The introduction to the feasible scheme of operation and drainage of catering industry looks at the catering industry with new ideas and concepts. The restaurant is just a dining scene and a subdivided format. The organizational structure is the same as most enterprises, but the name is different. Make use of new business logic to refine operation. The dishes and services of catering are the foundation, and innovation, novelty, fashion and health are the trends. Quantification of functions

Modular management of kitchen. Knowing about chain catering brands, you will find that the kitchen adopts enterprise management. Introduce kpi and suk. Income is linked with output, benefit is linked with the interests of enterprise composition, which provides a platform for individuals to show their self-worth. The kitchen loser controls products, costs, kpi supervision and sku innovation, and innovation is the foundation of development. (Refer to New Retail Super Species, Box Horse, 7fresh) Each stall category and each cuisine is a team, and each team has a person in charge to conduct KPI assessment, and at the same time, it is linked to salary and sku development. Every sku explosion or traffic is paid a corresponding performance commission. Adopt the market reversal mechanism to improve the enthusiasm of sku research and development in each stall. Outstanding outstanding teams will be rewarded, and teams that fail to complete the specified KPI indicators will be broken up, reorganized and replaced. At the same time, it produces a good internal competition mechanism and a sense of crisis. (Refer to the dining hall of East China Normal University) To improve the innovative ability of dishes, it is necessary to change with the changes of the times and the needs of guests. Only by constantly introducing new varieties can we attract more consumers.

service innovation keeps old customers and provides high-quality services, and every detail satisfies customers. The front office is a very important part, directly facing consumers, doing a good job of brand concept output, front-end information collection and feedback. (Refer to Chapter 5 of "Management Philosophy of Haidilao")

Marketing channel Catering sales play the role of half customer service in the traditional mode, and the existing resources are reduced to maintain the relationship with existing old customers, leading to internal resource competition. New sales are more in channel traffic and open up more market capital.