The catering industry is first of all in the cleanliness and hygiene, must adhere to the high standard requirements, the kitchen to do every meal to clean, tableware must be clear with environmentally friendly cleaners, and the use of disinfection cabinets to disinfect. Of course, there are also through the outsourcing of tableware cleaning and disinfection services. Kitchen utensils used in the kitchen should also be cleaned daily and cleaned and sterilized. This is the most basic requirement of the catering industry. At the same time the store, but also to do environmental cleanliness, especially the ground oil, desktop oil and realize the scope of access, must do a good job of cleaning and sanitation, to give consumers a clean and hygienic feeling, so that consumers have a basic trust.
With a clean and hygienic environment, but also to let consumers see and eat the authentic, healthy, hygienic and safe ingredients. Rather than for the sake of profit, the pursuit of cheap, inferior quality ingredients. Now the consumer's mouth is basically more powerful, on whether the ingredients are fresh, whether authentic, whether hygiene have a clearer perception, especially some of the people who often dine out, but also known as gourmet, so whether the ingredients are authentic, hygiene, health, safety, etc., will not be sloppy. So when we provide services, we can give consumers a clear introduction or into the store display, which is why some seafood, river food restaurants will be in the store hall conspicuous place to display the ingredients of the reason.
With quality ingredients, the chef's craftsmanship determines a restaurant's ability to attract customers. Because the atmosphere of the store environment, decorative style, cleanliness and hygiene, etc. These are only important auxiliary only. The most fundamental also lies in the color, smell and shape of the dishes, if the color, smell and shape can not attract the consumer's appetite, the other is useless. So it is still to return to the dishes themselves. Chinese cuisine, like Chinese food culture, is profound and profound, but also with the times. So in addition to inheriting the tradition, but also to innovate, but also to integrate the East and West of some of the dishes of the processing technology, to give consumers a new taste, a new flavor, a new taste buds feel. Even if it is a traditional restaurant, there must be a few innovative dishes, otherwise it will only be able to attract tourists, but not local customers, and even less to attract the young consumer groups.
Do a good job after the fundamental, lies in the store environment and atmosphere, in fact, the catering industry is most applicable to seasonal changes, and promote food culture, so in the good dishes at the same time, you can use the dishes to tell the story to tell the culture, and can be used in a number of interesting names, to create a sense of freshness for consumers. At present, many of the restaurant, perennial atmosphere as a day to create, over time, but also old, although it seems to have a sense of history, but so that consumers have no surprise, if according to festivals, seasonal changes, change the collocation of some of the dishes, change some of the environmental decorations, the atmosphere of the tools to create, if I'm a consumer, I will unconsciously come to repeat the consumption.
The personnel service of the front hall, now many people will take Haidilao as a blueprint to imitate, and even require waiters. But I think, not every restaurant is practical in this bottomless service, which is quite high on management, personnel training requirements. As for the basic service etiquette, that is certainly a must, there is no reason to doubt or refuse. Of course, if you just a local specialty snack type of catering that is the exception. For example, a place to sell blood Want a restaurant, the customer meal time to do the rules, and there is no specialized waiter to provide you with services. In addition to playing rice, scooping blood wang, wash up, clean up the table, other than all by yourself. If it is not such a snack food restaurant, then you need to make provisions for the service process, basic norms, basic etiquette and so on. But in doing the provisions of the time must pay attention to not excessive service or the whole service for the disturbance.
The so-called excessive service and disturbing service, that is, when consumers eat, from time to time there are people to ask whether they need service, or intentionally or unintentionally always appear in the consumer side. This kind of service can sometimes make consumers very embarrassed. But there are also restaurants that need to constantly call out for service personnel before someone will come to serve them, which is an inadequate service. So this requires our front hall service staff to observe at all times, in places where consumers can not notice to observe customer needs, when the consumer has a need or signal, timely appearance.
Tableware placement, many catering industry is basically in accordance with the star hotels, or some foreign western food tableware placement requirements, I do not know whether readers have experienced, when you sit in front of the table in some catering establishments, you will always habitually dishes, cups, etc. to the table to move a little bit, so that you can easily put the elbows and cell phones and so on. However, many catering outlets also see their guests making such movements, but they still do not change. This shows that our catering outlets do not follow the habits of the guests to make improvements. And hot pot, Chinese food, Western food, soup pots and other catering categories are not the same, then the tableware should also be different, otherwise there is also no sense of ceremony, no characteristics. Therefore, as a catering operator service personnel should go to think, how to make tableware, tableware placement more suitable for the characteristics of their dishes, so that its sense of ceremony is stronger, more distinctive.
In the removal of tableware for the guests, replacement of dishes, as service personnel should have some precautions, and with some protective action, so that consumers feel at ease, feel the care involved. But in reality, many of our service personnel come up just a simple reminder, regardless of whether the guests have no attention, began to remove and replace. Sometimes the guests mouth is eating something, or clip food, can only be very embarrassed to let the service staff to replace or remove. This is actually a detail, but the whole service process is a lot of details connected, so you need to pay attention to every detail of the service, and these details, make some norms, teach the service personnel, and use the mystery shopper method to implement the supervision.
Additionally, when serving food, now many of the service personnel, will not take the initiative to report the name of the dish, not to mention the composition of the dish, process, eating method. Sometimes let the consumer is very embarrassed. So even if the good dishes, but also can not let consumers form a good memory, more will give consumers a high-quality high-grade feeling. When we watch some scenes related to catering in many TV dramas, we sometimes see that in the past, the waiter who serves the dishes will take the initiative to promote the dishes, and shout loudly when serving the dishes. In fact, this is to let the customers present know, I have what dish, and this dish was ordered, so that other consumers hear the urge to try.
Any guest who has come, as a catering service staff, it is best to do to take the initiative to ask the last name, and remember, the next time you come, if you can take the initiative to call out each other, then it will also make consumers feel dignified, and at the same time will draw closer to the feelings of consumers. But many restaurants, almost can not, unless the community store, or consumers take the initiative to ask for contact information, or ask consumers to store value recharge card, the service staff will only go to ask. In fact, this gives consumers a sense of disrespect.
To really improve the level of service in the catering industry, it is also necessary for the owners and entrepreneurs of the catering industry itself to think systematically. Especially on the scale, chain-type catering enterprises. Because of the large scale of the enterprise, need to work on the system, process, specific normative measures. So as to ensure that the level of service continues to improve, rather than hot-headed five-minute hotness of the promotion, must use the system, system, process and standards to do to continue to maintain, in order to truly win the recognition and love of consumers. Otherwise, consumers come to a kind of today, tomorrow and a kind of, that is the same as the restaurant service level is not stable, the next time you may not come, and from then on to lose consumers.