First, how to solve the problem of difficult catering management methods?
First of all, let every branch know what is the enterprise's goal this year? What is the job function of each of them? Let them know, if you do it well, what good will it do? Be sure to follow the system and reach every branch. In addition, the organizational structure should also be worked out. What should the branch manager do?
Specifically, the following tasks must be performed one by one:
L, evaluate and record the dishes and percentage that are not ordered every day;
2. Prepare a customer questionnaire every 3 months and conduct a written customer survey;
3. Talk to at least five customers who dine here every day to find out whether the customers are satisfied with the food and service provided;
4. Submit a written report to the administrative manager every week, including: the use of restaurant equipment, customer complaints and menu updates;
5. Change the menu according to the dining statistics survey;
6. One day a month, a "special menu" is launched, which represents the gourmet cooking of a certain country in the world.
Second, some market research and catering management methods for opening branches.
L, what is the passenger flow of the surrounding industries;
2. What are the enterprises with the same target consumers in different industries, and what are their situations?
3. Analyze the characteristics of turnover, business hours and consumers in the same industry;
4. Investigate the surrounding consumers to find out what kind of restaurants they like to eat in.
Third, highlight the catering management mode with enterprise characteristics.
Mainly include: environmental characteristics, food characteristics, service characteristics, catering management methods, brand characteristics.
Fourth, restaurant positioning catering management methods
It mainly includes: income orientation, age orientation, regional orientation and cultural orientation.
Five, the store unified design catering management methods.
Mainly includes: facade design, seat design, visual design and auditory design.
Sixth, catering management methods to meet consumer demand.
It mainly includes: the improvement of service level, the service before and after meals, giving souvenirs and giving different treatments to different consumers.
Seven, extend the enterprise life cycle of catering management methods.
It mainly includes: the extension of consumers, the extension of catering food and the extension of enterprise transformation.
Eight, enterprise crisis resolution catering management methods
Mainly includes: job-hopping solutions, financial crisis solutions, bad business solutions, brand competition solutions catering management methods.
Nine, creative and new product development catering management methods
It mainly includes: the creativity of attracting consumers, the creativity of store reorganization, the creativity of new catering management methods, and the unique ideas of food development.
Ten, reasonable arrangements for staff training catering management methods.
It mainly includes: one-month service level improvement training and two-month chain store manager training.
XI。 Catering management methods to motivate employees
Mainly includes: salary incentives, job incentives, welfare incentives, learning incentives and future incentives.