first, environmental factors

everything is the result of internal and external factors, and the catering industry is no exception. Among them, environmental factors are the external factors that affect the success of the catering industry, and it plays a very important role in the success of the catering industry.

1. Restaurant location

The catering industry is different from other enterprises in that it attracts customers to restaurants for consumption, rather than transporting products from the place of production to the place where customers consume. Therefore, the choice of restaurant location has a great influence on restaurant management. Choosing a good location is a prerequisite for the emergence and development of restaurants. Compared with other factors of restaurant management, the choice of restaurant location has the characteristics of stability and long-term. Therefore, once the location of the restaurant is determined, it can't be changed, otherwise it will waste a lot of resources. The factors affecting the location of restaurants have been mentioned before, so I won't repeat them here.

2. Environment

The internal environment of the restaurant also affects the operation of the restaurant. Because everyone wants to have a warm and comfortable dining environment.

The interior decoration of the dining room should be as follows:

The floor, walls, doors and windows in the dining room should give people a warm and comfortable feeling.

the contents and materials of the menu should be clear, and the cover design of the menu should give people a sense of novelty.

cleanliness of the environment. This requires the dining room tables and chairs to be placed neatly, so that the legs of the table are in a line; Dining table, chair legs and plates on the table are horizontally viewed as rows and vertically viewed as columns; The walls, decorations, floors and desktops of the dining room should be clean and dust-free.

The environment of the restaurant should adapt to the gender and age of customers.

the uniforms of service personnel are iconic and influential. The uniform of the service staff should be consistent with the style of the restaurant. A distinctive uniform can not only set off the atmosphere, but also promote sales.

tableware should be artistic. Paying attention to tableware and utensils is one of the characteristics of Chinese cooking, and well-designed tableware will add interest and artistic beauty to eating.

the coordination of tablecloths, napkins and curtains.

second, service factors

the catering industry is a service industry, and service is the lifeline of restaurants. On the other hand, the tangible facilities of restaurants can only reflect their value through service. In modern society, people regard restaurants as an important place for emotional communication. They not only pay more and more attention to all kinds of delicious food, but also put forward newer and higher requirements for the comprehensive service of restaurants. "Gourmet art" and "gourmet service" are inseparable and indispensable.

Only those waiters with high quality and good cultivation can provide good service. Excellent waiters should know how to provide services to customers quickly and effectively; Different people should provide them with different grades of services; The order of serving and so on.

1. Quality comparison

The traditional way to evaluate the quality of catering products is to judge from the aspects of color, aroma, taste, shape, quality, container and nutrition. In the actual operation of the restaurant, the operator must take the customer's evaluation seriously. Any product can only be recognized and praised by customers, and that is the real quality.

it is the most common truth that "the taste of food is uncertain, but the palatability is precious".

2. Quantitative comparison

The quantitative comparison here refers to the weight of dishes. Portion refers to the size or number of each dish, which can be expressed by both weight and capacity. Western food mainly considers whether every customer can eat enough. In banquet menu design, component design for different customer groups is an important content. In Chinese food, due to the increasing demand of customers for diversified dishes, the weight tends to decrease.

3. Value comparison

Value refers to the relationship between the price and quantity of dishes, and restaurant dishes should be value for money. The food and service provided by the restaurant should be worth the money paid by the customers. In business, people often say that "three points of gross profit is enough to eat, and seven points of gross profit will starve to death", which is worth the money. By comparing the values, catering operators will find out what level their pricing is in similar restaurants, so as to choose the correct pricing policy.

third, publicity factors

publicity is a process of bringing restaurant products to the market, with the purpose of making customers know and believe that restaurant products are what they need, and prompting them to buy and consume.

What needs to be mentioned is a new propaganda method-the relationship between the public and the private. Doing a good job in public relations is helpful to establish the image of the restaurant in the public. The public-private relationship includes the following aspects:

Good reputation comes from product quality, which is the first principle.

We should establish a harmonious relationship with the surrounding environment and make full use of all media, such as some sponsorship and meetings.

the facade decoration should reflect the characteristics of the restaurant.

iv. feedback factors

feedback refers to customers' evaluation of restaurants. This directly affects the restaurant's benefits, because the customer's evaluation directly affects the number of customers. If customers rate your restaurant higher than other restaurants, you will establish a good image in the market, and restaurants will naturally be full of customers. Otherwise, the door will be empty.

if you want to have good feedback, you should make customers feel that it is worth the money. In other words, the guests think it's good after eating and it's worth spending so much money, which is value for money. This is actually a comprehensive evaluation of the restaurant's products, services and prices.

in addition, you can get feedback through direct conversation. In fact, anyone in the restaurant can take the initiative to ask for opinions after the customer has eaten or during the intermission to understand the customer's evaluation of the restaurant service.

V. Management factors

Because there are many links in catering business, it is arbitrary and the manual operation ratio is heavy, so it is also difficult to manage. A little carelessness will directly affect the profit of the restaurant. Some restaurants, on the surface, have prosperous business and high turnover, but they are not profitable because there are many loopholes in management.

management ensures operation, and operation promotes management. To achieve this effect, we must pay attention to the following points:

Ensuring service quality and menu quality is the core of every manager's work, and the quality of service reflects the management level of a restaurant. Management is a kind of group culture. Only by fully mobilizing employees to actively participate in management and enhancing cohesion can we achieve the realm of "good management".

the management of employees is a complicated and difficult thing. Experienced and flexible managers know how to improve the quality of employees and how to enhance their cohesion.

the management personnel should pay attention to any link involving the cost, such as food cost, human remuneration, equipment configuration, use of water, electricity and gas, loss of tableware, utensils and articles, etc.

to learn more about the scheme, please see the resources. . . . . . . . .