restaurant chain business model

restaurant chain business model, in life, many people think that the restaurant industry is easy to do, but it is not. Catering needs a lot of contacts to expand itself, and it takes a lot of money to invest at first, and then it can make a lot of money. Below I have sorted out the restaurant chain business model. Business model of restaurant chain 1

The management model of restaurant chain is divided into vertical and horizontal. Vertical refers to headquarters management, restaurant operation management and post operation; Horizontal, including development and supply chain.

1. To achieve business objectives, starting from customer needs

Regarding the question of what restaurants should achieve, Cai Weiqian, the former Beijing McDonald's Food Co., Ltd., once said, "Simply put, increasing customer visits, increasing turnover and increasing profits are the ultimate goals of restaurant management. There is not a catering person who doesn't want to do these things well.

At the same time, diners also consider what customers want. Customers want convenience, food quality, friendliness, efficiency, value for money, enjoyment, entertainment and so on. Research shows that the more restaurants continue to meet customers' expectations, the higher their consumption loyalty. "

At present, the development of catering industry is becoming more and more social and entertaining. For example, the reason why people become fans of Walnut in the music bar is more important than the taste of the food because of the dining experience the restaurant gives customers. Lighting, decoration, drinks, service, additional dining experience, etc., diners are willing to pay for enjoyable consumption in order to meet consumption expectations. By understanding the consumption needs of diners, the restaurant has achieved its business goal of increasing revenue and gained a considerable number of Zhongcheng Gao customers.

The purpose of this case is to show that a successful restaurant must combine its business objectives with customers' needs. So, what is the basis for realizing the combination of the two? It is the system, that is, the main system, the support system and the management system support and coordinate with each other.

2. Improve the system and avoid the short board of operation

It seems that CITIC spent HK$ 16 billion to acquire McDonald's, and transferred a considerable amount of capital to the industrial direction, which is exactly the perfect system of McDonald's.

There are currently 6.12 million restaurants in China catering market, but only 21% of them really make money. What's the problem? There is indeed a certain gap between some catering brands in China and foreign brands in terms of management system. Reducing the management gap between them is exactly what China catering people need to change.

3. Big data operation, breaking the information island

So, with the system, how to carry it out? It depends on a complete set of regional restaurant data diagnosis system. That is, relying on the Internet and big data, a series of data of all restaurants, including cashier software, clock punching, business plans, orders, inventory, distribution, staff salaries, etc., are collected in the system and form various data reports of different levels, and provide management basis for managers through permission setting, so as to guide the overall operation of restaurants and solve the management problem of information islands.

4. Returning to the essence of competition, the profit lies in innovation

Chain operation is supported by a complete set of perfect systems, and at the same time, it is more important to have innovative thinking ability, which can make your management icing on the cake. McDonald's has reduced from 21 cash registers to 2, and its turnover has increased by 31%. The application of self-service ordering machine is the winning point of its innovative thinking.

Breaking the traditional ordering mode that one cash register corresponds to one waiter, four self-service ordering machines can easily solve the problems of restaurant staff cost and service efficiency during meal peak hours. It is also emphasized that McDonald's model is successful, but it can't be fully applied to other restaurants. All catering enterprises should formulate a management system suitable for their own business operations according to their own internal management and external environment.

It can be summarized as follows:

11. Innovation should focus on low cost. Whether it is procedures or products, improving labor productivity is the fundamental way out;

12, differentiation. Without differentiation, there will be no pricing power, and homogeneous products will have endless price wars, and both sides will lose;

13, focus, do what you are best at, and don't use our shortcomings to kill the strengths of others;

14, fast, the market changes and tide wait for no man, others will think of what you think, and execution is very important. Business model of catering chain enterprises 2

Management skills of catering chain stores

Management skills of catering chain stores 1: There are too many waiters. There are seven waiters, who are responsible for ordering, serving and pouring tea for the guests at each table. Most of the time, they are chatting together, because there are only seven or eight tables in the restaurant, and one waiter serves one table on average, which leads to no better use of human resources.

management skill 2 of restaurant chain stores: there are not enough chefs. There is only one chef, which is obviously too busy. At each dining table, the guests' voices of urging to serve are one after another, but only one chef in the cooking room is so busy that he is sweating. It can be seen that the number of chefs now does not match the number of chefs needed for the normal operation of restaurants. If another chef is added, the serving speed will be doubled, and the customer satisfaction will be improved a lot.

Management skills of catering chain stores III. Catering chain stores should adapt to the target customers. In catering management, different styles of restaurants should create different cultural characteristics. On the one hand, they should take into account the consumption characteristics and habits of local people, on the other hand, they should consider the acceptance of a certain consumer group, and should not be too vulgar and vulgar in design and decoration, which seriously deviates from the development of modern catering.

management skills of restaurant chain store 4: the innovation of catering products requires operators to constantly study the changes in the catering market, establish new business concepts, change business policies, and dare to open up new ideas

How to open a restaurant chain store

1. Investment consultation: investors consult the professional investment consultants in the headquarters for relevant cooperation matters and obtain relevant information by telephone, fax and online message.

2. On-the-spot investigation: investors go to the headquarters for project investigation and conduct business exchanges with the headquarters staff.

3. Qualification examination: the headquarters conducts examination on investors. Confirm the cooperation qualification of investors.

4. signing the contract: both parties confirm that there is no dispute over the investigation results and formally sign the contract.

5. Payment of fees: Investors pay relevant fees to the head office according to the selected investment type.

6. headquarters training: the headquarters arranges investors for technical training, and after passing the training, the authorized bronze medal will be awarded.

7. storefront decoration: the headquarters provides decoration guidance and design guidance for franchisees.

8. Opening: The head office keeps an eye on the franchisees' operation and gives them operational guidance and help. Business model of catering chain enterprises 3

How to manage fast food restaurants

Choice of fast food varieties

One only deals in one kind of fast food varieties, either meals, noodles or pasta; The other is mainly engaged in a certain kind of fast food varieties, supplemented by some other two kinds of varieties. All the varieties add up to about 21 at most. If a fast food restaurant deals in meals or pasta, it is best to operate several soup dishes at the same time and provide some free side dishes.

Positioning and location of fast food restaurants

Fast food has always been characterized by convenience, high quality and low price, and its main service target is the public, so the positioning of any Chinese fast food must be popular, middle and low. In addition to the popularity of Chinese fast food, its price is mostly set around 5 yuan. The location should be chosen in factories, office buildings, busy commercial areas, schools and other places where working-class people or students are concentrated, as well as places with large floating population such as stations, docks and traffic arteries, so as to ensure sufficient tourists.

The scale and decoration of fast food restaurants

The decoration of a fast food restaurant should adopt simple style and bright color to give customers a relaxed and pleasant feeling; The tables and chairs in the store can use the card-type tables and chairs of western fast food restaurants, which is full of the sense of the times and can make maximum use of the limited space in the store; The kitchen should also try to use kitchen utensils made of stainless steel and other materials to give customers a clean and hygienic impression.

Management of fast food restaurants

Choose the variety and location of fast food restaurants, do a good job in the decoration and installation of fast food restaurants, and then you can find a few chefs and cooks to do the kitchen, and a few waiters to do the front hall, so that they can do their jobs well every day. Finally, of course, the boss will collect the money himself.

chefs, waiters and waitresses must move skillfully and quickly, so as to meet the needs of customers to eat when they come and leave after eating. All the staff of fast food restaurants should have a clear division of labor and cooperate with each other, so as to achieve the overall quick effect. The shops, tables and chairs, tableware and kitchen utensils of Taiwan-funded take-away fast food restaurants should be cleaned diligently, and the staff should pay attention to personal hygiene. In short, the image of fast food restaurants should be kept clean and comfortable at all times.