How to manage the catering industry

How to manage the catering industry? In real life, the restaurant is a vibrant organism, and the young and energetic staff provides unparalleled living space for the competition of enterprises. Let's share with you how to manage the catering industry. How to manage the catering industry 1

1 and put food safety (hygiene) in the first place.

No matter how large a restaurant is, food safety is the most important thing. Once there is a food safety problem in the store, it will have a certain negative impact on the store agreement. Therefore, we must put food safety at the top of our work.

2. Learn some customer psychology to understand customer psychology.

Only by fully understanding the psychology of different types of customers and paying attention to certain strategies in dealing with customers can restaurants be crowded. By reading relevant professional books, or directly signing up for some customer psychology training courses, you may make faster progress.

3. Management is also a compulsory course for restaurant managers.

as the manager of restaurants, management is very important. Whether a restaurant can be normal and orderly, not only develop and grow, but also can not be separated from scientific and effective management. Obtaining business management knowledge from many ways, such as online learning, reading books and consulting colleagues, will make your work more comfortable.

4. Take part in training, read books, dress appropriately, study both inside and outside, and improve your self-cultivation.

the manager's talk temperament directly affects the customer's recognition of himself and the employee's love for himself. So usually take part in relevant training, or read books, dress appropriately, and study both inside and outside, so that you can improve your personal cultivation.

5. Care about employees' lives and conduct regular training, so as to gain the full trust of employees and urge them to work hard.

If managers want to do a good job, they must first gain the full trust of employees, so that everyone can work hard regardless of gains and losses. This enthusiasm for work will make the business in the store better. We can make the team more cohesive through regular training (sooner or later), group building and outward bound training.

6. Constantly bringing forth the old and bringing forth the new will make the business of restaurants more prosperous.

Only when customers come in an endless stream, the business of restaurants can be good, and the dishes are constantly updated. In addition to warm and thoughtful service, we should also launch distinctive services. Provide different packages, birthday benefits and other activities for customers of different ages, so that restaurants can prosper. How to manage the catering industry 2

1. Regular classification: that is, all items managed by the hotel are divided into two categories: one is no longer used, and the other is still used.

2. Regular tidying: It means cleaning up the unused items, reducing the number of items to the minimum safe dosage, and then putting them in order, with labels that anyone can understand at a glance.

3. Always clean: that is, clean the articles and facilities after finishing.

4. Regular maintenance: it means regular maintenance of the previous three results. The best way to maintain the "three constants" is to classify without classification; Finishing without finishing; Cleaning without cleaning.

5. Normalization means standardizing all the behaviors of employees.

6. Regular education is to make all employees form the habit of "six regular" through critical education.

Precautions for catering management:

First, the catering management should correct its own mentality

If you start to open a store, there may be many problems, probably because business is not good in the off-season, which requires managers to keep a good attitude at all times, because some problems do exist and must be carefully analyzed. Managers should also rely on their own efforts and always pay attention to the development of storefronts.

Second, always pay attention to the production of products

Managers should always pay attention to the production of products. For example, many people think that Mala Tang is unskilled, but it is not. In the process of cooking Mala Tang, it is necessary to master the temperature, and time is very demanding. If the time is not well mastered, it will affect the taste. Only when the meal tastes good and tastes good can it attract more consumers into the store, so it cannot be perfunctory in the production process.

Third, pay attention to the service in the store

Nowadays, many restaurants can take delivery or eat in the store. If you eat in the store, the service in the store must keep up to meet the needs of consumers. Some consumers enjoy not only food but also service when they enter the store, so managers should take this aspect seriously and learn from the experience of other stores in time, so that the store will develop better and better. How to manage the catering industry 3

Communicate with employees emotionally

Managers often go to employees for a walk, a look and a chat, so that they can get close to employees, get to know them, understand them, observe the people's feelings, master hand information and materials, and naturally instill their work ideas and professional skills into employees.

This can shorten the distance with employees, make employees know their care and attention, and they will naturally be proactive and enthusiastic when they work.

as some employees said, "treat us as treasures, and it's worth it no matter how hard and tired we are." This is the emotional communication function produced by walking management.

Go out of the office and take the initiative to manage

Compared with sitting in a luxurious office and waiting for subordinates to report, walking management is an active management that takes the initiative to attack and collect information. In many enterprises, the relationship between managers and subordinates is like a cat and a mouse. Subordinates are always on guard against managers and want to be lazy, desert and do something unrelated to work.

If the manager just sits passively in the office, then the subordinates will be bold and lazy. On the contrary, if managers often go out of the office and walk around the employees' office area, they can not only understand the progress of work, but also find problems and prevent employees from being lazy.

Of course, if the department manager tells his subordinates, "I'm going to check one of your jobs today." The staff will definitely do the work properly before you come to check.

Therefore, the manager's verification work must be random, and positive verification will make employees maintain a sense of urgency, thus further standardizing their own behavior, so as to do the work better.

Find problems in time and help employees correct mistakes

Managers want to pursue better management performance, and walking management is helpful to achieve this performance goal.

Because managers can find problems in their work in time, correct employees' mistakes, enhance employees' ability to handle affairs and improve their quality during walking, it will have a good assisting effect on employees, so walking management is actually a kind of guiding management.

tracking the progress of tasks and grasping the benefits of enterprises

one of the important links of walking management is to track the progress of task execution and the improvement of problems, because this management mode is convenient for managers to know and master the first-hand information of enterprise operation in time, so as to formulate development strategies according to specific conditions and solve problems in front-line operations at any time.

at the same time, managers will inevitably find some problems by going into the market and visiting customers, and then improve them in time. Because many problems can't be solved at once, it requires managers to arrange people to track these problems and make clear the time schedule of completion. In this process, managers should track the progress of task improvement in time, so that subordinates can learn to track themselves.

Find talents and pay attention to them when they are walking

Walking management is an assessment of subordinates. Managers can only know how their subordinates' work performance is until they go to the front line to have a look. However, when subordinates know that their superiors will often walk, they naturally dare not neglect their work, but strive to do things well and accept the assessment of their superiors.

In addition, walking management is convenient for finding talents in the front line, allowing them to display their talents and prove their value. This fully embodies the "people-oriented" spirit of meritocracy, and helps to stimulate the enthusiasm of all employees, thus creating more profits for the enterprise.