Hello, landlord: I found the following on the Internet, hoping to help you: First of all, I didn't make a correct positioning: Did the restaurant conduct sufficient market research? What is your target customer base? What are the main objectives? What are their consumption characteristics? How to promote them? What products should the restaurant provide? What's the pricing? How much is the per capita consumption? Compared with restaurants of the same grade, where is our competitiveness? Has the function been strengthened? These are all important issues that we have to consider without careful consideration. So how should our restaurant be positioned? How to make up for it? Restaurants can't occupy and satisfy every tourist market, and modern people's consumption is no longer the previous bubble consumption, but rational consumption; There are several famous hotels and seafood restaurants for high-end consumption, [and it is still growing] and we are unable to compete with them for high-end consumption; Low-end consumption is not allowed because of our hardware and location limitations; For high, middle and low-end customers, we only focus on the mid-range! If you use mid-range hardware and supporting software to meet high-end consumption, it will be difficult to meet their expectations and meet their requirements, and it will be difficult for him to pay more energy to meet their requirements; The result may not be satisfactory. If middle-grade hardware and supporting software are used to meet low-grade consumption, it is difficult to satisfy both sides because of their sensitivity to price and our requirements for profit. Due to geographical reasons-not in the main road, not in downtown, [only Taipei private cuisine, delicacies hot pot, Burton], there is no real dining area. Our customers can only be friends for dinner, family consumption and small business banquets. However, this group of people can only focus on mid-range consumption. However, in Houjie, a catering market with mid-range consumption as its source, the decoration style and the whole storefront pattern of Maojia Hotel and Xiangfeige, which have advantages in both location and dishes, are not inferior to our Xiangfeng Kitchen. This is just the current situation, and no one can say whether there will be "Chuanfeng study" and "Fengyundian study" in the future! In the face of fierce competition, where are our advantages? Why stand on the cusp? How can we turn disadvantages into advantages? First of all, we should develop, occupy and win the market with the market strategy of citizenization and moderate consumption. Wait until the time is ripe to adjust the target market. Secondly, we should pay attention to constantly studying customers' needs and actively collecting customers' opinions or suggestions, because generally speaking, customers will not take the initiative to inform them, and customers often praise or complain about our services or dishes only when they are very satisfied or angry. Therefore, managers should try their best to investigate and predict customers' needs through various channels, get customers' feedback, develop dishes and services that can meet customers' needs, and create characteristics, and strive to do better than competitors, so as to attract customers for a long time. Only by maintaining a high customer satisfaction rate can restaurants obtain satisfactory income and maintain long-term development potential. Thirdly, from the reality, the gap between similar restaurants is composed of details. We must have high standards and pay strict attention to every detail; Adjust blind marketing ideas; Pay attention to the research and innovation of dishes; Standardize and improve service quality; Restaurant management-dishes. First, according to the sales ranking in the first half of the year, delete the dishes. The remaining dishes are further quantified together with the new dishes, and the quantified dishes are streamlined, and the streamlined dishes are responsible. 2. The dishes in the restaurant are mainly Sichuan cuisine, supplemented by local cuisine and Hunan cuisine. Meet the consumption needs of different groups and grades. 3. Focus on the development of several distinctive impression dishes, and focus on the promotion of styles, so as to achieve the goal of eating fish heads with chopped peppers to Xiangfeige, duck heads to full house, and XX dishes to Chen Mapo! 4. Strictly control the quality of dishes [including color, aroma, taste, type, container, serving speed, quantity, etc. ] according to the corresponding management system, pay attention to feedback; Investigate the adaptability of guests to dishes, and make adaptive adjustments for different dietary groups; 5. Some ideas about new dishes. 1. Back to basics: dig up folk dishes, process them and form their own characteristics. 2. Green health: Buy special raw materials from the people as much as possible, keep the original flavor and let the guests eat fresh and healthy. 3. The combination of local culture and foreign culture: Western tastes and China tastes are integrated with each other to eat new ideas. 4. Combination of high and low: abalone, ginseng, belly, wings, swallow and other high-grade materials are combined with Shan Ye raw materials to eat healthier. 5. Takeism: take the popular and well-sold dishes as your own, and eat them with four flavors. 6. Pay attention to nourishing: understand the health status of regular customers, tailor-made nourishing stews for them, and combine diet therapy. 7. Continuous innovation: It is the key to bring forth the old and bring forth the new with more frequent customers, and keep bringing forth the new on the basis of maintaining its own characteristics. Restaurant management-system chapter is based on the "Five Permanent Management Law" to further improve the management system and strengthen the implementation of the system [see the attached table for details]. 1. food system; 【 Objective 】 In view of the current situation of slow serving speed, unstable taste, unstable quantity and lack of new dishes. Formulate relevant systems as a guarantee. ] 2. Economic system; [Objective: Strictly control the quality of incoming goods, make the best use of everything, personnel costs, water, electricity and gas costs until they are fundamentally controlled. ] 3. Tableware, equipment and facilities use management system; [Objective] To strengthen the management of tableware, put the responsibility on people, reduce the loss and prolong the service life. ] four. Health system; [Objective: Personal hygiene, environmental hygiene and food hygiene have been fundamentally improved. ] 5. Safety system; [Objective: Everyone has a sense of safety and knows the knowledge of safe operation, safety maintenance and fire fighting of restaurant equipment. ] six. Technical business training and assessment system; [Objective: To improve employees' business skills and promote their work enthusiasm; ] seven. Warehouse management system; 【 Objective 】 Color labels of the highest inventory, the lowest inventory and "left in and right out"; Supplies are carefully classified and placed, clearly marked, and there is a detailed purchase list. ] Eight. Conference system; [Brainstorm, understand the same goal, arrange short-term and long-term work, summarize previous work, find problems and find solutions. ] restaurant management-service article if a restaurant wants to provide high-quality service for its guests, it must be reflected by the service of waiters. Therefore, the waiter's quality, personal image, etiquette, courtesy, language communication ability, adaptability, service skills and service skills are important conditions for restaurants to improve service quality. Lean management team, novel marketing concept and excellent service level are the guarantee of good service. In today's catering market, standardized services are far from enough, and emotional services and creative services must be strengthened. As an excellent waiter, you should not only have a good image temperament; Comprehensive service skills; Basic knowledge of cooking; Main and auxiliary materials, taste types and preparation methods of dishes; You should also have full work enthusiasm and good working conditions; Customer satisfaction is the foundation of restaurant's survival. Managers should count customer satisfaction and calculate customer satisfaction rate. At the same time, they have to compare the customer satisfaction rate of this restaurant with that of competitors, so as to know ourselves and know ourselves. The success of a restaurant depends on the accumulation of details, which are the embodiment of daily work procedures, service norms and service standards. Marketing is a means for restaurants to improve their popularity, build and publicize their brands and push them to the market. There is no rule to follow in the method, as long as it can achieve the goal, it is a good method; But we should also consider: first, pay attention to the cultivation of the restaurant's own internal strength; Benefit consumers; Or focus on marketing and blindly expand popularity? Even if we can let everyone know our popularity, if we don't strengthen our own construction, can we keep it once and ensure the second and third times? The marketing of the restaurant in the early stage mainly adopts: TV advertising; Newspaper and magazine advertisements; Telemarketing; The bulletin board at the entrance of the restaurant is the latest dish information card; Distribute leaflets; Send drinks; Decomposition; Send tofu and other means. Although it has played a certain role, it has not really achieved the ideal goal. Our marketing methods should be humanized and diversified; We must also have a keen insight into the market and make corresponding adjustments to the rapidly changing market; Marketing management should not only consider customer satisfaction, but also consider the profitability of restaurants to achieve a win-win situation. 1. Starting from the internal staff, every excellent employee is an excellent salesman and should be familiar with the culture of our restaurant and our business objectives. We should also be very familiar with our dishes. In addition to explaining and studying, we should try our own dishes at ordinary times, so that employees can have a deeper understanding of the dishes. If you are not familiar with your own food, how can you introduce it to your guests and how can you sell it? 4.2. Festival marketing: Make full use of holiday hype selling points. When planning an activity plan, we should not only consider creating profits, but also consider word-of-mouth effect and cultural effect. On holidays, we greet customers by sending text messages, which makes customers feel that we care about him all the time and casually publicize some preferential activities launched by the restaurant; 3. Customize some indoor decorations, children's toys, exquisite notebooks, pens, handbags, plastic bags, lighters, key chains, paper towels, calendars, cultural shirts, etc. There is a label address of Chen Mapo; Give it to the guests as a small gift after eating; Handbags and plastic bags can go to nearby fruit markets or small shops; Lighter, key chain, paper towel, etc. Be assigned to places with large population movements; 5. As a way for managers and chefs to deliver dishes, new dishes are given to guests to taste and solicit their opinions; 6. When customers celebrate their birthdays, they can send them a birthday cake or a bunch of flowers, and they can also send longevity noodles to celebrate their birthdays, which will set off the atmosphere and give them a feeling of home, reflecting humanized service and artistic service. Restaurant management-rewards and punishments 1. Most of the employees are young, with low cultural quality, great mood swings and high turnover. This also adds a lot of difficulties to the management of restaurants, and the management of restaurants should reflect humanization. Establish a perfect incentive system: set up several different awards, [the bonus should not be too high but must be diversified], so as to better stimulate the enthusiasm and creativity of employees. 2. Communicate with employees more to understand their ideas and difficulties; And some views and concerns about the development of restaurants. 3. Give employees a warm birthday, Parry, hold staff dinners regularly, organize excellent employees to go out for inspection and learn from the advantages of other companies. 4. In terms of logistics support, we should carry out some beneficial collective activities to enhance the understanding and unity among employees, thus enhancing the cohesion of enterprises. Without happy employees, there will be no happy guests! Let employees feel the warmth of "feel at home" in the big family of restaurants and reduce job hopping. Thereby reducing the manpower, material resources and financial resources spent on training. 5. Most employees are migrant workers, so they can arrange unpaid holidays for a certain period of time according to their business conditions to solve their worries; Restaurant management-the salary before and after the title of chef is contract system, which should be reformed at an urgent moment! Although the contract salary is well managed after the kitchen; However, its disadvantages should not be underestimated. For example, in order to seek personal gain, the contractor has tight personnel arrangements, and there is no way to start when the business is busy, and the quality of the dishes is even more difficult to guarantee; Often in employing people, it is also indiscriminate and shoddy; Without a sense of ownership, I feel that the quality of my business has little to do with myself. When the business is good, I take so much. When the business is bad, I feel that the rise and fall of the restaurant has little to do with myself. Moreover, the restaurant is not integrated, which is not convenient for supervision. The salary of all employees is divided into two parts: basic salary+performance salary, the restaurant completes the established task, and the employees are paid basic salary+performance salary; If the restaurant can't finish the established task, it will pay the employees a basic salary. Content of Five Regular Laws: "Five Regular Laws" was founded by Professor He Guangming, the founding chairman of Hong Kong Five Regular Laws Association, who introduced Japanese 5S management law to Hong Kong. The "five-routine law" means "regular organization, regular rectification, regular cleaning, regular standardization and regular self-discipline", which turns profound modern catering management theory into simple and easy action and complicated rules and regulations into employees' habits. The so-called regular sorting is to separate the necessities and non-necessities of work, minimize the number of necessities and put them in convenient places, which requires that they can be found within 30 seconds; Regular rectification refers to the adoption of appropriate storage methods and containers, which is conducive to obtaining or putting away items in the shortest time; Regular cleaning means that everyone has a cleaning scope, sorting out inspections, cleaning hidden dangers and dealing with minor problems; Conventional standardization focuses on the standardization of operation and the transparency of storage to improve work efficiency; Self-discipline means self-discipline to implement the above four requirements and form the habit of observing rules and regulations. The five-routine method is equivalent to being a tutor in the kitchen, and standardizing every detail in the simplest way. What are the advantages of the "five-routine method"? The kitchen is colorful, and the condiments of bottles and jars are neatly placed in different categories, with eye-catching names and very convenient access. All cookers are placed in the designated position, and the knife edge faces are inward, which is very standardized. The stove and floor are as clean as washed. Set up an "exposure table" on the wall of a workshop, even some small things as big as sesame seeds should be exposed: the washbasin is upside down on the chopping board, the broom leans against the corner where it should not be, and the used seasoning bottle is not put back in time and forgotten on the stove ... The employees of catering enterprises are highly mobile and often standardized, which is conducive to the development of their good habits, and some casual small behaviors cannot be let go.