Actually, the guest has no experience in restaurant management, as long as you give some constructive suggestions. Please refer to the following contents.
To improve the cultural taste
China cuisine is the product of civilization and culture. As a restaurant in a star-rated hotel, we should strive to enrich the cultural connotation of the catering market, improve the cultural taste, and put the food culture, eating culture, banquet culture, restaurant culture, service culture and management culture into the whole process of business activities. We can adopt the method of bringing in and going out, and hold lectures on food civilization, green catering and healthy catering, celebrity dinners and celebrity tasting meetings, and hold various activities such as collecting dishes and selecting famous dishes in the hotel in interaction with guests and citizens; Going out means taking advantage of the right time and opportunity to participate in various food promotion activities and public welfare activities in society, increasing the added value of culture, and promoting your own brand and expanding social influence through continuous publicity.
To expand the business scope
In marketing, we can expand the business scope by participating in exhibitions, increasing take-away, and putting specialty and brand-name dishes into mass production. It is necessary to put down the shelf of star-rated hotels, proceed from the local consumption reality, and purposefully develop some products suitable for mass consumption, and use their own resource advantages to increase service items and provide consumers with more choices. We should try our best to make great articles such as meetings, wedding banquets and important receptions. Wedding banquet and birthday banquet are the most representative management methods of star-rated hotels facing the public, and they are also distinctive aspects different from social restaurants. Doing a good job in wedding banquet and birthday banquet can bring the popularity of hotel catering sales, and from attracting popularity to bringing wealth.
to have special housekeeping dishes
to attract diners, star-rated hotels must have their own housekeeping dishes. At present, consumers are divided in their diet: first, the gourmet family, who knows how to eat, walks into the restaurants of star-rated hotels for the purpose of tasting top-level delicacies or special dishes, and pays attention to color, aroma, taste, shape and container. The second is the curiosity hunters to see if the food is fresh or not. If the restaurants in star-rated hotels can keep their own special dishes and often introduce new dishes, they can be recognized by the guests, which can not only meet the guests' desire for novelty, but also make them become voluntary advertisers and attract more consumers to enter star-rated hotels.
Strengthen training management
Quality is the foundation of the development of catering industry, so it is necessary to strengthen the formal business training for chefs and managers, especially the cultivation of professional ethics and professionalism. It is necessary to formulate standards for controlling dishes, as a requirement for chefs to produce and make dishes, and also as a standard for checking and controlling the quality of dishes; The basis of management. Strengthen the effective on-site management of control processes, such as processing control, side dish control and cooking control. It is also necessary to adopt effective control methods for the kitchen production process, the quality of work of various departments, key links and departments. It is necessary to strengthen the training of reception service and improve the service management level of foreman and supervisor, focusing on the improvement of a series of abilities such as reception, ordering, communication, coordination, control, scheduling, observation and feedback.
Reasonable layout of business premises
The layout of restaurants in star-rated hotels includes giving full consideration to the allocation of kitchen equipment and the ratio of the number of tables in the dining room; The coordination of kitchen technology (cuisine, food characteristics) and hall service: the determination and arrangement of guest, freight, food delivery and collection and separation channels; Layout of welcome area, cashier, guest rest area, bright display, guest and internal staff toilets, various warehouses and other places: distribution of wet area, dry area and its transition area and meal preparation area; The coordination between the setting position of dining room and all kinds of lights: the selection of aquatic health pool and slaughter site and the setting of sewage treatment system; The preparation of epidemic prevention and health facilities and equipment, the introduction and control of water supply, sewage, cold and hot water, steam, power electricity and lighting electricity, etc.
There must be a market positioning plan
The market positioning plan of star-rated hotels and restaurants includes: considering local eating habits and hobbies: considering the raw materials, ingredients, tastes, cutting methods, production methods, feeding amount, containers, pricing, etc. Consider the dining form of the dining staff; Consider the layout of the dining environment; Diners' hobbies, folk customs, eating habits, etc.