The new idea of restaurant management is to use the principles of market economy, and no longer the early planning era, customer consumption of selective small, irrational consumption led to the early catering operators is to "take one step at a time". Because the early catering market supply exceeds demand, and today's catering market has been transferred from the seller's market to the buyer's market, as well as consumer spending philosophy is also becoming more mature. Therefore, according to the author's view, the management and operation of the catering industry should be implemented "program management". The so-called "plan" management, that is, from the preparation of food and beverage, design to the medium- and long-term operation, should be organized and planned to carry out. According to the author's opinion should be carried out from the following aspects.

One, the positioning of market operations

Market research and analysis, the establishment of a catering establishments, the first to conduct market research, do a good job of market positioning. Because the two business market consumers are not the dominant consumer market for food and beverage, so after the number of meals to determine the number of food and beverage operations before the development of the "market business plan" in the first place, and consider the following matters, and then the positioning of the restaurant.

1 local food habits and preferences: including: dishes of raw materials, ingredients, whether it is easy to purchase. Local people on the taste requirements of the dishes, the acceptance of the production method, price acceptability.

2 dining staff dining form; the local consumer market consumption structure is tending to a state of what kind of business banquets or public consumption or family banquets are mostly.

3 dining staff of the mode of transportation; this point is particularly important, but also determines the location of a restaurant site, whether it is conducive to consumer convenience dining.

4 dining environment layout, because last year's "SARS", people on the dining environment needs more, especially the dining environment of the air circulation, dining space and daily cleaning and hygiene whether there are enough measures.

Summary of the new statement, that a restaurant can only adapt to a part of the customer demand, must analyze their own ability to conditions, analyze the local market for the restaurant with the threat of competitors, carefully determine the restaurant's customers leading group is which class.

Two, the layout of the business premises

To determine the above factors, it is necessary to operate the premises of the layout of the site, in the layout of the necessary to consider the content of the following work:

1 Kitchen equipment configuration and the ratio of the dining space;

2 Kitchen cuisine and the floor service with the work;

3 Tableware selection, set and various types of lighting

4 passenger access and walkway and the kitchen distance confirmation and layout;

5 seafood pool and the choice of water table and the setup of the dirt treatment;

6 sanitation and epidemic prevention facilities, equipment configuration;

7 water, electricity, lighting and control of the introduction of the;

Three, the personnel

Restaurant business success or not. After the hardware has become a foregone conclusion, it depends on the restaurant's management. Restaurant in determining their own business positioning and layout of the site should be organized at all levels of staff to give implementation. How to make the restaurant operation up? This is a problem of employment. The first thing to do is to develop a manpower plan, the staff should have a purpose to select and utilize the post. Developed a set of human organization structure system suitable for the restaurant. Its content is mainly:

1 each employee has its own job title, grade, with the staff, the scope of work responsibilities, work quality standards;

2 details the affiliation between the staff of the various departments, and the implementation of the reporting level by level, level by level of responsibility for the work of the system;

3 to develop a rigorous training program, including daily training and planning training;

4 expressly stated that the human resources organization system suitable for the restaurant. p>

4 expressly stipulate the salary and income of each position and the corresponding incentive mechanism;

5 to correctly establish the concept of external customers and internal customers. Internal customers are the direct service guests of the first-line employees, as management and second-line departments are for internal customers (first-line employees) service people. For the "internal customer" service work well, in order to do a good job of external customer service.

6 To fully understand the significance of 80 and 20 theory of the catering industry. That is, 80% of the profit is generated from 20% of the products; 80% of the problems are generated from 20% of the staff; 80% of the management (management) recommendations are generated from 20% of the managers. Therefore running a good restaurant depends on 20% of the managers and 20% of the good products. For this reason, the owner has to authorize 20% of the managers, first of all, to share information with the managers, including cost, gross profit, cost and market share, so that the managers can make more constructive suggestions. Secondly, there should be limited authorization that is, within a certain range, under what circumstances, managers at all levels can decide to dispose of the problems that occur without having to ask for prior instructions. Of course, after the fact to report, explain the situation and the effect achieved after the disposal.

Four, management system

The management system of catering is the life of a restaurant, today's society is the era of knowledge-based economy, management is more and more for the importance of the enterprise. The level of management directly affects the restaurant's operating efficiency. Therefore, "management benefits" is the hard truth, in the development of the daily management system should focus on the following three aspects of the matter.

1 human resources: including: labor system, salary system, incentive system, etc.;

2 business sales: including sales targets, promotional methods, food features, service features, innovation requirements;

3 financial costs: including procurement system, cost control methods, asset management system;

Based on the above three points to really do! "Everyone has a position, there is a basis for doing things, action has a goal, the work is effective."

Fifth, business operations

Restaurant operations usually have the following seven indicators, namely: operating revenue, operating direct costs, manpower and human resources costs, energy costs, equipment maintenance costs. Whether the restaurant operation is profitable, the key is the management of the first six aspects of the management of the performance. And a good business operation plan is the key to the success of the restaurant. Therefore, in the development of business operation plan should take into account the following factors:

1 business income: food, alcohol, cigarettes, items;

2 operating costs: the cost of various business projects office, communications, transportation, washing, garbage disposal, decoration, equipment maintenance, etc.;

3 human costs: wages, labor insurance (medical insurance) benefits, training costs, food (lodging) costs, uniforms, and so on. （

4 energy costs: water, electricity, fuel, gas, sewage, cable TV and other costs;

5 equipment maintenance: overhaul of various types of equipment, testing, routine maintenance and so on.

In the development of business operation plan, prior to the region's restaurant market to conduct an effective and comprehensive survey, based on the above to obtain first-hand detailed information. Then measured the restaurant's operating cost saving point, in order to formulate the restaurant with the realistic operating income indicators, cost indicators, profit indicators, and other business indicators.

6, marketing and promotion

1 establish visibility, improve the restaurant's influence and credibility in the local restaurant market

Restaurant in the pro-opening and after the opening of a period of time, in the local media with a greater impact to do "bombardment" type of publicity campaign! Such as: condolences to the local garrison, homes for the elderly, blood donation. Or in some commemorative holidays, such as: Teachers' Day, Children's Day, Nurses' Day and other festivals to organize some of the concessions of the sale. In the name of this activity, invite the local media to give news coverage, in order to play a soft advertising and publicity and the establishment of a positive image of the role of the restaurant.

2 Kitchen Specials

The kitchen can be seasonal weekly or monthly to launch some special dishes or specials to attract or stimulate customer spending.

3 Giveaways or coupons

Restaurants can make and give away small crafts, so that customers feel that in addition to eating in the restaurant to enjoy the multi-level atmosphere can also receive a beloved gadgets. This can not only play a promotional role, but also improve the restaurant's grade, in the issuance can also be based on the degree of consumption to determine the value of the gifts to go with it.

4 Establishment and collection of guest personnel files

Establishment of guest files is mainly to record the guest's preferences, taboos, birthdays, company store celebrations and other content. At that time in advance to issue congratulatory letters to strengthen the contact with diners, so that we have a number of stable sources of customers, so to speak, if the establishment of 3,000 source files; even if the 3,000 people a year only to consume once, then every day there are 3,000 divided by 360 is equal to 8.3 people / times, and this 8.3 people, then it will certainly bring another source of customers.

5 create a good dining environment

Good dining environment and atmosphere can also attract guests to come to spend, not to mention the whole, even if it is in the design of each room have style, will make the guests have every time they come to dine is a pleasing, refreshing feeling.

Seven, the brand to establish the vision

1 standardized service concept, highlighting the characteristics of the service, by the details of the true feelings to love to see the kung fu

The management of food and beverage services should be the first management personnel to develop various types of standardized service procedures and service standards, establish the service personnel to the guests of the heart of benevolence. Waiter to understand the guests in the true sense, fully embodies the love and care for the guests. To have transposition of the service consciousness, for the sake of the guests, with special services to reflect the grade of service, to innovation to give guests "heartbeat" feeling, warm service aftertaste.

2 to maintain the family characteristics of the dishes, timely development of new dishes, maintain the quality of various types of dishes, show the strength of catering

Catering varieties of dishes, which requires the restaurant to be divided into two categories of chefs, a very small number of chefs (executive chef, chef at each point) to assume responsibility for industrial products similar to designers and craftsmen, mainly research and innovation of dishes, and the development of dishes taste! They are responsible for researching innovative dishes and setting standards of quality, as well as supervising the implementation of the entire process. The skills and work ethic of these people are part of the restaurant's assets, and they may be considered for a share of the restaurant's equity. If a chef has a suggestion for a change in the standard of a dish, no chef can act on his or her own without a revision from the head chef, so as to maintain a consistent flavor and texture. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Teppan's "pre-seat cuisine" is a reform of the kitchen and dining room table, moving the kitchen stove to the hall and the box, and combining the dining room table and the tripod into one. The most primitive "Teppanyaki" is a square iron plate with a wooden countertop combined with a simple shape, this countertop is three sides of the table for guests to eat, one side of the table is not easy for the chef to operate on the spot. Iron plate below the stove heating, the chef in front of the guests to cook each dish and food. In this way, the chef and the guests face to face, the same stage cooperation; chef on-site cooking dishes, guests then enjoy. Chef in the process of cooking every little action, it is difficult to escape the eyes of the guests, see for the clean, eat at ease; Seeing is believing, while dining while enjoying the chef's wonderful cooking, knives and forks and other utensils to perform a juggling act; every dish, every program, the ingredients and seasonings under the scene, are actually in front of the eyes, beautifully crafted to enhance the appetite. Diners choose food completely according to their own preferences, in the process of eating

process and chef exchanges, consultation on cooking skills and experience, and even guests can improvise on the stage operation, according to their own wishes for their families and friends to dedicate their skills; increase the transparency of cooking and sense of cordiality, the use of meals has become a way to enhance communication and cultivate the interest of the way; this kind of cuisine is also a split-meal system, so that guests can truly appreciate the "guest-oriented" and "guest-oriented". This cuisine is also served in separate meals, allowing guests to truly experience the highest level of service that "honors the guest". Can be said to be a unique approach, a great food culture