First of all, the catering industry must adhere to high standards in cleanliness and hygiene. The kitchen must be cleaned for every meal, and the tableware must be washed with environmentally friendly detergent and disinfected by a disinfection cabinet. Of course, there are also services for cleaning and disinfection through outsourcing tableware. Kitchen utensils used in the kitchen should also be cleaned and disinfected every day. This is the most basic requirement of the catering industry. At the same time, in the store, the environment should be clean, especially the ground oil pollution and the table oil pollution. We must do a good job of cleaning and hygiene, give consumers a clean and hygienic feeling, and let consumers have a basic sense of trust.
With a clean and hygienic environment, there must be authentic, healthy, hygienic and safe ingredients for consumers to see and eat with confidence. Instead of pursuing cheap and inferior ingredients for profit. Nowadays, consumers are basically fierce and have a clear understanding of whether the ingredients are fresh, authentic and hygienic. In particular, some people who often eat out are gourmets, so they will not be careless about whether the ingredients are authentic, hygienic, healthy and safe. Therefore, when we provide services, we can give consumers a clear introduction or display in the store, which is why some seafood and seafood restaurants display their ingredients in conspicuous places in the store.
With high-quality ingredients, the chef's skill determines the ability of a restaurant to attract customers. Because the atmosphere, decoration style and cleanliness of the shop are only important AIDS. The most fundamental thing is the color, fragrance and shape of dishes. If color, taste and shape can't appeal to consumers, everything else is useless. So we still have to go back to the dishes themselves. Chinese food, like China's catering culture, is profound and keeps pace with the times. Therefore, in addition to inheriting the tradition, we must also innovate and integrate the processing technology of some eastern and western dishes to bring new tastes, new tastes and new taste buds to consumers. Even traditional famous shops must have several innovative dishes, otherwise it will only attract tourists, not local customers or even young consumers.
After it is done, it depends on the environment and atmosphere of the store. In fact, the catering industry is most suitable for seasonal changes and the promotion of food culture. Therefore, while doing a good job, you can tell stories and culture with dishes, and you can create freshness for consumers with some interesting names. At present, many restaurants create an atmosphere all the year round, and they get old over time. Although they look very historical, they did not surprise consumers. If we change the collocation of some dishes and the tools of environmental decoration and atmosphere creation according to the changes of festivals and seasons, if I am a consumer, I will unconsciously repeat consumption.
Nowadays, many people will imitate the personnel service of Qiantang based on Haidilao, and even invite waiters. But I don't think every restaurant is feasible for this kind of unlimited service. This kind of service requires quite high management and personnel training. As for the basic service etiquette, it is definitely necessary, and there is no reason to doubt or refuse. Of course, if you are only a local specialty snack food, that is an exception. For example, a restaurant selling blood in a certain place stipulates the dining time of customers, and there is no special waiter to provide services for you. Do it all by yourself except cooking, scooping up blood, washing dishes and clearing the table. If it is not such a snack bar, it is necessary to stipulate the service process, basic norms and basic etiquette. However, when making laws and regulations, we must be careful not to over-serve or serve the whole process.
The so-called excessive service and disturbing service means that when consumers eat, people come to ask if they need service from time to time, or they always appear around consumers intentionally or unintentionally. This kind of service sometimes makes consumers feel embarrassed. However, there are also food and beverage outlets, and it is necessary to constantly call the service staff before someone will come to serve. This is a lack of service. So this requires our front office service staff to observe at any time, observe the customer's needs in places that consumers can't notice, and appear in time when consumers have needs or signs.
The arrangement of tableware is basically in accordance with the requirements of star-rated hotels or some foreign western-style tableware in many catering industries. I don't know if readers have experienced it. When you sit at the table in some restaurants, you always habitually move plates, cups, etc. Put it in the table, so that you can put your elbow and mobile phone conveniently. However, many restaurants have also seen such actions, but they still do not change. This shows that our restaurant has not made improvements according to customers' habits. And hot pot, Chinese food, western food, soup pot and other catering categories are different, so the tableware should also be different, otherwise there will be no sense of ceremony and no characteristics. Therefore, as an operator of the catering industry, service personnel should think about how to make tableware and tableware more suitable for the characteristics of their own dishes and make them more ceremonial and distinctive.
When changing tableware and dishes for guests, service personnel should take some preventive measures and take some protective actions to make consumers feel at ease and careful. But in reality, many of our service personnel put forward simple reminders, and they began to replace them whether the guests paid attention or not. Sometimes a guest is eating in his mouth or holding a plate in his hand, so he can only ask the service staff to change or replace it shyly. This is actually a detail, but the whole service process is connected by many details, so it is necessary to pay attention to every service detail, and make some specifications for these details, teach them to service personnel, and use the mysterious customer method to implement supervision.
In addition, when providing food, many service personnel will not announce the name of the dish voluntarily, let alone introduce the composition, technology and eating method of the dish. Sometimes it makes consumers feel embarrassed. In this way, even good dishes can not make consumers form a good memory, but will give consumers a feeling of high quality and high taste. When we watch some food-related scenes in many TV series, we sometimes see that in the past, waiters who provided food would take the initiative to recommend dishes and shout loudly when serving. In fact, this is to let the customers present know what I have, and this dish has been ordered, so that other consumers have the impulse to try after hearing it.
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As a waiter in the catering industry, all the guests who have been here should take the initiative to ask their surnames, and remember that when you come next time, if you can take the initiative to address each other, it will also make consumers feel face-saving and bring their feelings closer. However, in many restaurants, this is almost impossible, unless community stores, or consumers take the initiative to ask for contact information, or ask consumers to store value to recharge their cards, the service staff will ask for it. In fact, this gives consumers a feeling of disrespect.
To really improve the service level of the catering industry, the bosses and entrepreneurs of the catering industry need to think systematically themselves. Especially in the scale of chain catering enterprises. Due to the large scale of the enterprise, it is necessary to work hard on the system, process and specific normative measures. Only in this way can we ensure the continuous improvement of service level, not the five-minute fever. We must continue to maintain it with systems, systems, processes and standards, so as to truly win the recognition and love of consumers. Otherwise, consumers will come to one today and another tomorrow, which means that the service level of this restaurant is unstable, and they may not come next time, thus losing consumers.