Business scope of catering co., ltd
Catering, catering management and investment consulting, business consulting, catering consulting services, etiquette services, catering equipment sales.
Operating characteristics of catering co., ltd
Disposable
The catering service can only be used once, which means that the service can only be carried out after the guests enter the restaurant, and the service will naturally terminate when the guests leave the restaurant.
invisibility
The service utility of catering industry is intangible, which is different from tangible products such as fruits and vegetables. Its quality can be judged by its color, size and shape. Catering service can only be evaluated by the personal experience of dining guests after purchasing, consuming and enjoying the service.
different
On the one hand, the difference of catering services means that catering services are completed by catering department staff through physical labor, and each staff member provides different catering services for guests because of their age, gender, personality, quality and education level. On the other hand, the same waiter will have different service attitudes and methods on different occasions, at different times or in the face of different guests.
direct
After the general industrial and agricultural products are produced, most of them have to go through multiple circulation links to reach consumers. If the product fails to pass the quality inspection before leaving the factory, it can be reworked. In the store, the products you think are dissatisfied can be ignored, but the catering products are different. Its production, sales and consumption are almost synchronous, so producers and consumers are face-to-face service and face-to-face consumption.
Business classification of catering co., ltd
One. Tourist Hotel
The catering function of the tourist hotel is the same as that of the restaurant I mentioned above. Tourist hotels can be divided into international tourist hotels and general tourist hotels. Among them, international tourist hotels not only provide accommodation for foreign tourists, but also attract a large number of local tourists with their elegant style, exquisite tableware, world food concept and perfect service. In addition, the hotel has large space, complete facilities and high professional standards of staff, so it can also have other functions such as gourmet banquets, weddings, funerals and celebrations, exhibitions and conferences, give full play to the marginal utility of catering, and guide the popularity of catering trends.
Second, the restaurant.
A restaurant refers to a place where diners eat formally. According to the different tastes of products, general restaurants can be divided into Chinese restaurants and western restaurants, with the following characteristics:
1, Chinese restaurant
China has a vast territory, many nationalities and different folk customs. It is often based on geography, climate, customs, people's feelings, economy and other factors, shaping a variety of cultural characters, forming a unique eating habits and wonderful cooking methods. There are so-called "sweet in the south, salty in the north, spicy in the east and sour in the west"-it changes with the change of regions, and each region has formed its own unique cuisine, including snacks and big dishes.
2. Western restaurant
The definition of western restaurant refers to a restaurant that is westernized in decoration, caters to Europe and America, and mainly serves western-style services. For the convenience of a large number of consumers who are unfamiliar with western food, most western restaurants provide set meals in the order of soup, salad, main course, dessert and the last drink, such as meal A and meal B. In order to attract more guests, some western restaurants even offer Chinese menus such as ribs rice and chicken leg rice for guests to choose from. So eating western food now is not the patent of the rich, and there is no special dining etiquette. Recreation is more important than dinner. At present, in addition to big hotels and high-end steakhouses, the flavor of traditional western food has been guaranteed, while the general western food has been given a different taste.
Third, buffet and fast food industry.
Buffet 1
The purpose of buffet is to provide diversified diets with rich nutrition and low price for people who work and go to school outside. At present, self-service is not only widely used in schools, institutions and other groups, but also widely accepted by general commercial restaurants. Buffet has become a popular way of eating all over the world.
The prototype of cafeteria originated from the Young Women's Christian Association (YWCA) in Kansa, Missouri, USA in 189 1. 1893, John R. Thompson bought a restaurant in Chicago and successfully introduced this service concept. Customers choose their favorite food on the dining table, becoming the first cafeteria and the first restaurant to control food supply and demand by using electric conveyor belts and central distribution. 1926, he owned 126 restaurants in the midwest and south. The key to its success is to reduce the labor cost to 15% of sales, which is far lower than that of other catering industries (20%-30%).
Buffet can be divided into two forms (such as table 1-2). One is that guests take their own dishes at the table and then pay according to the number of samples, which is called self-service dining in English; The other is that guests can help themselves with food, but you can eat as much as you want at a time, which is called buffet in English. Both modes are self-help or semi-self-help (the feed is provided by the waiter). In today's society where labor costs are expensive, this service model is indeed an inevitable catering trend.
In the past, the dining table in the cafeteria was designed as a straight line (Figure 1-3). Customers enter from the same direction and wait patiently for the checkout after getting the food. At present, there are improved free-flowing dining table design (figure 1-4) and serrated dining table design (figure 1-5), which enable customers to cut into the food they need, and are extremely flexible, which can reduce the hard work and time waste in queuing, improve customer satisfaction and improve the utilization rate of restaurants.
The "all you can eat" buffet launched in the 1970s has greatly impacted the management mode of the catering industry. Consumers are no longer afraid to go to big hotels because they are not familiar with ordering skills, and they are no longer bound by the combination of packages. Therefore, this way of catering is widely loved by consumers, especially in the last two or three years, it has become the main catering business of major hotels.
2. Box lunch industry
The bento industry, also known as the fast food industry (called bento industry in Taiwan Province Province), can be said to be a major catering feature of rice-based ethnic groups. With the change of lifestyle of urbanites, it is increasingly rare to eat lunch boxes, and the fast food industry in metropolis is developing rapidly.
The main suppliers of lunch boxes are students, employees of factories and institutions and patients in hospitals, and the highest prices range from 4 yuan to 12 yuan. The color and nutritional content of dishes vary according to the price, mainly including main courses (such as fried ribs, roast chicken, etc. ), semi-meat dishes (fried with shredded eggs) and vegetarian dishes. More than 90% of the box lunch is served as lunch at noon. There are all kinds of Chinese, Western or mixed boxes at reasonable prices. The only drawback is uneven quality and hygiene.
At present, the box lunch industry is gradually getting rid of the traditional kitchen preparation method, starting with improving the working habits and working environment of the handlers, adopting institutionalized procurement and scientific production system, so as to achieve the expected nutrition and hygiene goals and reduce the possibility of food poisoning caused by credit box lunch.
Fourth, the cold drink industry.
In hot summer, the most attractive thing is a cool cold drink. Therefore, the market of cold drink industry has gained a firm foothold so far. The sales forms of the cold drink industry include traditional ice shops, which supply all kinds of cold drinks; There are also vending machines popular in recent years; There are even ice cream, yogurt and ice cream shops imported from abroad, which provide hygienic and expensive cold drinks. The biggest problem in the cold drink industry is hygiene. If there is not enough refrigeration equipment, food raw materials will be placed at room temperature, which will easily lead to bacterial growth. If you handle ice cubes by hand, it is also easy to cause food pollution. At present, cold drinks shops and coffee shops have changed the disadvantages of traditional cold drinks shops and presented a brand-new business style with elegant decoration or chain operation.
Verb (abbreviation for verb) supplier
Vendors are a part of China's food culture. To understand the characteristics of China's food culture, we must first taste the delicious snacks of street vendors. As long as people gather, there will be vendors, and most of them are related to eating, which may be related to the traditional eating habit of "eating everywhere". In markets, parks and street corners, vendors can be said to be everywhere.
The nature of vendors is similar to the so-called fast food trucks in Europe and America, and they can often be seen in crowded places, such as markets, children's playgrounds and sports fields. They mainly provide simple and quick food, such as hot dogs, sandwiches and drinks. The food they serve is dazzling and everything is available. They make full use of the tiny space and create the maximum profit with the least manpower and material resources. Their reasonable price and convenient location (usually close at hand) can also make consumers flock to them.
The biggest problems facing the supplier industry should be as follows:
(1) is difficult to legalize. Most vendors often "run away from the police".
(2) Health problems are worrying. Vendors often operate outdoors, and dust and mosquitoes invade at any time, which is often the best parasitic environment for bacteria and affects the health of consumers.
③ The environment is dirty. Generally speaking, vendors are located near their homes. If the domestic garbage and sewage discharge are not effectively treated and the turnover environment is dirty, it will affect customers' patronage.
(4) Food quality is difficult to guarantee. Vendors usually only have simple kitchen utensils and lack professional chefs, so they can't guarantee quality.
Because the vendor industry has the characteristics of traditional food culture and is convenient for the public, its existence value cannot be completely denied. For the problems existing in the vendor industry, the regulatory authorities should find concrete and feasible methods, or centralize management, or hold seminars to train employees, or even study and develop new management systems to ensure the healthy development of the vendor industry.
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