management plan

management idea

The new idea of catering management is to apply the principles of market economy, instead of the early planning era. The selectivity of customer consumption is small, and the irrationality of consumption leads to the early catering operators taking "one step at a time". 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 the consumer consumption concept is becoming more and more mature. Therefore, the management and operation of 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, should be organized and planned. In my opinion, it should be carried out from the following aspects.

business positioning

market research and analysis, to establish a restaurant, we must first conduct market research and do a good job in market positioning. Because the consumers in these two markets are not dominated by the catering consumption market, after the number of meals is determined, the Marketing Plan should be made in the first place before catering operation, 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 easily purchased. Local people's taste requirements for dishes, the acceptance of production methods, and the price acceptance ability.

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

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

4. Layout of dining environment, because after SARS a few years ago, people have more demand for dining environment, especially whether there are enough measures for air circulation, dining space and daily cleaning and hygiene of dining environment.

To sum up, it shows that a restaurant can only meet some customers' needs, and it is necessary to analyze its own capabilities and competitors that threaten the restaurant in the local market, and carefully determine which class the restaurant's customer-oriented group is.

Place layout

After the above factors are determined, the place of the business premises must be laid out, and the following work contents must be considered when laying out:

1. Equipment configuration of the kitchen and the ratio of seats;

2. Coordination between kitchen cuisine and floor service;

3, health and epidemic prevention facilities, equipment configuration;

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

personnel

the success of the restaurant industry depends on the restaurant management personnel after the hardware has become a foregone conclusion. Restaurants should organize personnel at all levels to implement it after determining their own business orientation and venue layout. How to make the restaurant operate? This is a question of employing people. And the first thing to do is to make a plan for employing people, and to choose and use the personnel in each post with a purpose. Work out a set of human organization structure system suitable for this restaurant. The main contents are as follows:

1. Every employee has his own job title, rank, cooperation 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 taking responsibility system step by step;

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

4. clearly stipulate the salary and income of each post and the corresponding incentive mechanism;

5. We should correctly establish the concepts 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 when the service for "internal customers" is done well can the service for external customers be done well.

6. We should fully understand the significance of 8 and 2 theories to the catering industry. That is, 8% of the profits are generated from 2% of the products; 8% of the problems are caused by 2% of employees; 8% of management (operation) suggestions are generated from 2% of managers. Therefore, to run a good restaurant depends on 2% managers and 2% good products. To this end, the owner should authorize 2% of the management personnel. First of all, he should share information with the management personnel, including cost, gross profit, cost and market share, so that the management personnel can make more constructive suggestions. Secondly, there should be limited authorization, that is, within a certain range, under what circumstances, managers at all levels can decide to deal with the problems without asking in advance. Of course, it is necessary to report afterwards, explaining the situation and the effect achieved after disposal.

management system

The management system of catering is the life of a restaurant. Today's society is the 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 when formulating the 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, has a basis for doing things, has a goal in action, and works productively".

operation

the operation of catering industry usually has the following seven indicators, namely: operating income, operating direct cost, manpower and human resources cost, energy cost and equipment maintenance cost. Whether restaurant management 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 the operation plan, it is necessary to conduct an effective comprehensive survey of the local catering market in advance, and obtain first-hand detailed information according to the above contents. Then, the operating breakeven point of this restaurant is calculated, so as to formulate various operating indicators, such as operating income indicators, cost indicators, profit indicators and so on, which are practical for this restaurant.

Marketing and promotion

1. Establish a well-known reputation and improve the influence and credibility of this restaurant in the local catering market

Before and for a period of time after the opening of the restaurant, it is necessary to carry out a "indiscriminate bombing" publicity campaign in the local influential media. After the opening of the restaurant for a period of time, it can organize some public welfare promotion or publicity activities on a regular basis. 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 profit-making promotions. In the name of this activity, the local media are invited to give news reports, so as to play the role of soft advertising and the establishment of a positive image of the restaurant.

2. Kitchen specials

The kitchen can introduce 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 feel that they can not only enjoy the multi-level atmosphere but also receive lovely gadgets when eating in the restaurant. This can not only play a propaganda role, but also improve the quality of the restaurant. In terms of distribution, the value of gifts can be determined according to the level of consumption.

4. Establish and collect tourist personnel files

Establish tourist files mainly to record guests' preferences, taboos, dates of birth, company celebrations, etc. At that time, congratulatory letters will be issued in advance to strengthen the contact with diners, so that we can have a number of stable customers. It can be said that if 3 customer files are established; Even if these 3 people only come to spend once a year, then every day 3 divided by 36 equals 8.3 people/time, and this 8.3 people's time will definitely bring other tourists.

5. Create a good dining environment

A good dining environment and atmosphere can also attract guests to spend money, 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 eat.

brand establishment

1. standardize the service concept, highlight the service features, see the truth from the details, and see the kung fu with emotion

the management of catering services should first be that managers formulate all kinds of standardized service procedures and service standards, and establish the service personnel's kindness to the guests. Waiters should know the guests in a real sense and fully show their care for them. We should have the service consciousness of transposition, think for the guests, reflect the service grade with characteristic service, and give the guests the feeling of "heart-warming" with innovation and the aftertaste of warm service.

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

The variety of catering cuisines is ever-changing, which requires restaurants to divide chefs into two categories. A very small number of chefs (executive chefs and chefs at various points) assume the responsibility of designers and technologists of similar industrial products, mainly studying innovative dishes, formulating quality standards for food taste, and supervising the implementation throughout. These people's skills and work attitude are part of the restaurant's assets, so you can consider owning part of the restaurant's equity and paying dividends. If the chef has any suggestions to modify the standard of dishes, no chef can go his own way without the correction of the chef, so as to maintain a stable taste and texture. The iron plate "pre-table cooking" is to reform the kitchen and dining table, move the stoves in the kitchen to the hall surface and box, and combine the dining table with the tripod. The most primitive "teppanyaki" is a simple shape of a square iron plate combined with a wooden countertop. This countertop has a desktop for guests to eat on three sides and no countertop on one side to facilitate the chef's on-site operation. There is a stove under the iron plate for heating, and the chef cooks every dish and food in front of the guests. In this way, chefs and diners face to face and cooperate on the same stage; The chef cooked the dishes on the spot and the guests enjoyed them at that time. In the process of cooking, every little move of the chef can't escape the guests' eyes, seeing as the net and eating with confidence; Seeing is believing, enjoying the wonderful cooking skills of chefs while eating, and performing acrobatic skills with utensils such as knives and forks; Every dish, every procedure, the ingredients and seasonings are all in front of us, and the exquisite production has increased the appetite. Diners choose food completely according to their own preferences, communicate with chefs and learn skills and experiences about cooking during the course of eating, and even guests can improvise on stage to offer skills to their families and friends according to their own wishes; It increases the transparency and intimacy 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.

kitchen management

1.1, kitchen worker's code, hygiene regulations

1.1.1, strictly abide by the company's regulations, pay attention to personal hygiene, frequently cut nails, frequently cut hair, and don't spit everywhere.

1.1.2. At work, you must check whether the food has deteriorated or gone bad, and handle the problems in time.

1.1.3. Wear work clothes at work. Smoking is strictly prohibited at work.

1.1.4, strictly follow the food hygiene requirements to prevent food poisoning.

1.1.5. After washing, the tableware should be arranged completely and regularly.

1.1.6, work in strict accordance with the food standards carefully, in order to maximize the diversity of colors, flavors, patterns and varieties.

1.1.7. The whole cooking process must be carefully cleaned and supplied on time, with good quality and quantity.

1.1.8, cleaning every day, cleaning three times a month, to ensure the kitchen sanitation.

management system

1.2.1. All the items to be purchased in the kitchen must be reported to the administrative department, and then the personnel designated by the administrative department will purchase them. The documents to be bought back are in accordance with the procedures: the signature of the administrative department-the review of the general manager-the write-off of the financial cashier's office

1.2.2. The food bought back in the kitchen will be randomly selected by the administrative department every week, and the contents of the spot check include food quality and weight. Reject unqualified food and deal with it according to regulations.

1.2.3. No one is allowed to take away everything in the kitchen for any reason.

1.2.4, tableware must be properly kept, and no one can take it away for private use without permission.

1.2.5. Tableware must be inspected once a day. In addition to normal wear and tear, it is necessary to find out the reasons and investigate the responsibilities in time when the quantity is insufficient.

employees' dining

2.1. Dining shall be conducted in the dining room, and cooking is not allowed anywhere else in the factory.

2.2. Dine strictly according to the dining time. The opening hours of the dining room are as follows:

Breakfast: 7: -7: 4

Chinese food: 12: -12: 3

Dinner: 17: 3-18:

The specific dining time is according to the off-duty schedule of each department.

2.3. Employees must queue up for cooking/cooking and accept the management of kitchen staff and security guards. Don't jump the queue, don't prepare, and one person will play multiple copies.

2.4. Have a good posture when eating, and don't wave chopsticks, spoons and forks to interfere with the adjacent table.

2.5. Don't make any noise when eating, and don't pretend to crash bowls, chopsticks and spoons.

2.6, stone and bone, leftovers, do not throw away. After eating, you must arrange the desktop separately and invert the designated buckets.

2.7, practise economy, fill as many meals as possible, and put an end to leftovers.

2.9. Smoking is prohibited in the dining room.

2.1. Anyone who comes to the factory for business negotiation from a third-party manufacturer can eat in the cadre dining room, but he must inform the kitchen before 1: a.m. and 15: p.m., and the cadres of the negotiation department will take him into the dining room for dinner.

2.11. If all departments work overtime until 23: at night or start the night shift, they must inform the kitchen before 16: 3 in the afternoon, so that the kitchen can prepare for the work. If it is inconvenient to eat after the meal, all departments will manage and solve the work by themselves.

2.12. The system of extra meals is implemented on the 1st and 15th of each month, and diners are required to have tickets for extra meals.

trusteeship management

As the saying goes, there are national laws and family rules, so canteen trusteeship, as a new industry, also needs rules and regulations to restrict the words and deeds of employees and ensure the healthy diet of guests. Below, taking Shanghai Enquan Catering Management Co., Ltd. as an example, briefly explain some management systems of canteen trusteeship:

Objective

This system is formulated in order to improve the overall level of canteen management, provide all employees with a hygienic, assured, comfortable and high-quality dining environment and atmosphere, and maintain and ensure the health of employees.

scope

canteen staff and staff.

procurement and storage system

1. Strictly control the quality of procurement, prevent and put an end to diseases from entering the mouth, and do not purchase moldy, corrupt, moth-eaten, toxic, expired or other foods prohibited by the health law. Prevent food poisoning.

2. Purchasing a large number of staple food or non-staple food requires the supplier to provide a hygiene license for inspection, and it is not allowed to purchase three-no products.

3. Strictly implement the food hygiene system, and "isolate" all kinds of stored foods to avoid off-flavor, off-flavor or deterioration.

4. The canteen warehouse shall be neat and clean, stored in categories, and protected from rats and moisture.

5. Food should not be stored in the refrigerator or freezer for more than 48 hours, and it is forbidden to sell overnight meals.

Health management

First, establish the idea of serving the staff wholeheartedly, pay attention to professional ethics, be civilized in service, have a kind attitude, take the initiative and enthusiasm, be polite to others, love their jobs, be serious and responsible, and make sure that the cooked food is fragrant, delicious and full of food to meet the satisfaction of students and teachers.