The catering industry is a representative service industry. Generally speaking, the improvement of the service level of the catering industry will only be limited to the front hall service, without mentioning the back kitchen. But the core team and core competitiveness of the catering industry is in the kitchen. Therefore, the service level of the kitchen determines the business of a store. If it is a chain store, the service level of the central kitchen team and the operation team determines the life and death of the enterprise.

First of all, the catering industry must adhere to high standards in terms of cleanliness and hygiene. The kitchen should be cleaned for every meal. Tableware must be cleaned with environmentally friendly detergents and disinfected with disinfection cabinets. Of course, there are also cleaning and disinfection services through outsourcing tableware. Kitchen utensils used in the kitchen should also be cleaned daily and cleaned and disinfected. This is the most basic requirement of the catering industry. At the same time, in the store, the environment should also be clean, especially the ground oil pollution and desktop oil pollution, and the cleaning and hygiene work must be done well to give consumers a clean and hygienic feeling and let consumers have basic trust.

with a clean and hygienic environment, there must be authentic, healthy, hygienic and safe ingredients that consumers can see and eat with confidence. Instead of pursuing cheap and inferior ingredients for profit. Nowadays, consumers are basically fierce, and they have a clear understanding of whether the ingredients are fresh, authentic and hygienic. In particular, some people who often eat out are even more gourmets, so they will not be careless about whether the ingredients are authentic, hygienic, healthy and safe. Therefore, when we provide services, we can give consumers a clear introduction or display in the store, which is why some seafood and seafood restaurants display ingredients in conspicuous places in the store.

With high-quality ingredients, the chef's skill determines the ability of a restaurant to attract customers. Because the atmosphere, decoration style, cleanliness and hygiene of the store are just important AIDS. The most fundamental thing is the color, flavor and shape of the dishes. If the color, flavor and shape can't attract consumers' appetite, everything else is useless. So we still have to return to the dishes themselves. Chinese food, like Chinese catering culture, is profound and profound, and it also keeps pace with the times. Therefore, in addition to inheriting the tradition, we must innovate and integrate the processing techniques of some dishes in the East and the West to give consumers a new taste, a new taste and a new taste bud feeling. Even traditional famous shops must have several innovative dishes, otherwise they will only attract tourists, not local customers, and even young consumers.

after doing a good job, it depends on the environment and atmosphere of the store. In fact, the catering industry is most suitable for seasonal changes and promoting food culture. Therefore, while doing a good job, you can tell stories and culture with dishes, and you can use some interesting names to create freshness for consumers. At present, many food and beverage outlets create an atmosphere all the year round, and over time, they are old. Although they seem to have a sense of history, they don't surprise consumers. If we change the collocation of some dishes and the tools for environmental decoration and atmosphere creation according to the changes of festivals and seasons, if I were a consumer, I would unconsciously repeat consumption.

Nowadays, many people will take Haidilao as a blueprint for the personnel service of Qiantang, imitate it and even ask for waiters. However, I think that not every restaurant is practical for this unlimited service, which requires quite high management and personnel training. As for the basic service etiquette, it is definitely necessary, and there is no reason to doubt or refuse. Of course, if you are only a local specialty snack food, that is an exception. For example, a restaurant selling blood in a certain place has stipulated the dining time of customers, and there is no special waiter to provide services for you. Do it yourself except cooking, scooping up blood, washing and clearing the table. If it is not such a snack restaurant, it is necessary to stipulate the service process, basic norms and basic etiquette. However, when making regulations, we must be careful not to over-serve or serve the whole process.

The so-called over-service and disturbing service means that when consumers have a meal, people come to ask if they need service from time to time, or they always appear around consumers intentionally or unintentionally. This kind of service sometimes makes consumers embarrassed. However, there are also food and beverage outlets, which need to keep calling for service personnel before someone will come to serve. This is a lack of service. Therefore, this requires our front hall service personnel to observe at any time, observe the customer's needs in places that consumers can't notice, and appear in time when consumers have needs or signs.

Tableware placement, many restaurants basically follow the requirements of star-rated hotels or some foreign western-style tableware placement. I don't know if readers have ever experienced it. When you sit at the table in some restaurants, you always habitually move dishes, cups, etc. into the table, so that you can put your elbows and mobile phones conveniently. However, many food and beverage outlets have also seen such actions, but they still do not change. This shows that our food and beverage outlets have not made improvements according to customers' habits. And hot pot, Chinese food, western food, soup pot and other catering categories are different, so the tableware should also be different, otherwise there will be no sense of ceremony and no characteristics. Therefore, as the operator of the catering industry, the service personnel should think about how to make the tableware and tableware more suitable for the characteristics of their own dishes, and make them more ceremonial and distinctive.

When changing tableware and dishes for guests, service personnel should take some preventive measures and take some protective actions to make consumers feel at ease and careful. But in reality, many of our service personnel come up with simple reminders, and they start to replace them regardless of whether the guests pay attention or not. Sometimes a guest is eating something in his mouth, or holding a dish, so he can only be embarrassed to let the service staff change or replace it. This is actually a detail, but the whole service process is connected by many details, so it is necessary to pay attention to every service detail, and make some specifications for these details, teach them to service personnel, and use the mystery customer method to implement supervision.

In addition, when serving food, many service personnel will not take the initiative to announce the name of the dish, let alone introduce the composition, technology and eating method of the dish. Sometimes it makes consumers embarrassed. In this way, even good dishes can not make consumers form a good memory, but will give consumers a feeling of high quality and high taste. When we watch some food-related scenes in many TV dramas, we sometimes see that in the past, waiters who served food would take the initiative to recommend dishes and shout loudly when serving. In fact, this is to let the customers present know what I have, and this dish has been ordered, so that other consumers have the impulse to try after hearing it.

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As a waiter in the catering industry, all the guests who have been here should take the initiative to ask for their surnames, and remember that if you can take the initiative to call out the other party next time, it will also make consumers feel face-saving, and at the same time bring them closer to each other. However, in many restaurants, it is almost impossible, unless the community stores, or consumers take the initiative to ask for contact information, or ask consumers to store value to recharge their cards, the service staff will ask. In fact, this gives consumers a feeling of being disrespected.

To really improve the service level of the catering industry, the bosses and entrepreneurs of the catering industry themselves need to think systematically. Especially on the scale of chain catering enterprises. Because of the large scale of the enterprise, we need to work hard on the system, process and specific normative measures. In this way, we can ensure the continuous improvement of service level, not the five-minute fever. We must use systems, systems, processes and standards to maintain it continuously, so as to truly win the recognition and love of consumers. Otherwise, consumers will come one thing today and another tomorrow, which means that the service level of this restaurant is unstable, and they may not come next time, thus losing consumers.