Time flies, and the blink of an eye has passed. We will usher in new joy and new harvest. Write a plan and prepare for the next study! The following is my plan for the restaurant in the second half of the year, which I carefully arranged for you, hoping to help you.

About the plan of the restaurant in the second half of the year 1

1. Work plan 1. Internal management of the restaurant

(1) Participate in formulating reasonable annual business targets of the restaurant and lead all employees of the restaurant to actively achieve business targets.

(2) according to the market situation and the needs of different periods, discuss and formulate the catering promotion plan with the chef * * *, and collect the feedback from the guests in the implementation process to improve it.

(3) Formulate the post responsibilities and service standard procedures of employees, supervise and check the restaurant managers and employees to serve customers according to the service standards, and continuously improve the service quality and work efficiency.

(4) Do a good job in building the workforce, grasp the ideological trends of employees, and provide excellent employees with opportunities for promotion and salary increase through evaluation and assessment.

(5) Assign special personnel to make employee training plans and organize employees to participate in various training activities, so as to continuously improve employees' service skills, skills and service quality and improve work efficiency.

(6) hold a general meeting of all staff of the restaurant at least once a month to analyze and report the monthly operating indicators and income and expenditure of the restaurant and solve the existing problems; Listen to employees' opinions and suggestions on the internal management and external sales of the restaurant, and let employees participate in the management of the restaurant extensively.

(7) Work closely with the kitchen to check the quality of dishes, and give feedback to the guests in time to improve the quality of dishes and meet their needs.

(8) Establish the material management system in the dining room, strengthen the management of food raw materials and articles in the dining room, as well as the collection and storage of food raw materials and articles, check whether the cost of food and materials in the front hall and kitchen is too high, ensure that the transfer-in and transfer-out of various costs are reflected, and rationally use water, electricity and other resources to reduce waste, reduce costs and increase profits.

(9) Do a good job in the hygiene and safety of the restaurant, regularly check the cleanliness of the restaurant, clean up all areas of the restaurant, and provide guests with a comfortable and high-quality dining environment.

2. Marketing

(1) Vigorously publicize through various channels, increase the restaurant's local awareness, establish a good image, build a strong brand and go deep into the market.

(2) solicit the opinions of the guests, and handle the complaints of the guests to meet the requirements of the guests.

(3) The long-term success of the enterprise lies in the appreciation and inheritance of culture, firmly grasping the good corporate catering culture, and showing the cultural theme and connotation of our restaurant from the decoration style, high-quality food and warm and warm service, so that the restaurant has unlimited vitality.

3. Business strategy

Our restaurant has a good geographical location, and has a good dining atmosphere, with a relatively optimistic crowd flow and customer base. At the same time, all kinds of fast food restaurants, noodle restaurants, seafood restaurants, Sichuan restaurants and so on around us are our competitors in different degrees. Only by doing a good job in the quality of our restaurant's work, especially the quality of service, can we be in an advantageous position.

(1) While operating in an all-round way, we should introduce and carry forward our own characteristics, concentrate our efforts and do a good job in the signature products of our restaurant, and only when our fists are clenched can we have strength.

(2) According to the leisure characteristics of the market, appropriately increase leisure and entertainment settings.

(3) While ensuring development and profitability, we will intensify our struggle, expand the scale, open branches in different places and implement multi-store operation, which is our goal.

second, staff training

the purpose of training is to improve the professional quality of employees, improve the management level and service quality of restaurant enterprises, and achieve the goal of restaurant management by training employees in mind, voice, instrument, ceremony, shape, professional knowledge and business skills. Therefore, new and old employees should be trained from the following aspects in turn:

1. Basic knowledge training of restaurants

includes the establishment background, geographical location, architectural style, business philosophy, business characteristics, customer source status, organization, rules and regulations, hotel product knowledge and other contents of restaurants, so that new employees can have a comprehensive understanding of their "home" and old employees can strengthen their work quality and take care of them.

2. Courtesy training in restaurants

includes strict requirements on appearance, appearance, manners, expressions, eyes, language and actions, and how to respect the religious beliefs and customs of guests. All employees must be trained in etiquette and politeness knowledge before taking up their posts, and master the requirements of the restaurant for practitioners in the above aspects, so as to show respect for guests and meet their requirements from time to time in future work services.

3, restaurant awareness training

Consciousness determines people's behavior, and behavior forms habits. Therefore, when training employees, they must also cultivate their hotel awareness, such as service awareness, role awareness, quality awareness, team awareness, obedience awareness and so on. Simply put, the so-called service consciousness is "guest consciousness", that is, employees should have guests in their hearts and eyes, always think of the guests and meet their needs. Role awareness means that employees should understand the "role" they play at different times and occasions and the specific requirements given by this role. Quality consciousness means that employees should be clear about the requirements of restaurant service quality, understand the characteristics of restaurant service, and establish the determination of "zero shortcomings" and "doing the work well at once". Serving the guests is the real work content of the restaurant staff. Although the restaurant is divided into many different departments and different positions, their job responsibilities are basically different, but they have the same purpose: everything is for the guests. Therefore, employees should obey the needs of work, the needs of guests, cultivate team consciousness, and achieve "division of labor without separation".

4. Business training

Business training for new employees can be conducted in terms of knowledge and skills. Knowledge should be sufficient, not too much and too deep, in order to help new employees to work smoothly after taking up their posts; Skills focus on the gymnastics rules of this position, and try to make employees master the necessary service skills. In addition, employees should be trained in basic emergency ability to improve their ability to deal with unexpected problems. Restaurant products have the characteristics of synchronization of production and consumption. The implementers and audiences of services are all people, and people are all kinds. Therefore, restaurant services are highly random, and all kinds of unpredictable problems will inevitably occur. Restaurant employees must have certain adaptability. If you encounter a guest complaint, you can take it seriously with the correct concept and handle it according to scientific procedures and proper methods; Have a certain understanding of the safety management of restaurants, simply master the use of common safety facilities, deal with emergencies properly and effectively, and minimize losses as much as possible.

3. Manager position

1. Patrol

Patrol the whole department of the restaurant, the backstage indirect service department, etc., give work guidance, and find problems with keen professional eyes and solve them in time

2. Supervision and inspection

Understand the implementation of various business operations through inquiries, meetings and on-site inspections, and deal with various emergencies to avoid accidents.

3. Report

Attend relevant regular meetings and relevant business meetings, report the implementation and progress of all the work of the Food and Beverage Department and the problems solved and coordinated by the superior leaders, and report major emergencies to the superior at any time.

4. Preside over the meeting

Convey the instructions of the catering department at the general manager's regular meeting, arrange and implement specific implementation measures, check the implementation of the reception plan for the day, arrange the work plan, business situation and improvement measures for the day after tomorrow, listen to the report, conduct internal coordination, and check and summarize the implementation of the work arranged at the last regular meeting.

5. Communication

Communicate with relevant business departments and functional departments, communicate with all walks of life about related matters, communicate with subordinates, exchange ideas, exchange information, establish feelings and handle interpersonal relationships well.

6. Planning

Formulate the objectives and plans of all departments of the Food and Beverage Department, formulate daily work procedures, daily sales promotion plans and special sales promotion plans, and prepare the procurement plan of raw materials, menu updating and selection plans, and staff training plans.

About the plan of the restaurant in the second half of the year 2

1. Internal management of the restaurant

1. Participate in setting reasonable annual business targets of the restaurant and lead all the staff of the restaurant to actively achieve the business targets.

2. According to the market situation and the needs of different periods, discuss with the chef * * * and make the catering promotion plan, and collect the feedback from the guests in the implementation process to improve it.

3. Formulate the post responsibilities and service standard procedures of employees, supervise and check the restaurant managers and employees to serve customers according to the service standards, and continuously improve the service quality and work efficiency.

4. Do a good job in the construction of the staff, grasp the ideological trends of employees, and provide excellent employees with opportunities for promotion and salary increase through the evaluation and examination of employees.

5. Assign special personnel to make employee training plans and organize employees to participate in various training activities, so as to continuously improve employees' service skills, skills and service quality and improve work efficiency.

6. hold a general meeting of all staff of the restaurant at least once a month to analyze and report the monthly operating indicators and revenue and expenditure of the restaurant and solve the existing problems; Listen to employees' opinions and suggestions on the internal management and external sales of the restaurant, and let employees participate in the management of the restaurant extensively.

7. Work closely with the kitchen to check the quality of dishes, and give feedback to the guests in time to improve the quality of dishes and meet the needs of the guests.

8. Establish the management system of restaurant materials, strengthen the management of restaurant food raw materials and articles, arrange special personnel to take charge of the collection and storage of food raw materials and articles, check whether the cost of food and raw materials in the front hall and kitchen is too high, ensure that the transfer-in and transfer-out of various costs are reflected, and make rational use of water, electricity and other resources to reduce waste, reduce costs and increase profits.

9. Do a good job in the hygiene and safety of the restaurant, arrange a special person to check the cleanliness of the restaurant, and arrange a special person to clean and tidy all areas of the restaurant regularly to provide guests with a comfortable and high-quality dining environment.

2. Marketing

1. Make use of various media channels to publicize widely, increase the local awareness of the restaurant, lock in the target customer base, and increase the publicity of the target customer base.

2. Establish frequent visitor contact files, establish good relations with guests, solicit opinions from guests through interviews and telephone interviews, handle complaints from guests, and sell restaurant products.

3. Firmly grasp the corporate catering culture of Xiaoliu Tangbao, show the cultural theme and connotation of Xiaoliu Tangbao from the decoration style, high-quality food products and warm and warm service, and seize this selling point, which will make the restaurant have unlimited vitality.

III. Business Strategy

This restaurant is located in the bustling area of Xi 'an, and it has a good dining atmosphere, and the flow of people and customer base is not a big problem. For this reason, the relatively mature fast food restaurants, soybean milk shops, cafes, noodle restaurants, seafood restaurants, Sichuan restaurants, etc. around it are all our competitors to varying degrees. Therefore, we should start from the following aspects in business operation:

1. Business projects: We should carry forward our own characteristics while avoiding its sharp edge. We should not win by the number of varieties in products, but concentrate our efforts on making Xiaoliu Tangbao, the signature product of the restaurant, well, and only when our fists are clenched can we have strength.

2. On the basis of keeping the soup bag as the main product and promoting Shaanxi's special diet, the products are supplemented by exquisite cold dishes, home-cooked hot dishes and special steamed bowls, paying attention to scientific diet and reasonable collocation, so as to truly serve the people in a down-to-earth manner.

3. In the long run, it is our goal to continue to open branches and implement multi-store operation.

in my future work, I will always adhere to the business philosophy of excellent quality, low price, comfortable environment and thoughtful service, and make continuous improvement based on this plan and according to the specific operating conditions and problems of the restaurant.

first, determine the time of the weekly plan.

whether it is from Monday to Sunday or from Saturday to Friday depends on how the company conducts assessment and management; Every day, including day and night, especially Monday to Friday, Saturday and Sunday, should be made separately.

second, the content of the weekly plan.

The weekly plan should include three parts: work, study and life, especially family, party and travel in life, especially how to use Saturday and Sunday. Of course, this part is personal.

Third, arrange things according to their size and importance.

We must distinguish between priorities. At the same time, the completed work can be divided into different categories, such as independent work, cooperation work and others' work. What must be completed must be completed, and there must be a work account or a work task list.

fourth, arrange by day.

That is to say, it is very short to arrange these things in these seven days. After Wednesday, the week will end soon, so there should be a daily plan and a daily work list every day, which can be combined with the weekly plan.

About the plan of the restaurant in the second half of the year 3

1. Cooperate with the kitchen to promote the food festival and the restaurant with Longgong flavor, and maintain old customers and develop new customers through the food festival. Establish a good reputation (Chinese restaurant plans to launch four-season health dishes).

2. Use skill competition to train ordering staff, develop and tap employees' sales ability, improve the revenue of restaurants, and focus on training employees with working ability.

3. Make a guest reward plan to reward the old customers' consumption. Encourage old customers to spend back and increase more effective customers.

4. encourage all employees to sell, and the employees who bring business to the hotel will be rewarded according to the proportion of consumption.

5. Increase government activities or influential activities, and publicize the hotel through such activities to enhance its popularity.

6, the control of the cost rate of dishes, the chef to develop and classify high-profit low-cost dishes and training for all staff, is to maximize the income and benefits of restaurants.

7. Strictly control bringing your own drinks and dishes. If guests bring their own drinks and dishes, they must go through the director of catering and the executive chef, and the restaurant is allowed to bring their own banquet hall only after being notified by the director and chef.

1. Strengthen the service and management of banquet helpers and improve the service quality of banquets.

2. Stabilize existing personnel, recruit new people, strengthen training, inspection and supervision, and make them meet the requirements of hotels and departments as soon as possible.

3. Actively cooperate with the sales staff.

western restaurant

1. In the second half of the year, western restaurants mainly offer various cold dinners, buffets, tea breaks, etc. to increase business income, and beaches can be launched in July and August.