first, the three steps before the informationization of catering enterprises:

1. Clear planning: catering enterprises should not only pay attention to long-term planning when the information system goes online, but also do not do it overnight. Because the scale and actual needs of each enterprise are different, enterprises can decide the specific content and steps according to their actual situation, and it is best to choose a partner with industry experience and strong technical ability to help with planning and implementation.

2. Correct selection is half the battle. You must choose mature management software that conforms to or is close to your own enterprise characteristics. "How to choose a set of catering management software?" Catering management, blindly installing a cashier catering software is completely wrong to think that the informationization of catering enterprises has been completed. Such things are too numerous to mention in practice. Some use fast food software for dinner, or invite a software development company unfamiliar with the catering industry to develop and launch software for themselves. After using this software, it will take a long time to change and develop, and the longer the running-in time, the greater the indirect losses to the enterprise. A mature software supplier's successful customer experience is a great wealth to the catering enterprises with new online system, and the standardized management mode embodied by these successful catering enterprises they own is the best reference for any new catering enterprise.

3. Leaders attach importance to it and employees cooperate. Information system is a systematic project, and its success is inseparable from the attention of leaders and the active cooperation of middle-level managers and users. The practice of many excellent enterprises has proved that all enterprises with good information system application benefits have enterprise-level or corresponding authoritative leaders who personally take the lead and participate in the whole process of system selection and online. As a mature software, the system will be very smooth from online to official operation if there is no human resistance in the online process.

second, what characteristics should a good information management system have for catering enterprises?

1, the system is stable. In the pursuit of functional richness, the stability of the system is often more important than functional richness! The catering industry, especially Chinese food enterprises, will run at high speed during the peak period, so it needs high stability and rapidity of the system, and the redundancy requirements are more demanding than many industries. Therefore, when choosing a catering system, we should investigate the typical customer cases made by the developer to understand the stability of the system and the application of its customers, such as the stability of the exchange of large amounts of data, the security performance of the system, what software modules or solutions are used by customers, and how customers evaluate their products and services.

2. The number of software customers should be large and the coverage should be wide. As an application software, if it is not supported by a certain number of users, then the maturity of this software is not enough. What is the specific number of customers as a standard? If catering software has dozens or hundreds of users, the requirements of ordinary users can be met, and whether the software functions can meet users, in turn, also shows that there must be a lot of users of the software, because there must be a positive correlation between the richness of functions and the number of users. If there are many users, various requirements will be put forward for the software, and certain management processes and management ideas will be accumulated in the software, which will produce greater value for later users. Different users will have different requirements for software, and only when the number of users reaches a certain level, especially users with high quality and high requirements will play an irreplaceable role in the maturity and growth of application software. In this way, it is not difficult to explain why some immature software can be given away to customers for free or sold at a very low price. Customers think they have taken advantage of it and are complacent, but they don't know how much trouble it will bring to their own business if they get such immature software. I believe many customers have a deep understanding. Generally speaking, the wider the geographical distribution of users of a catering software, the larger the number of users and the more mature it will be. National catering software must be more mature than regional software. However, global software needs special care, because for cross-language catering software, different languages often have different versions, and each new version will have a process of re-integration when it arrives in the local area. Language is one reason, and business processes and management processes, the quality of management operators, etc. are the other reasons.

3, rich in functions. The richness of functions is also an important indicator of maturity. If catering software has dozens or hundreds of users, the requirements of ordinary users can be met, and whether the software functions can meet users, in turn, also shows that there must be a lot of users of the software, because there must be a positive correlation between the richness of functions and the number of users. If there are many users, various requirements will be put forward for the software, and certain management processes and management ideas will be accumulated in the software, which will produce greater value for later users.

4. The good expansibility and flexibility of the system is an important guarantee for the outdated application of the system. Investigating a management system depends not only on its functions, but also on the growth of the system and its ability to upgrade services in the future. The expansibility of the management system can not only meet the continuous development needs of enterprises, but also save a lot of development expenses for enterprises.

5. Whether the system is advanced is also an important aspect to examine whether a management system is excellent. The functions that catering enterprises don't need or didn't think of at present are all available in the system or can be used with a little setting. The value-added functions of such a system will save catering enterprises a huge sum of money.

3. What are the misunderstandings in the informationization of catering enterprises

1. Although the informationization of catering enterprises is a commonplace topic, with the rapid development of computer and network technology in recent years, the informationization construction has also given catering enterprises more connotations. At present, some leaders of catering enterprises still have some misunderstandings about the informatization construction of enterprises, thinking that it is informatization to use computers to check out cash and order, but in fact, catering informatization is far from it. Many catering enterprises are very blind in many aspects, such as how to carry out information management, what expectations are realized through management, and how to combine their own development direction, and the goal is not strong;

2. Information construction is regarded as omnipotent, thinking that the turnover of enterprises will increase exponentially after information construction, and the business owners can sit back and relax without considering the existence of investment risks. The choice of many systems mainly depends on the boss's imagination of information application, so blind investment, repeated investment and repeated investment are quite serious.

3. Many catering managers tend to be superstitious or credulous about the temptation of so-called international companies and international products, and take it for granted that international companies are strong and their products and services will definitely be better than local companies, resulting in a painful price. Because of the different situations in different countries, some managers of chain enterprises copy foreign management models, such as bringing foreign catering software, thinking that they can learn their management essence, but the actual situation is quite different. For example, the scheduling system that foreign software usually has doesn't work in China, and most employees in foreign catering industry are hourly workers, while those in China catering industry are regular workers, so it is very inhuman to use computers to schedule shifts. There are also some ERP software used in other industries, which are well used in other industries, but can not be applied in the catering industry. According to the survey, the main reason is that the catering industry in China is not well understood. The application level of information technology in the catering industry itself is not high, and most front-line employees have to endure physical labor every day. According to statistics, a food delivery staff has to run more than ten kilometers every day, while some waiters have to stand for more than eight hours. If they are required by the management standards of other industries, many statistical reports must be filled out with ERP software.

With the increasing popularity of catering informatization today, it is believed that more and more catering enterprises will use informatization as an advanced tool to manage their enterprises, and there will be some truly excellent management systems and solutions to serve the catering industry in China, bringing them benefits and benefiting them from it, so as to truly achieve the goal of seeking benefits from management.

Fourth, the functions that a specific catering management system should have

First of all, the informationization of catering is inseparable from computers. A mature and comprehensive catering management system will help to quickly build the informationization of the catering industry. The basic functions of the catering system include:

front desk management: ordering cashier, receiving reservation, making up bills, making kitchen products, changing shifts, handing over financial affairs, leaving temporarily

team contact: team reservation, team reception, team inquiry

Basic data: wine and food settings, special promotions, wine and food discounts, wine and food composition, room and table settings, consumption patterns and employee information. Account payment, accounting treatment, offset

Inventory management: document management, current company, inventory accounting, inventory counting, inventory opening data entry, current inventory, supplier supply details, commodity purchase statistics

query and analysis: bill query, order sheet query, handover record, financial payment record, order sheet analysis, sales analysis, employee performance

report: business. Sales summary of dining tables, booking statistics of dining tables, monthly sales statistics of dining tables, annual sales statistics of dining tables, and guest consumption statistics

System management: system setting, data initialization, data backup, data recovery, operator management, password change, authority management, and login again

From the perspective of catering enterprise operation, management covers people, finances, goods, production, supply and sales, so as to Human elements include: customer relationship, human resources; The elements of wealth include: property, account management and decision analysis; Material elements include: office management, inventory, material and fixed assets management; Factors of production include: procurement, production and processing, and distribution; The elements of sales include: reservation, reception and cashier. Marketing and market expansion

The management of catering industry is a complex and meticulous management field, with many management links, uneven level of employees, and arbitrary post setting. In daily business activities, the management mode will be changed at any time according to market conditions, but the basic management links and management processes remain unchanged, namely: reservation, ordering, kitchen printing, kitchen production and cashier; Raw material warehousing management, cost audit; Customer and member management; Financial audit, data summary and decision analysis report based on daily management. Market catering management software is basically designed around the above ideas, combined with customer needs for targeted sales. To sum up, the catering management software consists of basic business management, customer relationship, raw material procurement and supply, human resource management, financial management, remote chain management, central kitchen and chain distribution.