Current location - Recipe Complete Network - Catering franchise - Food and beverage problems.
Food and beverage problems.
There are two key points to motivate employees: 1. Make employees feel that the work is worthwhile. 2. Make employees feel that it is worthwhile to work for you. Specific measures: 1. Care about employees, make friends with them and be able to "play" with them. For example, sit in the dormitory with them after work, play poker, and even go to the Internet cafe (don't forget to buy some snacks when playing). 2. Pay more attention to their lives, such as delivering meals when they are sick, staying with them when they are late, and talking with them when they are unhappy. Let them come to you first when they encounter problems, and you will succeed. At work, don't blame and lecture them, but talk about problems in a guiding way, such as: Xiao Wang, why is your stage different from others? What's the matter? Let's see, ha, the distance between bone plates is different. Come on, I'll straighten them with you. In this way, employees won't resent you (remember, never talk about reason, it's the best way to make people sick).

Regarding customer complaints, we should try to avoid them. Only by focusing on daily management can there be no customer complaints. Therefore, customer complaints are caused by the management's failure to keep up. In handling, we should first put our minds right and understand that most customers are just looking for a psychological balance when complaining. Therefore, we can grasp the following points in handling: 1. The opinions and complaints put forward by customers are correct. 2. The customer's feelings are real. The customer's request is reasonable. 4, before the customer's dissatisfaction and complaints, don't make any excuses. The specific way is: put yourself in a correct position, listen to the customer first, and then follow the customer's words, that is, scold yourself. Finally, the customer's anger was almost gone, and the compensation service (no elegance or fruit plate delivery, etc.). ) Just in time. This set is basically handled.

Restaurant management is hard to say clearly. Many things vary from person to person, so be flexible. I hope it can help you a little. Finally, I wish you good luck in your work.