How to run a good restaurant?

Introduction: How to run a good restaurant? The catering industry has its own industry characteristics and requirements, different lots of catering stores have different business skills, how to run a catering store?

Different locations to choose different catering projects

1. If the operator chooses to operate in the vicinity of the station, its main customer base is the passengers, including workers, students and so on. In this section of the most suitable for the opening of fast food restaurants, and carefully dealt with is the pricing problem, to be divided into different objects and different. Such as Chengdu snacks, Laihua fast food.

2. If the store is opened in the company's centralized area, the most important customers for the workers, the purpose of their visit is not only to discuss business or chat. Therefore, opened here in the food and beverage stores how to cope with the lunch peak customers and how to deal with holidays and weekends when business is slow to become the focus of the choice of the location to consider. Such as Kyushu Fishing Harbor (tea restaurant), Xiang'erxiao, Shangdao Coffee and other medium and high-end both.

3. If you choose to operate in the school street restaurant, students are the main customers of this section. There is no obvious difference between peak and slow hours in a day, but the seasonal difference is quite big. The motivation for students to use the restaurant, in addition to chatting, recreation, but also reunions or reading, etc.. Therefore, attention must be paid to the convenience of moving tables and chairs, and prepare books, newspapers and magazines. Such as small potatoes, McDonald's, KFC and so on.

4. If you choose to operate a restaurant in the commercial downtown area, this lot is dating, chatting, shopping, resting place, of course, is the most appropriate place to open a store. The lot no matter what type of store is more suitable, but to have their own characteristics. Such as Starbucks, McDonald's and various types of Western restaurants.

5. If you choose to open a restaurant in a residential area, you must clearly reflect the warmth of affection and provide fresh and delicious food and drink. Such as setting up bulletin boards, hosting dating, competitions and other fun activities. Such as Tianwaitian roast duck store, Holliday cake and so on.

6. If you choose to operate in the suburban section of the restaurant, the restaurant must have a parking lot in the lot, and there should be eye-catching and attractive advertising signs. If it is a large restaurant specializing in cheap dinners, to provide distinctive catering will be the focus of this section of the business. Such as the mansion door Chinese-style hotel, tree bar and other types of farmhouse and themed casual dining places.

How to control costs

Saving costs means profit. Increase. So, to what extent is it good to reduce costs? How to go to reduce costs without affecting the quality of meals? The following cost reduction and profit eighteen law, absolutely useful:

First, buy less, buy hard. Experienced chefs know the normal number of guests in their restaurants. According to this, to do a number. How much raw material is needed every day on how many raw materials to purchase. When business is particularly good, you should go shopping a few more times.

Second, the inventory of goods try to use up and then into, so as not to put a long time to deteriorate.

Third, the procurement department should keep abreast of market information and changes in food prices, and inform the chef or head chef in a timely manner.

Fourth, some of the seasonal or other reasons for the impact of the price of raw materials, you can choose those more resistant to storage in advance in the low-priced procurement of some, but be sure to save.

Fifth, all employees, including the boss and his relatives, family members, on the menu must be under the menu, the kitchen to do not see the menu does not serve.

Six, meal discounts are not the best means of doing business, so you can not arbitrarily discount or discount is too large.

Seven, some old customers often ask the store to send two free dishes. In this case, you can send two lower-cost and have some characteristics of meat and vegetable dishes.

eight, some raw materials are expensive, should always pay attention to adjust the price of food.

IX, point menu should pay attention to? Streamlining? A chicken can do a few dishes, a fish is the same, there is no need to market the ingredients are listed.

Ten, for the set menu, should pay attention to meat and vegetable collocation. Individual dishes with the main and auxiliary ingredients should also pay attention to this issue. Sometimes more auxiliary ingredients but better taste.

twelve, the design of the whole table sets of dishes, should first think of those goods in the freezer. To use the inventory first, can not let the freezer ingredients put too long.

xiii, to eliminate the phenomenon of eating, taking and stealing.

xiv. Procurement back to the quality of raw materials. If there is a case of inferiority or lack of catty, the acceptance inspector to refuse acceptance; preliminary processing personnel to not process; chefs have the right not to dish not cook; waiters have the right not to serve. Only ring ring, to ensure the quality of meals and operating costs.

XV, on the procurement of good raw materials back, the kitchen should make the best use of things, can be used to use. Such as big ribs with side meat can be done with minced meat, can also be done with fried noodles; can also be done with pork meat stuffing; vertebrae can be hanging soup and so on.

XVI, fixed assets and current assets should be distinguished.

seventeen, turnover and gross margin should be linked to the staff's salary, to encourage staff are involved in management.

xviii. Employees should monitor each other. The whistleblowers should be rewarded for the bad phenomenon, and at the same time, they should keep their secrets.