King of King Kong

Spacious and bright office, fresh and pleasant morning, everything is so satisfactory.

I sat in a rotatable leather office chair, with a spacious and excellent Southeast Asian mahogany desk behind me, and watched all this with satisfaction. As the president of the catering department of a huge multinational group, I have a high social status and a salary that I don't know how many people envy, but these are not my greatest wealth.

Now my greatest wealth is on the wall of this office. Among them, there are many honorary certificates issued by various catering associations, large photos of me taking photos with celebrities from all over the world in my "Dream Western Restaurant", and newspaper clippings from some internationally renowned newspapers or news agencies on our "Dream Western Restaurant". Oh, I even asked my secretary to make me a small bookshelf full of some famous magazines and books. Of course, there are also reports about our "dream western restaurant" in these magazines. Those books are bestsellers such as The Road to Success-The Management of Dream Western Restaurant and Behind the Success of Dream Western Restaurant. Some media even regard them as "the gobbledygook of restaurant management"!

Of course, I was highly praised by the chairman and board of directors of the group, and became the department president with the achievements that made other colleagues feel ashamed. Time passed unconsciously, and it has been a long time since the first phase of the "Dream Western Restaurant" plan was launched. Although the performance of our restaurant is still booming, I always feel that my recent life lacks necessary challenges.

"Holding on to yesterday's success is the beginning of today's failure." I remember when I first entered the catering industry, an old-timer told me this sentence. I think I haven't dealt with my opponent for a long time. Since they were selected by our "dream western restaurant" plan, they have never been hit again. On the contrary, judging from the information I received from the merchants, they have great ambitions to unite and fight back on a large scale in an attempt to overthrow me from the throne of "the king of world Catering" in one fell swoop. Of course, I am not a fuel-efficient lamp. I am ready to fight the hardest battle, and remind my staff to be ready to join the fierce "battle" in the catering industry at any time. There is no doubt that we will beat our former rivals again!

There is a piece of paper on my desk, which is a note written by the boss and a written military order. It says:

Bear:

In view of your brilliant achievements in the first phase of the "Dream Western Restaurant" plan, we have decided to start the second phase of the "Dream Western Restaurant" plan again. I hope you will make persistent efforts, create new achievements and live up to the ardent expectations of the board of directors.

Intelligence shows that our opponent has already started to act before us, so I hope you can realize your plan this time.

Difficulties I ask you to go to the front line of "fighting" to command employees again. This battle can only be won, not lost. That's an order!

…………

The boss's style is still so tough and his tone is beyond doubt. The so-called "military order is like a mountain", I know this challenge is more difficult than ever. But that doesn't mean I will give up speaking out of turn. On the contrary, there is a feeling of blood boiling in my veins. I want to go to the front. ...

I picked up the phone and said, "Secretary Zhang, please help me book a plane ticket to Kenya, Africa tomorrow and send it to my office. At the same time, contact the head of our group in Kenya and tell them that I am going to Kenya to start a new catering plan, so that they can get ready for contact. Also, you come in and take some notes. I have a new notice. "

Chapter 1: Start from scratch

When I got off the plane, the suffocating heat wave hit my face. Wan Li was clear and Wan Li was cloudless. It seemed to be a fine day. It seems that someone is wearing the emblem of our group company in front, and it seems that someone is meeting us at the airport.

With the help of the company's Kenya office, we quickly reached an agreement with the local government to buy land, and then began to invest in the construction of our new restaurant. Before opening the new restaurant, I personally went to the construction site to supervise the progress of the project. First of all, I must choose the style of walls, floors, tables and chairs. At the same time, the layout of tables and chairs, kitchen, bathroom and cashier also took me a lot of effort, because the layout of these equipment directly affects the efficiency of the restaurant. If the arrangement is not good, the efficiency of our restaurant may be greatly reduced, and efficiency is life for our catering industry! I use the left mouse button to drag items on the layout of the restaurant to the required position. If I hold down the left mouse button and click the right mouse button, I can rotate the angle of the project. Unwanted items can be stored in the warehouse. Soon the drawings of the restaurant were designed. I gave it to the construction engineer, and they quickly arranged the items according to my requirements. With our working day and night, a beautiful new restaurant was built soon. As the saying goes, "if a worker wants to do a good job, he must sharpen his tools first." Without a good restaurant environment, how can he talk about good performance?

After investing heavily in opening a restaurant, our finances soon became tight, but it doesn't matter, because the local government has given us a series of preferential policies, one of which is that we can "finance" locally. I took another sum of money through financing, which was hard-won, and I have to consider paying it back later, so I should use it carefully.

The next step is to hire staff for our new restaurant. Hiring employees has a lot of knowledge! When planning around the world, we decided to hire local staff to save money and to increase guests' intimacy with our restaurant. I decided to find the chef and waiter myself. The choice of chefs must be quick, so as to meet the requirements of many guests ordering food at the same time, and at the same time, the skills should be high, so that guests will like our dishes and then like our restaurant. The choice of waiter seems more difficult. If you choose waitresses, their charm value is usually higher. If the waitresses order and deliver food for the guests, their evaluation of the restaurant will be improved, but the action speed is slow, which is usually difficult to meet the requirements of a large number of guests. Moreover, if guests wait too long, they will leave angrily because they are dissatisfied with the service of our restaurant, which not only loses a sum of income, but also has a great impact on the reputation of our restaurant. If you choose a male waiter, although their charm value is relatively low, the male waiter's mobility is relatively high and his movements are very clean and neat. If they order food for their guests, they can easily handle a large number of guests. I decided to hire a waiter and a waitress first.

There are many cooks and waiters in Kenya. After careful selection, I decided to hire Sania as our chef. At the same time, I also hired a waiter Ismail and a waitress Mudafei. They have some experience and some excellent abilities, so they naturally get my favor. After hiring the waiters in the restaurant, of course, they should be assigned their jobs. I don't need to elaborate on the chef's job. Naturally, I work in the kitchen. Besides, the arrangement of the waiter needs my brains. Because customers are God, our western restaurant is truly successful only if customers are satisfied. The most unbearable thing for restaurant customers is the long wait ... endless wait, and the result can only be that the guests can't bear to leave. So it makes sense that I attach so much importance to the arrangement of work. First of all, we should divide the service scope for the waiters, specifically, who is responsible for each table, who is responsible for the front desk and cashier, and so on. Because our waiters are usually ready to receive guests at the east side of the restaurant, the male waiter who is far away from the waiter is responsible for ordering and delivering food at the west table. The cashier is the place where every guest has to check out after eating, so it is usually a little busy, so it is better to let the waiter take charge. The dining table in the east is close to the waiter, so I appointed another waitress to take charge of this area. Next to the gate of the restaurant is our reception desk, which is also the waiting position near the waiter. Because the guests' first impression of the restaurant is very important, I arrange the waitress to receive and distribute the table, which can also reduce the workload of others.

The next step is to determine the menu of our restaurant. First of all, I learned about the tastes and costs of various foods from the materials, because I don't know much about the living habits of Kenyan people now, and I basically know nothing about their favorite food tastes or acceptable food price ranges, so I think it is better to follow the default settings provided by the assistant. At the same time, in order to test the taste of food that Kenyan residents like, I decided to keep some ingredients of each food in the warehouse on the first day of opening, so that some guests would not be deprived of the food they wanted; At the same time, I can decide the menu arrangement of our western restaurant after the first day's operation and the sales ratio of various foods.

At the same time, it is necessary to formulate some rules and regulations of the restaurant in detail, such as when the western restaurant opens and closes, rest days, and even the temperature of the air conditioner, the background music of the western restaurant, and the uniforms of the waiters. Generally speaking, the business hours of restaurants are aimed at three food and beverage consumption peaks: lunch time (1 1 am to 1 pm), dinner time (5 pm to 8 pm) and midnight snack time (9 pm to 10). Usually, the passenger flow will increase greatly during these three periods. As for the rest day, because our competitors are already speeding up and the passenger flow on Saturday and Sunday will be more than usual, I decided to cancel the rest day arrangement. And the temperature of the restaurant, because the temperature in tropical Africa in Kenya is relatively high, so if you want to leave a good impression on the guests, don't be stingy with the cost of air conditioning.

Well, everything is ready now, except the east wind. I invited some local celebrities in Kenya to hold a warm and grand ribbon-cutting ceremony for our newly-opened western restaurant, and the restaurant can finally start its official business.

Chapter 2: March into battle

"Book me a ticket to new york tomorrow. Then ask the hall manager to meet me. I have something to tell him. "

"Yes, sir, I'll do it right away."

The secretary turned and left, conveniently closing the door of my office. "America …" I closed my eyes and whispered to myself, "The country of my dreams? Is that my dream? " Looking at the beautiful Statue of Liberty and the Golden Gate Bridge from a distance, the busy Manhattan business district is still as busy as ever, and the towering International Trade Sister Building still stands in the mind of every new hillbilly.

Our business development plan went very smoothly, and soon we bought a piece of land and started to invest in new business. Like the way of development in Kenya, our new western restaurant in the United States is also developing smoothly and rapidly. The difference is that we have increased the investment in TV advertisements here, because Americans who believe in "TV culture" can't resist the repeated bombing of our TV advertisements, and soon our new restaurant has been upgraded to a three-star level within two months.

In fact, there are many differences between surgery in the United States and Kenya. First of all, the recipes are very different. Most American dishes are mainly traditional western-style dishes, instead of many local dishes with strong African flavor like Kenya. Secondly, Americans have different requirements for restaurants. Of course, customers are God, and we all take trying our best to meet customers' needs as the first purpose of our business. Customer satisfaction is the greatest affirmation of our work.

With the development of western restaurants in the United States and Kenya, I plan to continue to develop in other parts of the world, such as French, Italian, Taiwan Province and Indian, which is our next goal. Soon our "Dream Western Restaurant" has spread all over six countries and regions around the world, and it is time to challenge the ultimate goal-Tokyo, Japan.

Chapter 3: March into Japan

Tokyo, one of the largest, most populous and most prosperous cities in the world, is famous for its rare prosperity and huge commercial interests, and is called "the jungle of reinforced concrete" by the world. I'm afraid it's impossible to become a "dream western restaurant" in this place without some effort. But how to spell it?

To tell you the truth, I have no idea. Fortunately, the western restaurant established earlier has expressed its willingness to help build a new restaurant in Japan, so that I can call our experienced waiters and chefs from the original restaurant, which is tantamount to a generous gift for me.

We bought a piece of land in Tokyo and began to build a new western restaurant. After hiring some excellent chefs and waiters, our new business began. Through continuous advertising strategy, we quickly upgraded our western restaurant in Tokyo to a three-star level at the end of the second month, but no matter how we advertise, it is difficult to upgrade to a four-star level. Moreover, due to the high advertising cost, the income of our restaurant is often negative, that is, we can't make ends meet! This is not a good sign, because upgrading from three-star to four-star requires higher turnover and net profit of restaurants, and we can't lose all our hard-earned money on TV advertisements!

So I called the manager of the Japan Pavilion and asked for his advice. The hall manager recommended to me:

"Kanban advertising, Sir, we might as well try Kanban advertising. Perhaps this effect will be more obvious. "

Then he gave me a detailed analysis of the advantages of billboard advertising. First, its price is relatively cheap, which will not affect the net profit of our western restaurant, and its effective time is as long as that of TV advertisements, lasting for five consecutive days. Moreover, although the effect of billboard advertising is not as obvious as that of TV advertising, it is still quite good, and it is still quite high in terms of cost performance!

So I decided to take the advice of the hall manager and start hiring people to advertise billboards. At the same time, we will spare no expense to greatly improve and improve the decoration of western restaurants, and try our best to make our western restaurants look more beautiful, comfortable, noble and elegant, so that customers' satisfaction with our western restaurants will be greatly improved. This move really worked, and the number of guests began to increase gradually, but the net profit of our western restaurant was not greatly affected.

After about four months of operation, our western restaurant has finally been successfully rated as a four-star western restaurant by the World Catering Association! This is really exciting news. After I got the news, I praised the outstanding performance of the employees at the celebration and gave them a certain salary increase. I also encourage you to make persistent efforts and work together to win the final victory and raise our western restaurant to the highest five-star level!

The effect of billboard advertising has gradually failed to meet the requirements of our business development, so we decided to launch a new round of TV advertising "bombing". However, in order to ensure that our turnover and net profit can reach a certain amount, after discussing with the hall manager, I decided that we can do some TV advertisements appropriately when the turnover is guaranteed, and the definition of "certain" is that the turnover is more than 500 thousand yuan.

The effect of TV advertising is really obvious, but it doesn't mean that we can use it overnight. We are ready to fight a protracted war. While paying attention to expanding influence and improving reputation, we also pay attention to the "hardware" and "software" construction of western restaurants.

"Hardware" construction is the internal environment and facilities of western restaurants. We bought many noble items to decorate our western restaurant, such as the Japanese "flower and bird" high-grade floor, the painted wall of Taiwan Province "Shanghai Temple" and the American "dance floor" gate, which were well received by users. The construction of "software" is the professional quality of our employees, including waiters and chefs. As a waiter, we should not only improve our motivation and charm as soon as possible, but also pay attention to other aspects of self-cultivation to meet customers with higher and better service quality. The main task of a chef is to improve his cooking skills and motivation as soon as possible, and try to make dishes that users like in a short time.

With the gradual improvement of our internal construction and popularity, we quickly won the top position in the ranking of community magazines, which undoubtedly gave our employees a shot in the arm! Come on! Come on! ! Victory is just around the corner, and five-star western restaurants are just around the corner. ...

The Secretary-General of the World Catering Association handed me a certificate with bronzing characters. I quickly took it with both hands and saw the familiar words "the best restaurant in the world" written on it. In an instant, the flashing flash in the hands of reporters waiting under the podium almost made me unable to open my eyes.

I glanced under the platform and the boss was looking at me admiringly. I whispered in my heart, "boss, I did it!" " "

Chapter four: Conclusion.

It seems that my story should end here, but our "Dream Western Restaurant II" plan is not over yet.

and .. / with ..

Also, I'm looking forward to the boss giving me a new order soon. I seem to hear the planning of Dream Western Restaurant III calling me …