Improve cultural taste
China cuisine is the product of civilization and culture. As a star-rated hotel restaurant, we should strive to enrich the cultural connotation of the catering market, improve the cultural taste, and run the catering culture, dining culture, banquet culture, restaurant culture, service culture and management culture through the whole process of business activities. You can take the way of "bringing in and going out", that is, hold lectures on food civilization, green catering and healthy eating, hold celebrity dinners and celebrity tasting meetings, and hold activities such as dish collection and famous dish selection in the interaction between hotels and guests and citizens; "Going out" means taking advantage of appropriate time and opportunities to participate in various food promotion activities and public welfare activities in society, increasing cultural added value, and promoting its own brand and expanding social influence through continuous publicity.
Expand business scope
In marketing, we can expand our business scope by participating in exhibitions, increasing take-out and putting specialty and brand dishes into mass production. It is necessary to put down the shelf of star-rated hotels, proceed from the local consumption reality, purposefully develop some products suitable for mass consumption, use their own resource advantages to increase service items, and provide consumers with more choices. Meetings, wedding banquets, important receptions, etc. should try their best to make big articles. Wedding banquet and birthday banquet are the most representative management methods of star-rated hotels for the public, and they are also distinct aspects different from social restaurants. Doing a good job in wedding banquet and birthday banquet can bring "popularity" of hotel catering sales and "wealth" from attracting "popularity"
Eat a special home-cooked dish
Star hotels must have their own special dishes to attract diners. At present, consumers are divided into: first, gourmet families who know how to eat, for the purpose of tasting top-class food or special dishes, go into the restaurants of star-rated hotels and pay attention to color, fragrance, taste, shape and container. The second is a curiosity hunter to see if the food is fresh. If restaurants in star-rated hotels can keep their own specialties and often introduce new dishes, they can be recognized by guests, which can not only satisfy their freshness, but also make them become voluntary advertisers and attract more consumers to enter star-rated hotels.
It is necessary to strengthen training management.
Quality is the foundation of the development of catering industry, so it is necessary to strengthen the formal business training for chefs and managers, especially the cultivation of professional ethics and professionalism. It is necessary to formulate standards for controlling dishes, which are the requirements for chefs to produce and make dishes, and also the standards for checking and controlling the quality of dishes. The foundation of management. Strengthen the effective field management of control processes, such as processing control, side dish control and cooking control. It is also necessary to adopt effective control methods for the kitchen production process, departments, key links and the work quality of departments. It is necessary to strengthen the training of reception service and improve the service management level of foreman and supervisor, focusing on the improvement of a series of abilities such as reception, ordering, communication, coordination, control, scheduling, observation and feedback.
It is necessary to rationally arrange the business premises.
The layout of restaurants in star-rated hotels includes giving full consideration to the configuration of kitchen equipment and the proportion of the number of tables in the hall; Coordination between kitchen technology (characteristics of cuisine and dishes) and hall service: determination and arrangement of passenger, freight, food delivery and collection channels; Layout of welcome area, cashier, guest rest area, bright display screen, guest and internal staff toilets, various warehouses and other places: distribution of wet area, dry area and its transition area and meal preparation area; Coordination between the location of canteen and all kinds of lights: the selection of aquatic health pool and slaughterhouse and the setting of sewage treatment system; Prepare epidemic prevention and sanitation facilities and equipment, and introduce and control water supply, sewage, hot and cold water, steam, power electricity and lighting electricity.
There must be a positioning plan to operate the market.
The market positioning plan of star-rated hotel restaurants includes: considering local eating habits and hobbies: considering raw materials, ingredients, tastes, cutting methods, production methods, feeding amount, containers, pricing, etc. Consider the dining form of the dining staff; Consider the layout of the dining environment; Diners' hobbies, folk customs, eating habits, etc.
Star hotel is a comprehensive service entity that integrates six elements of food, accommodation, transportation, shopping and entertainment. It is different from ordinary social restaurants because of its high investment and large scale, but as long as we strengthen market research and analysis, accelerate the pace of reform and adjust development ideas, star-rated hotel catering will have great potential.