What are the main points of vegetarian restaurant management
Facing the hot market environment, the operators of vegetarian restaurants or people who want to enter the vegetarian market must understand the main points that need to be paid attention to in operating vegetarian restaurants and correct their own business strategies in time. Below, I will share the main points of vegetarian catering management for you, hoping to help you!
Marketing Strategy
The catering industry has always attached importance to holiday marketing. During holidays, all catering enterprises, large and small, are mobilized, and even logistics personnel are sent? Frontline? . Vegetarian restaurants should be no exception, and every festival is an excellent opportunity to get good profits and even create brand momentum. Moreover, due to the close relationship between vegetarianism and Buddhism, vegetarian restaurants can borrow more festivals than ordinary meat restaurants. For example, Fuhui Liancheng vegetarian restaurant in Shenyang was opened on the summer solstice, because according to ancient books, the summer solstice is the day to eradicate evil; Other vegetarian restaurants choose to open on Amitabha's birthday, which shows that vegetarian restaurants attach importance to Buddhist cultural festivals. Traditional festivals in China have corresponding traditional customs. For example, eating Yuanxiao on the Lantern Festival means reunion, eating moon cakes on the Mid-Autumn Festival, eating zongzi on the Dragon Boat Festival, eating snowballing on the second day of the second lunar month, eating spring cakes in beginning of spring, etc. Vegetarian restaurants should start from vegetarian culture, combine special dishes, use the advantages of manual operation, and consider the special needs of vegetarians, and constantly introduce novel holiday promotion methods.
There is a vegetarian restaurant named Mingjingzhai in Shenyang, and its holiday marketing can be said to be good. In the past two years, Mingjingzhai saw the business opportunities in the Lantern Festival market, so he set up a take-away stand in front of his store and sold Yuanxiao by hand in the most traditional way. Because Mingjingzhai restaurant has always been very strict in the selection and production of raw materials and fillings, such as five-kernel fillings must be cooked before they are made, and the traditional way has aroused many people to stop and watch, in this case Mingjingzhai sold Yuanxiao for more than 1,111 yuan a day. At the same time, in Mingjingzhai, a vegetarian restaurant with a strong Buddhist culture atmosphere, monks were invited to hold a ceremony to pray with new and old customers during the Spring Festival. The Luohan Hall in Mingjingzhai is a private room with rich Buddhist cultural characteristics. A picture of eighteen Luohan, facing the gate, was created by a professor from an art college. The eighteen Luohan are different and lifelike. During the opening ceremony, cigarettes filled the Luohan Hall, and in a peaceful voice, all people prayed for the future with the monks. The serene 18 Luohan on the mural seemed to get the message with the calm people in the room, and * * * looked forward to a better tomorrow.
faith and business
The catering industry has a long history and the entry threshold is very low, so the competition has always been fierce. Let's not talk about vegetarianism. Let's take the restaurants downstairs, large and small, as an example. Several restaurants have closed and opened within one year. What's more, compared with catering enterprises of other factions, vegetarian restaurants are very unsystematic in terms of food inheritance and historical background, so it will definitely be very difficult to operate. In the management of vegetarian restaurants, the existing vegetarian restaurant operators may also realize that the stunt of vegetarianism is not very advantageous. They also know that only * * * vegetarian beliefs can't maintain many customers. Vegetarian operators must also have a good business sense, know how to run a restaurant well, do business in business, constantly introduce various promotional information in line with the market, regularly introduce some new dishes, and strengthen the training of front office service personnel. At the very least, vegetarian restaurant operators must have these hard business skills to compare with traditional restaurants.
decoration style
the decoration style of vegetarian restaurants should be refined, and it should not give people the feeling of being grandiose or following the crowd. Many vegetarians come for the clean and new dining environment. If a vegetarian restaurant is decorated resplendent, it will give people the idea that the dishes must be expensive, so that consumers will stay away from the restaurant. Therefore, vegetarian restaurants should be plain and simple in decoration, and avoid too strong religious color, and the decoration color should be elegant and fresh.
another thing to note is that many vegetarian restaurants like to decorate with a lot of wood in order to pursue the original ecological effect, but I don't know that wood is a taboo for catering enterprises to decorate. Because wood is the favorite material of cockroaches and other bugs, it is easy to get wet and be corroded. You should avoid using wood as floor, heating cover and skirting board. Even if you want to make a wooden cabinet, don't make it very big and long, because if you fix it in a certain position, it will produce a gap of several millimeters with the wall, which is the living place of bugs. Wood can be made into a small cabinet, which is convenient for cleaning and moving at any time.
Unique utensils
Vegetarian restaurants should pay attention to the choice of utensils, because first, vegetarians have a relatively high cultural level, and choosing tasteful utensils can set off the cultural atmosphere; Second, vegetarian dishes have no cuisine, but are created by the chefs of various cuisines, so some imitation meat dishes are easy to be the same as meat dishes and lack freshness. Using unique utensils can make dishes more innovative; Third, vegetarian restaurants create differentiated competition through personalized utensils, leaving clear memories for diners. For example, the edge of the edge of the vegetarian restaurant in Dalian, using glassware to make green vegetables look clear and transparent, has a good display effect, and other vegetarian restaurants use bamboo utensils to support dishes, giving people a feeling of returning to the original ecology. Therefore, vegetarian restaurants should be ingenious in choosing utensils to meet the vegetarian cultural needs of customers.
cultivating repeat customers
cultivating repeat customers is a key link in the catering industry, and it is best if it can give guests the feeling of being at home, that is, feeling at home. When the customer chooses the dining place for the second time, he or she will involuntarily think of the smiling face of the waiter in the store, or the clean or elegant utensils, the dishes that the chefs strive for perfection, and a small but human gift, so he or she is likely to become a long-term loyal customer of the restaurant. Whether a restaurant can last for a long time depends on three factors in turn, namely, service, environment and dishes. The key to service lies in communication with customers. I am afraid that the service is defective and it is difficult to correct.
For example, the Bingdilian vegetarian restaurant in Tianjin has been adhering to it since the first day it opened? Affectionate, righteous, nourishing, tasty and healthy? Our service tenet is always paying attention to customers' needs and doing everything possible to satisfy them. A table customer once put forward a new method of pumpkin soup, that is, replacing the original golden melon with long melon. The chef took pains to cook it four times in a row until the guests were satisfied. The waiters and managers of Bingdilian inquired about almost every table of guests in detail, asking them to put forward their opinions and suggestions on dishes, services and environment, and pay attention to correcting them at any time. Over time, the guests chatted freely with the waiters and managers here, as if they had really returned home. In the short period of three months since its opening, Bingdilian's customer return rate has been rising, and it has quickly achieved a balance of payments. Moreover, Bingdilian's vegetable price is lower than that of Tianjin vegetarian restaurant, and many repeat customers also value this point. In the market inspection, it is more likely to succeed in a popular and civilian vegetarian restaurant, especially when the vegetable price of vegetarian restaurant is even lower than that of meat restaurant, which is indeed a good choice for people who pay more and more attention to health.
target group positioning
the vegetarian research institute of Dongbei University of Finance and Economics has conducted detailed market research in five cities, namely Beijing, Shanghai, Shenyang, Dalian and Tianjin. After careful analysis, it is clear that the target group of vegetarian restaurants is white-collar workers under 41 years old, because they have strong consumption power and are easy to accept advanced vegetarian health concepts. Therefore, it is suggested that all marketing strategies of vegetarian restaurants should be formulated around this group of people, whether it is location selection, environmental layout, service concept, publicity mode, food innovation, kitchen management, crisis management, etc., a clear target system has been formed and standardized with various manuals such as employee manual, self-inspection manual and lobby management manual.
For example, the storefront of Dalian Hetian Xinyu Vegetarian Restaurant is located near the developed financial business district in Dalian, where most financial white-collar workers are under 41 years old, many of whom can be trained as loyal customers. The interior layout of the store is simple, bright, leisure and comfortable, which is suitable for financial white-collar workers to locate their own lives. The layout of Hetian Xinyu Store avoids the contents related to Buddhism, such as Buddha statues, Buddhist scriptures, musical instruments, playing Sanskrit, etc. Because the solemn feeling of Buddhism will make customers feel serious and nervous, thus destroying the leisure and comfortable dining atmosphere, the store pays attention to the simplicity and vividness of lighting, colors, tables and chairs from the beginning, and places sofas to give guests a strong sense of comfort in a limited space. Moreover, the store often issues some vegetarian health publicity materials, which are distributed in front of major financial buildings during commuting hours, and have achieved good marketing results. Recently, the store conducted a data survey of a customer base. Among the more than 2,111 members who come to eat in Hotan Xinyu, 51% are non-vegetarians, and they just have a good impression on vegetarianism. It can be seen that the market for non-vegetarians to be developed is also very large. Hotan Xinyu targets customer orientation as a financial white-collar worker under 41, which objectively proves that this is a very correct move.
do you want food? New?
Food is the most important competitive weight for vegetarian restaurants. How to ensure the color, flavor and taste of vegetarian dishes is a technical job. Vegetarian restaurants should set very strict requirements for the production of dishes: first, raw materials must be fresh. Vegetarian restaurants consume a lot of seasonal vegetables and dried and fresh fruits every day. Whether these raw materials are fresh or not directly affects the guests' impression of the restaurant. Therefore, enterprises should strictly control procurement and storage to prevent unnecessary waste caused by vegetable rot and deterioration; Secondly, the dishes should have their own characteristics. Vegetarian dishes are cheaper to choose, and it is difficult to attract guests to eat if the dishes have no characteristics. Therefore, vegetarianism not only pays attention to the selection of ingredients, but also works hard on the production process, which can add some cultural connotations to dishes. In addition, we should maintain the original flavor of vegetarian food, without artificial colors, and the taste should not be too greasy. When hiring a chef in a vegetarian restaurant, if you can hire a chef who is proficient in both vegetarian cooking techniques and snacks, vegetarian noodles, vegetarian buns and vegetarian dishes, the restaurant will be half successful; Thirdly, establish a good purchase channel. If you want a vegetarian restaurant to have its own characteristics, you should have a wide range of shopping channels. Besides establishing good relations with vegetable suppliers, you should also get along well with some vegetarian research institutions. Only in this way can vegetarianism become common? New? . ;