1. Market research and analysis The most basic needs of people are nothing more than food, clothing, housing and transportation, and "food" is particularly important among these needs. In a sense, "food" is an eternal theme in life. I think it is right to use funds to run restaurants and restaurants. Do people take food as the sky? On the other hand, many people don't think about other people's hotels, and it's really profitable for them to develop, so they start chasing the wind and waves. When the catering industry is already hot, they think that there is a cake in the sky, and they blindly squeeze through without analyzing the changes in the big environment. Success and failure, I have such a feeling about the catering industry. After opening for about five years, due to various reasons, the business is good, but only so many restaurants can survive, resulting in high growth and high elimination rate at the same time. How can we make our enterprises stand firm in the competition of the catering industry mechanism, win business and create benefits? I sum up my kitchen experience in the past 21 years, analyze the development of the catering industry today, and talk about the operation and management of our hotel. In business, the emphasis is on "the right time, the right place and the right people". As far as geographical location is concerned, the quality of geographical location determines the hotel's business model and business plan. It can also be said that a hotel will decide its business varieties from its geographical location when it is about to be born. The twentieth century is the era when the catering industry developed fiercely, and it is also the era when competition entered the life-and-death stage. This is also a serious test for our hotel, so we should know how to sum up experience in successful enterprises, learn lessons from failed enterprises, find out varieties suitable for market operation, quickly invest in fist products, and form brand-name dishes, so that our hotel can emerge as the leader of the catering industry and lead the development of the local catering industry, so that we can do better. First of all, it is necessary to understand the living habits of local people, fill the gap in the local catering market, and delineate the business scope. Decision-making determines the dishes, varieties and tastes of operating dishes, so we should be cautious and cautious in decision-making. From the point of business decision, I think we should find our own business way in personalization, standardization and stylization, and form a unique business mode and mode. From Zhengzhou, we can see: Why are many Huimian Noodles, barbecue and food stall casserole businesses booming now? As far as I know, the main restaurants such as "Huimian Noodles Pavilion in Heji" and "Wonton in Sigh" have been doing brisk business since they opened a few years ago, and their business is "personalized, standardized, stylized and miniaturized". The world-famous Beijing Quanjude Roast Duck, Tianjin Goubuli Steamed Bun, Sichuan Hot Pot and so on. Isn't it developed on the basis of doing these things well? I read an article in the journal: When the director of a cable factory in Hainan and a Hong Kong businessman were having dinner at the seafood restaurant, they saw that the guests were full and the financial resources were abundant. So on a whim, I changed my investment in setting up a factory to jointly organize a seafood restaurant. The factory is responsible for decorating the restaurant, and the Hong Kong side imported equipment, which cost both sides more than two million yuan. 51 banquets were held at the opening ceremony, and military bands and flower teams marched to entertain. The advertisement is very loud. Then the problem of formal business came out. Management is chaotic, the strength of elite soldiers is insufficient, and the dishes are complicated and difficult to operate; When customers come to a few more tables, the kitchen will be full of problems, either the raw materials are uneven or the seafood is not fresh; Most of the service personnel are novices, lacking in business knowledge and service skills, and constantly offending customers. So the two bosses couldn't hold their breath. Instead of sitting down and looking for reasons from the rules and decisions, they kept changing people and renovating. I didn't know it was getting deeper and deeper, but the restaurant was gone. This situation does not account for a small number in catering enterprises. The problem with the above example is that I don't know that the first step should be to find a business policy from the laws of personalization, standardization, stylization and miniaturization. Customers choose at will, so it is impossible to prevent and prepare. Business change should be a change in the operator's initiative, and the change under his own ability can lead some operators by the nose, which is difficult to get rid of. As a result, digging holes in the soil offended and damaged customers, and fewer and fewer customers, even laying a curse and unable to operate. Successful enterprises give experience, while failed enterprises give lessons. In the concrete structure of modern hotels, I think it is better to have breakfast in the form of self-help, and the business varieties in the lobby should be personalized, standardized, stylized and miniaturized to avoid the phenomenon of cold dining in hotels. The private room is mainly for banquets, and several special dishes are selected as the main dishes. Highlight key points, form routines, and adapt to ever-changing customers with standardized management methods. Such management meets the needs of today's catering market and will certainly fill the local catering vacancy. Analyze from the time. In catering industry, we should pay special attention to the changes in the political climate, which is greatly unfavorable to the catering industry. Never make a move. When it is conducive to the development of the catering industry, we should also lose no time and invest quickly. Judging from the overall national situation, there are twists and turns. China's economic situation is in the transition period from a planned economy to a market economy, and many new situations and problems will emerge. We should take a step-by-step approach and adjust them immediately if problems arise, or adopt new starting measures. Long-term frequent fluctuations are inevitable, and the quality of operation should be improved at all times. From people and analysis. The essence of today's catering competition is talent competition, and the success or failure of modern hotel management mainly depends on the quality of employees. The catering industry is a complicated management structure: making a dish involves many complicated procedures, such as material selection, rough processing, fine processing, heating and ripening, seasoning, taking out the pot and filling. Catering relies on traditional craftsmanship to serve consumers, with many types of work, fine division of labor, high requirements and strong technology. It is very important to cooperate with each link, and each post should be arranged reasonably and divided reasonably. Therefore, the selection of chefs and middle-level managers should be particularly cautious. Let's talk about my views on hotel management: As the saying goes, "three points for technology and seven points for management". As far as management is concerned, it is very important. In management, we should emphasize results, efficiency and quality. Survival lies in management. Without good management, the benefits will not be good. In order to do a good job in our hotel, we summarize the following management experience. (1) Do a good job in the staff's own quality. Abide by professional ethics, strict labor discipline, clear management regulations, formulate various management systems and production standards, and do a good job in organization, command, supervision and adjustment of each link. Service personnel must be trained to take up their posts, reward diligence and punish laziness, encourage staff to make progress, and have a regular meeting system every day to sum up shortcomings and carry forward advantages. (2) Make the best use of it. No matter what kind of dishes you operate, you should keep the waste rate down to the lowest level and raise the cost of goods to the highest level. The cost of raw materials is the basis of dishes, and the cost determines the level of profit. Therefore, the cost is lowered in the selection of materials, and the profit is given to consumers, so that the price can be better accepted by customers. Establish standard cards for the varieties of dishes, specify the varieties, specifications and quantities of raw materials used, accurately calculate the cost, and operate all the yield according to the specifications and standards, which not only controls the cost, but also ensures the consistency and standardization of the quality of the products, which is very beneficial to maintaining the quality of meals. (3) Take the leading dishes to drive the business initiative. From the mid-range dishes, our specialty dishes are constantly introduced and sold at a slightly higher cost to stimulate guests' consumption, activate the hotel atmosphere, and adapt them to the needs of consumers of all grades in order to seize the initiative of the catering industry. (4) The food has no definite taste, but it is palatable. No matter what kind of dishes you manage, do as the Romans do, take the local tastes into account, adapt to the changes in local tastes, and make them acceptable to consumers. If customers think they are delicious, it will be "long live". Besides, Cantonese cuisine, Hong Kong-style Cantonese cuisine, Hunan cuisine, Sichuan cuisine, etc. should be combined with local living habits, and must adapt to local tastes and living habits on the basis of highlighting their characteristics and selecting. (5) To ensure safety in production, all departments should grasp their own responsibility areas (including raw materials, sanitation, etc.). Purchasing, warehousing and production must establish a book running account; Service, production and cashier must also establish a good financial system. Carry out the system of slicing and contracting, and regularly check the hygiene and production situation of each department to form a good working environment. In my opinion, if we want to do a good job in our hotel, we should understand the general environment and trend, master the psychology and taste of our customers, make scientific decisions and find a way to operate. Traditional dishes go hand in hand with improved imported western food and innovative dishes. Only by broadening our thinking can we adapt to the consumption needs of today's catering market economy and society, and stand firm in the fierce competition and lead the catering industry.

Second, the combination and management of kitchen chefs' technical forces not only adopts the vertical management mode of military style, but also combines the traditional family technology communication situation. The management committee is established with the management idea of "people-oriented, morality and justice as the core", so that all employees can clearly define the whole goal, their responsibilities, work significance and mutual relations, so that they can actively, actively and creatively complete their post responsibilities. Therefore, it is very important to choose a chef team.

third, some views on marketing promotion and marketing. The catering industry all over the country has already sold cigarettes, and it is competing with each other to the death. As Henan, I think 2111 will also be a fierce competition. How can we make our hotel a leading hotel in local areas in terms of environment, service, food, price and public relations? Let me talk about some views from the aspects of promotion and marketing.

1. Establish the hotel's popularity and improve its reputation. In a short period of time, no matter from words and deeds propaganda, TV media, there must be some influence. However, in order to achieve the degree that you have no me, you have my superiority, and you are superior to me, we still need to keep working hard and struggle. Therefore, I think the hotel should hold some programs regularly; Organize some activities; Sponsor some causes to expand their popularity. It seems that it costs some manpower and financial resources, but as long as the organization is effective and the arrangement is proper, it will certainly receive benefits and influence.

2. The overall image and quality of employees; After opening the business, the employees work diligently under the constraints of discipline, conditions and environment. After a period of adaptation, you will start to be lazy and lax in discipline, which will have certain resistance to the development of your work. Therefore, it is necessary to strengthen training in the overall discipline and psychological quality of employees, cultivate their collective sense of honor and pride, and make their mental outlook look brand-new. I can proudly say "I'm from a hotel" when I walk out of the store. So the image of our hotel will be better!

3. improve the quality of service: a small number of waiters come to work to do business, and a large number come to earn money. How to improve the work enthusiasm of waiters is the first prerequisite for quality service. I think it's better to use the opinion card, which breaks the conventional format, opens the level of waiters, makes everyone feel a sense of crisis, and also has the joy of harvest, which is also convenient for management.

4. create a good environment: don't say that the whole, that is, every corner, should be pleasing to the eye. At the same time, you can feel the warm atmosphere and make people feel value for money. For example, flower varieties are changed regularly and maintained in time.

5. Kitchen specials: The kitchen can offer one or two special dishes or special dishes every week according to the season, so as to attract or stimulate customers' consumption.

6. Gifts: The hotel should have special small craft gifts, so that customers can feel that they can not only enjoy the high-level atmosphere, but also get amazing gadgets when eating in the hotel. It can not only play a propaganda role, but also improve the quality of our hotel. In the distribution, gifts can be matched according to the level of consumption, but special people need to be responsible.

7. Establish and collect Tourist Personnel Files, such as leaders of the municipal party committee? Year? Month? Birthday,? Company? Year? Month? On the anniversary, we will lead the wedding anniversary, and then send out congratulatory letters in advance to strengthen the contact with diners, so that we can have a group of stable customers. It can be calculated that if there are 5,111 tourist files, there will be a dining opportunity once a year, and there will be 5,111 every day. 361=13.8 times, the attendance probability is one fifth, so there are 2-3 tables of tourists every day.

8. After-dinner service: After the meal, apart from gifts and coupons, guests can arrange one or two people to wash the car for the guests free of charge (with meal coupons or other procedures). Although it is small, it can reduce a lot of troubles for the guests, so as to increase their impression of the hotel and create benefits for the hotel better.