Starting from scratch
As soon as I got off the plane, a suffocating heat wave hit my face, and the clear sky in Wan Li was cloudless, which seemed to be a good weather. It seems that someone is wearing the emblem of our group company in front, and it seems that someone has arrived at the airport to meet us.
with the help of the company's office in Kenya, we quickly reached an agreement with the local government to buy land, and then we began to invest in building our new restaurant. Before opening a new restaurant, I personally went to the construction site to supervise the progress of the project. First of all, I had to choose the styles of walls, floors, tables and chairs, etc. At the same time, the arrangement of tables and chairs, kitchen, bathroom and checkout counter also took me a lot of effort, because the arrangement of these equipment directly affects the efficiency of the restaurant. If it is not well arranged, it may lead to a great reduction in the efficiency of our restaurant, and efficiency is life for our catering industry! I use the left mouse button on the layout of the restaurant to drag items to the required position. If I hold down the left mouse button and click the right mouse button at the same time, I can rotate the angle of the items. Unwanted items can be stored in the warehouse. Soon a drawing of the dining room was designed. I handed it to the construction engineers, and they quickly arranged the items neatly according to my requirements. With our working day and night, a beautiful new restaurant was completed soon. As the saying goes, "if a worker wants to do a good job, he must sharpen his tools first." Without a good restaurant environment, how can he talk about good performance?
after investing heavily in restaurants, our finances soon became tight, but it doesn't matter, because the local government has given us a series of preferential policies, one of which is that we can "finance" locally. I got another sum of money through financing, which is hard to come by, and I have to consider returning it in the future, so I have to use it carefully.
The next step is to hire employees for our new restaurant. There is a lot of knowledge in hiring employees! We decided to hire local staff when we plan all over the world, so as to save money, and secondly, to increase guests' intimacy with our restaurant. I decided to look for the chef and waiter myself. The choice of chef must be quick, so as to meet the requirements of many guests ordering food at the same time, and at the same time, the skills should be high, so that guests will like our food and further like our restaurant. The choice of waiters seems to be more difficult. If waitresses are chosen, their charm values are usually higher. If waitresses order and deliver food to guests, their evaluation of the restaurant will be improved, but their action speed is slow, which is usually difficult to meet the requirements of a large number of guests. Moreover, if guests wait too long, they will leave angrily because they are dissatisfied with the service of our restaurant, which not only loses a sum of income, but also has a great impact on the reputation of our restaurant. If you choose a male waiter, although their charm value is relatively low, the male waiter's mobility is relatively high, and his movements are very clean and neat. If they order food for the guests, they can easily cope with a large number of guests. I decided to hire a waiter and a waitress first.
There are many candidates for chefs and waiters in Kenya. After careful selection, I decided to hire Sania as our chef. At the same time, I also hired a waiter, Ismaier, and a waitress, Mu Duffy. Some of them have some experience, and some of them are naturally favored by me because of their excellent abilities. After hiring the waiters in the restaurant, of course, it is necessary to allocate their work. I don't need to specify the job of the chef in detail. Naturally, I work in the kitchen. And the waiter's arrangement still needs me to use my head. Because customers are God, our western restaurant is truly successful only if customers are satisfied. The most unbearable thing for restaurant customers is the long wait ... endless wait, and the result can only be that the guests can't bear to leave. So it makes sense for me to pay so much attention to the arrangement of work. First of all, we should divide the service scope for the waiters, specifically, who is in charge of each table, who is in charge of the reception desk and checkout counter, etc. Because our waiters are usually ready to meet guests on the east side of the restaurant, the male waiters who are far away from the waiters should be responsible for ordering and delivering dishes on the west table. The cashier is the place where every guest has to check out after eating, so it is usually a little busy, so it is better to let the male waiter take charge. The dining table in the east is close to the waiter, so I appointed another waitress to take charge of this area. Next to the gate of the restaurant is our reception desk, which is also close to the waiter's waiting position. Because the guests' first impression of the restaurant is very important, I arrange the waitress to receive and assign the table, which can also reduce the workload of others.
the next step is to determine the menu of our restaurant. First of all, I learned the taste and cost of various foods from the materials, because I don't know much about the living habits of the people in Kenya now, and I basically don't know anything about their favorite food tastes or acceptable food price ranges, so I think it's better to follow the default settings provided by my assistant. At the same time, in order to test the taste of food that residents in Kenya like, I decided to keep some ingredients of each food in the warehouse on the first day of business, so that some guests would not be deprived of the food they wanted; At the same time, I can decide how to arrange the menu of our western restaurant in the future according to the operation on the first day and the sales ratio of various foods.
At the same time, we should formulate some rules and regulations of restaurants in detail, such as when the western restaurant opens, when it closes, rest days, and even the temperature of air conditioners, the background music in the western restaurant and the uniforms of waiters. Generally speaking, the opening hours of restaurants are aimed at the three peak periods of catering consumption: lunch time (11 am to 1 pm), dinner time (5 pm to 8 pm) and night snack time (9 pm to 11 pm). Usually, the passenger flow will increase greatly during these three periods. As for the rest day, because our competitors are already speeding up, and the passenger flow on Saturday and Sunday will be more than usual, I decided to cancel the rest day arrangement. And the temperature of the restaurant, because the temperature in Kenya's tropical Africa is relatively high, so don't be stingy with the cost of air conditioning if you want to give the guests a good impression.
Well, now everything is ready, except for the east wind. I invited some local celebrities in Kenya to give a warm and grand ribbon-cutting ceremony for the opening of our new western restaurant, and the restaurant can finally start its official business.
"Book me a plane ticket to new york, USA, tomorrow. Then let the hall manager come and meet me. I have something to tell him. "
"yes, sir, I'll do it right away."
the secretary turned to leave and took the door of my office behind her. "America ..." I closed my eyes and whispered to myself, "The dream country? That's my dream? " Seeing the beautiful Statue of Liberty and the Golden Gate Bridge from a distance, the busy Manhattan business district is still as busy as ever, and the towering sister building of international trade still stands in the mind of every New Yoker as always.
our business expansion plan went very smoothly, and soon we bought a piece of land and started to put it into new business. Like the way of development in Kenya, our new western restaurant in the United States is developing rapidly in smooth sailing. The difference is that we have increased the investment in TV advertisements here, because Americans who believe in "TV culture" can't resist the repeated bombing of our TV advertisements, and soon our new restaurant has been upgraded to a three-star level within two months.
There are indeed many differences between the operation in the United States and Kenya. First of all, there are great differences in recipes. Most of the dishes in the United States are mainly traditional western-style dishes, instead of many local foods with strong African flavor like Kenya. Secondly, Americans have different requirements for restaurants. Of course, customers are God, and we all try our best to meet the needs of customers as the first purpose of our business. Customer satisfaction is the greatest affirmation of our work.
With the development of western restaurants in the United States and Kenya, I plan to continue to develop in other parts of the world, such as France, Italy, Taiwan Province and India, which are our next goals. Soon our "Dream Western Restaurant" has spread all over six countries and regions in the world. It is time to challenge the final goal-Tokyo, Japan. March into Japan
Tokyo, one of the largest, most populous and, of course, the most prosperous cities in the world, is famous for its rare prosperity and huge commercial interests, and is called "the jungle of reinforced concrete" by the world. I'm afraid it's impossible to gain a foothold as a "dream western restaurant" in this place without spending some effort. But how to spell it?
to be honest, I don't have a bottom in my heart either. Fortunately, the western restaurants established in front have expressed their willingness to help build new restaurants in Japan, so that I can call our experienced waiters and chefs from the original restaurants, which is tantamount to a generous gift for me.
We bought a piece of land in Tokyo and started to build our new western restaurant. After hiring some excellent chefs and waiters, our new business started. Through continuous advertising strategy, we quickly upgraded our western restaurant in Tokyo to a three-star level at the end of the second month, but it was difficult to upgrade it to a four-star level no matter how we advertised, and because the advertising cost was quite high, the income of our restaurant was often negative, that is, we could not make ends meet! This is not a good sign, because upgrading from three-star to four-star requires higher turnover and net profit for restaurants, and we can't lose all our hard-earned money on TV advertising!
So I called the Japanese hall manager and asked for his advice. The hall manager recommended to me:
"Kanban advertising, sir, we might as well try Kanban advertising, perhaps this effect will be more obvious."
Then he analyzed the advantages of billboard advertising to me in detail. Firstly, its price is relatively cheap, which will not affect the net profit of our western restaurant, and its effective time is as long as that of TV advertising, which lasts for five days in a row. Secondly, although the effect of billboard advertising is not as obvious as that of TV advertising, it is quite good, and it is quite high from the perspective of performance-price ratio!
So I decided to take the advice of the hall manager and start hiring people to advertise billboards. At the same time, we will spare no expense to greatly improve and improve the decoration of our western restaurant, and try our best to make our western restaurant look more beautiful, comfortable, noble and elegant, so that customers' satisfaction with our western restaurant will be greatly improved. This move really worked, and the number of guests began to increase gradually, but the net profit of our western restaurant was not greatly affected.
After about four months of operation, our western restaurant has finally been successfully evaluated as a four-star western restaurant by the World Catering Association! This is really exciting news. I commended the outstanding performance of the employees at the celebration after receiving this news, and at the same time gave them a certain salary increase. I also encouraged everyone to make persistent efforts and work together to win the final victory and upgrade our western restaurant to the highest five-star level!
The effect of billboard advertising has gradually failed to meet the requirements of our business development, so we decided to launch a new round of TV advertising "bombing". However, in order to ensure that our turnover and net profit can reach a certain amount, after discussion with the hall manager, I decided that we can do some TV advertisements appropriately when the turnover is guaranteed, and this "certainty" is defined as the turnover of more than 511,111 yuan.
The effect of TV advertising is really obvious, but it doesn't mean that we can do it overnight with it, and we are ready to fight a protracted war. While paying attention to expanding influence and improving reputation, we also pay attention to the construction of "hardware" and "software" in western restaurants.
"Hardware" construction is the internal environment and facilities in the western restaurant. We have purchased many noble items to decorate our western restaurant, such as the Japanese "flowers and birds" high-grade floor, the Taiwan Province "Shanghai Temple" painted wall, the American "dance floor" gate and so on, which have been well received by users. The construction of "software" is the professional quality of our employees, including waiters and chefs. As waiters, we should not only improve our motivation and charm as soon as possible, but also pay attention to other aspects of self-cultivation and welcome customers with higher and better service quality. The chef's main task is to improve his cooking skills and motivation as soon as possible, and try to use a relatively short time to cook dishes that users like.
with the gradual improvement of our internal construction and popularity, we quickly won the top position in the ranking of community magazines, which undoubtedly gave our staff a shot in the arm! Come on! Come on! ! Victory is just around the corner, and a five-star western restaurant is just around the corner ...
The Secretary-General of the World Catering Association handed me a certificate printed with bronzing characters, and I quickly took it with both hands. I saw the familiar words "the best restaurant in the world" written on it, and the flashing flashes in the hands of reporters waiting under the podium almost made me hard to open my eyes.
I glanced under the podium, and the boss was looking at me with appreciation. I whispered in my heart, "Boss, I did it!" " Epilogue
It seems that my story should come to an end here, but our "Dream Western Restaurant II" project is not over yet.