festival, but it will also become an indispensable part of the catering market after the holiday.

in view of these market changes, restaurants should adjust their marketing methods according to their own positioning, so as to be targeted, simple and effective. For example, mid-range restaurants can launch more affordable family packages and white-collar lunches to attract the consumption of families and white-collar office workers; Introduce

"cheap drinks supermarket" to reduce the consumption cost of drinks for guests and effectively overcome the contradiction of bringing drinks for guests; Plan more detailed and thoughtful marketing plans for wedding birthday banquets and centennial banquets, and give more preferential items to attract the consumption of scheduled wedding birthday banquets and centennial banquets, and so on. Of course, group consumption is still the mainstream for middle and high-end restaurants, so there should be corresponding marketing measures for this part of customers, so we must not lose sight of one thing and lose sight of another.

Third, grasp the small climax in the off-season

In the off-season after the Spring Festival, there are also some small consumption hotspots, such as Women's Day on March 8, many units will organize female employees to have dinner to celebrate, and many female consumers will also meet with friends to enjoy delicious food. There will also be some different exhibition business opportunities in different places.

For example, the 2119 spring sugar and wine party will be held in Chengdu in March. At that time, hundreds of thousands of merchants from all over the country and even abroad will gather in Rongcheng, and many welcoming banquets will be arranged, which will set off a big catering consumption boom in a short time. Restaurants should make marketing plans as early as possible, carry out marketing promotion work in an orderly manner, and strive to make good gains in these off-season tides.

Fourth, coordinate marketing activities in the off-season, and maintain moderate advertising

In the peak season, your advertisements are often submerged in the ocean of advertisements. In the off-season, moderate marketing activities combined with moderate advertising will make your restaurant more eye-catching in the whole industry, and the effect of brand promotion will be better, and the effect of marketing activities will be better.

Five, chopping wood and sharpening the knife are correct

In the off-season, marketing work should focus on both hands, focusing on the market at the same time, which is the so-called "chopping wood"; The other hand practices internal skills, which is called "sharpening the knife". What I have described above is mainly some strategies for grasping the market. I have the following suggestions for practicing internal strength:

1. Summarize the gains and losses of marketing in peak season and constantly improve the marketing ideas and methods;

2. Re-examine the established follow-up marketing work plan, and revise and improve it;

3. High-quality products and services are the best marketing, so in the off-season when business is not very busy, we will carry out systematic service and production skills training to continuously improve service quality;

4. Eliminate unqualified marketing personnel, recruit new marketing personnel and conduct comprehensive and intensive training;

5. Review the shortcomings of restaurants in brand display in the past, enrich the brand connotation, and strive to create a high-grade brand image.

After the Spring Festival, the off-season situation of the catering industry is grim, so it is necessary to make a good marketing management plan, so that our own enterprises can win more benefits. Catering operation management scheme 2

1: product management and kitchen administration management of catering department:

1. product design update, cost control and throttling.

2, raw material procurement and utilization, product audience analysis.

3. Management of bill pricing, issuance and circulation.

Highlight and strengthen the characteristics, diversification and seasonality of dishes in the product (product) structure setting, develop some products with low cost and considerable profit according to the existing product structure model and the supply of raw materials in the local market in a timely manner, and make continuous improvements and changes in the product supply of catering (buffet).

2. Marketing from inside and outside in the overall operation and management of the food and beverage department:

External operation is carried out from the following three points.

1. How to attract guests? (marketing strategy)

2. How to keep the guests? (quality strategy)

3. How to make the guests turn back? (corporate culture strategy)

internal management is carried out from the following three points.

4. How to motivate employees? (organizational strategy)

5. How to control the cost? (cost control strategy)

6. How to deal with competitors and innovation? (competitive strategy)

3. the importance of service management in the catering department:

the concept of service quality management: quality is life, and without quality, there is no life.

service quality is the life of the service industry, which is also the life of the hotel. Service quality is the fundamental guarantee to retain guests. Without service quality, there will be no life, which will lead to the loss of guests and closure. Quality management is the most important management task in hotel management. It is a routine management work that must be grasped every day and at all times. It is an absolutely important event that cannot be ignored.

4. Team building and staff quality training:

The concept of training is: the staff quality determines the service quality of the hotel, and the staff quality determines the success or failure of the enterprise.

the principle of training is: training-assessment-retraining.

all hotel staff must be trained and qualified, and those who are unqualified must not be employed.

training time: service personnel train two classes for two hours every week. Managers train one class for one hour every week. Catering operation management scheme 3

1. Front office service skill assessment scheme:

First, all the service personnel in the front office shall determine the daily allowance according to their posts, skills and functions (the post salary of the day), which shall be calculated as eight hours, and at the same time, the number of units served and the turnover of the day shall be counted, and each waiter shall be counted as 3% of the turnover of the day's service, and

1% of drinks and beverages shall be counted as the salary of the day, so that more work is more pay, and it will not be accepted. The supervisor shall take five thousandths of the total running water in the area under his jurisdiction as the salary of the day, and at the same time subsidize 21 yuan. The front office manager takes 8 ‰ of the turnover of the day as the daily salary of the day.

At the same time, the post subsidizes 31 yuan. The daily wage PA is calculated by the food delivery staff in the food preparation room at 4 2 yuan per hour, and the dish washing room is roughly processed. The personnel in the receiving department are the same as above.

2. assessment of sales staff:

the sales staff will pay the post allowance according to the competent level, and at the same time assess the turnover and the number of private rooms. If two-thirds of the rooms are separated, there will be no less than 65 private rooms in the month, and the operating income will be no less than 41,111. Two-way simultaneous assessment, 5% for completion, 1% for private room, 2% for commission, and 5% for completion. Drinks and beverages are included, but bottle opening fee is not included. The excess part shall be withdrawn by 8%, and after the excess is doubled, the excess part shall be withdrawn by 15%.

3. Examinee of the production department:

The proportion of products in the turnover is divided into: cold dishes account for 15% of the turnover, pork accounts for 15% of the turnover, chickens and ducks account for 16%, seafood accounts for 18%, stir-fried vegetarian dishes account for 16%, staple food accounts for 12%, and drinks account for 8%. Based on the above, the production department formulates the production structure.

The cold dish room is assessed according to the daily collection of 111 cold dishes. Within 111 dishes (inclusive), 1 yuan will be awarded for each dish, 71% for laborers and 31% for laborers, and 1 and 3 yuan will be awarded for each dish above 111 dishes. The wok is assessed according to the line. One wok, one chopping board and one chopping board are a line. Each line has 8 dishes, and each dish is 5 yuan's commission. The wok 2 yuan, the chopping board 2 yuan and the chopping board 1 yuan.

It is suggested that the wing stall of Haliotis discus hannai be outsourced and divided into 5 parts, with a ratio of 5 to 5.

Steamed vegetable stall: 2 yuan is paid for each course.

2 yuan will be awarded for each snack.

the roast room is the same as above.