Nowadays, star-rated hotels have sprung up all over the country, which has brought considerable business pressure to peers. In addition, the increasing number of social restaurants, more intense competition in the catering market and narrower business space have brought severe challenges to the catering survival of star-rated hotels. As a meal package operator of a star-rated hotel, how to deal with the current situation and what countermeasures should be taken to reverse the overall situation?
Exploring management characteristics and developing characteristic catering.
Judging from the statistical results in recent years, the business and profits of five-star hotels are relatively good, while low-star hotels, which belong to economy hotels, can target low-end consumers like social restaurants and have good business performance. The main difficulties in operation are three-and four-star hotels. In business, we often fail to achieve high or low, vacillate and lose a large number of customers.
According to the characteristics of the current catering market and the level of catering consumption, insisting on the reality of the hotel, developing as many flavor restaurants or characteristic restaurants as possible to meet the different needs of consumers can bring a large number of new customers.
First, set up different grades of restaurants to meet the needs of different consumers.
How to position catering management? A few years ago, many operators blindly emphasized the positioning of "hotels". For example, a five-star hotel needs to receive high-grade guests, while a two-star hotel is an economy hotel and needs to receive middle and low-grade guests. This kind of blind characterization is not desirable, and it is bound by rules and regulations, rather than fixing itself on a lever point. In fact, the dietary diversion of consumers has roughly formed three parts; First, the "gourmet family", people at this level know how to eat, and the purpose of them entering the restaurant is to taste top-notch food or special dishes. They pay attention to little but fine, and pay attention to color, fragrance, taste, shape and container. Second, the "curiosity hunters", mostly young people, are not very particular about the quality of dishes, but value the freshness of eating methods, especially foreign dishes and "weird" small restaurants on the street, which are the places where they go in and out the most. The third is the "affordable family", which is a huge group composed of ordinary citizens. Their criteria for choosing restaurants are relatively simple, as long as the environment is clean, the dishes are delicious and the prices are affordable. Consumers at different levels have different concerns when choosing restaurants, which requires restaurants to pay attention to different grades and styles in layout to meet the needs of different consumers.
Second, pay attention to cultivating catering brands and enhance their own strength.
Brand management is the core competitiveness of catering industry development. It is an inevitable trend for consumers to choose brand enterprises first when they go to restaurants. Hotel catering brand can not be established by advertising alone, it needs five conditions; That is to say, the product quality is distinctive, it has a certain market share, innovative varieties are launched in time, and cultural connotations are rich. Various promotional activities are often carried out to enhance its influence.
Third, do a good job in meetings, wedding banquets and important reception articles.
Star-rated hotels often receive conferences and can develop conference meals. Conference meals should be served quickly, with sufficient quantity, rich taste and reasonable catering as the leading factor. Try to arrange a variety of fresh and heavy dishes with diversified tastes, fresh and clean dishes, rich buffet dishes and high-grade banquet dishes, pay attention to the nuances of service and provide special services according to the special circumstances of guests.
"Wedding Banquet" is the most representative management mode of star-rated hotels facing the public, and it is also a management mode different from social restaurants. Due to the superiority of hotel facilities and equipment, plus the large scene and good environment, it can provide rooms, cars and other services, which won the favor of consumers. These advantages are also not available in social restaurants. Many hotels have brought the popularity of hotel catering sales through the world of "wedding banquets". How to make the "wedding banquet" bigger, stronger and better is a problem that catering managers study. If the "wedding banquet" is held well, it is necessary for consumers to feel a strong festive atmosphere, taste delicious food, reflect the family's star service level and share the sweetness, happiness and joy of the new couple.
Fourth, expand the scope of business, reduce operating costs, and use your brains in the chain.
The catering business of many star-rated hotels has been rising. In the case of good business momentum, we can consider expanding the business scope. After more than ten years of development, chain operation has become a widely used business model and organizational form in the catering industry, showing strong vitality and development potential.