New thinking in catering management is now the use of market economy principles, and no longer the early planning era, the 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, planned to carry out. According to the author's opinion should be carried out from the following aspects.

A market

Operation of the positioning of the 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 part of the dominant consumer market for food and beverage, so after the number of meals to determine the number of meals in the catering business before the development of the "market business plan" should be put in the first place, and consider the following matters, and then the positioning of this restaurant.

1 local food habits and preferences: including: dishes of raw materials, ingredients, whether or not 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, since the "SARS", people on the dining environment needs more, especially the dining environment of 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 distance from the kitchen to confirm and layout;

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

6 sanitation and epidemiological facilities, the configuration of the equipment;

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

Three, the success of the restaurant industry, in the hardware has been a fixed situation After that, it depends on the management of the restaurant.

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? This is a problem of employment. And the first thing to do is to formulate a plan for the use of personnel, the post of personnel to have a purpose to choose and utilize. 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 front-line employees, as management and second-line departments are for internal customers (front-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 aspects of the indicators, namely: operating 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 of the point of conservation, 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 <BR> 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, after opening for a period of time. Publicity campaign, after a period of time after the opening, you can regularly organize some public service promotional or publicity activities. 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 Kitchen can be seasonal weekly or monthly to launch some special dishes or special dishes to attract or stimulate customer spending.

3 gift or coupon restaurant can make and give small crafts, so that customers feel to eat in the restaurant in addition to enjoying 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 of high and low to determine the value of the gifts to match.

4 Establishment and collection of guest personnel files Establishment of guest files is mainly to record the guest's preferences, taboos, birth year, company store celebrations and other content. At that time in advance to issue congratulatory letters as a way 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 sources of personnel files; even if the 3,000 people a year only come 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 to have a pleasing, refreshing feeling.

Seven, the brand set up the idea

1 standardized service concept, highlighting the characteristics of the service, by the details of the true feelings to love see kung fu catering service business management should be the first management personnel to develop various types of standardized service procedures and service standards to establish the service personnel to the guests of the heart of love. Waiter to understand the guests in the true sense, fully embodies the care of 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 the responsibility of designers and craftsmen similar to the designers of industrial products, mainly research and innovation of dishes, and the development of quality standards of taste of the dishes, as well as the supervision of the implementation of the whole process. The main responsibility is to research and develop innovative dishes and to set quality standards for the taste of the dishes, as well as to supervise their implementation from start to finish. The skills and work ethic of these individuals 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 stable taste and texture.