1. procurement management: procurement is a key link in catering operation, which is related to food safety and cost control. It is necessary to start from the source, ensure the quality and safety of purchased ingredients and food, and at the same time control the procurement cost and reduce the overall operating cost.
2. Chef management: Chefs are the core of food production, and their skills and level directly affect the quality of catering. Catering managers should keep good communication with chefs, improve their cooking skills and ensure the quality and taste of dishes. At the same time, we should pay attention to cultivating chefs' awareness of cost saving and food safety.
3. Service quality management: Service quality is an important embodiment of the competitiveness of catering enterprises. We should pay attention to improving the service level of waiters, provide warm, sincere and meticulous services, and make customers feel at home.
4. Restaurant positioning management: define the positioning of restaurants and provide corresponding catering services for different target customer groups. For example, medium-sized restaurants facing the surrounding residents should pay attention to reasonable prices and provide a delicious, clean and thoughtful dining experience.
5. Human resource management: select and manage talents in catering enterprises, establish an efficient organizational structure, clarify post responsibilities, improve employee training, and ensure that employees have the required skills and knowledge.
6. Cost technical marketing management: control the cost of catering enterprises, improve operational efficiency, innovate marketing strategies, and enhance the competitiveness and market share of enterprises. For example, the cost technology management (CTM) system can realize the organic combination of cost, technology and marketing, and improve the profitability of catering enterprises.