Restaurant is the service industry embodies the concentration of the place, especially now the consumer upgrades, the consumer population level change, more need to strengthen the active service of our service personnel.

The so-called active service is to do this before the consumer demand, so as to allow consumers to experience the respect, the feeling of being valued, the brand's reputation and the restaurant's word of mouth is from this point onwards. But to do active service is not a simple thing, which behind the cost of investment, but also the need to active service awareness of the guidance and incentives.

The general restaurant front-line staff are in the guest after the request to provide the appropriate services; if you want to take the initiative to serve the customer before the request, then it is necessary to manage the managers to always monitor and remind, and this first must require managers to have this active service consciousness, only then can be implemented from the top to each employee, only every employee has this kind of Active service consciousness, restaurant service will rise to a new level.

Second, the restaurant staff should have a marketing awareness

The marketing awareness of the entire staff, that is, the restaurant has a moment for each person to promote the restaurant, promote the restaurant characteristics of the product thought and specific actions. Front-line employees do not necessarily have a marketing concept, but managers must have a full marketing awareness, marketing is not only to serve customers before the door, but also to serve the door to consume customers.

After all, the power of the restaurant marketing staff is limited, but if every employee of the restaurant has a marketing awareness, then this will coalesce into a powerful force. For this to happen, managers have to do a little bit of it first, and only then can this awareness be implemented into every employee.

Third, the whole staff of the restaurant should have a sense of teamwork

The era of solo has passed, the brand to the long-term development, must have a strong and efficient team; catering as a service industry, still belongs to the human resources-intensive industries, catering stores, the day-to-day management of the restaurant is a heavy reliance on teamwork to complete.

When a customer into the store dining, in the whole process of consumption, from the store to the end of the meal and then to check out to leave, the process from the greeting of the consultant to the point of order of the waiter, and then to the waiter to pass the food, pay the bill of the cashier, reflecting the level of service and management of the restaurant's fine degree of excellence in the restaurant is always every aspect of the control in place, and always let the consumer have a sense of spring breeze. The excellent restaurant always control every link in place, always let consumers have a sense of spring breeze. Therefore, we are in the actual operation, each service personnel must be united, rather than their own, in order to do this, our managers must have this sense of teamwork, even if there is a conflict of interest between the departments to the overall situation; only the interests of the entire restaurant, the interests of the individual can be guaranteed.

Fourth, the restaurant's entire staff should have a sense of cost control

Thrift and frugality is not only a virtue, but also the reality of the restaurant's source of benefits to the management of the benefits to the internal cost control to the benefit of the restaurant owner to not lose money to learn to do some math, cost savings! The daily operation of the restaurant, involving the procurement of ingredients, a variety of consumables loss, and therefore to pay attention to the utilization rate of the restaurant's ingredients, consumables savings and so on. It must be known that no matter what the loss of waste is eroding restaurant profits. Thus, for managers, only with cost control awareness will be concerned about costs, cost control. To control costs, or to rely on grass-roots employees to implement, this time it is necessary for managers to go to the staff to inculcate this idea, which has so that we can maximize cost savings.

Fifth, the entire staff of the restaurant should have a sense of crisis

"Born in fear, died in peace and happiness", which is every industry should think about, and for restaurant managers, especially important. Because of the fierce competition in the catering industry, the new generation is faster. So everyone needs to always have a sense of crisis, to be prepared for danger. Even a small customer complaints can not be dealt with in a timely manner will bring a crisis to the restaurant. From a macro point of view to analyze, even if the store business is relatively good, but also need to do to save for a rainy day, once the peer competition has a rapid response. Only with this sense of crisis will think of how to face the competitive situation in the future, in the fast-changing restaurant industry invincible.