Environmental sanitation management of high-end restaurants
1, health before boarding.
There must be no peeling paper, sputum or saliva on the ground at the entrance of the hall. The parking attendant should stop the guest's car, and the hostess should welcome the guest with a kind smile. The front hall and back hall must be dry and tasteless, and the table seats should be clean and tidy. Menus and table numbers are arranged in order. Plates and cups are placed smoothly along the two-inch edge of the dining table, and paper towels are folded into flowers and put into the cups.
2. Preparations after visitors
When the hostess takes the guests into the restaurant, the ordering staff should immediately follow, ask the guests what kind of taste they need, and recommend the special dishes and drinks of this restaurant. The messenger must not force the guests to order any food, snacks and drinks. After the guest orders, the orderer will give two menu attachments to the delivery staff when he leaves. The delivery man will give one of the menus to the kitchen, and the other will be kept until the dishes at a certain table are served.
Every time a dish is served, the waiter will follow the waiter to the guest table and call out the name of the dish. Take it out and compare it with the cashier at checkout to see which dishes are available and which are not. Wrong accounts will not be counted, which will lead to disagreement with guests. Guests will eat with peace of mind and waiters will go to work with peace of mind.
3. Cleaning after landing
After the guests check out, there are other guests eating. When you close the station, you must be light and fast, and you can't panic. Plates, bowls and cups overlap according to their size. Be steady when you pick it up, walk lightly and walk fast. Don't take shortcuts and circle in front of other dining guests. It's impolite. If you accidentally bump into a guest, you should say you are sorry and wipe it with a clean napkin.
Clear the table, take out the broom and sweep the floor gently. If it is too dirty, sweep it before dragging it. If not, sweep the garbage. Clean up after the guests leave. So it won't be too difficult to clean up at work the next day.
Related reading: marketing methods of high-end restaurants
Support high prices and introduce the concept of luxury value.
Inject new marketing resources into the product design of high-end restaurants, and use the concept of luxury goods to drive high-end people to pay attention to products and services. The significance of introducing this concept is not in the product itself, but through the combination of products, values and ideas, the differences between product features and mass restaurants are increased, and the zero-distance communication between product spirit and high-end people in consumption psychology is strengthened, thus supporting high prices in top market segments. For example, when planning the product image packaging for a top restaurant in Guiyang, the author made full use of the cultural concept of luxury goods in the product concept design.
This restaurant deals in new official dishes, which are founded by Master Wu Lin (an international culinary master, an international food judge and a China culinary master) and Master Lu Jinquan (who won the gold medal in world cooking competition, the gold medal in the top ten chefs in Guangdong, Hong Kong and Macao, the famous chef in China, the master of China Hotel Association and the specially invited national chef). There are only six private rooms in the whole restaurant. Noble, expensive, exquisite, noble and luxurious? Luxury image cuts into Guiyang catering market. The minimum consumption per capita is divided into three grades, namely, 300 yuan/person, 500 yuan/person and 800 yuan/person, and Guiyang is the most expensive. After countless times of creativity and argumentation, we decided to package and market this gourmet supreme with the concept of luxury goods, and the so-called luxury goods must include traditional, authentic and fashionable history and culture. Hundreds of years' rich history of official cuisine has intelligently interpreted the luxury connotation of top-class catering with noble quality.
Concept of origin: aristocrats pay attention to origin, famous dishes pay attention to origin, and luxury goods also emphasize origin, such as French perfume, Italian leather goods, Swiss watches, etc., all of which have clear symbols of origin. In the concept of product origin packaging, we make full use of the famous culinary circles in China. Master Wu Lin, founder of the new official cuisine? There is a century-old shop? Official food? (Mother of the new official) These two? Born? It's worth making a fuss about. The origin ensures the original taste of the dishes, and the origin means authenticity and tradition. At the same time, it is separated from the existing high-end restaurants in the market to create top-class restaurants. Luxury goods? Value system.
Official dishes, also known as luxury dishes, flourished in the Ming and Qing Dynasties and were created by private chefs, royalty, wealthy businessmen, dignitaries, celebrities and warlords in the palace. Tan Jiacai is a famous official dish in China, which was initiated by Tan Zongjun and his son. Secondly, Confucian cuisine, Duan cuisine, Ren cuisine and Wang cuisine are all official dishes. Since it was used as a social entertainment, it has been highly sought after by celebrities in politics, business, military, culture and drama. The new school of official cuisine initiated by Master Wu Lin originated from the integration and innovation of Tan Jiacai.
The concept of manufacturing technology: the manufacturing technology of luxury goods without exception is complex, harsh materials and strict production procedures constitute the reason for luxury. The new official dishes operated by the restaurant combine rich culture, historical culture, dish culture and environmental culture. The carving time is several times longer than the industry average, and the production standards are extremely demanding and perfect, making each dish a noble art and luxury. The new official cuisine has five characteristics: first, the selection of materials is exquisite; The second is cutting materials; Third, the fire is enough; The fourth is to do it slowly and carefully, pursuing mellow and soft; The fifth is to integrate dish culture with environmental culture. The harshness and perfection of new official dishes in the production process is a marketing weapon to convey the value and connotation of luxury and exquisiteness. The concept of manufacturing technology explains the noble quality of products.
Artistic temperament view: whatever can be called peerless delicacies will surely be the intangible cultural heritage, luxury goods and works of art of an era. People's highest evaluation of goods is to compare them with works of art. Luxury goods attach great importance to product design, especially like to add artistic and visual elements to them, and use some artistic details to enhance the product and brand image. The core of the new official dishes, which is different from the traditional high-end dishes in the form of dishes, is artistic beauty. Every dish is a noble work of art and extremely luxurious. It produces exquisite atmosphere, vivid image and highlights the aristocratic style of the government; Some dishes are even domineering and have an appetite effect of official dishes that are better than eating a table of home-cooked dishes. A dish, luxurious, atmospheric, elegant, amazing. Official dishes are historical dishes, cultural dishes, identity dishes, taste dishes, noble works of art and intangible cultural heritage!
The concept of limited supply: to create a sense of scarcity through limited production, to provide strong support for the high price of dishes, and to promote the sales of ordinary product series through limited products. There are only six tables of rare and distinguished seats every day, which can only be enjoyed by the most powerful people in society. Let the limited edition delicious luxury goods become the object of people's pursuit, and become the delicious food that consumers dream of while selling well. What's more, Wu Lin's original gold medal dishes, such as the best abalone wings, won the 4th International Food Competition? Jinding Award? ; The Queen Mother's pumpkin wings won the highest prize in China catering industry? Jinding Award? It is also the food that Lien Chan and his wife grabbed when they visited Beijing. The limited supply of tables and seats and golden dishes set off the rare value of the products.
Respect the superior mentality and name the private room after the last name of the reservation person.
Like the consumption base of luxury brands, the service of high-end restaurants focuses on reflecting the superior mentality of customers. The superior mentality is embodied in the specific environment and service content of dining. In order to reflect the superior mentality of customers, we racked our brains for the above-mentioned restaurant with only six private rooms, and finally decided to name the private rooms with the surname of the reservation or according to the requirements of the reservation, so as to show our unique respect for customers. If the booking person (or the surname of the leader or VIP can be used as the name of the private room according to the requirements of the booking person) is Zhou, what is the name of the private room? Zhou fu? . Each room is equipped with two VIP food butlers, who are required to be familiar with English. The menu is presented in the form of a yellow list, just like the emperor sent it? Imperial edict? After the guests take their seats, they will make a yellow menu, read it out in public and hang it in a special place. There are some luxury goods in the private room, such as leather goods, art collections, cars, jewelry, watches, clothing, cosmetics, perfume and other luxury magazines. It greatly enhances the cultural atmosphere of the private room, fully respects the superior mentality of customers, and makes customers feel that this is their supreme kingdom. Once the superior mentality of customers is fully reflected, the restaurant's next marketing work will get twice the result with half the effort.