The composition of catering business is complex, including both external sales and internal management. The following is what I brought about about the core of catering enterprise management. Welcome to read!
the core of catering enterprise management
to improve the cultural taste
China cooking is the product of civilization and culture. As a star-rated hotel restaurant, we should strive to enrich the cultural connotation of the catering market, improve the cultural taste, and put the food culture, eating culture, banquet culture, restaurant culture, service culture and management culture into the whole process of business activities. Can be taken? Bring it in and go out? The way,? Bring it in? That is to say, lectures on food civilization, green catering and healthy eating will be held, celebrity dinners and celebrity tasting will be held, and various activities such as collecting dishes and selecting famous dishes in the hotel will be held. ? Go out? That is, take advantage of the appropriate time and opportunity to participate in various food promotion activities and public welfare activities in society, increase the added value of culture, and promote your own brand and expand social influence through uninterrupted publicity.
To expand the business scope
In marketing, we can expand the business scope by participating in exhibitions, increasing take-away, and putting specialty and brand-name dishes into mass production. It is necessary to put down the shelf of star-rated hotels, proceed from the local consumption reality, and purposefully develop some products suitable for mass consumption, and use their own resource advantages to increase service items and provide consumers with more choices. We should try our best to make great articles such as meetings, wedding banquets and important receptions. Wedding banquet and birthday banquet are the most representative management methods of star-rated hotels facing the public, and they are also distinctive aspects different from social restaurants. Do a good job in wedding banquet and birthday banquet, which can bring hotel catering sales? Popular? And from attracting? Popular? To bring? Wealth? .
to have special housekeeping dishes
to attract diners, star-rated hotels must have their own housekeeping dishes. At present, consumers are divided in their diet: first, the gourmet family, who knows how to eat, walks into the restaurants of star-rated hotels for the purpose of tasting top-level delicacies or special dishes, and pays attention to color, aroma, taste, shape and container. The second is the curiosity hunters to see if the food is fresh or not. If the restaurants in star-rated hotels can keep their own special dishes and often introduce new dishes, they can be recognized by the guests, which can not only meet the guests' desire for novelty, but also make them become voluntary advertisers and attract more consumers to enter star-rated hotels.
Strengthen training management
Quality is the foundation of the development of catering industry, so it is necessary to strengthen the formal business training for chefs and managers, especially the cultivation of professional ethics and professionalism. It is necessary to formulate standards for controlling dishes, as a requirement for chefs to produce and make dishes, and also as a standard for checking and controlling the quality of dishes; The basis of management. Strengthen the effective on-site management of control processes, such as processing control, side dish control and cooking control. It is also necessary to adopt effective control methods for the kitchen production process, the quality of work of various departments, key links and departments. It is necessary to strengthen the training of reception service and improve the service management level of foreman and supervisor, focusing on the improvement of a series of abilities such as reception, ordering, communication, coordination, control, scheduling, observation and feedback.
Layout of business market
The layout of restaurants in star-rated hotels includes giving full consideration to the allocation of kitchen equipment and the ratio of the number of tables in the dining room; The coordination of kitchen technology (cuisine, food characteristics) and hall service: the determination and arrangement of guest, freight, food delivery and collection and separation channels; Layout of welcome area, cashier, guest rest area, bright display, guest and internal staff toilets, various warehouses and other places: distribution of wet area, dry area and its transition area and meal preparation area; The coordination between the setting position of dining room and all kinds of lights: the selection of aquatic health pool and slaughter site and the setting of sewage treatment system; The preparation of epidemic prevention and health facilities and equipment, the introduction and control of water supply, sewage, cold and hot water, steam, power electricity and lighting electricity, etc.
market positioning
the market positioning plan of star-rated hotel restaurants includes: considering local eating habits and hobbies: considering raw materials, ingredients, taste, knife method, production method, feeding amount, containers, pricing, etc.; Consider the dining form of the dining staff; Consider the layout of the dining environment; Diners' hobbies, folk customs, eating habits, etc.
Star hotel is a comprehensive service entity that integrates six elements: eating, living, traveling, shopping and entertainment. It has high investment and large scale, unlike ordinary social restaurants, but as long as we strengthen the research and analysis of the market, accelerate the pace of reform and adjust the development ideas, star hotel catering is promising.
How to do a good job in catering
First, being sincere to people and loyal to enterprises is a prerequisite for catering managers
Honest catering managers must seek truth from facts in their work, adhere to principles before right and wrong, communicate with employees, open their hearts and face mistakes bravely. If you insist on doing this, you may become an excellent catering manager. Only honesty can work hard and dare to take responsibility. Honesty is the minimum moral standard of being a man. If a restaurant manager doesn't even have honest moral character, and his promise to employees is not fulfilled, he is called smart. Food and beverage management skills? Deceive employees to achieve job performance, then? The wolf is coming? The protagonist of the story may become you.
second, the basic requirements of good cooperative spirit catering management
for catering enterprises, which are resource-integrated service enterprises, cooperative spirit is the most basic requirement of catering management. With the intensification of market competition, catering management should pay more attention to the improvement of overall ability. Only when the overall quality of a team is improved, enterprises will gain sustainable development. Besides the quality of catering managers and employees, the improvement of team quality is more important for catering managers to improve their cooperation ability. Without cooperation, the team composed of the best individuals is also fragmented and uncompetitive.
Third, catering management through corporate culture is an essential weapon
Corporate culture of catering enterprises is the concentrated expression of personality charm and management concept of catering management decision-makers and the invisible code of conduct of employees in catering enterprises. As a food and beverage manager, it is the responsibility to constantly publicize the corporate culture of employees in various ways, and set an example by example. Catering managers should be good at creating a strong cultural atmosphere, and let employees accept and integrate into their work through propaganda.
Fourth, power must be used correctly in the process of catering management
As a catering manager, power is given by the company, which is closely related to responsibility, and responsibility is more important than power. We must be responsible for power and the interests of the company, which can never be shaken. Moreover, the power of catering managers is also given by employees, and it also contains employees' hopes, hoping to lead employees to create more value for the company and make the company develop faster, so that employees can also develop. Catering managers should consciously accept the supervision of employees. Remember, the power of catering managers is to establish the majesty of management, not to show off at will. The key is to create more performance and show the charming personality charm and management talent of catering managers.
V. Catering management needs to continuously strengthen the service awareness of employees
With the increasingly fierce competition in the catering industry, service has become one of the main competitiveness of catering enterprises, and high-quality service level has also become the most important market access certificate for catering enterprises, which requires not only good service to customers, but also a strong sense of service. As a catering manager, it is necessary to constantly strengthen the service consciousness of employees and make it a unique charm of catering enterprises.
6. Continuous learning is the eternal task of catering management
The management process is also the process of learning and improving for catering managers. There is no end to learning and no end to improvement. In today's society, if you don't study, you will fall behind and face the danger of being eliminated. Forgot to study? And from the position of manager? Glorious retirement? .