Suggestions for restaurants

No matter what scale, the first thing is service, and service is the first. Good service is not a feature. It is necessary to provide services that other restaurants do not have, better service than other restaurants, impress guests, and the characteristics of dishes. There are many chefs who can copy dishes, and my father can copy dishes very well. Mainly the characteristics of the food. Chefs must be innovative. . . To make a special feature, there is hygiene. A restaurant's hygiene must be in place, giving people the feeling that it is just opening every day. Don't be full of flies and greasy everywhere. Do a good job of disinfection, and pay attention to safety if you don't pay attention to your image. You must have a lot of security awareness. Disinfect, set fire and prevent falling. In fact, there is another important thing: ideological education. A boss may know a lot, but your subordinates may not know everything and can do everything. . So I often have some morning meetings, evening meetings. . Educate some subordinates, and another is that the system is obvious and the rewards and punishments are clear. . To drive your ideological realm to your subordinates, you must achieve the overall model. . .

I can only tell the whole story. . . There are too many details!

Students' suggestions for the canteen

After this research study, I found that there are many problems in the canteen, such as poor hygiene, low quality of food, long waiting time for buying food, and sometimes no food, and the price is very expensive. It has a great influence on students. After the research, we can know what needs to be improved and how to improve it, and then gradually achieve perfection.

My task this time is to summarize the report, in order to make it as comprehensive, thoughtful and profound as possible. After many discussions, our group also combined the suggestions of other students. Through this activity, I really hope to give some suggestions for the school and the canteen, so that it can better serve the students.

understand customers' previous opinions and suggestions about the restaurant, so as to make targeted corrections and enhance the image of the restaurant in the original customer image! 4. Staff retention and development, and consolidation of customer relationship. The promotion of turnover has a necessary carrier, that is, a stable restaurant and a United team! Therefore, retaining and developing employees has become the key! In fact, the transfer of restaurant managers will have some influence on the mood of restaurant timekeepers. They are eager to communicate with new managers because they lack security because they don't understand. I suggest that we can learn more, communicate more, encourage more, change positions more, and track more. The importance of staff training in restaurants is very obvious. When our activities attract 111 customers, how many customers can we provide to customers? 21 or 31? This is what we need to think about!

therefore, once the location of the restaurant is determined, it can't be changed, otherwise it will waste a lot of resources. The factors affecting the location of restaurants have been mentioned before, so I won't repeat them here. 2. Environment The internal environment of the restaurant also affects the operation of the restaurant. Because everyone wants to have a warm and comfortable dining environment. The interior decoration of the restaurant should be as follows: the floor, walls, doors and windows in the restaurant should be designed to give people a warm and comfortable feeling. The contents and materials of the menu should be clear, and the cover design of the menu should give people a sense of novelty. Cleanliness of the environment. This requires the dining room tables and chairs to be placed neatly, so that the legs of the table are in a line; Dining table, chair legs and plates on the table are horizontally viewed as rows and vertically viewed as columns; The walls, decorations, floors and desktops of the dining room should be clean and dust-free. The environment of the restaurant should adapt to the gender and age of the customers. The uniforms of service personnel are iconic and influential.

If the conference quotation is packaged, which contains various benefits, the market share will be increased by rich sales methods. We should pay attention to collecting customer information and make regular home visits. When collecting information, pay attention to the communication with peers, and use the catering customer information software to effectively analyze and predict the market of customer groups, classify, process, sort out, develop and utilize the collected information, and adjust the business policies and means according to the needs of customers, so that information resources can be transformed into production, service and marketing resources in time. The dislocation of service mode should fully reflect the standard, enthusiastic and just right service purpose through dislocation mode. It must be pointed out that service dislocation is first established on the basis of service specification, which must be the premise of providing all characteristic services. In the process of designing service, we will create different dining atmosphere for the guests with "two surroundings" as the center. On the one hand, the service is designed around the needs of guests, and the dining table is designed reasonably and pertinently according to the guests.

a catering enterprise can't play in this circle for long. This just reflects the current market-centered business philosophy, with the front hall as the main body and the back kitchen as the core. 4. Today, after more than ten years of hard work, I don't lose my temper in the team because of minor incidents, and I don't lose faith in people because of a little mistake. I know that under my leadership, employees can bear hardships and stand hard work. In the aspect of food development, we don't attack customers with old-fashioned dishes, combine with the hotel's reality, aim at customers' tastes, often introduce customers' favorite dishes to hotels, and ensure that we can cook dishes according to the production standards of one dish and one hundred dishes, so as to strive for customers' return rate, increase operating income and improve social benefits. 5. In the brutal competition in the catering market, the chef not only makes great efforts in the innovation and packaging of dishes, but also makes marketing planning indispensable. To promote the characteristics and nature of his hotel, of course, our profits must stand the long-term flow. I dare not say 111% of the staff training and management are in place, but I can make up for 111% and use various remedial measures to achieve scientific, standardized and programmed management.

There's a saying in making innovative dishes: the way of cooking is changing; The skill of a chef lies in its application. Formally speaking, the transformation of dishes includes the combination of dishes and snacks, the combination of Chinese and western, the combination of vegetarian dishes, the combination of food and medicine, the combination of fruits and dishes, and so on. The combination of meat and vegetables does not simply mean that meat and vegetables are cooked together, but that meat and vegetables are combined into one, and there is meat in meat and vegetables. New dishes are created with new materials and new collocation, such as the traditional famous dish osmanthus shark's fin. Because shark's fin is expensive, the price of this dish is very high and the sales volume is very small. After being improved into Guihua Yaozhu, the taste is similar but the price is lower, and the sales volume will increase simultaneously. In addition, changing the production method is also the way to change. Chinese food is cooked in French style with western food, and sold in the hall, which realizes the chef's service and enables guests to enjoy the cooking performance while eating, which is also a unique feature.