Question 2: What is the business philosophy of small and medium-sized restaurants? Based on some experience and understanding of the catering industry, this paper attempts to analyze the possible confusion of catering project operators in the course of operation and provide some preliminary solutions. Personally, as far as catering units are concerned, the operating conditions mainly depend on the following factors: geographical location and surrounding environment, business philosophy and management, marketing strategies and means, venue structure and decoration style, food quality and cost control, service quality, sanitation and other factors. Of course, any professional theoretical knowledge is not enough to ensure that a single catering project has all the success factors. It may only be used by some catering planners to fool investors. In my opinion, except for irresistible factors (policies and regulations, natural disasters, etc.), the potential risks of catering projects can be reasonably controlled and avoided by some scientific means and methods. ). Because geographical location and surrounding environment are the initial work of site selection, marketing strategies and means should be adjusted according to business conditions. Different catering forms have different requirements for venue structure and decoration style, so there is no need to discuss service quality and sanitary conditions too much. This paper focuses on personal views on business philosophy, food quality and cost control, and some measurable kitchen management schemes. First, the business philosophy for a small shop, the business philosophy seems impossible. Actually, it is not. The business philosophy of small and medium-sized catering units depends on the operators' personal understanding of things and their cognition of the catering industry. Of course, we may see many successful cases of illiterate farmers or laid-off couples. I interpret this case as a business idea that they may not be aware of, and some favorable external factors accidentally fit a certain consumer demand, so the business is successful. This kind of accident is unrepeatable. In fact, it should be that the business philosophy plays a decisive role. Because site selection, decoration planning, personnel employment management and so on are all decided by the boss's personal thoughts or friends' suggestions. Whether it is a single store or a large catering institution, we should determine our own business philosophy. Even if the dishes are wrong, the chef is not good, the decoration is not good, and the service quality and hygiene are not in place, it can be rectified and adjusted. And the only guiding direction is its own business philosophy. So what should be the business philosophy suitable for small and medium-sized catering enterprises? It depends on what we want to make it. Maybe we will be disturbed by some trivial and unpredictable problems in the course of catering business from the beginning of our initial ambition, and then there will be many doubts and we can't find the crux. This is normal. The catering industry faces many picky appetites and different consumer groups because of different regions. So there is a lot of uncertainty. Just like in the18th century, when Newton lost all his money in the stock market, he felt that he was a celebrity in science, and he could not predict the trend of the stock market. He said with emotion: "Although I can calculate the trajectory of celestial bodies, I can't estimate the madness of people." Yes, even if the catering industry is not as unpredictable as the stock market. But this is also the result of many factors. The topic is too far from the point. Personally, I think that small and medium-sized catering enterprises should make the following analysis in the process of forming their business philosophy: (1) The development trend of catering industry is gradually taking mass consumption as the mainstream, which is also the survival and development space for small and medium-sized catering units. However, limited by the scale and business model of a single store, different catering forms should be accurately positioned according to the consumption ability and habits of surrounding consumers. This positioning should be based on what kind of consumer demand we mainly meet. Don't expect everything, because no restaurant can meet all the consumer needs. But we should determine the mainstream consumer demand in this region. This is the main factor that determines the operation of a single store. (2) Modern catering emphasizes satisfying customers' dining experience. Small and medium-sized restaurants should not copy the concept of procedural, standardized and standardized hotel-style services, but should provide personalized, refined, diversified and humanized services according to their own conditions. Customers are not gods, but friends. (3) Determine the dishes and dishes through the mainstream consumption demand in the region. Unified product form, standardized quality and innovative varieties. Let diners always eat fresh things and never get tired of eating them. Of course, this is only an idealized result. Small and medium-sized catering enterprises can achieve or approach this effect by establishing a team of excellent chefs with high standards and strict requirements. (4) Scientific and humanized management method is a course that operators of small and medium-sized catering units should learn. Excellent chef team and management talents are the foundation of establishing a store. (e) Attention to detail should be the working attitude of catering operators and instilled in every employee. The general theory is just "";
Question 3: The service tenet of the restaurant is 1. Think of the guests. 2. Respect the uniqueness of customers. Never say no easily. 4. Smile and family service "customer satisfaction as the center"
Question 4: The slogan of catering service is green and healthy. What we have done is to your satisfaction.
Unity and cooperation are perfect.
Quality service and outstanding performance
Question 5: The management goal of catering culture concept: people-oriented, management in place, system speaking; Strategic goal: to build brand advantage and chain operation; Develop new products and standardize processes to ensure the steady development of enterprises; Business philosophy: change with time, change with place, and continue to operate; Enterprise spirit: responsibility, innovation, dedication, unity slogan: characteristic management, customer service, sanitation and disinfection first.
Question 6: The slogan of catering service is Daquan Green Health. What we do is your satisfactory unity, cooperation, perfection and quality service.
Question 7: How does corporate vision write that the core value of an enterprise is the value of its own assets and brands, and the management concept is the method and thinking of marketing development? The spirit of the enterprise is to unite as one, achieve the required goals together, and continue to work hard. Corporate vision is a design enterprise's future development route and what kind of achievements it will achieve. The aim of the enterprise is to grow and develop continuously, improve its own conditions and do its best. The slogan of the enterprise is to sing some inspiring words so that everyone can make the greatest contribution to the whole enterprise with you. As for how to say it, it depends on the specific nature of your enterprise.
Question 8: What is the concept of restaurant service? What is your ideal restaurant service?
Question 9: How to write a catering business plan is no different from other business plans. The only difference is whether you intend to fool investors or whether you really need such a catering business plan to implement your catering business plan.
If it is the direction of investment and financing, then the catering plan needs to slightly exaggerate the potential market faced by catering enterprises, introduce the team as awesome, and highlight the core selling points of your products.
The second real business plan needs certification to analyze the market, followed by the product, and then the team (management, chefs, etc. ), the focus is slightly different.
The general steps are as follows:
Market environment. Potential consumer groups and market competition.
Cost analysis. Decoration, manpower, rent, ingredients, consumables, marketing and other expenses, and then pricing on these basis.
Business model. How to manage, how to allocate manpower, how to choose IT system, etc.
Product development. How to update tastes and dishes according to market iteration, how to bring forth the old and bring forth the new, and so on.
Profit analysis. After everything is ready, determine the restaurant's potential income, make periodic profit analysis, and adjust the business strategy in time.
Team management. The team does not keep idle people, and everyone should have their own responsibilities and obligations to ensure the stability, coordination and unity of the team.
Development prospect. Where will catering enterprises develop in the future, what potential difficulties will they encounter and how to solve them.
The Internet era should keep up with the trend of the times, and the intelligent catering management system of three meals is an important help for the networking of restaurants. Through three meals, catering entrepreneurship can be more worry-free and the probability of success is higher.
Question 10: What is the goal of the catering management company? Dedicate high-quality service, provide balanced nutrition and pursue perfect quality.
"Motherland Diet Culture", "Characteristics, Health Preservation and Quality"
Pursue high-quality, green, nutritious and convenient food.
Green health, food nutrition, high quality and integrity, and win-win development.
Transcend Excellence, pursue Excellence
We base ourselves on Xi, focus on the whole country, and devote ourselves to developing chain catering industry.