1. Innovative management is the key to the success or failure of the catering industry

In the process of catering enterprise system, the market is the leader of the enterprise, management is the leader of the enterprise, management is the foundation of the enterprise and technology is the tool of the enterprise. To do a good job in the development and operation of catering enterprises, it is necessary to move forward alternately with management, but management is not the purpose, management is only the guarantee of operation, management serves for operation, and operation is more important than management. Management is not sales, and management is not generalized management; Management is an innovative economic decision based on market research.

catering enterprises should pursue "the most suitable for me, the largest input-output ratio and the most promising market". And through the comprehensive innovation in spirit, concept and thinking, the traditional management has been upgraded to innovative management. The innovative management of catering industry should establish a planning department, and grasp the main links such as correct positioning, objectives and strategies, manufacturing characteristics, structural adjustment, active promotion and prudent development.

second, research the market, segment the market and realize the correct positioning

the connotation of research market is the influencing factor of research demand, research competition, research self and research profit. The trick to studying the market is to put yourself in another's shoes. Demand is divided into two categories: actual demand and potential demand. We should subdivide market demand and be good at finding business opportunities from it.

The research market should be from big to small strategically, and don't block yourself; Tactically, we must expand the market step by step from small to large. When the market changes, the positioning of the business must also follow the changes. For example, in the off-season, it is necessary to have the positioning of the off-season and study the off-season business strategy. The market positioning of enterprises must also be understood by the target customers, so as to attract customers.

third, establish enterprise goals and do a good job in development strategy

the focus of competitive strategy is brand strategy. Half of the famous brand is science and technology, and the other half is culture. Only in this way can we form a distinctive brand and gradually create a brand with core competitiveness. The development of catering industry should take the road of chain operation on the basis of famous brands. Enterprises without characteristics can join famous stores through complementary advantages.

Fourth, make features and create competitive advantages

There is a saying in market competition: "Don't open a shop without features"

Features are planned and made by studying the market. The manufacturing characteristics should be comprehensively developed from the following aspects:

1. Innovation of management mode

2. Innovation of management content

3. Innovation of management service

4. Innovation of management environment

5. Innovation of management price

6. Innovation of management mode

Enterprises with the same grade of catering are reorganized into large-scale enterprises according to standardized shareholding system. Preferential booking mode can be operated through online booking mode; Characteristic management under different market positioning (such as resort restaurants, social professional restaurants, theme banquets and scattered restaurants, etc.).

2. Innovation of business content

Chain restaurants (groups) should be located near the site with supporting facilities to build "eating, living, traveling, shopping and entertainment" to carry out comprehensive management that supports and promotes each other. It should be diversified and personalized; It is not appropriate to have a separate product, and effectively solve various factors that restrict the competition with social catering; We should develop our own brand products on the premise of clear positioning; Fitness and entertainment facilities should be resources rather than furnishings; We must constantly develop new service content through empathy.

3. Business service innovation

First of all, we should strengthen the knowledge and understanding of service: service is a specific commodity of the tertiary industry; The essence of service is respect for the clients; Establish the concept of customer first; Advocating empathy (holding a big discussion on "If I were a customer"); Develop emotional services (based on "everything is thought of for you"); Do a good job in service labor competition; The best service is to make customers feel the existence of service; It is necessary to combine standardized services with personalized services and avoid excessive services.

4. Innovation of business environment

Architectural style, overall decoration and business environment, systematic design of catering, entertainment, etc. should conform to actual business, and should not be frivolous; The reasonable design of parking lot should be combined; The setting design of moderate background music; The relationship between air conditioning temperature setting and operation; Welcome form design; Setting of flowers and small animals; Cultural characteristic design of private rooms; Green catering design, health and leisure design, etc.

5. Innovation of operating price

Price is determined by market positioning and the law of supply and demand, and price reduction must be based on reducing costs; It is necessary to consider the economic benefits from the overall point of view, and set up bait products reasonably and variably; Discounts are not as good as gifts; Preferential consumption should be preferential to the next consumption or other consumption; The off-season price can be designed. There should be no "current price" in catering, and the price should be clearly marked; Catering should reasonably set up preferential products for the vulnerable groups of the old and young.

6. Enterprise management innovation

Management includes system management, mechanism management and enterprise culture management. System management (hard management) is the foundation, but it is mechanism management and corporate culture management (soft management) that can really arouse the enthusiasm and creativity of employees, and soft management is more important than hard management. Mechanism management includes competition mechanism and training mechanism, incentive mechanism and restraint mechanism, selection mechanism and elimination mechanism, of which every two are a pair and must be talked about at the same time.

V. Structural adjustment and optimized combination

Firstly, institutional analysis is made on industrial institutions, industrial institutions, enterprise structure, product structure, geographical structure, management structure, ownership structure, personnel structure, capital and liability structure and other institutions; What is the current situation of each institution? What should be reasonable? What should be optimized? Then grasp the main links that affect the unreasonable institutions and solve them one by one.

institutional adjustment should be oriented to improve the market competitiveness of enterprises, focusing on revitalizing idle assets of enterprises and turning inefficient assets into efficient assets. For example, through the exchange of assets between enterprises to engage in chain operation in different places.

6. Actively promote sales and form a hot spot

Good promotion measures can create visibility, reputation, credibility and loyalty for enterprises. Promotion includes advertising promotion, public relations promotion, news report promotion, price promotion, service promotion, cultural promotion, image promotion, reputation promotion and other forms, which should be based on advertising and create hot spots through comprehensive application.

VII. Develop prudently and unite to become strong

We must be cautious in infrastructure construction. Diversification must be cautious. Merger and merger must be cautious.