The catering service operation scheme, for any industry, needs an operation scheme for better operation, which can help the industry upgrade. Many people are cooking now. Let's take a look at the catering service operation plan.

Catering service operation plan 1 The new idea of catering management now is to apply the principles of market economy, not the early planning era. The selectivity of customer consumption is small, and the irrationality of consumption leads to the early catering operators' "one step in place".

Because the catering market in the early stage was in short supply, but now the catering market has been transferred from the seller's market to the buyer's market, and consumers' consumption concept is becoming more and more mature. Therefore, the management and operation of the catering industry should implement "planned management".

The so-called "planned" management, that is, from the preparation and design of catering to the medium and long-term operation, must be organized and planned. In my opinion, we should proceed from the following aspects.

First, the positioning of market operation

Market research and analysis, the establishment of a restaurant, first of all, to conduct market research, do a good job in market positioning. Because consumers in these two markets are not dominant in the catering consumption market, after determining the number of meals, marketing plans should be made before catering operations, and the following matters should be considered before positioning this restaurant.

1, local eating habits and hobbies: including whether the raw materials and ingredients of dishes are easy to purchase. Local people's taste requirements for dishes, acceptance of production methods, and price acceptance.

2. The dining form of the dining staff; What is the consumption structure of the local consumer market, which is dominated by business banquets, public funds or family banquets?

3. The mode of transportation of diners; This is particularly important, and it also determines whether the location of the restaurant is conducive to the convenience of consumers.

4. The layout of the dining environment, because after SARS in previous years, people have more demands on the dining environment, especially whether there are enough measures for air circulation, dining space and daily cleaning of the dining environment.

To sum up, it shows that a restaurant can only meet some customers' needs, and it needs to analyze its own ability and threaten its competitors in the local market, and carefully determine which class of customers the restaurant faces.

Second, the layout of the business premises

After determining the above factors, the location of the business premises needs to be laid out, and the following contents need to be considered during the layout:

1, kitchen equipment configuration and seating ratio;

2. Coordination between kitchen cooking and floor service;

3, health and epidemic prevention facilities, equipment configuration;

4. Introduction and control of water, electricity and lighting;

Third, personnel.

The success of the catering industry depends on the restaurant manager after the hardware is a foregone conclusion. After determining its own business orientation and venue layout, restaurants should organize personnel at all levels to implement it.

How to make the restaurant operate? This is a question of employing people. The first thing to do is to make an employment plan and choose and use the personnel in each position purposefully. Work out a set of human organization structure system suitable for this restaurant. Its contents are mainly as follows:

1, each employee has his own professional title, rank, cooperative personnel, job responsibilities and work quality standards;

2. Explain in detail the subordinate relationship between the personnel of each department, and implement the work mode of reporting step by step and responsibility system step by step;

3. Make a strict training plan, including daily training and planned training;

4. Clearly define the salary income of each post and the corresponding incentive mechanism;

5, to correctly establish the concept of external customers and internal customers. Internal customers are front-line employees who directly serve customers. As management and second-line departments, they are people who serve internal customers (front-line employees). Only by serving "internal customers" can we serve external customers well.

6. We should fully understand the significance of 80 and 20 theories to the catering industry. That is, 80% of the profits are generated by 20% of the products; 80% of the problems are caused by 20% of employees; 80% of management (operation) suggestions come from 20% of managers.

Therefore, to run a restaurant well depends on 20% managers and 20% good products. To this end, the owner shall authorize 20% of the management personnel. First, he should share information with managers, including cost, gross profit, cost and market share.

Enable managers to make more constructive suggestion. Secondly, there should be limited authorization, that is, within a certain range and under what circumstances, managers at all levels can decide to deal with the problem without asking in advance. Of course, it is necessary to report afterwards, explaining the situation and the effect achieved after disposal.

Fourth, the management system

The catering management system is the life of a restaurant. Today's society is an era of knowledge economy, and management is paid more and more attention by enterprises. The level of management directly affects the operating efficiency of restaurants. Therefore, "management brings benefits" is the last word, and the following three aspects should be considered emphatically in formulating daily management system.

1, human resources: including employment system, salary system and incentive system.

2. Business and sales: including sales targets, promotion methods, dish features, service features and innovation requirements;

3. Financial cost: including procurement system, cost control method and asset management system;

According to the above three points, we can truly achieve "everyone has a post, there is a basis for doing things, actions have goals, and work has benefits."

Verb (abbreviation for verb) operation and operation

The management of catering industry usually has the following seven indicators, namely: operating income, direct operating cost, manpower and human resource cost, energy cost and equipment maintenance cost. Whether a restaurant is profitable or not depends on the performance of managers in the first six aspects. Doing a good business operation plan is an important key to the success of catering.

When making a business plan, we should conduct an effective and comprehensive investigation of the catering market in the region in advance according to the above contents to obtain first-hand detailed information. Then calculate the break-even point of this restaurant, and then work out the feasible operating indicators such as operating income index, cost index, profit index and so on.

VI. Marketing and Promotion

1. Establish popularity and improve the influence and credibility of this restaurant in the local catering market.

Before and after the opening of the restaurant, it is necessary to carry out "indiscriminate bombing" activities in the local influential media. After the restaurant is opened for a period of time, some public welfare promotion or publicity activities can be organized regularly.

Such as: condolences to the local garrison, nursing homes, free blood donation, etc. Or in some memorable festivals, such as Teachers' Day, Children's Day, Nurses' Day and other festivals, hold some for-profit promotional activities. In the name of this activity, local media are invited to report news, thus playing the role of soft advertising and establishing a positive image of the restaurant.

2. Kitchen specials

The kitchen can launch some special dishes or special dishes every week or month according to the season to attract or stimulate customers' consumption.

3. Gifts or coupons

The restaurant can make and give away small crafts, so that customers can not only enjoy a multi-level atmosphere when dining in the restaurant, but also receive cute gadgets. This can not only play a propaganda role, but also improve the quality of the restaurant. In distribution, the value of gifts can be determined according to the level of consumption.

4. Establish and collect tourism personnel files.

The establishment of tourist files is mainly to record the preferences, taboos, date of birth, company celebrations and other contents of guests. At that time, we will send a congratulatory letter in advance to strengthen the contact with diners and let us have a group of stable customers. It can be said that if 3000 customer files are established; Even if these 3,000 people only come to spend once a year, then 3,000 divided by 360 is equal to 8 or 3 people per day, and these 8 or 3 people will definitely bring other tourists.

5. Create a good dining environment

A good dining environment and atmosphere can also attract guests' consumption, not to mention the whole. Even if the design of each private room has a style, it will make guests feel pleasing and brand-new every time they come to dinner.

Seven, the concept of brand building

1, standardize the service concept, highlight the service characteristics, see the truth for details, and see the kung fu for feelings.

The management of catering service should first be that managers should formulate various standardized service procedures and standards, and establish the caring heart of service personnel for guests. Waiters should really understand the guests and fully show their concern for them. We should have the service consciousness of empathy, think for the guests, reflect the service level with characteristic services, and give the guests a "warm heart" feeling and a warm service aftertaste with innovation.

2. Keep special dishes, open innovative dishes in time, maintain the quality of all kinds of dishes, and show the catering strength.

The variety of catering cuisines is ever-changing, which requires restaurants to divide chefs into two categories. Very few chefs (executive chef and chefs at all points) undertake the duties of designers and craftsmen of similar industrial products, mainly studying innovative dishes, formulating quality standards for food tastes, and supervising the implementation throughout. These people's skills and work attitude are all part of the restaurant's assets. You can consider owning part of the shares of the restaurant and paying dividends.

If the chef has any suggestions to modify the standard of dishes, no chef can go his own way and maintain a stable taste and texture without the correction of the chef. Iron plate "cooking before the table" is to transform the kitchen and dining table, move the stoves in the kitchen to the hall surface and box, and combine the dining table and tripod into one.

The most primitive "teppanyaki" is a simple shape of square iron plate combined with wooden countertops. This table top has a table top for guests to eat on three sides and no table top on one side, which is convenient for chefs to operate on site. There is a stove under the iron plate to keep warm, and the chef cooks every dish and food in front of the guests.

In this way, the chef and diners face to face and cooperate with each other; The chef cooked the dishes on the spot, which the guests liked at that time. In the process of cooking, the chef's every move can't escape the guests' eyes, seeing clean and eating safely;

Seeing is believing, enjoying the chef's wonderful cooking while eating, and performing acrobatics with knives and forks; Every dish, every process, ingredients and seasonings are in front of us, and the exquisite production increases the appetite.

Diners choose food completely according to their own preferences, communicate with chefs and learn cooking skills and experience during the meal, and even guests can improvise on the stage according to their own wishes and contribute their skills to their families and friends;

It increases the transparency and affinity of cooking, and the use of meals has become a way to enhance communication and cultivate interest; This kind of cooking is also a separate meal system, which allows guests to truly experience the supreme service of "customer-oriented". It can be described as a unique food culture.

Catering service operation scheme 2 I. Business philosophy

Safety first, benefit second.

"Food is the first priority for the people, and safety is the first priority for food". Food safety is related to the health and life of customers, the reputation of scenic spots, the survival of companies and the stability and harmony of society. Without food safety, the benefits of enterprises are empty talk.

Food safety is the company's top priority. The company strictly implements the business philosophy of "safety first, benefit second" from top to bottom, always bearing in mind that "food safety responsibility is more important than Mount Tai". A hot meal, dish, heart.

After the buffet in the scenic spot is cold, it is not only ugly in appearance, poor in taste, but also difficult to digest. Therefore, we will adopt the way of "stir-frying, stir-frying and selling" to ensure that tourists can eat delicious, delicious, nutritious and beautiful hot dishes and meals, reflecting the guiding ideology of "customer first, people first".

At the same time, it provides "friendly, efficient and enthusiastic" service, treats people with sincerity and affection, so that tourists can enjoy the food and feel the beauty and warmth of the environment and service. A single spark can start a prairie fire, and the key is to do the details well.

We know that details determine the success or failure of business operations. We plan the restaurant as a whole with the project management mode, focusing on small things, starting from small things, transforming the system text into the executive power and work habits of employees, and implementing it in every detail of the restaurant operation process, so as to achieve the satisfactory business objectives of the three parties and realize the core situation of * * * *.

Second, the advantages of the enterprise team

1. Adhering to the spirit of "heaven rewards diligence, morality carries things", we advocate a positive and healthy corporate culture atmosphere. We have an experienced catering management team, wholeheartedly build brand restaurants in scenic spots, and win the recognition of tourists and society with a strong sense of corporate responsibility.

2. "Good moral character, hard-working and enterprising" is our employment philosophy. We have a large number of experienced management talents, dozens of well-trained chefs and related service employees, effectively ensuring the implementation of various systems and management standards.

3, a good system Through active people and effective implementation, we provide first-class quality products for tourists, which can fully meet the diverse service and dietary needs of tourists.

4. All staff of the restaurant always keep in mind that "food safety responsibility is more important than Mount Tai". The restaurant strictly adopts the safety and health management control system to minimize food safety accidents in restaurants in scenic spots and effectively protect the vital interests of tourists, scenic spots and restaurants.

5. First-class management level and service quality have greatly improved restaurant satisfaction and dining rate, as well as the admission rate of scenic spots, and contributed to the social benefits of "three-party satisfaction" among scenic spots, restaurants and tourists. It has realized the preservation and appreciation of catering brands in scenic spots, improved the overall management performance of scenic spots, and provided a strong logistical support for the harmonious development of scenic spots.

6. In the era of market economy, sincere cooperation with complementary industry advantages has promoted the common development and mutual benefit of both sides, improved the market competitiveness of scenic spots and improved the overall management level of scenic spots and restaurants.

Third, business positioning.

The restaurant in the scenic spot will be turned into a gourmet club featuring Chinese buffet vegetarian food and integrating fashion, health care and leisure.

Grade A: Eco-catering

Efficient management+safe environment+intimate service+harmonious culture.

1. The supporting restaurants in the scenic spot have adapted to the future development of the scenic spot, met the increased service demand of tourists, contributed to the satisfaction rate of tourists to the scenic spot, and promoted the stable development of the scenic spot.

2. As the representative of Sanya eco-tourism, the management of scenic spots is self-evident, so the management of restaurants must reach the same height, and restaurants must have "market awareness, service awareness and brand awareness" to lead the development trend of tourist attractions.

B complete functions, green ecology, rich varieties and balanced nutrition. Tourists come from all corners of the country, different regions, different cultural backgrounds, different economic abilities and different dietary needs. Comprehensive and high-quality catering service is a powerful guarantee for the development of scenic spots and the promotion of brand awareness.

Four. Business objectives

Overall business objective: Three-party satisfaction (tourist satisfaction, scenic spot satisfaction and social satisfaction)

1. Effectively guarantee the dining needs of tourists, integrate the factors of the future development of the number of regional tourists and the number of restaurants in scenic spots, rationally allocate business norms, and provide high-quality and comprehensive catering services to meet the dining needs of tourists at all levels.

2. Start with software and hardware to build a restaurant, so as to achieve a high-standard restaurant with up-to-standard hardware and first-class software, which is satisfactory to all three parties, and provide strong logistical support for the harmonious development of the scenic spot. Ensure that the service level of the restaurant can meet the requirements of the scenic spot and tourists, so that tourists can "come happily and return with satisfaction" and establish a good brand image of the scenic spot.

3. On the premise of ensuring food hygiene and safety and the needs of travel agencies and tourists, we will create excellent business performance with scientific and efficient management, repay the support and trust of scenic spots with practical actions, strive to achieve a double harvest of economic benefits of scenic spots and restaurants, realize the preservation and appreciation of scenic restaurants, and strive to create a catering brand of "harmonious catering and characteristic vegetarian food". Leading the high-end brand image of Hainan group meals and achieving the cooperation goal of mutual benefit, development and win-win for both parties.

Verb (short for verb) management team

Catering service operation plan 3 I. Planning background

With the rapid development of Huzhou economy, modern catering consumption has entered the stage of rational consumption from blind consumption in the past. Especially today, when the mass consumer market and the middle and low-grade consumer market occupy the mainstream of the consumer market, catering consumption has matured. In the past, the randomness and impulsiveness of consumption became less and less, and it was replaced by a more rational and purposeful consumption tendency.

At present, the catering market is dominated by middle and low grades, and there are few high-end specialty restaurants. With the development of economy and the improvement of people's living standards, the requirements for catering consumption level are getting higher and higher, and the requirements for catering characteristics, dining environment and taste are also getting higher and higher. In response to this trend, we will open a mid-to-high-end Cantonese restaurant that is affordable to the public and has gourmet characteristics.

Through this planning, the project itself will be accurately positioned in the market and products, the different needs of modern people for special cuisine will be grasped, and the connotation of catering culture will be reflected, so as to build a high-end catering cultural brand.

Second, the project analysis

market analysis

(1) The project is planned to be located in the consumption sub-business circle near the city center;

(2) Similar competitors are not particularly prominent in public awareness and catering characteristics, and there are fewer competitors in the same category;

(3) Target customers of this project; Mainly office workers and white-collar workers. Consumer clusters are mainly families, couples, parties, etc.

(4) The positioning of the project has been misplaced with the surrounding catering enterprises (mass catering) and has certain market competitiveness;

(5) Pre-market introduction may lead to running-in and training with target customers;

(6) The operation of the project puts forward higher requirements for the marketing work, and needs to have its own elite marketing team.

Third, market positioning.

Through the stereotypes of market demand types and the analysis of competitors, this project is positioned as high-end characteristic catering and cultural catering with market demand in the catering market; Affordable for customers; There is no intersection of competitors' three points above, so it is a pure Cantonese restaurant, and with strong marketing efforts, through the integrated promotion and marketing of various favorable resources, it can maximize profits and expand brand influence.

Fourth, the goal of the restaurant.

Our restaurant is located on the edge of downtown, and the budget of rent, restaurant decoration, kitchen utensils, tableware, tables and chairs and furniture is strictly controlled.

Strictly control the publicity, promotion and marketing expenses before listing.

This restaurant plans to return to profitability within six months.

Verb (abbreviation of verb) marketing method and positioning

(1) product positioning:

The core part-advanced Cantonese restaurant with regional characteristics.

Forming part-the composition of various facilities, the design and positioning of VIP cards, various marketing methods and materials.

Product portfolio-that is, the right to use various facilities and the service portfolio provided by VIP cards.

(2) Price positioning:

Grasp the needs of customers and social places, and set the consumer price at the mid-range.

(3) channel positioning:

Direct channel-recommendation, that is, the establishment of the restaurant's own VIP card sales department and sales system.

Indirect channels-It is recommended to cooperate with companies that have a certain reputation and are not in conflict with this association, and use their indirect channels for marketing.

(4) promotion positioning:

Dominant potential customers-improve the decoration and supporting services of the project, realize the noble embodiment, guide customers to consume the concept of cultural catering, create customer demand, and make them demand the consumption of this restaurant.

Approach potential customers-use various ways and methods (various marketing and public relations activities) to reach potential customers.

Sixth, crowdfunding methods.

The planned financing is 6,543.8+0.5 million yuan, and I personally contributed 300,000 yuan to master the absolute holding operation and decision-making of the restaurant. The project will be raised within two months from May, 20XX, and each investor will have a minimum of 1 10,000 and a maximum of 50,000.

Distribute the profits to investors, and enjoy the most favorable VIP gold card in the restaurant after opening the store, without waiting in line. Enjoy the glory of gold medal VIP. If the expected working capital is not reached after the crowdfunding deadline, the crowdfunding funds will be returned in full.

If the raised funds are not required to continue holding shares, they will be returned automatically after three years, and investors can also get them back in advance after two years (if there are special circumstances within two years, they can negotiate with us to get them back in advance). After the funds are returned, they will no longer enjoy the profit dividend, but enjoy the gold medal VIP privilege for life.

Seven. Risk analysis

There is competition, but we can firmly grasp the top of the market with the value of core products.

Through market research in the early stage, cost control and calculation, and grasping the details of operation and management in the later stage, the probability of loss is extremely small in theory, but in every detail, we try our best to protect the interests of investors, minimize the losses, and share the risks with the interests of investors.