1. Market positioning. According to the principle of market positioning, the more accurate the positioning, the clearer the customer base. Through clear market positioning, we can effectively capture market differences. At the same time, according to the positioning, the location, decoration style, soft display, dish characteristics and price of the restaurant are also expounded.
2. Brand image. The brand image of catering is divided into two parts: the brand system with unique style and the catering space with high influence. Restaurant names that are easy to spread and remember, infectious brand stories, distinctive brand images, and a series of restaurant materials such as posters, business cards, dishes pictures, employees' clothes, work permits, chopsticks sets, etc., which are unified in one system, when they appear in a unified image, the brand will form a strong * * * sound force, which will make consumers remember deeply and be willing to promote.
3. Image of space decoration. The important performance of brand image is the image of space decoration. This is the most intuitive feeling of consumers. Through space table layout, furniture color matching, soft assembly decoration, etc. A high-quality dining space is decorated, so that every diner who enters the restaurant can't help but take photos of sharing friends with his mobile phone and feel it.
4. dishes. With high space and unique image, we also need dishes that diners are willing to share and praise. Restaurants must have their own unique dishes, and at the same time, develop dishes around positioning. For example, Jinji Restaurant, which was designed by Pinshen in the past, is positioned as a fusion dish, and its cuisine style is based on Cantonese cuisine, with strong inclusiveness and Sichuan-Hunan flavor. However, Erxiaojie's shop is mainly based on Hangzhou cuisine, which combines Hunan cuisine and Guangdong cuisine properly.
5. personnel management. When the restaurant is on the right track, personnel management is the top priority of the restaurant. Specifically, it includes catering organization system: replicable organizational structure, fixed posts, fixed staffing, fixed salary, personnel recruitment and training, catering management and operation process, team culture construction, etc. These are the main competitiveness of the restaurant's future replication and expansion.
By introducing this comprehensive catering management and operation idea and scheme. Customers will eventually get: a unique brand culture and virtual image system, a unique and reproducible spatial image system, a stable profit-making catering management and operation system, and of course, the most important thing is a sustainable profit-making catering project. There are not many catering operation and management companies in Shenzhen, either good at branding or space decoration enterprises, furniture sales enterprises, and there are not many truly integrated and systematic catering planning institutions. Hua Wan Li is a professional catering operation and planning company with many years of catering experience.