In the increasingly fierce market competition, in order to succeed, operators must find another way and be unique. If they stick to the rules and stagnate, they will only make restaurants fall behind and be beaten until they are eliminated by the market. It is an inevitable and only choice for restaurant operators to take the new road of personalized service and innovate and seek differences, which contains huge profits.

Restaurants should be freed from the narrow and static orientation of individual interests, and their service objectives should be adjusted to gain profits by meeting social needs, gain market by meeting customers' needs, and gain initiative through service innovation, that is, restaurants should establish a dynamic, long-term, holistic and social service orientation in the development process. Give consideration to the interests of the ego while pursuing the interests of the ego, consider social interests, environmental interests and guest interests while pursuing economic interests, and consider long-term interests while pursuing current interests. Its main performance is in service innovation.

First, start with the service personnel

Employees are the top priority for any enterprise. First of all, we should establish the concept that human resources are no longer commodities, but enterprise assets. Employees are the greatest wealth of restaurants. Restaurants should arm their employees with new knowledge and technology, and serve their guests in all directions with high-quality employees and innovative minds. For example, in some theme restaurants < P >, the service staff are not only familiar with the basic service methods, but also experts in this subject. They can not only provide thoughtful services for guests, but also play the role of disseminators of theme knowledge, so that consumers can increase their knowledge in ordinary diets. This combination of high-starting service and unique theme culture often makes it difficult for ordinary competitors to imitate. Therefore, the training, management and all-round development of employees are as important as the business development of restaurants, and it is a necessary prerequisite for the sustainable development of restaurants to build a lean, powerful and enterprising team of high-quality employees.

2. Starting from the service organization

Restaurants should contribute to the development of restaurants through the innovation of service organizations, so that the service organizations can always maintain normal and efficient operation.

within the restaurant, it is not necessary to choose only one organizational structure. People with different work nature and content can choose different organizational structures, and a reasonable organizational structure can be determined according to the weight of business tasks, the number of people and the size of service scope, and the principles of unified command, division of labor and cooperation, simplification and high efficiency.

3. Starting from the service environment

The innovation of service environment belongs to the material innovation, which must be the most visual innovation. Operators can achieve the purpose of service environment innovation through the design of restaurant style, the adjustment of internal atmosphere, the increase or decrease of artworks, the change of tableware and other means. Of course, environmental innovation also includes restaurant location, periphery, internal planning and so on.

four, starting from the service process and service mode

customers will get different consumption effects when consuming different products, and customers can get different degrees of satisfaction when consuming the same product in different consumption processes. Since the difference in consumption process will affect the acquisition of guests' consumption value, restaurants have the responsibility and necessity to improve the consumption process of guests and regard it as an important content of service innovation.

to carry out service process innovation, we should systematically analyze the consumption process, that is, we should not only analyze the location, time, personnel composition and composition of each consumption activity, but also deeply understand whether the guests have the need to change the status quo of activities and the trend direction of changing the status quo of activities. Finally, we should actively adjust the value activities inside the restaurant to help guests improve their consumption activities, so as to make them more suitable for the needs of guests in terms of mode, time, place and price. Smiling service and polite hospitality are the management secrets of restaurant service. In catering service, service personnel should pay attention to the innovation of service mode. With the innovative service mode of 111% individuality and 111% individuality, it is bound to get twice the result with half the effort.

5. Starting from the service content, the content of catering service is far more than providing various auxiliary services for guests to eat. With the increase of customers' consumption demand, restaurants can seek various extended services in catering services, including safety services, troubleshooting services, information services, leisure services, tourism services, baby-sitting services and health services.

sixth, it is more important to start with the service language

. Language is the main source and receiver of information and an indispensable tool for service communication. After a long period of standardized management,

a set of standardized and super-standardized service language system has been formed in the catering industry. However, this monotonous traditional monotonous language is being challenged, and many guests have expressed disgust and boredom with this traditional service language. Catering services are often carried out with the help of language, so the implementation of service language innovation should be an important part of service innovation. Many restaurants have begun to study the pertinence, appropriateness and flexibility of language.

personalized service in western restaurants is innovative service. It means that restaurants pay attention to the personalized differences between customers and provide personalized services for personalized differences. The individuation of each customer or each type of customer is bound to be manifested in the diversification of the whole customer group, and the personalized service of the restaurant to each customer or each type of customer is also the diversified service to all customers. The advantages of personalized service are that it is beneficial for restaurants to discover and develop new markets, to acquire new ideas, to improve service skills and to develop relationships with customers. To take the road of personalized service well, we can't lay a foundation without innovative service. Only innovation can be personalized, and only personalization can be characteristic, so that restaurants can develop continuously, stably and healthily.