Dear leaders and colleagues:

Hello! I'm the assistant manager of the lobby of the front office. The topic of my speech today is …

The annual rings of history are rolling forward, and the ship "…" has gone through three years of ups and downs. Today, while I wish him a third birthday, I have too many feelings! Yes, I have been here for more than a year. Although the time is not long, the standardized management system and good working atmosphere of the hotel make me feel very proud to be a "…".

as the assistant manager of the hotel lobby, I have always adhered to the style of "keeping my word, keeping my word". When I accept guest complaints every day, I can sum up my experience and find out the shortcomings and correct them with the help of my leaders and colleagues. And I gradually became mature after each summary and improvement.

first, the status quo of hotel catering

hotels are facing serious challenges of social catering, and the current popularity of social catering is in stark contrast to the coldness of hotel catering. In-house guests eat less and less in hotels, and usually eat in restaurants and restaurants outside hotels. The consumption habits of non-in-house guests have also changed. In the past, guests preferred hotels for banquets, but now they seldom patronize hotel restaurants. It can be said that many hotels' restaurants have lost their scenery. In terms of dish pricing, the usual gross profit margin plus pricing method is no longer feasible, so we can only "lower our status" and adopt market-based pricing, which greatly reduces the turnover and seriously reduces the benefits. Many hotel catering department managers found that even if they introduced popular dishes in the market and took various measures such as price reduction, preferential treatment and special dishes, they still had little effect. On the contrary, the dishes in high-end restaurants on the market are more expensive than those in hotels, but they are still full of customers ... What is the way out for hotel catering?

2. Comparison of advantages and disadvantages between hotels and social catering

1. Advantages of hotel catering:

Technical advantages:

Famous chefs gather with superb skills; Has a profound management culture.

equipment advantages:

complete functions and facilities; The warehouse is large, and the dishes on the menu can generally be provided in time; Have the ability to undertake various meetings and large banquets

.

Advantages of human resources:

There are many high-quality employees who can provide high-quality services.

Image advantage:

Hotels are often synonymous with elegant environment and high-quality service.

Disadvantages of hotel catering:

Disadvantages of organizational structure: hotel catering is not flexible enough, with many management levels and slow information transmission. When it is approved to launch a new dish, it has fallen behind and become an "old dish", and the result is always passively following the market.