5 templates of annual work plan for restaurants
What are the plans you have been exposed to? Time is running out, and new work is about to start. At this moment, it is necessary to make a detailed plan. The following is the template of the annual work plan of the restaurant that I have carefully arranged for you, hoping to help you.
template of the annual work plan of the restaurant 1
Through the analysis of the business situation for 21 years, our catering products have basically been recognized and accepted by the local market. In order to stabilize customers and keep our catering products strong vitality, we will work in the following aspects in 2111.
1. Food promotion:
1. The first quarter: festive feast.
It is suggested that morning tea should be the selling point in January; In February, New Year's Eve dinner was the selling point. Private cuisine is the selling point in March.
2. Second quarter: It is suggested to launch a special take-away activity of offering sacrifices to ancestors with golden pigs and fragrant goose in April; In May, healthy dishes were introduced by fragrant melons and fruits. The cool summer activity month was launched in June.
3. Third quarter: It is suggested to launch delicious handwritten letters of the twelve constellations in July and August, and launch different styles of dishes according to the personality characteristics of the twelve constellations; In September, the Lanting Reunion Moon Appreciation was launched.
4. Fourth quarter: It is suggested to launch
oyster food month activities and crab-free food month activities in October; In November, the series of winter tonic stew soup will be launched, and you will be roasted in a hot and spicy charcoal food festival; In December, the annual feast of Wucaiye Spa series gourmet dishes and
the top ten signature dishes in Lanting was launched.
2. Team building:
1. Improve the labor and employment system and training system, and improve the overall quality of employees
(1) Strictly enforce the labor and employment system, and the catering department recruits
qualified new employees on the basis of merit to ensure the quality of recruitment. At the same time, the superior leaders go deep into the employees to tap talents and constantly enrich the team. Recruit experienced service personnel through the introduction of existing employees.
(2) to improve the training system, in order to make the training get the expected effect, the management of the catering department first made clear the guiding ideology that the training should be "purposeful", "practical" and "timely". Secondly, set up a training team, and then make a training plan, combining theory with practice, and training by stages and in batches in a new way. For example, once a month management training, safety and health training; Twice weekly promotion training, service knowledge, service skills training, etc. Fourth, conduct regular assessment, and carry out training on "sales manual", "service knowledge and skills", "customer service standard", "hotel management knowledge", "product quality", "sales promotion business knowledge", "51 English sentences", "polite expressions" and "safety and health knowledge" throughout the year.
(3) standardize the system of food tasting, and in order to better promote our catering products, the chef will regularly give special training to the products launched.
2. Standardize management and improve the system
(1) Improve the quality management team led by the food and beverage department and composed of departments. The team not only divides the work but also cooperates, and implements the management system from top to bottom, rewarding and punishing the management benefits, improving the overall quality of managers and making the management work smoothly.
(2) improve the meeting system of the food and beverage department. The meeting includes year-end summary meeting, quarterly summary meeting, monthly business analysis meeting, weekly meeting, daily review meeting, pre-shift meeting, financial supervision and inspection meeting, health and safety inspection report meeting, etc., to ensure that the instructions of superiors are implemented in time.
(3) Establish the supervision system of estimated supply of finished products. In order to estimate the variety to the maximum extent, coordinate the various departments to do a good job in product supply. Every morning, noon and evening, the city will check the estimated supply of products, set up a special book record for the varieties estimated by the city, and at the same time go to the relevant sub-departments to verify. And require managers to sign, in order to distinguish responsibility.
(4) strengthen coordination. There are many fine links in the division of labor in hotels, and the completion of a job depends on the coordination and cooperation between various departments.
(5) Improve the comprehensive reception capacity. Comprehensively grasp the service standard, product quality, and improve reception capacity. While receiving all kinds of club banquets, cocktail parties, wedding banquets, buffets, and conference meals, we also do a good job in receiving various types of banquets from senior leaders and major companies and hotels.
3. Stability of the team: In view of the current situation of high mobility of catering service personnel, in order to stabilize the hotel catering service, it is suggested that the work of stabilizing the team should be the focus of our work in 2111.
(1) Improve the work flow of the department, reduce the work intensity of employees, and put an end to duplication of work.
(2) Improve the reward and punishment system, give employees with promising development space and promotion opportunities, and make employees feel a sense of belonging to the hotel.
(3) Strengthen employee training so that they can learn relevant professional knowledge during their stay in the store.
Third, explore business, develop revenue channels and expand business income:
With the increasingly fierce competition in the catering industry, regular market research, business analysis and accurate market positioning can make our products maintain a long-term market share.
1. Cooperate with local wedding companies, sign reciprocal promotion agreements, and open up wedding information sources in our store to develop
income-increasing channels.
2. Effectively implement the monthly food promotion activities. Through a series of business activities, the popularity has been improved and good economic and social benefits have been achieved.
3. carry out joint venture activities, and the catering department and the housekeeping department cooperate with each other to promote business.
4. Public relations with all staff to win more repeat customers. Indoctrinate employees with public relations awareness and knowledge, and the sales staff enrich the floor to communicate with customers and order food when they are busy, and solicit their valuable opinions in different forms. Call relatives on holidays and customers' birthdays. At the same time, a special person is responsible for the collection and supplement of customer information, and timely communication during the daily regular meeting.
5. Do a good job in catering promotion during important holidays.
6. perform regular market inspections and pay timely attention to the dynamics of competitors.
4. Enhance employees' awareness of benefits and strengthen cost control:
1. Emphasize the importance of cost control and cost saving, enhance employees' awareness of benefits, and ask employees to take action. At the same time, improve the relevant systems, clarify responsibilities, and strengthen control according to the system. Improve the expense regulations, the system of receiving, paying and storing raw materials, the system of plugging loopholes, the system of rational use of raw materials, the system of collecting office supplies and the system of purchasing articles, etc.
2. Strictly implement the market inquiry system to ensure the cost control of raw materials. 2
Product strategy
product (product) refers to all material products and intangible services that can meet the needs and interests of buyers. Product strategy refers to the enterprise's decision-making on the breadth, depth and relevance of product portfolio according to the set goals. According to the consumer demand and the product itself, it is called product positioning to determine the position of the product in the target market compared with similar products of competitive enterprises. The product strategies of catering enterprises include main product strategy, main product strategy, auxiliary product strategy and seasonal product strategy.
price strategy
price strategy refers to that an enterprise sets a basic price range and a floating range for the products and services it sells in order to achieve a set goal in the target market. Including cost-centered price strategy, demand-centered price strategy and competition-centered price strategy. The price strategy of catering enterprises includes high-priced brand strategy, medium-priced quality strategy and low-priced mass strategy.
channel strategy
in modern society, most manufacturing enterprises do not directly deliver the manufactured goods to the final consumers, but need a series of coordination activities between intermediate organizations and individuals, and the sum of these activities is called sales channels in sales science. Efficiency is the driving factor of channel design. Although the introduction of intermediaries will increase the price of products appropriately, it can reduce the number of transactions required by producers and consumers, thus reducing transaction costs. The key issues in channel design are: market coverage, intensity and grade, and distribution strategy. The channel strategy of catering enterprises includes direct physical store channel and joining physical store channel.
promotion strategy
promotion is an important part of marketing mix, which refers to the activities of enterprises to publicize the advantages of products and services and persuade target customers to buy their products or services. Promotion strategy is an effective strategy based on the psychological analysis of consumers and the application of promotion laws. Including: stimulus-response strategy; Need-satisfaction strategy; Formula strategy. Stimulation-response strategy refers to the use of a series of stimulation methods by promoters to trigger customers' buying behavior. Demand-satisfaction strategy refers to the sales promotion method by which promoters use skills to induce customers' needs in order to achieve sales purposes. Formulation strategy refers to the promotion personnel preparing the right medicine according to the known customer needs. The characteristic of this strategy is that the promoters know the customers' consumption preferences and some needs. Promotion strategies include advertising strategy, business promotion, public relations and direct sales. The promotion strategy of catering enterprises includes the combined use of the above promotion functions to form a three-dimensional marketing advantage in a local or a certain period of time.
selling point advertisement
POINTOFPURCHSEING advertisement refers to the sum of all sales advertisements at the sales site, including: banners, flags, water labels, displays and exhibition boards.
media advertising
(1) TV media. A large number of people accept advertising information; Advertising is expensive, but the per capita cost of information recipients is low; The amount of information is small, it can't be saved, and the repeated ratings are not high.
(2) broadcast media. A large number of people accept advertising information; The cost of advertising is moderate, and the per capita cost of receiving information is also low; The amount of information is acceptable, it can't be saved, and the repeated listening rate is not high.
(3) newspaper media. A large number of people accept advertising information; Advertising costs are expensive, and the per capita cost of information recipients is medium; Large amount of information, long storage period and medium repetition rate.
(4) magazine media. The number of people receiving advertising information is medium; The cost of advertising is moderate, and the per capita cost of receiving information is moderate; The amount of information is acceptable, the storage period is long, and the repeated reading rate is high.
DM advertisement
DM advertisement (DRIECTMAIL) refers to direct mail advertisement, including: direct mail of product specifications, direct mail of consumption rules, direct mail of club members' notices, direct mail of discount cards, etc.
SP advertising
SP advertising refers to an advertising form between POP advertising and DM advertising, which is a direct business promotion in the form and content of directly distributing discount coupons, discount cards, gift coupons, etc. 3
Time is quietly passing away, and 21__ years will soon come to a successful conclusion. The year of 21__ is also moving towards us, and everyone is also looking forward to what kind of stories and gains will be made in the coming year.
Looking back on what happened and changed in this year, for others, it may be ordinary and dull in this year. But what extraordinary significance it has for the catering department of New Century International Hotel, because in this year, the catering department has stepped into a higher and more stable level. More standardized, and under the leadership of hotel executives and department leaders, as well as the support and efforts of colleagues, * * * completed the mandatory insurance index of 7.6 million and the striving index of 9.6 million issued by department leaders. And the excellent completion and exceeding the specified indicators are worthy of celebration, but at the same time, there are still shortcomings to be changed. The work in 21__ years is reported as follows:
1. Under the current severe catering market and the correct guiding ideology of hotel leaders, the ballroom on the first floor was expanded and upgraded to create a high-standard wedding reception and large-scale banquet reception, which gained great influence in the market and created a very good reputation and publicity. At the same time, the number of reception tables and turnover of the banquet hall continued to rise, which was significantly higher than that of the same period last year. At the same time, every management and employee are required to make the guests feel "feel at home, make them happy and come back satisfied" in terms of service quality and banquet reception. < P > Second, in the golden autumn of August, the food festival "Huifu Cuisine enters Danyang and organic food recommendation meeting" was held by the hotel catering department, and we successfully completed the reception. In the busy golden week in October, we ushered in the "review". Facing the difficult work, with the concerted efforts of all of us, we passed the star rating. And the food and beverage department has become more standardized through the efforts and study during the star rating period, whether it is management, item placement, hygiene or the operation of waiters.
third, the first and second floors are different from the fixed reception in the box, and they are multifunctional and have many posts. Under the condition that the positions of waiters are not fixed, it is particularly important to arrange employees' jobs and reception work reasonably. Therefore, it is necessary to make a reasonable division of work for employees' job exchange and daily work arrangement every month, and make a summary of daily work, properly handle and analyze emergencies, and supervise and inspect the work of each management.
4. In order to complete and convey the tasks assigned by the superior leaders more smoothly and well, we should hold the regular meeting at the post point every day to convey the spirit of the meeting and check the employees' gfd and manners.
5. Pay attention to employees' thinking trends, stabilize employees' thinking, and maintain good working conditions, and communicate with employees regularly to understand their true thoughts and feelings. And let employees feel the warmth of home here, and adjust their emotions, so as to provide quality services for the hotel.
6. Establish a reward and punishment system, and make rewards and punishments clear, so as to arouse the enthusiasm and potential of employees and improve their service enthusiasm. Template 4
__ It has been 8 months since the restaurant opened on October 26th last year. From the perspective of sales at the beginning of the opening, the first few months were very unsatisfactory, both in terms of personnel and business conditions. It can be said that that time was quite difficult! Although the entertainment industry and the catering industry are both service industries, there are still differences. Personally speaking, it should be the first time to set foot in this field, and most of them are unfamiliar. I have stumbled to the present and experienced the start of the restaurant. This period of time is not a small fortune for me, even in the formal hotel management school, I can't learn it. I have experienced it for people, things and the start-up process of the restaurant! Let yourself realize your own shortcomings in it. With the restaurant business getting better and better, we must improve ourselves in all aspects and strengthen our skills in this field.
First of all, make a summary of last month's work:
1. The popularity of Ginza has gradually increased, and the publicity of our store has declined compared with the beginning of its opening, saving a lot in terms of manpower, physics and financial expenditure.