Maybe you think no one understands this, but have you really done it for your catering enterprise? Before that, you need to know your business. Not all restaurants are suitable for it.
The first step is to make an accurate positioning for your hotel.
Take a comprehensive look at your store decoration, food classification, number of employees, overall profit rate and promotion strategy. Combining these, let's take a look at which stall in the catering industry we belong to.
The second step is to draw a card for your own catering category.
Whether to cook fast food that is mainly sold outside, Chinese food that is mainly eaten in the hall, high-end dining table for weddings and funerals, or paying attention to petty bourgeoisie. So in terms of dishes, are you Beijing cuisine, Shandong cuisine, Sichuan cuisine, Cantonese cuisine, exotic cuisine, jiaozi box lunch, or spicy hamburger fries? After all, every catering industry is different, and the methods in different fields are different. If I tell you a unified method, I'm really fooling you!
Let's talk about open source first. This method is especially suitable for take-away, fast food and small-scale catering.
Suppose you earn a dollar for cooking a dish, then the profit from selling 10 and 100 a day is completely different, okay? Therefore, for small and medium-sized restaurants, your goal is not to blindly reduce costs, but to widely open up sources.
In the catering industry, we often hear a word called turnover rate, which means that your table is updated by several groups of customers within a fixed meal time. The higher the turnover rate, the higher your profit.
Therefore, small restaurants must increase sales opportunities and channels. You can log on to all kinds of take-away platforms and group buying platforms, and you can also place certain advertisements, including traditional leaflets, coupons and music outside the door. You can also set up your own official WeChat account to store WeChat. In a word, all methods are aimed at improving the single rate and transaction rate.
In addition, this method is suitable for high-end catering enterprises.
For high-end catering enterprises, there are many teams, such as management team, cooking team and service team. At the same time, the decoration and food prices of high-end beverage enterprises also belong to a higher range.
For such enterprises, open source work is certainly important, but it is more important to cut costs. Labor costs, management costs, rental costs, operating costs, as long as you open the door, money is everywhere. Therefore, throttling is the main way for high-end catering enterprises to increase profits. Whether from the procurement channels, material control, personnel salaries, etc. A little tightening can increase profits.
Let's put it another way: reduce consumption. This method is suitable for more personalized restaurants and restaurants mainly dealing with exotic foods.
In the past, the same dish was sold in 48 yuan at eight taels, but now it costs 48 taels at six taels. In contrast, profits have increased. This method is more suitable for catering enterprises such as personalized bars and exotic foods.
Although the amount of food has decreased, it is entirely possible to enhance the aesthetic feeling of dishes by setting plates and make them look exquisite and precious. We often eat in five-star hotels or western restaurants, and find that the amount of food is not large, but it is beautiful enough for us to take pictures and make friends.
It can be seen that the number of dishes is reduced and the beauty of dishes is improved. It can not only improve profits, but also enhance the dining experience of restaurants.
Finally, talk about the fare increase. This method is suitable for all catering except small catering enterprises and takeout. Especially hotels with tables.
If the price rises, different catering enterprises have different methods. For medium-sized catering enterprises, when setting the price of vegetables, they can play a cautious game. The pricing of other catering enterprises is rounded, such as 38 yuan, 45 yuan and so on. You can change the price of vegetables to 38.6 yuan and 45.8 yuan at the time of pricing. This extra change is the real profit, and customers generally don't pay special attention to this 87.80 yuan.
For hotels that reserve tables, it is usually done in the form of a package. Then you can add two dishes to each set meal, and then increase the price of the whole set meal. In addition, it is entirely possible to raise the overall catering price during the intensive wedding banquet, and to book in advance or reduce the price in the off-season. Realizing price leverage is a means to increase profits.
The above mentioned four ways for catering enterprises to increase profits without changing the quality of dishes. Although it is launched in different categories, each enterprise has its own positioning and customer base. In the implementation, we must take our own enterprises as the starting point and formulate appropriate methods and operational ideas.