The essential factors for successful catering marketing:

1. Senior staff.

senior staff must be selected as the catering commission. Because food commission is a very professional job, we must first be familiar with the environment, guests, operating procedures, target customers, and compete with regular customers, frequent customers, big consumers, leaders and surrounding areas; The situation should be very clear and understandable. As soon as the catering commission takes up his post, he should immediately enter the role, be attentive and attentive, have the level of a linguist, have the enterprising spirit of compromise and the ability of propaganda and organization, and at the same time be a strong hand in public relations marketing, pay attention to information feedback and communication between departments, do things in a timely, rapid and agile manner, have a sense of rhythm, and be standardized, correct, efficient, honest and innovative in operation.

2. Collect information.

today is the information age, and information is also productivity. With information, the marketing of catering industry can have corresponding countermeasures and methods, and can meet the challenge and achieve marketing success. Through information, we can understand consumers' psychological needs, get reasonable suggestions, and implement marketing measures together with relevant departments, which can continuously improve and perfect services and products. Through information, we can also close the distance between guests and me and improve the satisfaction of guests.

3. Marketing awareness.

catering marketers should always have a strong marketing awareness. in order to achieve the purpose of promoting products, they should first grasp the customer's demand motivation, understand the customer's consumption ability, level, identity, conditions, special needs and personalized needs, and coordinate with relevant service departments to meet the customer's needs as much as possible. In the reception process, products from other departments can also be appropriately promoted. In face-to-face communication with guests, keep yourself in good spirits; Barking, greeting guests with sincere and enthusiastic smile and active and responsible attitude. During the reception, you should know the purpose of the guests' meal in time, allocate the seats and boxes reasonably, leave room, and always have spare boxes as a backup to meet some important and special guests. During the reception, we must correctly understand the details of the guest's needs, such as the number of people, the meal label, the purpose of the meal, the other party's telephone number, name, unit, the guest's dietary preference, special circumstances, etc., pay attention to observation, correctly judge the host and guest, and feed back the information to the relevant departments in time.

4. Service attitude.

Let the guests be respected, cared for, feel at home, and make them feel value for money in receiving services. Catering marketers should have the ability to guide consumption. First of all, they should take the initiative to communicate with the guests. They should memorize the consumption habits of the guests at ordinary times. "A good memory is not as good as a bad pen" and write down the habits and preferences of the guests. Such as favorite food and wine, service requirements, box position, banquet purpose, specifically indicating which waiter to serve, serving speed requirements, preference for staple food and snacks, toast method and scale, consumption standards, etc., should be remembered one by one.

Secondly, we should write articles on dishes: (1) The dishes eaten by the elderly should be thoroughly cooked; (2) Women and children like desserts and fruits; (3) Young people should be rich in staple food concentrate; (4) Business and government banquets should be refined, tasteful and moderate in quantity; (5) Shouyan dishes should have a theme culture, and longevity noodles should not be less: (6) Coastal guests should try not to serve aquatic products; (7) Guests from Hong Kong, South Korea and Japan must have raw aquatic products; (8) guests from Sichuan, Jiangxi and Hunan must have several spicy dishes; (9) VIPs in big cities must provide exquisite Kung Fu dishes: (11) Leaders and professors should pay attention to local dishes and allusions. In the process of service, waiters should "serve with sincerity and do things with heart", so that people do not move and their eyes move. Pay attention to changes in every corner to ensure the quality of service in place and make up for it.

5. Guest history files.

record the customer history file, which can track the service, understand the information and grasp the trends of consumers. The introduction of this service will play a key role in cultivating member guests. We should try our best to know the name, telephone number, address, unit, birthday and home address of the guest of honor, and then target and adopt corresponding marketing strategies, pay regular visits and condolences, participate in and integrate into customers' lives, and establish a deep emotional cooperation relationship with customers, so that enterprises can be invincible in the market competition.