Steps of restaurant management

It's not difficult to say that restaurant management is difficult, whether it is necessary to master the methods. Here I have compiled seven steps of restaurant management for you. Let's take a look:

Store image is the first step to attract customers

Changing or imitating a store is not a complicated thing at present. Therefore, most catering enterprises have no way to effectively protect this storefront image, and a slight change can make customers feel refreshed. Attracting customers' attention through storefront image is the premise of realizing storefront sales.

At present, many store images are updated every year. Even brand chain enterprises make constantly updated store display images, either externally or internally. The oncoming scene is typical in the imitation of the store image: the overall store packaging adopts warm series of red and yellow as the main body, and it has done a good job in internal lighting design, jewelry layout, table placement, tableware selection, employee image (dress) and price explanation. The whole store has a soft environment, although it needs to be further improved, but the whole still reaches a certain dining standard.

that is to say, the first step in attracting customers is done well. From a competitive point of view, the attraction of its storefront image is far beyond the surrounding storefronts. In the process of sitting in the store and waiting for food, from the actual situation at that time, many passers-by paid attention to this store.

the effect of store image can be shown in a relatively fast time, but it doesn't mean that your sales are successful. Further contents are needed to reflect the competitive advantage of enterprises.

service image is the second step to warm customers

service image is reflected in the external performance such as employee image and employee dress, on the other hand, it is also reflected in employee service attitude and service details. When I entered the restaurant, I didn't hear the voice of an employee welcoming me, nor did I see a smiling face. Only one person was wandering around the room looking for his own food and dishes. But one thing he has learned is to pay before eating and wait for the table card.

The cashier at the front desk collected the account and handed you a table card at will, which seemed unprofessional. She doesn't have any hints or explanations, which makes it easy for consumers who don't understand to get dizzy. What's with that thing? Where do you put it? And so on all need an explanation.

the service image directly makes customers feel the service level and standard of a restaurant. Welcome \ thank you for coming \ and other greetings, please take a seat in such and such place, sorry, there are a few people, please wait a moment; Sorry to have kept you waiting, but you can come here again. Hello, your food, please enjoy your meal invitation.

Language is a bridge of spiritual communication. A warm greeting will make customers feel warm. Therefore, don't hesitate to greet and praise customers, which is the content that catering enterprises need to further improve. This not only reflects the quality and image of employees, but also reflects the attitude of enterprises to customers.

care for details is the third step to touch customers

details are the killer weapon to touch customers. Especially in catering enterprises, there are too many details to be discovered. On the details, it may not be so distinctive and return to the most traditional restaurant style. Although there is a bathroom, it cannot be used; Although there is a bathroom, there is no water. This is the most direct detail is not in place.

The dining environment that guests need is a place where they can have a short rest, which is both convenient and convenient, so the configuration of these basic functions of the bathroom should be a necessary facility in a standard fast food restaurant.

considering the details, it is different in sunny days and rainy days, and it is also different in different time periods. For different customers, the ability to achieve differentiated detail care may be deeply moved and impressed by customers. For example, can you put a foot pad in front of the door in rainy days? A rain gear hanger is placed at the entrance; Provide special seats for children, pregnant women and the elderly; Put the clock in a prominent position; Put a small common sense knowledge column on the desktop; Hang eye-catching menu introduction in a prominent position of the introduction; Give proper help and greetings? Wait a minute. These are fragmentary examples, but as a professional operator, it is beneficial to find more details.

Time efficiency is the fourth step to attract customers.

Waiting for the arrival of food in the face is about 21 minutes. I'm glad I didn't have a working meal, but a dinner. It takes such a long time to get a bowl of 1.2% rice, so the time for ten bowls of 1.2% rice is several hours, plus other meals, so the guests will wait longer.

Low time efficiency is a fatal internal injury to catering enterprises, especially fast food enterprises. This not only makes customers who are in a hurry impatient, but also makes customers fidgety, and it is not impossible to reprimand the store service staff. There are also quite a few restaurants that have disputes over time.

it should be said that the speed of time is the foundation of the survival of fast food enterprises. Besides quality assurance, the biggest competition is speed competition. In other restaurants, a chef can cook three meals in ten minutes, and if he can only cook one, there will be a profit difference in efficiency. When the customer orders food, it will be quick to serve, which will make the customer feel the efficiency of the restaurant and have a good impression.

special recommendation is the fifth step to facilitate customers.

special recommendation is the best performance of giving customers, especially the old customers in the store, a sense of freshness. Sometimes, it is necessary to constantly change the flavor of dishes in the store and increase the sales in the store through the recommendation of special meals. Some new customers sometimes need in-store recommendations. When you are unfamiliar with the food in the store, customers often look at the order. That is, watching other people's food and ordering food.

putting special recommendations in the same eye-catching position as regular meals will give customers a sharp contrast. When the price is similar, the early adopters will often promote the sales of recommended dishes. It is convenient for customers, and it also increases sales for restaurants.

The oncoming pasta should be the main food, but in the actual display, it doesn't show the status of pasta at all, and it is arranged in the same way as other foods, without any characteristics. This brings difficulties to consumers' choice. Every guest who comes to the store has to look up for a long time. Because of the lighting design problem, it looks a little dazzling at night and can't be seen clearly. This brings great inconvenience to customers.

standard specification is the sixth step to comfort customers

specification and standard are the embodiment, which is an image display in fast food restaurants and a manifestation of normalization. Standards and norms are not only reflected in personnel's dress, language, behavior and professional ability, but also in the layout of tables and chairs, color matching, the use of utensils, the placement of paper towels, toothpicks and condiments, the standardization of cooking, the standardization of table cleaning and the standardization of meal instructions.

Serving every customer who arrives at the store through internal soft environment and standardized program services is the core of foreign fast food chain enterprises such as McDonald's and KFC. From food to service, it embodies a kind of standardization, which is the basis for fast-food enterprises to replicate and develop rapidly. Without standards and rules, everything operates in the traditional way, so it is always difficult for enterprises to grow up.

It's a pity that it's hard to see the standardized and standardized contents. There is no rule for service personnel to run around. There is no space for kitchen to collect tableware and make meals. Everything is just a superficial change, but the core and essence of real enterprise operation have not been changed and learned.

The taste of cooking dishes is the seventh step to win customers

The most important key for catering enterprises to win long-term customers is the taste of dishes. In addition to the environment, it is very important that the food can catch the customer's stomach.

the main consumers are ordinary consumers, so most people come to visit or come for the taste. There are also many traditional noodle restaurants near the oncoming, and they are crowded. However, in the oncoming store, there are quite a few people, but there are many empty seats. During the meal time, there is no expanding crowd, so we have to think carefully.

The environment is better than others', and the prices of dishes are almost the same, but it can't attract more customers. Passers-by just turned to look at it, but had no intention of entering the store. Maybe the taste of dishes is a debatable question. After personally tasting the dishes, there are indeed problems in this regard. First, the number of paper towels is small; second, the dishes are rude in workmanship; third, they are full in weight but salty in taste; and fourth, the cooked dishes cannot reflect the characteristics of the name of the meal. It's ok to fill your stomach, but you can't stand fine products. ;