1. Accurate positioning is the premise

Catering industry is one of the most competitive industries. Entrepreneurs should grasp the principle of dislocation competition and seek business characteristics. Constantly introduce new styles, new varieties, new services and new features.

2. Correct location is the key

The location selection plays a special role in the operation of restaurants. Restaurants should be selected in shopping centers, downtown areas, business offices, large residential areas and other areas with high consumption concentration, and bus stations, subway stations and subway lines are also good choices.

3. Clever marketing is the key factor

Running the catering industry requires a very clever marketing art, turning the best idea into a stunt, and trying to achieve "no one has me, and people have me."

4. Good service helps

Customers will always be the parents of food and clothing. They can bring good market reputation and have a snowball effect. Therefore, providing customers with quality services, such as providing take-away and reservation services and extending business hours, can attract some old customers.

expanding information

business philosophy

the development of China's catering industry, after experiencing the stage of service standardization and paying equal attention to service and dishes, has entered a stage of fierce competition since the 1981s. Looking at the changes in the catering industry, in the final analysis, the market is the center, while the reception hotels are at a disadvantage in the competition.

therefore, in the stage of orderly competition with characteristics and benefits, only by taking customers as the center, taking the market as the guide and changing the management concept can we be in an invincible position.

1. Renewal of dining environment

In modern hotel catering, the improvement of dining environment is invariably regarded as a way and means to attract tourists. Improve the layout of the restaurant environment, highlighting the local characteristics of a place or the architectural style of a certain historical period. Received unexpected results.

Some places of historical interest can be highlighted and decorated accordingly, and the matching atmosphere can be designed according to restaurants with different flavors, so that they can become places for guests to enjoy and feel unique features.

2. Renewal of service concept

Nowadays, the service of catering industry has stepped into a higher level of personalization, delicacy, diversification and humanization from routinization, standardization. It does not overemphasize the specific size and distance standard of table utensils, but pays more attention to practicality, cares about the problems that guests care about, embodies cordial, thoughtful and meticulous service, and embodies humanization in details, which is integrated into the service process.

even some restaurants add performance services, and abandon the standing service, advocate walking service, and observe the guests to meet their needs during walking, so as to make the catering service more prominent.

However, reception hotels overemphasize the standard of reception tasks and neglect the communication with ordinary guests. This single service concept has seriously restricted the development of this type of hotel. Only by increasing training, all managers and employees can change their ideas, pay attention to market orientation, meet the needs of guests and make them feel value-added service.

3. The variety and taste of dishes are updated

The catering industry in reception hotels is slow to innovate and develop dishes, and only focuses on the tastes and requirements of leaders, but does not seriously study the market demand and the tastes of guests. It only packages the appearance of dishes, such as the flowers, the edges, the shapes placed, etc., and does not dig deep into their inherent tastes and colors, the collocation of nutrition, and even less pay attention to the cultivation of brands.

At present, catering consumers have a newer understanding and requirements for food tasting.

from "oral food" in 1971s and "eye food" in 1981s to "heart food" today, from the basis of color, fragrance, taste, shape and container, it has risen to the level of sound (listening to sound), method (practice), quantity (quantity), quality (quality) and number (ordering quantity).

in order to meet the market demand, the development and innovation of dishes have been further improved, and all kinds of dishes have been integrated, and the traditions have been inherited and combined on the basis of developing new dishes.

with the development of economy, the development trend of catering industry is gradually taking mass consumption as the mainstream. Many working-class people have changed their ideas, left their families and entered hotels and guesthouses. Therefore, both social catering and hotel catering should take this opportunity to increase varieties, change tastes and adjust prices to attract a broader mass consumer market.

Hotel catering should pay more attention to service advantages on the basis of its original hardware advantages, and adjust its business ideas in time. Study the market more, study the needs of guests, give full play to their own advantages, combine their own reality, take customers as the center and take the market as the guide, seize the huge share of the mass consumer market, occupy the leading position of the middle and high-grade catering market, and create a new situation for hotel catering.

Baidu encyclopedia-catering