management methods of catering industry

management methods of catering industry, catering is an industry with great mobility, so many catering companies will formulate employee management plans. If catering enterprises want to be stronger and bigger and achieve healthy and sustainable development, let's take a look at the management methods and related materials of catering industry. Management method of catering industry 1

Create a competitive system that is difficult to imitate.

The catering industry is easy to fall into homogenization. If you want to achieve the state of "being imitated all the time and never being surpassed", you must work hard on culture, software and hardware. Why are McDonald's and KFC not afraid of imitation? Because you can't imitate many internal things. Can you imitate the free and open western food culture?

Can you imitate the service culture that truly regards customers as God? Can you imitate 24-hour business and home delivery? Maybe you can imitate one place or one time, but it is difficult for you to imitate all of them. This is the competitive system of others. Of course, local catering enterprises also do well, for example, Haidilao. The author has personally experienced it, from parking command to introductory guidance.

From bending forward to seeing a child, contact the stroller immediately, from providing mobile phone covers and glasses cloth, to covering your belongings on the chair, placing green plants such as green radish indoors, opening the door for you in the bathroom, delivering paper for you, and even providing sanitary products for ladies, from lemonade, sour plum soup and soybean milk for customers to choose at will.

According to the customer's number and habits, the waiter gives advice on dishes, and even allows customers to have only half a portion. When checking out, besides the invoice, there is also a change bag, etc. Can you imitate this bit by bit? It is this inconspicuous detail that has built a strong competitive system for the enterprise, which makes it difficult for opponents to look back.

you should have a heart to do business.

Some catering enterprises are short-lived, which is related to too many "businessmen" thinking. As long as they see money to make, they dare to do anything, even if they take risks and violate the relevant laws of the country, such as illegal addition, counterfeiting, shoddy and so on. For example, in order to attract customers, some Huimian Noodles pavilions use cigarette cases which are forbidden by the state.

it is true that the essence of business is profit-seeking, but profit-seeking without a bottom line is doomed not to last long. As a catering business owner, we must change from doing business to doing business, and take it as our responsibility to promote Chinese catering culture. Last year, Dahe Daily invited the author to give a lecture, and Mr. Zhong Huzhou, the owner of Zhongji Restaurant, invited him to dinner in the evening.

The location is the Chinese State Banquet Restaurant in Zhengdong New District, which is full of cultural charm. This boss Hu not only adheres to the green catering concept of "front shop and back garden", but also combines catering with traditional culture to raise his management to the cultural level. Not only that, he also widely participates in charity and won various honors, and his pattern is commendable.

build a competitive workforce.

most employees in catering enterprises have low academic qualifications, and the quality of employees, especially their service attitude to customers, determines customer satisfaction and even loyalty. As a catering business owner, we should try our best to build a high-quality staff and serve high-level customers according to our own brand positioning.

provide matching services, otherwise, it will be difficult to attract high-level customers with consumption power if their capabilities are not matched. Enterprises should try their best to provide better welfare treatment, retain core employees and stabilize the workforce, so as to better provide value-for-money services for old customers and try to avoid the above-mentioned problems.

In order to save costs, the experienced old employees are dismissed and the inexperienced new employees are recruited. Haidilao is also a 24-hour service. In order to facilitate employees to go to work, enterprises generally arrange accommodation at their work places. For those who are married and inconvenient to stay in groups, enterprises provide employees with 311 yuan rent every month. Haidilao also classifies employees according to their length of service and contribution, and encourages employees to sprint for higher positions. These are all to relieve employees' worries, effectively retain people, and stimulate everyone's work initiative. In addition, enterprises should build a learning and upgrading platform, and the quality of newly recruited employees can be low.

But if you have a platform for promotion, you can turn a novice into an expert or even an expert. The author has paid attention to the training of employees at Dicos Airport. During normal business hours, in the most inconspicuous restaurant, everyone sits around the table, and managers train employees on the spot, which should be of great benefit to employees to enter the role quickly, right?

enterprises should interact with customers more.

perhaps influenced by China's traditional culture, local catering enterprises may be disdainful or not good at it. In short, they rarely interact with customers, and basically take themselves as the center to carry out business and management. This is increasingly lagging behind the development of the market in the new situation dominated by buyers. Enterprises must put down their posture and actively interact with customers, so that customers can participate in all business activities of the enterprise, from product research and development. To the promotion activities, from online to offline, we should keep in touch with customers, so that we can feel that the enterprise is closely related to ourselves and recommend it to more relatives and friends while constantly consuming.

ultimately, of course, the enterprise will benefit. In fact, the three foreign fast foods have always attached great importance to communicating with customers. Whether celebrating children's birthdays, teaching children to dance outside the door, or even distributing promotional leaflets on the street, including joint marketing and self-discount coupons, all efforts are made to establish contact with customers. They have not forgotten the customers who depend on them for survival, and of course, the customers have not forgotten them.

build the soft power of enterprises with service as the guide.

compared with foreign fast food enterprises, one of the most prominent shortcomings of local catering is that the service ability is not improved enough, and it is impossible to adjust its service strategy in time according to the customer's situation. When I was working in Shanghai, I was busy at night, and sometimes several colleagues went out to have a snack together. It's not even 11 o'clock, and many restaurants or hotels will tell you.

"Sorry, it's closed" or "The chef is off duty, come back another day", which makes you disappointed. When you are in Beijing, you sometimes have breakfast. If you get up earlier, it is hard to find a breakfast shop with a clean and hygienic environment. You may have to go to McDonald's, KFC and other restaurants after running for a long time.

Go and eat what you always think of as "junk food". They serve 24 hours a day. At any time, they are all smiling. Even if you just eat a hamburger, they will give it to you if you want an invoice. You won't hear what some waiters in local catering enterprises tell you: "There is no invoice now, come back and get it in a few days."

Or "I'll give you an invoice after you have consumed enough 211 yuan", you won't experience that if you eat for too long, the waiter keeps walking around you, and that impatient look is enough to kill you and even make you feel uncomfortable all over. Once, I was invited to dinner for teaching a friend's company, in a very high-class hotel.

before we ate at 2 pm, the waiter opened and closed the door back and forth without talking. When the author saw it, he urged everyone to leave. When the author and his party went to the stairs and heard the waiter whisper to another waiter, "Hey, these guys finally left," we suddenly didn't know what to say.

Everyone went downstairs silently without talking. This hotel may never go again. Perhaps China people always like to look at problems from their own perspective, but ignore each other's feelings. This practice, in the catering industry, is a lack of service or not in place. Management methods of catering industry 2

Management methods of catering staff

1. Employee file management:

Employees in catering enterprises are generally highly mobile, so it is particularly necessary to establish employee files, because it is the basis for human resource planning. Employee files should generally include basic information of employees, such as name, gender, year and month of birth, nationality, ID number, marital and family status,

blood type, education background, job type or position, personal experience, reward and punishment status, hobbies, etc., as well as contact information of employees, such as home address, mobile phone number, EMAIL address, etc. For resigned employees, it should also include resignation time, reasons and where they went.

The employee's ID number is recorded, which will help to trace some events in the future; Knowing the blood type of employees will help the emergency treatment of injuries caused by emergencies; Mastered the objective basis of employees' expertise, hobbies, ability to teach students in accordance with their aptitude and focus on training; According to the employee's birthday.

The restaurant can organize some activities, such as giving birthday cards or holding birthday parties. These seemingly small activities will make employees deeply feel the care of the organization, and will certainly inspire the whole team. "High salary is not as good as happiness"!

it needs to be emphasized that enterprises should not only establish and manage the files of on-the-job employees and reserve employees, because former employees and reserve employees are also important human resources of enterprises. There are many reasons for employees to leave their jobs. In many cases, employees don't leave because they don't like this restaurant.

but often out of their own helplessness, or want to earn more money, or want to learn more skills, in fact, these are completely human nature, understandable. In addition, because of having worked in a restaurant, the retired staff are familiar with the restaurant's environment, regulations and business processes, which is a rare advantage.

As long as their contact information is recorded in the employee files, the restaurant managers communicate with them regularly. I believe that one day, they will cooperate with the restaurant on a new level. For example, can the original waiter be competent as a foreman, and the original side dishes may become chefs, because everyone is making progress.

all you need is communication and attention, and an open mind of restaurant leaders. Reserve employees can be understood as some friends of restaurant managers in the catering industry, and their information is included in the database. When the restaurant is short of people, first look at whether there are suitable candidates among them, which can at least reduce the recruitment cost and accumulate some human resources.

Second, employee attendance management:

There is not much difference between employee attendance and manual work in restaurant management software, but it is convenient for storage and statistics.

Third, employee performance management:

The object of employee performance appraisal is generally a full-time ordering waiter. The software can record and count the sales of the waiter in the statistical interval, and the restaurant can give different rewards according to the size of its sales. If the restaurant has sales commission for some dishes (such as high-grade drinks and high-grade seafood), the software system can generally make statistics on them, and calculate which commission dishes are served by a certain ordering waiter and the amount of commission they should get.

"people" are also wealth, which many people know, but what we should know more is that wealth needs to be accumulated. Only by accumulating "people" bit by bit can "people" truly become the inexhaustible wealth of restaurants.

management skills of catering staff

The management system of catering is the life of a restaurant. Today's society is the era of knowledge economy, and management is paid more and more attention by enterprises. The level of management directly affects the operating efficiency of restaurants. Therefore, "management brings benefits" is the last word, and the following three aspects should be considered emphatically when formulating the daily management system.

1. Human resources: including employment system, salary system and incentive system;

2. Business and sales: including sales targets, promotion methods, dish features, service features and innovation requirements;

3. Financial cost: including procurement system, cost control method and asset management system;

according to the above three points, we can truly achieve "everyone has a post, has a basis for doing things, has a goal in action, and works productively". Management method of catering industry 3

Management system of catering industry

I. Hygienic system of dining room

① Dining tables and chairs are neat, the floor is clean, the glass is bright, there are public spittoons and hand washing facilities.

② Clean it twice a day and once a week to achieve no flies and spiders.

③ Do not sell spoiled and worm-eaten food.

④ wash, disinfect and clean small tableware after use.

⑤ The attendant should wear clean work clothes and wash hands and disinfect before and after work.

⑥ dim sum and cooked food must be sold in dust-proof and fly-proof glass cabinets, and clean selling tools must be used.

⑦ Service personnel are forbidden to wear rings, bracelets and paint their nails when working.

II. Hygienic system of cold dish room (cold meat room and cooked food room)

① Special room, special personnel, special tools, chopping boards, containers, rags and weighing instruments shall be provided.

② indoors should be free of flies, and equipped with running water for hand washing, disinfection, pedal dirt container, ultraviolet germicidal lamp, cold storage and other facilities.

③ The knives, containers and weighing instruments should be cleaned and disinfected before each use, and the air should be disinfected by ultraviolet light for 31 minutes before work.

④ The use of food packaging materials meets the hygiene requirements.

⑤ The staff should wear clean work clothes and masks, maintain personal hygiene, and wash their hands and disinfect before operation.

⑥ cooked food should be cooked and sold diligently, so that it can be made and sold on the same day, and the food should be heated and sold after passing through the pot, and spoiled food should not be sold.

⑦ foods that are not directly imported, foods that need to be reprocessed and other articles shall not be stored in cold dishes (cooked food).

second, the hygiene system of the primary (rough) processing room

① There are special processing sites and food inspection personnel, and deteriorated raw materials are not processed and used.

② The cleaning pool should be separated from meat and vegetables; The water supply and drainage are smooth, and there is a sealed container that can hold one class of garbage.

③ the processed food raw materials should be put into clean containers (impermeable containers should be used for meat, poultry and fish), and there are cleaning and fresh-keeping facilities.

④ The operation desks for processing meat, aquatic products and vegetables should be used separately and clearly marked.

⑤ The staff should wear clean work clothes and maintain personal hygiene.

⑥ Dust and fly prevention facilities are complete and running normally.