Eight words to answer this question, open source and cut costs, reduce and increase prices.

Maybe you think so say who do not understand, but you really for your catering business to do these? And before you do this, you need to have an understanding of your business, not all catering is suitable for the above words.

The first step is for you to make an accurate positioning of your restaurant.

Take a comprehensive look at your store's décor, cuisine assortment, number of employees, overall profitability, and promotional strategies. After synthesizing all of these, look at where exactly you belong in the restaurant industry.

The second step is to do a mapping of your restaurant category.

Whether you do takeaway-based fast food, or to do dine-in-based Chinese food, is the decoration of high-grade main wedding and funeral marriage to take the package table, or to pay attention to the petty mood of the dining bar. Then from the dishes you are Beijing, Sichuan and Guangdong or exotic cuisine, dumplings and boxed meals, or burgers and fries spicy hot. After all, each catering industry is different, the field is different, the approach must be very different. If I tell you a unified approach is really fooling you!

First of all, open source, this method is particularly suitable for takeaway, fast food, small catering.

Assuming that you earn a dollar a dish, then you sell out ten copies a day and sell out a hundred copies of the profit is completely different, okay? So for small and medium-sized catering, your aim is not to cut costs, but to open up a wide range of sources.

In the restaurant industry we often hear a word called turnover rate, refers to a fixed dining time, your table has updated a few groups of customers. The higher this turnover rate, the higher your profit.

So small restaurant must increase their sales opportunities, increase sales channels. It is entirely possible to land a variety of takeaway platforms, group-buying platforms, but also a certain amount of advertising, including traditional flyers, coupons, outside the door music, but also to establish their own public number, store WeChat and so on. In short, all the methods are to improve the order rate, turnover rate.

Again, cutting costs, this method is suitable for medium and high-end catering enterprises.

For the middle and high-end catering enterprises, already have a lot of team, such as management team, cooking team, service team, etc., at the same time, the middle and high-end with drink enterprise decoration, dish price also belongs to the higher range.

For such enterprises, the work of open source must also be important, but more important is to cut costs. Labor costs, management costs, rent costs, operating costs, as long as the door is open, everywhere is money. Therefore, cutting costs is the main method for medium and high-end catering enterprises to improve profits. Whether it is from the purchase of channels, control of materials, personnel remuneration and so on, tighten a little bit, profits can be improved for a period of time.

Changing ideas to talk about reduction, this method is suitable for more personalized dining bar, to operate exotic cuisine-based catering and so on.

The same dish that I used to sell for 48 yuan with eight taels of material is now sold for 48 yuan with six taels of material. in comparison, the profit has been raised. Such an approach is more suitable for personalized dining bar, exotic cuisine and other catering enterprises.

While the amount of food has come down, it is entirely possible to enhance the beauty of the dishes by means of plating, making them look exquisite and precious. We often dine in five-star hotels or Western-style restaurants to find that the amount of food is not large, but the degree of aesthetics enough to take photos of our own initiative to send a circle of friends.

This shows that reducing the amount of food and improving the aesthetics of the dishes. This will not only increase profits but also improve the dining experience in the restaurant.

Lastly, the price increase, this method is not suitable for small catering enterprises, takeaway, in addition to all restaurants are applicable. Especially hotels that pack tables.

Price increases then different catering companies have different methods. For medium-sized catering companies, it is perfectly fine to play it safe when setting the price of food. Other catering companies pricing are rounded, such as 38 yuan, 45 yuan and so on. You in the pricing of the dish price can become 38.6 yuan, 45.8 yuan, such a method of extra zero is a real profit, and customers generally will not be particularly concerned about this hair eight seven blocks and eight corners.

And for the table class hotel, usually in the form of packages to do. Then it is entirely possible to add two dishes in each package, and then enhance the price of the overall package. In addition, it is entirely possible to do the overall catering price increases, price reductions in advance booking or off-season during the intensive period of the wedding banquet. Do a price leverage, is a means to increase profits.

The above chat four in the food and beverage business does not change the quality of the subject of increasing profits. Although it has been introduced in different categories, but each enterprise has its own positioning and customer base. In the implementation of the time must be their own business as a starting point, the development of appropriate methods and operational ideas.