in the face of the menacing social restaurants, should star-rated hotels actively take up the challenge and fight it out, or should they avoid its edge and find another way? Is it seeking common ground while reserving differences, ignoring it, or fleeing and candidly admit defeat?

Nowadays, star-rated hotels are springing up all over the country, which brings a lot of business pressure to peers. In addition, the increasing number of social restaurants makes the catering market more competitive, and its business space is getting narrower and narrower, which brings severe challenges to the catering survival of star-rated hotels. As a meal package operator in a star-rated hotel, how to deal with the current situation and what countermeasures should be taken to reverse the overall situation?

explore the operating characteristics and develop restaurants with special flavor

according to the statistical results in recent years, the business and profits of five-star hotels are relatively good, while low-star hotels, which belong to economy hotels, can be the same as social restaurants and have good operating performance for middle and low-end consumer groups. It is mainly three-and four-star hotels that are difficult to operate. In business, we often fail to achieve high or low, vacillate and lose a large number of customers.

in view of the characteristics of the current catering market and catering consumption levels, we should adhere to the reality of the hotel and develop as many flavor restaurants or characteristic restaurants as possible to meet the different needs of consumers, which can bring a large number of new-tasting guests.

first, set up restaurants with different grades to meet the needs of different consumers

how to position the catering business? A few years ago, many operators blindly emphasized the positioning of "hotels". For example, a five-star hotel needs to receive high-grade guests, while a two-star hotel is an economy hotel, it needs to receive middle-and low-grade guests. This kind of blindly qualitative determination is not desirable, and it is bound by rules and regulations, instead of fixing itself on a lever point. In fact, consumers' dietary diversion has roughly formed three parts; First, the "gourmet family", people at this level know how to eat, and the purpose of their going into restaurants is to taste top-notch food or special dishes. They pay attention to ordering less but better, while tasting pays attention to color, fragrance, taste, shape and container. Second, the "curiosity hunters", most of whom are young people, are not very particular about the quality of dishes, but value the freshness of eating methods, especially foreign dishes and "weird" small restaurants in the streets, which are the places where they go in and out the most. The third is the "affordable family", which is a huge group composed of ordinary citizens. Their criteria for choosing restaurants are relatively simple, as long as the environment is clean, the dishes are palatable and the prices are affordable. Consumers at different levels pay different attention when choosing restaurants, which requires restaurants to pay attention to the layout of different grades and styles to meet the needs of different consumers.

second, pay attention to cultivating catering brands and enhance their own strength

brand management is the core competitiveness of catering industry development. It is the inevitable trend of modern catering consumption that consumers choose brand enterprises first when they go to restaurants for consumption. Hotel catering brand can not be established by advertising alone, but needs five conditions; That is to say, the quality of products is distinctive, with a certain market share, innovative varieties are introduced in a timely manner, with rich cultural connotations, and various promotional activities are often carried out to enhance their influence.

Third, do a good job in meetings, wedding banquets and important reception articles

Star-rated hotels often receive meetings and can develop the project of conference meals. Meeting meals should be served quickly, with sufficient quantity, rich flavor and reasonable catering as the leading factor, and as many fresh and thick dishes should be arranged as possible, with diversified tastes, refreshing and clean dishes, rich buffet food, high-grade banquet dishes, and attention should be paid to the nuances of service, so as to provide special services according to the special situation of guests.

"Wedding Banquet" is the most representative management mode of star-rated hotels facing the public, and it is also different from social restaurants. Due to the superiority of the hotel's facilities and equipment, plus the large scene and good environment, it can provide rooms, cars and other services, which won the favor of consumers. These advantages are also not provided by social restaurants. Many hotels have brought the popularity of hotel catering sales through the world of "wedding banquet". How to make the "wedding banquet" bigger, stronger and better is a problem studied by catering managers. If the "wedding banquet" is done well, it is necessary for consumers to feel a strong festive atmosphere, taste delicious delicacies, reflect the family's star service level and share the sweetness, happiness and joy of new people.

fourth, expand the business scope, reduce the operating expenses, and use your brains in the chain

The catering business of many star-rated hotels has been on the rise. In the case of good business momentum, you can consider expanding the business scope. After more than ten years of development, chain operation has become a widely used management mode and organization form in catering industry, showing strong vitality and development potential.