Nine tips for catering management "recommended"

In order to help you run the restaurant better, I will share the tips for catering management for you, hoping to help you!

trying to gain a unique advantage?

three factors for catering enterprises to gain competitive advantage: mastering special materials, special technology and special talents;

　? To establish a solid cadre team?

A successful restaurant operator must have an understanding that your restaurant can make money not because you have the money to invest, nor because you have superior management ability. The biggest trick is that you use a group of talented and loyal cadres. They work tirelessly to improve the sense of value of customers' meals, so that you can enjoy the fruits of success.

　? Improve the sense of value of customers' meals?

In the increasingly fierce market competition, the catering industry wants to excel in the sense of value beyond its peers in other aspects, and puts forward ways to improve the sense of value, including how to improve the value of dishes, how to improve the value of services, how to improve the value of the environment, and how to emphasize health and hygiene, so that customers feel respected.

the highest price is easier to succeed than the low price

people who don't know much about the catering industry think that the lower the consumption, the better the meal management. Because it has the widest customers, the guests who come to the door will not have too high requirements for meals and services. As long as the location of the restaurant is well chosen and the food it sells is acceptable, this restaurant must have a good business and can make a lot of money.

it is totally reasonable in principle to adopt low price to cater to the widest customers. But as long as we carefully observe our surroundings, what kind of restaurants are open the most within 1 km of Fiona Fang? Isn't it the size of this low price? Its proportion is likely to account for more than 91% of all restaurants in a community. As a result, the competitive pressure faced by low-priced restaurants is several times that of middle and high-priced restaurants. And its only business advantage? Cheap? , virtually completely offset by other competitors. Low-priced restaurants are not as easy to operate as outsiders think unless they are willing to spend money, regardless of profit and loss, and lower the selling price than others.

　? Small scale is easier to make money than large scale?

at present, the catering industry is facing fierce competition, increasingly demanding customers and gradually moving towards differentiation, which is called? Buyer's market? . Whether a restaurant can attract many customers often depends on the content and quality of meals served, but has little to do with the size of the venue and the number of seats.

assuming that the number of visitors in a restaurant with 81 seats is exactly the same as that in a restaurant with 211 seats, the seat/hour turnover of the former is 2.5 times that of the latter. Even if the 211-seat restaurant has the opportunity to accommodate more guests, the seat/hour turnover of the 81-seat restaurant will be at least 1.5 times higher than it. In other words, in today's market environment, opening a small restaurant with 71 or 81 seats is 1.5 to 2.5 times more likely to make money than opening a medium or large restaurant with 211 seats.

In fact, a small restaurant with 71 or 81 seats can easily become a famous restaurant with reservations or waiting in line for meals as long as the production level is high and the dishes sold are distinctive. Once the turnover rate is high and the turnover of seats/hour is maintained, small restaurants can create sales performance of medium and large restaurants and make great profits.

　? The more simple the taste, the more popular it is?

in the era when customers are demanding higher and higher quality and gradually moving towards differentiation, how to sell? Miscellaneous vegetables? Our restaurant is bound to come to a dead end. The dishes are not very selective, but they are all excellent, and the taste remains single and the chef's expertise is presented. This kind of restaurant will surely attract diners who know the taste from all directions and become a big winner in the market.

　? Diversification is profitable in many ways?

Resist the impact of higher costs, try to diversify and open up financial resources, and strive for profits in many ways.

the catering industry is a fixed-point, fixed-time and quantitative business. Where the restaurant is located, business can only be done, and it cannot be moved at will. In case of bad weather or traffic jam, customers can't come to the door, and you can't do this business. This is called a fixed point. Business hours are 6 hours a day, and you can extend it if you want. Business is good or bad, and only by grasping every minute can we create the maximum income. This is called timing. There are as many seats as there are on the spot. People who are full of customers can only wait in line or transfer to other places, and they can't increase their business income. Even if the customers are constantly flowing that day, someone will sit down as soon as the seats are empty, and they will never be idle. Once the materials in the restaurant inventory are consumed, the business will still come to an end. This is quantitative. The catering industry in Hong Kong, which strives for survival under the pressure of high rent, high labor costs and high competition, can understand the reality of timing, location and quantification of this industry better than anyone else, so they are good at making use of diversified management to break through the limitations of timing, location and quantification of the catering industry and create maximum profits for themselves.

The most obvious example is the famous Cantonese wine in major cities all over the world. In the Mid-Autumn Festival, high-grade moon cakes are made for the market, and in the Lunar New Year, gift boxes of rice cakes, water chestnut cake cakes and radish cakes are prepared for take-away. The extra income of the two major festivals can sometimes reach two or three months' turnover. On the Lantern Festival and Dragon Boat Festival, the special dumplings and zongzi in the restaurant are another considerable income. Coupled with the daily take-away of roasted meat, snacks and other foods, the overall turnover of one year has increased by a large margin.

　? Pay attention to developing new customers?

The law of the development of the new and old customers' market, that is, any restaurant that has been operating for a long time and continuously, can be found that the ratio of its old customers to new customers is maintained at a very safe 6: 4 ratio. 61% of the regular customers support most of the monthly expenses of the restaurant, while 41% of the new guests bring the hope of profit and sustainable development.

the catering industry must keep pace with the development of the times, and it is not willing to fall behind the times. It's important to catch old customers, but you can't make emotional calls by staying the same. The layout of the restaurant should be changed every year or two, from the adjustment of signs, facades, lights, tables and chairs to the update of tableware, menus, uniforms and tablecloths, so that everything conforms to the fashion and interior design trend at that time. In this way, new customers are constantly attracted to the door, and the restaurant has a long-lasting vitality.

master the door-to-door skills that attract the most customers

One factor that deserves the attention of the catering industry is that it is necessary to pay attention to skills in attracting customers to the door. When a customer wants to have a meal, he can consider a restaurant or choose a restaurant, and there is no 111% certainty. After considering the conditions of the restaurant, it is often the attraction of the restaurant that urges him to make a final decision. No matter how good the restaurant is, it will not be attractive enough, and it will be difficult to win over guests. Restaurants with sufficient conditions can easily maintain their business prosperity if they master the skills of attracting customers to their homes. At the same time, on the same road section, restaurants with similar conditions, why can some restaurants achieve a flood of passengers, while others are always deserted? The difference lies in who knows how to actively attract guests and who just passively waits for guests to choose it.

there are three stages for catering industry to establish a customer base: the first stage is how to attract new customers; The second stage is how to make the door-to-door customers become regular customers; The third stage is how to ensure that these old customers are not poached by their peers. Many operators believe that as long as the restaurant is genuine and honest, guests should always come to the door automatically, and operators do not need to pay attention to marketing skills. Don't know that in this era of explosive competition and marketing, it is impossible to win the market by relying solely on genuine products and emphasizing honesty. Some scientific and dynamic marketing techniques can never be ignored. ;