People often say that my canteen is not very good, customers have great opinions and it is very troublesome to manage, so I consider outsourcing it. This news is undoubtedly a rare good news for investors who want to start a catering business. So what are the precautions for contracting canteens? The success rate of signing a restaurant: we should examine the operating conditions of other restaurants with the same specifications, and be cautious if similar stores close; If a contracted restaurant is forced by quality problems, no matter what the conditions, we should consider how to bring the dead restaurant back to life. Because a mature store needs long-term experience accumulation and continuous improvement of management system, there are not many cases of normal operation of Xiaguan store. Contracts and other documents: In fact, we are no strangers to lawsuits caused by contract disputes. The reason is nothing more than that there are loopholes in the signing of the contract or the relevant terms are controversial. Therefore, when signing a contract, you must first go to a professional law firm to diagnose the contract, and then learn more about whether this store has other "criminal records", such as tax arrears. Management of contracted restaurants: This is the most important issue for catering contractors. There are some people who are eager for quick success and instant benefit in the market at present. They are eager to expand soon after they start. The purpose is not to establish and improve restaurant management, but to earn rental fees quickly and then leave it alone, or they simply have no ability to manage. If a contracted restaurant can't solve the problems of management, training and service well, it is very likely that you will face a dilemma in the near future. So pay attention to the problem after contracting the restaurant. Professional management 1. All administrative sales staff are excellent cadres trained for a long time, who are good at communicating with customers and have strong business ability. 2. Enterprise institutionalized management and economic responsibility assessment, internal marketing makes employees satisfied, and external marketing makes customers satisfied, achieving a "win-win" effect. Health and safety strictly control the quality of procurement, incoming inspection, raw and cooked isolation operation and disinfection; Ensure food safety at ordinary times, and strictly follow the "5S" sorting, rectification, cleaning, cleaning, education and prescribed standards to prevent food poisoning. Quality assurance 1, from menu list, purchasing inspection, storage, processing and cooking to customer service department. 2. Professionals are responsible for food quality acceptance and inspection, and make the work plan for the next day to standardize all procedures. Cost control 1, clarify the concept of "saving money equals making money", and let the benefits come out of management. 2. Computerized management reduces human error, effectively controls costs, and every penny is spent on improving employees' meals. Change of dish color 1, be responsible for the market research of dishes and master the supply of new ingredients. 2. Hold regular technical exchange meetings and keep records of each meeting, so as to discuss the improvement plan in the future and then introduce new vegetable varieties. 3. Open the menu by computer to ensure nutrition, delicacy and variety. 4. Hire chefs with different relationships from all over the country, organize excellent menu service system 1, and distribute employee opinion questionnaires to all departments once a month. 2. Go deep into the restaurant during the meal opening time and listen to the opinions of the staff enthusiastically and sincerely. 3. Once a month, summarize and analyze the summarized employee opinions, report them to the General Affairs Department one by one and post them in the canteen.