The catering industry should develop continuously, healthily and steadily. Enterprise planning plays an important role. First, positioning and site selection are the "theme" of planning. Before you prepare for the opening of the hotel, you should consider what kind of scale and consumption level of the hotel to open according to your personal strength. In other words, whether to open a high-grade star-rated hotel or a flavor restaurant, whether it is based on business and entertaining tourists, or whether it is based on team and family consumption. The restaurant you want to run will be dominated by what flavor cuisine; Is it Henan cuisine, Sichuan cuisine, Cantonese cuisine, Chinese food or western food? In addition, site selection is also very important. It is necessary to conduct on-the-spot investigation on the consumption level and surrounding environment of the renovated area, the distribution of existing catering outlets, their existing scale, what varieties they operate, what characteristics they have, how economic benefits they have, and so on. Only after comprehensive planning can we decide whether to invest and build stores here. It is necessary to fully understand the income and expenditure of diners in this area, as well as whether transportation and parking are convenient and whether there are existing houses; If there is an existing house, it depends on whether there are conditions for getting into and out of the water, whether there is reasonable ventilation and whether the building structure is reasonable, and so on. A detailed and scientific investigation report should be made. Second, establishing corporate culture is the "connotation" of planning. Nowadays, hotels and restaurants of all sizes and grades have sprung up like mushrooms after rain, and the competition is becoming increasingly fierce. With the continuous improvement of consumers' living standards, their consumption awareness has also undergone fundamental changes. The competition among enterprises has gradually entered the era of cultural competition and meager profit. Therefore, how to create their own competition among enterprises has gradually entered the era of cultural competition and low profit. Therefore, how to create our own corporate culture is also a problem that we should pay attention to. At present, all successful enterprises in the world have their own culture. For example, McDonald's and KFC restaurants are clean and bright, with unique flavor and delicious food, and prizes and promotional activities are constantly going on, which are particularly attractive to children and reflect the "foreign fast food" culture. International Hotel, Yuda International Trade and Garden Hotel are magnificent and noble. The dishes are also called classics, and they are also very "personalized" in terms of service. Moreover, there are music accompaniment such as piano and trumpet at the beginning of the meal, and international hotels often invite exotic songs and dances from Russia, Brazil and other countries to accompany the meal. This kind of atmosphere reflects a kind of elegance and taste as well as a kind of culture. When Baguo Buyi in Sichuan and Aqingsao in Henan opened, although the dishes were not so exquisite, the decorative style, environmental design, tableware and clothing all had strong ethnic customs and brand of the times, and the economical and delicious hometown flavor dishes gave people a simple, elegant, harmonious and happy good atmosphere, so it was reasonable that the business was booming. In addition, some well-known hotels have their own newspapers, magazines, store songs, training management methods and unique business philosophy, all of which reflect the internal culture of the enterprise. Of course, there are also some hotels that are neither fish nor fowl without careful planning and the boss's comprehensive quality is not high. For example, there is a small restaurant with few tables available for operation, and the decoration is very rough and vulgar. However, it is written on the glass that Guangdong, Henan, Sichuan, Hunan and other major cuisines are operated, and the room is dirty and messy, and the food is hygienic and the quality cannot be guaranteed at all. This kind of catering has formed a low consumption and dare not enter; The embarrassing situation that high consumption is unwilling to enter. There is also a restaurant in Zhengzhou called "* * *", which deals in Manchu-Han banquet and palace dishes, but its decorative style, environmental lighting, staff clothing and furniture are very fashionable and trendy. Just imagine, can consumers like this kind of hotel whose business orientation is incompatible with corporate culture? Will the economic benefits be good? The name of catering enterprises is also one of the contents of corporate culture. When naming, it must be easy to remember and catchy, not too long (preferably no more than 5 words). Choose the decoration style of your own business premises according to the outside of the store. For example, International Hotel, Tianlun Dynasty, Great Wall Hotel, etc., people immediately know its positioning, scale and grade; Another example is mom's hot pot, home-cooked dishes, seafood and other restaurants, which also give people a feeling of low consumption. In addition, the naming of dishes also needs culture, easy to remember and literary talent. For example, Henan famous dishes such as "Shrimp with Fingered Fingered Citron", "Duck with Bone-removed Garlic Fragrance" and "Dream Cooking" not only sound good in name, but also have good color, fragrance and taste, so guests naturally like it, and it is easy for them to remember one of your dishes, thus bringing more economic benefits to enterprises. Culture is a big concept, not only a history, but also a manifestation of the evolution of civilization. According to the regional and national characteristics and the characteristics of catering enterprises, the higher the grade and scale of hotels, the stronger the cultural atmosphere. Third, planning is the "wing" of enterprise marketing. As the saying goes, "Good wine is not afraid of the depth of the alley", and now "good shops are also afraid of being unknown". This is only because in the past, the economy was underdeveloped, there were few catering outlets, and similar competitors almost did not exist, so the food and drinks sold by hotels were often in short supply; Coupled with the underdeveloped communication channels in the past, information can only be transmitted by people, so as long as a certain food is good, it will not be sold, which is what we often say, "the emperor's daughter does not know how to marry." However, with the rapid development of modern catering industry, the competition is not limited to whose "food" is good, but comprehensive competition. That is to say, even if some of your "characteristics" are "hot" at a certain time. Since there are not many secrets in the food industry, it is easy to imitate as long as it is studied equally and slightly, so you should let the guests know your characteristics and know your activities and latest trends with the fastest speed and the largest scope, then you can take the initiative, so that enterprises can form the purpose of guiding the trend and occupying automata. If you miss the best development opportunity; Then the enterprise will be disadvantaged by the obvious passive situation. Therefore, it is particularly important to plan the marketing plan. For example, Henan International Hotel was the first star-rated hotel built in 1981, and its business has been very hot. However, by the end of 1996, with the increasing competition and various factors, the economic benefits gradually declined, and by 1998, the hotel had a good momentum of increasing economic benefits. In this series of reforms, marketing planning schemes are indispensable, such as "Learn from famous teachers", "I cook a dish for my mother", "Russian-style dance partner dinner party", "VIP regular customer association" and "children's painting joint exhibition" jointly organized by the Food and Beverage Department and the Marketing Department. At the same time, some novel food columns are often made with TV, newspapers and other media, which have been well received by the public. Fourth, service is the "core" of the catering industry. As a catering enterprise, it should provide a necessary and comfortable living and dining environment. Based on this requirement; We should make a good plan and seriously study how to provide guests with appropriate temperature, enough space and exquisite and delicious food, as well as the size, height, brightness of lights, shape, specifications and sound changes of utensils. However, the production of dishes is the most important thing, because the main purpose of guests entering the hotel is to satisfy their appetite first, which is the foundation and cannot be sloppy. Secondly, we should work harder on the software to attract more guests from the subtleties. Because the competition in modern catering industry is actually the competition in service; I remember last year, a friend invited me to the Garden Hotel for dinner. At the meeting, I accidentally mentioned that I had a little cold. Soon, the waiter "Xiao Ting" brought me a bowl of hot ginger soup and cold medicine. This subtle service also touched me. Since then, I have naturally become a frequent visitor to the "Garden". In order to make the service staff communicate with the guests better, some enterprises have carefully planned the names of the waiters, instead of their original real names, they have given names such as "Xiao Fang", "Xiaoli", "Xiujuan", "Rain and Dew" and "Dawn" that are easy to remember and understand, so that the guests have a cordial feeling. In addition, some successful enterprises and industry experts have carefully planned a variety of "personalized services" such as "communication service", "transposition service", "zero defect service" and "family service", all of which reflect the charm of planning. In fact, if modern catering enterprises want to retain customers and create benefits, they should not only have a beautiful and comfortable environment, delicious meals, reasonable and fair prices, but more importantly, value-added services. Constantly introduce new measures for every detail, so that guests not only feel good service attitude, but also feel that the service content is novel and different from other restaurants. In this way, enterprises will improve their competitiveness, thus achieving the goal of steady and healthy development.