Current location - Recipe Complete Network - Dinner recipes - How to open the seafood cafeteria?
How to open the seafood cafeteria?
Hello! In doing business, we should give priority to two aspects, that is, the source of tourists and goods, pricing and what kind of customer base are the key. It is suggested to go to other seafood self-service shops that have already opened, find out about their customers and predict the running water and gross profit. The competition in Beijing's catering industry is already fierce, so it is necessary to fully understand the geographical location of the shops, especially the number of floating population and consumption power. I wish you a happy holiday and prosperous business!

According to a survey, more than 50% consumers' psychology is "eat as much as you want, and if you eat too much, you don't have to pay more", and "eat back as hard as you can if you spend money", which has a lot to do with people's living standards and consumption habits.

The phenomena are: "eat only the expensive ones, not the right ones", "drink less lean ones, eat more dry ones", "eat less fat ones, eat less oil" and "seize every minute, eat as much as you can, and don't waste time." And there are more men and fewer women, and I still can't eat it back. The most classic sentence is "help the wall in, help the wall out", which has almost become synonymous with buffet.

As merchants, in order to make a profit, they behave as follows: cheaper, slower, or not, or broken. Just make up the number, control the time, not more than two hours, and don't let me take more. If I exceed the time, I will be punished, stay more, be punished, eat more oil and eat less. "Over the years, enterprises have been losing ground in this game with customers.

With the coming of 2 1 century, people's living standards are getting better and better. With the improvement of people's income and quality, they began to pay less attention to "quantity". The demand for "quality" is getting higher and higher. There are high-grade cafeterias in the commercial centers of large and medium-sized cities, which can only be seen in star-rated hotel chains. Price 100 multivariate. Its characteristic is that it can bring the cultures of various countries-from Korean barbecue to Japanese cuisine, from Satay in Indonesia. For example: Hanlai in Beijing, American Island, Starwood in Shanghai, and the national chain leopard.

For these buffets, it can be said that they are copies of star-rated hotels, so it should be noted that it is already an independent and cost-effective enterprise, and there is no strong source of tourists in star-rated hotels. The dietary characteristics should be based on the dietary needs of customers around the restaurant. Consumers have been divided into levels, mostly middle class, mostly for business activities, only a few for family and friends gathering ... What consumers value is grade, environment, taste and food quality. The feeling of "holding the wall in and holding the wall out" has almost disappeared. What style of food and the cost performance of consumption amount will be the balance in customers' hearts. We must know that the current society is oversupply, and consumers have a lot of choices. So who can grasp the customer's heart now will be in an invincible position, but how to balance the cost and profit?

According to the characteristics of the industry, the per capita consumption is fixed, and the cost is changing, so it cannot be allocated to consumers in time. The scientific method is "open source and reduce expenditure"

Open source means: developing customers, taking customers as the center, subdividing the market and adopting different marketing strategies, which are divided into "export and domestic sales".

Exports mainly include:

1 .. develop powerful units around as member-level units, and their employees can enjoy the membership price when dining.

2. Take each company as a unit, and the public relations department and the point-of-sale department as public relations targets to develop team customers.

3. Develop a family-oriented birthday wedding team with the surrounding high-end communities as the target.

4. According to the specific situation, the implementation of foreign cooking activities.

5. Cooperate with other enterprises of the same consumer group to integrate marketing.

Marketing in market segments is more valuable than large-scale advertising.

Domestic sales are a supplement to export, and export focuses on the maintenance of customer service, making it a loyal customer.

1. Membership: registered, subdivided and family-oriented services for customers.

2. Make different discounts according to grades to attract consumers.

3. Absorb customers' opinions and adjust the overall positioning of the restaurant in time.

The purpose is to make customers have a good reputation and form a healthy long-term business.

Throttle: "Control waste and save costs. This is also the first priority of internal management. In our impression, saving is customer-centered, requiring customers to take less, not to waste, and to control time, or to cook less expensive dishes or cook slowly. Don't think about this idea, because if you count on customers, customers will be impolite and choose other restaurants. Of course, some restaurants will have special meals before dinner.

The first step of throttling: procurement cost control

At present, most procurement methods are self-procurement and supplier delivery. The advantage of self-purchasing is that it can minimize the cost and has a variety of types. Disadvantages: the purchasing point is not centralized, which is time-consuming and laborious. It will be unfavorable to the supervision of procurement personnel. Star-rated hotels often use the method of dealer supply, which has the advantages of controlling the purchase quality and controlling the purchase funds. The disadvantage is that the cost can't be minimized, and its cost includes many things, such as freight and personnel salary.

With the help of the characteristics of buffet, you can purchase items with high cost and unstable price by yourself and distribute them by suppliers with low cost and small price change.

Step 2: Kitchen cost control

Kitchen cost control is mainly divided into two aspects, one is the cost control after cooking, and the other is the cost control before the finished product is made. The statistical experience method is adopted here.

First of all, the finished products should be placed in parts as much as possible to control the quantity of each cost. Statistics can be made from several aspects: production quantity statistics, customer consumption quantity statistics, waste quantity statistics after receiving meals, and number statistics of leading guests. The relationship between them can be analyzed.

Average consumption cost of customers.

The proportion of customers eating all kinds of meals

Consumption of each vegetable

Through the long-term data value, adjust the reasonable purchase quantity, reasonable production quantity and reasonable inventory of materials, so as to ensure that the goods are not pressed or out of stock, ensure that the dishes are always fresh, and finally control the cost consumption.

Because the control of production cost can be accurately registered and then summarized with the raw material registration of the warehouse, the waste of unnecessary human factors can be controlled.

In fact, the customer's consumption cost is not high, but we don't have a reasonable and scientific management method to shift the responsibility of unprofitable to customers and extract oil and water from them. This method can only lead to one result, that is, you are getting farther and farther away from customers.

Remember, only from the customer's point of view can you run your business for a longer time.

Playing your own brand is the most successful!