How to manage the collective canteen? As the saying goes, "Food is the most important thing for the people". In China, eating is everyone's top priority. Many people are good at eating, and there are also many people engaged in the catering industry. If you want to attract more customers, you must manage the canteen well. Let's take a look at how to manage the collective canteen.

How to manage group meals? What's the difference between a group meal and a group meal?

Reunion dinner is a very polite and respectful name, and reunion dinner is a simple and casual name. To tell the difference between the two, group meals are a little higher than group meals, and sellers can charge higher prices. If the group meal is not good, you can raise an objection because of psychological induction. Group meals are not good, as long as there are not too many, most people will keep it simple.

How to design to attract customers

Vision: love at first sight

(1), put an end to visual impairment and try to avoid visual impairment. When customers eat in a restaurant, a large and bright space will give diners a clean and clear psychological experience.

2. Avoid visual similarity. Billboards are often set up in the canteen to mark the new dishes or explosive products launched by the stalls, so we should try our best to be harmonious and diversified in the colors and items of the billboards.

(3) The wall posters with outstanding visual impact bring the finishing touch to the tonality of the canteen, which not only ensures the psychological experience of the diners, but also reflects the service and care of the restaurant to the diners.

Hearing: refreshing

Installing speakers, playing background music with speakers, or finding a suitable way to play the contents of in-store menus and services are easy to form a sunny atmosphere. The so-called proper way, in the restaurant, the most easily perceived voice is the natural voice of people. You can consider using the original voice to talk to passing customers, but if you use the tone of voice, the voice is the same as the script lines, the effect will be greatly reduced.

Taste: with relish

Taste is a real dish, which is undoubtedly the most important. Only when the taste of the dishes can satisfy the diners can they survive for a long time. Dishes are the soul of catering. Perfectionism, explosion strategy, returning to nature and craftsman spirit all point to the essence of restaurants-taste. For catering, taste is important, but what is more important is the perception of taste. Whether consumers or practitioners, more than 95% people will think that in restaurants, taste is the first. Taste is the minimum standard for you to stand in the restaurant circle. For group meals, it is nothing more than this.

How to manage the canteen for group dining well

1, frontcourt ` management, frontcourt is also called lobby, it is important to do it, the ground is clean, neatly arranged, and there is no labor equipment.

2. The pantry should be clean, and the personnel's clothing should be uniform and tidy. There can be no labor equipment. This is a place for sale.

3. Backcourt operation room: The shelves should be placed reasonably. There can only be unpacked items on the shelf. Put them in the white, blue and red baskets.

4, the finishing of the stove, so the kitchen utensils are hung up, washed and dried.

5, warehouse management, unified identification, light playback.

6, the management of the locker room, here is a blind spot, not paying attention will also affect the whole. All personnel must change their work clothes. Unified management of changing clothes.

How to manage a group meal canteen 2 How to manage a canteen?

First, we need a sound and formal system.

Both the management of enterprises and the management of canteens need a set of perfect and standardized systems. Through the strict management of the canteen staff, the sanitary quality and service quality of the canteen are improved, which brings a pleasant dining experience to the diners.

Second, strengthen the health and safety management of canteens.

The hygiene of the canteen has a great influence on the dining experience and personal safety of diners. Therefore, managers need to strengthen the control of canteen hygiene and safety. For example, screening the purchased raw materials, selecting some damaged raw materials due to transportation problems, avoiding the raw materials in good condition, and storing the raw materials separately in the corresponding positions.

In addition to food safety, we should also pay attention to the hygiene of the canteen. The canteen should be disinfected regularly, and the tableware used every day should also be disinfected to ensure that there is no bacteria breeding. At the same time, ensure the cleanliness of the canteen, and there will be no "sloppy" situation.

Third, understand the eating habits of employees and adjust the dishes in the canteen.

People in different areas have different eating habits, such as eating rice in the south and pasta in the north. In this regard, it is necessary to know the diners, and then make corresponding recipes according to the proportion in different regions. In addition, we should also pay attention to whether there are ethnic minorities in the dining staff, respect their eating habits and avoid infringing on each other's customs. Finally, the canteen should constantly bring forth the old and bring forth the new, update the food and make the employees feel fresh.

Fourth, strengthen procurement management.

In canteen management, procurement management is an important and sensitive part. Because, in the procurement process, corruption is more likely to occur. Therefore, in addition to strengthening financial management, managers should also take other measures to strengthen procurement management, such as temporarily arranging an employee to participate in shopping, comparing the quality, price and quantity of purchased dishes, and strictly controlling the quality of raw materials. In addition, it is necessary to strengthen the audit of suppliers, not only to find the best and cheapest suppliers, but also to ensure the reliability of suppliers.

Fifth, reduce operating costs.

For managers, in the management of canteens, besides operation, the most important thing should be the cost control of canteens. If it is different from the traditional cost management mode, the current canteen can use some canteen software to evaluate the corresponding raw materials to be purchased every day through the statistics of the number of people eating every day, so as to avoid excessive waste of raw material procurement. In addition, it can also subdivide the catering process, improve the efficiency of canteen staff, liberate the labor force of employees and reduce labor costs.

Sixth, be good at accepting different opinions and improve the canteen in all directions.

In the process of canteen operation, there will always be various problems. Managers need to be good at accepting these different management, sum up the existing problems in the canteen, and constantly improve the canteen, so as to better operate the canteen.

Seven, the introduction of canteen management system

The appearance of canteen management system is a reform of traditional canteen management, which can manage the whole process of canteen procurement, production, sales and business analysis and optimize all aspects of canteen management.