Management Ideology

The new idea of catering management is to use the principles of market economy, and no longer in the early planning era, the customer's consumption of small selective consumption, consumption of irrationality led to the early food and beverage 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, 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 business, should be organized, planned to carry out. According to the author's opinion should be carried out from the following aspects.

Operational positioning

Market research and analysis, the establishment of a catering establishments, first of all, market research, market positioning. Because the two business market consumers are not part of the dominant food and beverage consumer market, so after the number of dining places to determine the number of food and beverage operations 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, the local dietary habits and preferences: including: raw materials for dishes, ingredients, whether or not it is easy to purchase. Local people on the taste requirements of the dishes, the acceptability of the production method, price acceptability and so on.

2, the dining form of the dining staff; 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 a few years ago after the "SARS", people on the dining environment needs more, especially the dining environment, air circulation, dining space and daily cleanliness and hygiene whether there are sufficient 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's competitors with a threat to carefully determine the restaurant's customers to determine the dominant group of customers is which class.

Place layout

After determining the above factors, it is necessary to layout the business premises of the site, in the layout of the work necessary to consider the following:

1, the configuration of the kitchen equipment and the ratio of the dining space;

2, the kitchen cuisine and the floor service with the work;

3, sanitation and epidemiological facilities, equipment configuration;

4, kitchen equipment, equipment and services;

5, the kitchen equipment, equipment and services. /p>

4, water, electricity, lighting introduction and control;

Personnel

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

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

2, detailing the affiliation between the staff of each department, and the implementation of the reporting level by level, level by level of responsibility for the work of the system;

3, the development of a rigorous training program, including daily training and planning training

4, expressly stipulate the wage 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) services. 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, afterward to report, explain the situation and the effect achieved after the disposal.

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 enterprise. The level of management directly affects the operating efficiency of the restaurant. 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: employment system, salary system, incentive system, etc.;

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

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

Based on the above three points really To do "everyone has a position, there is a basis for doing things, action has a goal, the work has benefits.

Operation

Restaurant operations usually have the following seven indicators, namely: operating income, 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 an important key to the success of the restaurant.

In the development of business operation plan, prior to the region's restaurant market to carry out effective and comprehensive survey, according to the above content to obtain first-hand detailed information. Then measure the restaurant's operating cost saving point, in order to develop and the restaurant realistic revenue targets, cost targets, profit targets, and other business indicators.

Marketing and promotion

1, establish visibility, improve the restaurant's influence and credibility in the local catering 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, open! After a period of time, you can regularly organize some public welfare promotion 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 to invite the local media to give news coverage, in order to play a soft advertising and promotion and the establishment of a positive image of the role of the restaurant.

2, the kitchen special

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

3, gifts or coupons

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

4, the establishment and collection of guest personnel files

Establishment of guest files is mainly to record the guest's preferences, taboos, date of birth, the company's store celebrations and other content. At that time in advance to issue congratulatory letters to strengthen the contact with the 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 has a style, will make the guests have every time they come to dine is a pleasing to the eye, a refreshing feeling.

Brand establishment

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

Business management of catering services should first of all be the development of various types of standardized service procedures and service standards for managers, to establish a service staff of 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 the responsibility of designers and craftsmen similar to industrial products, 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 to change the standard of a dish, he or she can propose it, but no chef can act on his or her own without the chef's amendment, so as to maintain a stable taste and texture. The so-called Teppan "pre-seat cuisine" is to reform the kitchen and dining table, moving the kitchen stove to the hall and box, the dining table and pots and pans 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"! This cuisine is also served in separate meals, allowing guests to truly experience the highest level of service that "honors the guest". This is a unique and unique food culture.

Kitchen management

1.1, the code of cooks, health regulations

1.1.1, strict compliance with the company's regulations, personal hygiene, diligent nail clipping, diligent haircut, do not spit.

1.1.2, the work must be self-check whether the food spoilage, odor phenomenon, found that the problem is dealt with in a timely manner.

1.1.3 Wear work clothes at work, smoking is strictly prohibited at work.

1.1.4, in strict accordance with food hygiene requirements to operate, to prevent food poisoning.

1.1.5, after washing the clean tableware should be organized and regularly arranged.

1.1.6, work strictly in accordance with the food standards and careful budgeting, in order to maximize the maximum possible color and flavor, pattern, variety of diversity.

1.1.7, the entire cooking process must be carefully cleaned and clean and on time, according to quality and quantity of supply.

1.1.8, clean up every day, three times a month cleaning, to ensure that the kitchen environment hygiene.

Management system

1.2.1, the kitchen of all necessary shopping must be submitted to the administrative director, and then by the administrative department designated personnel purchasing, purchasing documents in accordance with the procedures: administrative director signature - general manager audit - financial cashier cancel

1.2.2, the kitchen purchased the food For unqualified food, refuse to accept and deal with it according to the regulations.

1.2.3 No one can take away all the items in the kitchen for any reason.

1.2.4, tableware must be properly stored, no one can not take away tableware for personal use without permission.

1.2.5, tableware must be a daily inventory, in addition to the normal loss, the inventory of the number of shortfalls in time to identify the reasons and responsibilities.

Employee meals

2.1, all meals in the restaurant, any other place in the plant shall not be cooked meals.

2.2, strictly in accordance with the restaurant meal time to eat, the restaurant opening hours are as follows:

Breakfast: 07:00-7:40

Midday: 12:00-12:30

Dinner: 17:30-18: 00:00-12:30

Dinner: 17:30-18: 00:00-18: 00:00

Employees dining

2.1, all meals in the dining room, no other place in the factory area shall be cooked. 00

Specific meal times are subject to the times specified in the off-duty schedule of each department.

2.3. Employees must queue up and accept the management of the kitchen staff and security guards when they take meals/dishes. It is not allowed to cut in line, not to prepare, and to play more than one portion for one person.

2.4. Good posture is required when eating and no waving of chopsticks, spoons or forks to obstruct neighboring tables.

2.5 No loud noises, no banging of bowls, chopsticks and spoons during the meal.

2.6. Do not dispose of the kernels and leftovers. After finishing the meal, each person must organize the table and put it into the designated bucket.

2.7, the practice of thrift and frugality, how much food, to eliminate leftovers.

2.9. Smoking is prohibited in the cafeteria.

2.10, all the cooperation manufacturers to the factory to discuss the official personnel, can be in the cadres dining room, but must be in the morning at 10:00, 15:00 pm before notification of the kitchen, by the negotiation department cadres to bring into the dining room meal.

2.11. If the departments work overtime until 23:00 in the evening or start the night shift, they must notify the kitchen before 16:30 in the afternoon, so that the kitchen can prepare for the work, and the inconvenience caused by the late reporting of meals will be solved by the management of the departments themselves.

2.12, the first and fifteenth of each month to implement the additional meal system, the diner must hold a ticket for additional meals.

Management of hosting

As the saying goes, there is a state law, there are family rules, then the cafeteria hosting as a new industry, but also need to be certain rules and regulations to constrain the words and deeds of employees to ensure that the guests' dietary health. Ltd. as an example, a brief description of some of the management system of the cafeteria hosting:

Purpose

In order to improve the overall level of management of the cafeteria, for all employees to provide hygiene, peace of mind, comfortable, high-quality dining environment and atmosphere, to maintain and ensure that the health of the staff, the development of this system.

Scope

Cafeteria staff and all employees.

Procurement and storage system

1. Strictly control the quality of procurement to prevent and eliminate the entry of diseases from the mouth, and shall not purchase moldy, corrupted, insect-infested, poisonous, exceeding the shelf-life, or other foods prohibited from being supplied by the health law. Prevent food poisoning.

2, the procurement of large quantities of staple foods or side dishes require the supply unit to provide health permits for inspection, and shall not be procured three products.

3, the strict implementation of food hygiene system, the storage of various types of food to implement the "isolation", so as to avoid crosstalk, taste or spoilage.

4, the cafeteria storehouse neat and clean, categorized storage, rodent-proof and moisture-proof.

5, food storage refrigerator or freezer time shall not be more than 48 hours, is strictly prohibited the sale of overnight meals.

Sanitation management

I. Establish the idea of wholeheartedly for the staff service, professional ethics. Civilized service, amiable attitude, active and enthusiastic, courteous to others, love of duty, conscientious and responsible. To do cooked food, flavorful, delicious, food in sufficient quantities to achieve students, teachers' satisfaction.

Two, adhere to the physical acceptance system, the school set up a quality control supervision team will be on a regular basis on the procurement of food inspection, and bills to check, so that the tickets are consistent. Regularly published accounts, accept staff supervision.

Three, care of public property. All the equipment of the cafeteria, tableware registration, there are accounts, placed in the public **** place of any object, shall not be moved or taken for other purposes. Not without reason damage to all kinds of equipment, tableware, or compensation at the price.

Four, cooking staff to pay attention to hygiene. Do wash their hands, cut their nails, change and wash their work clothes, and wear work clothes and hats during working hours. Cooking staff for an annual health check, no health certificate, not allowed to work in the cafeteria.

Fifth, according to the plan to the sanitary and epidemiological qualified places to purchase (the school designated purchasing location for the Jeanhuru shopping malls and Jinluo meat and food processing plant), and ask for invoices, is strictly prohibited to purchase rotten, spoiled food, food poisoning, in particular, the procurement of non-staple food to the staff of the open channels, the management committee of the canteen to check the acceptance.