Which kind of people do catering must be successful

To say that the catering industry bosses need to have the ability to say what, it must not be able to get around the catering three elements: food / flavor; marketing / publicity; operation / management.

The ability of catering bosses, the need to correspond to these three elements, you can now ask yourselves, good at which one of them.

One, self-knowledge and the ability to take action is the ability to front

But before that, there are two higher priority front ability need to have:

1, self-knowledge:

I have been doing catering since, I have never seen at the same time good at the three elements of catering bosses can do a good job of one of the same, it is already very difficult.

I've seen too many restaurant counterparts, some with a high heart, some to save costs, some for exclusive shares, the restaurant in all aspects of the affairs of the big package, what to manage, but everywhere in the problem. Therefore, the importance of self-knowledge lies in:

First determine whether you have the ability to do catering, have to do, do not have to do, or go to learn; and then determine your suitability to do catering in which aspects of the work of the three elements, the lack of which aspects of the ability. Then accordingly to find the right partner.

2, the ability to act:

Catering is hard line, busy, trivial, hard work, never stop working.

Excellent management system and Internet tools can help you optimize the process of doing these things, but can not replace you to do these things that must be done. Therefore, not only the grass-roots employees need to have the ability to execute, restaurant owners also need to have the ability to act.

Now the catering bosses love to learn more than their predecessors, the training courses on the market also blossomed, there is a scam, there is also a real material. But a lot of small bosses learn after a sudden realization - oh, the original catering should do so, oh, the original reasoning behind these pits is so.

But after returning to the store business as usual, ask is the implementation of a few realities, not good to get. But who opens a restaurant does not encounter a lot of real problems? You because a little obstacle, learned things (and you still agree) can not be implemented, wasting that little money is a small matter, I am thinking you are wasting your life. Both your own and your restaurant's life.

Two, food, marketing, operation is the core ability

Speaking of the two predecessor ability, back to the core ability of the restaurant to come up with - dining three elements corresponding to the ability.

Element one: dishes / flavor - this is the fundamental elements of the catering industry.

Corresponding work: including the selection and purchase of ingredients and condiments; the research and development, collocation, supply and innovation of dishes; the management of kitchen inventory, equipment, labor and the process of serving meals; and the control of losses in the kitchen and other work.

Corresponding competencies are as follows:

Purchasing:

1.Knowledge of the industry and the market. Ensure not to be pitched, ensure the quality of incoming goods to meet the needs.

2. Possess the ability to deal with suppliers and establish a relationship of mutual trust, preferably on the outgoing side, with strong negotiation skills.

3. Whether or not you are in charge, you need to be honest, trustworthy and reliable.

Kitchen:

1. the main dish research and development ability, side dish research and development ability, and is willing to share;

2. the kitchen types of coordination ability, the process of arranging the ability to supervise and stabilize the quality of meals to ensure that the efficiency of the meals;

3. inventory/equipment management ability, as well as the ability of the kitchen loss control, but also to drive the staff of the kitchen in their own positions to develop good habits. The staff of the kitchen are also driven to develop good habits in their positions. To reduce waste, ensure hygiene, care of equipment, clear in and out.

Personnel: the back of the kitchen staff recruitment, judgment, management, assessment ability, especially for the chef (if any).

Financial: ability to figure out in and out accounts and know cost control.

Summary: you need to master the skills related to all the dishes in your own restaurant, have the ability to coordinate and manage the people, money and materials in the kitchen, and be responsible for the good management of the back kitchen and product control.

Element 2: Marketing/Promotion - This is the core element that drives customers to the restaurant and builds the restaurant's brand image.

Corresponding capabilities are as follows:

Overall:

1. Have the goal and action of pursuing word-of-mouth marketing, and have the consciousness of "letting customers help me sell";

2. Be able to pay attention to and take advantage of the industry trends, and use and take advantage of the third-party platforms and the power of the Internet tools. Finding and using the popularity of the target group, training and using the enthusiasm of the staff; 3. clear-headed, understanding that marketing and publicity is not to overnight success as the purpose, but rather a step-by-step necessary work;

4. marketing and publicity means to have the consciousness of iteration.

Publicity:

1. Knowledge of the industry, know how to use media resources to reach target customers.

2. Understand that the purpose of publicity is to lead to the store rather than simply exposure.

3. Know how to spend money, after spending money on the basic effect of psychological count.

4. Have the ability to pull the local marketing circle resources.

Marketing:

1. Understand the basic logic of marketing, cost consciousness.

2. Also to be able to reach, but also to form an effective conversion, and summarize a reliable method.

3. Good at using Internet tools.

Summarized into one sentence: is to have the ability to pull new and fission. Are you good at it?

Element 3: operation/management --- this is to ensure that the restaurant is functioning properly, with long-term competitiveness, sustainable development of the key elements. Corresponding work: to set goals and tasks for the restaurant (system) and ensure the realization (implementation); "front office staff recruitment and training; reception of customers dining; membership management; management of restaurant revenue, etc..

Corresponding competencies are as follows:

Recruitment of front office staff: it is best to master certain sources of labor, and be able to establish a stable and sustainable basic salary mechanism, benefit distribution mechanism and general reward system for employees. Good at receiving people, able to calculate and control the cost of labor.

Basic job training: this varies from store to store.

Basic management skills:

1. You have to have the ability to communicate on the basis of knowledge of the industry, and the requirements put forward should be clear and easy to understand;

2. Be able to use the appropriate management tools;

3. You have to be a rational person, and the management requirements put forward should be enforceable, and the management results specified should be quantifiable.

4. Have the awareness and ability to monitor both the results, but also to monitor the implementation process.

5. Ability to review and summarize what works.

Important post ability:

1. the ability to create a good working atmosphere for the staff; 2. the ability to create a good atmosphere for customers to consume; 3. the ability to do a good job of coordination between the front office and the kitchen; 4. the ability to have member management, pull new, retention, re-buy, fissure in you to be able to become a set of functioning system (not to say that every thing you have to manipulate the knife ha.) 5. Revenue management capabilities, master the break-even point. These are just introductory knowledge, earn how much to spend how much heart to have a number, and have goals and methods.

Summary: externally, you have to be able to make the store customers satisfied, contributing to their repurchase and retention. Internally, you have to be able to set and lead the way in enforcing the rules and be the centerpiece of the team.