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1. Laying a good foundation for management

The foundation of restaurant management can be summarized as "one center" and "two basic points".

1. "One Center" operated by restaurants. The center of restaurant management is the market and the target customers. Restaurants must pay attention to the market, be market-oriented, and work around the market. Taking the market as the center of the restaurant is to follow the market rules, do a good job in market research and understand the market demand. It is not possible to operate by subjective speculation, but to adjust the business strategy in time with the market changes and carry out restaurant business activities purposefully.

2. The "two basic points" of restaurant management. There is always competition in the market economy, and sometimes the competition is very cruel. In order to win in the fierce competition, restaurants must first practice their internal strength and manage and coordinate all aspects of the work within the enterprise, so as to enhance their operating strength and remain invincible in the unpredictable market. To do this, we must make great efforts to cultivate and bring up a high-quality staff and establish a correct business philosophy. These are two basic points of restaurant management. The production and consumption of restaurant services occur at the same time, and the contact between guests and employees who provide services is multi-faceted and extensive. Without first-class employees, there will be no first-class service; Without satisfied employees, there will be no satisfied guests. Employees are the most valuable wealth and resource of the restaurant. Cultivating and bringing up a staff with good quality, rich knowledge, skilled skills, standardized etiquette, honest business ethics and enthusiastic working attitude is the most fundamental work of restaurant management. Restaurant is a traditional service industry, and the service should be customer-oriented, so that customers can feel at home and satisfied everywhere when they come to the restaurant. To do this, we must fully implement the business philosophy of "guests first" in the restaurant, establish the working concept of "making customers satisfied as the first responsibility", consider and serve customers in all directions, and lay a good business foundation from the ideological construction.

Second, the management should have innovative thinking. The more the society develops and the market is subdivided, the more specialized the restaurant management should be.

In recent years, the phenomenon that the products of restaurants are the same, the same, and one hundred stores are unique has become more prominent in China, which has led to intensified competition among restaurants, leading to rising costs and declining benefits. The diversification of consumer demand requires that restaurant products must also be diversified. Restaurant hardware can't blindly compare luxury, style, big and complete, but should be based on designing different styles, tastes, atmosphere and cultural characteristics with limited investment. Restaurant software should also be "new" (personalized, featured and visualized) on the basis of "old" (standardization, standardization and programming). Restaurants will be ruthlessly eliminated by the market if they don't carry out this kind of innovation and transformation work. Restaurant innovation should be carried out according to customers' requirements, fully solicit customers' opinions and listen to various reflections. For old customers, we should actively seek improvement opinions and improve our work in time, so that old customers can constantly feel new services and new changes and enhance their loyalty to products. For new customers, it is necessary to strengthen the promotion of the functional characteristics of the restaurant and highlight the differences from other restaurants. To retain customers, products must have changes, innovations and breakthroughs. If restaurants want to show distinctive differences, the easiest breakthrough is culture. The regional characteristics of culture are particularly obvious. Most of the guests staying in are from different places, and the higher the distance between the guests and the restaurant, the greater the cultural differences. Restaurants can highlight the local characteristics in terms of building shape, interior decoration, clothing of service personnel, service form, food culture, background music and entertainment activities, and attract customers to choose their own restaurants for consumption. The restaurant provides life service, and the general psychology of the guests is always innovative, different and changeable, and they are often willing to accept various cultures in different places. If you blindly cater to the original lifestyle of the guests in the service, you may not be able to achieve the ideal effect. Because the guests come from all directions, the stylized model can't adapt to all the guests, and sometimes the guests may think that this kind of catering is a poor service. Of course, innovative services can't be imposed on others. We should provide guests with a variety of choices, respect their choices and provide personalized services.

Third, do a good job in internal marketing of restaurants

Internal marketing of restaurants is the promotion of all employees in restaurants, which is the continuation and extension of restaurant marketing and a form of saving marketing costs.

first of all, internal promotion is aimed at the guests who have already checked in or the old customers, and stabilizing the existing customers means stabilizing the existing market share. Secondly, internal promotion does not need full-time staff, which is easy and convenient compared with external promotion activities. From the general manager to the waiter, from the front desk to the background, everyone can participate, and all the restaurant staff are voluntary salesmen. As long as the enthusiasm and initiative of all staff are mobilized and some methods and skills are properly mastered, the restaurant will form a strong internal sales force. Secondly, internal promotion does not require special funds. Unlike advertising, public relations, etc., it needs special funds, but at the same time, it loses no time to sell to customers properly, just by changing more flexible methods, language skills and forms. This is the lowest cost and the fastest way to promote sales. In addition, internal promotion is not subject to any restrictions, and promotion can be launched anytime and anywhere during the service process, which is very convenient. Therefore, internal promotion is a very effective marketing. It is an extension of external promotion. The guarantee of internal promotion is the quality of service. Only high-quality service will satisfy the guests, and they will be willing to accept the inducement of internal promotion, increase consumption and spend again. In addition, establishing and perfecting a set of incentive internal promotion mechanism is the institutional guarantee for doing internal promotion well and establishing the marketing consciousness of all employees.

1. The atmosphere of the holiday restaurant. To a great extent, people consume the whole service of the restaurant, not just the food. Therefore, we should make corresponding arrangements in the atmosphere of the whole restaurant.

dining table. Put a bottle of gorgeous flower arrangement or potted flowers on the dining table, such as rose, cuckoo, Milan, etc. Its gorgeous colors and fragrant fragrance can make people's brains in a leisurely environment and increase consumers' appetite.

stereo. The specific sound effects in the restaurant can produce a unique atmosphere. In the restaurant, small landscapes are arranged, and the tinkling sound of rocks dripping into the spring makes people feel like walking along the stream by the spring. The restaurant plays some flowing background light music, such as clayderman's piano music. Can make the dining mood of catering consumers particularly pleasant.

lights. The intensity of restaurant lighting and the illumination of light color have an important influence on the dining mood of catering consumers. Fair restaurant lighting can not only arouse consumers' desire to see, but also make consumers happy to eat in a visually comfortable restaurant environment.

hue. Different colors can lead to different associative artistic conception of catering consumers and produce different psychological feelings. If the restaurant's color selection is properly deployed and eye-catching, it will be of great significance for catering consumers and restaurant waiters to adjust their emotions and prevent conflicts.

layout. The overall atmosphere of the restaurant is another important factor for consumers to have a pleasant dining psychology. If its layout can be designed according to the theme of the restaurant and the consumer psychology of the catering market, it is bound to be favored by customers.

2. the service of the labor day restaurant. The human factor is very important in promotion activities, which reflects the attitude of a restaurant. People prefer places with thoughtful and humanized service. Therefore, before the promotion, it is necessary to do a good job in the basic service training, promotion characteristics training, attitude awareness training, etc., so that the promotion activities can better play its effect.

food promotion in restaurants in Section 3 and xx. There are many ways to promote food in restaurants.

dishes. Many merchants will offer corresponding packages and dishes for consumers to choose from.

making. Let consumers participate in the whole production process, which can better satisfy consumers' sense of achievement and desire for experience.

watch. Making food in front of consumers attracts consumers' attention and adds invisible signs to restaurants.

price. Attract consumers through price, which is also a method often used by merchants. It is too important to get it in place, and not to lower the price and also lower the brand of the restaurant.

gifts. Providing some holiday-related gifts can stimulate certain consumers. For example, you can get gifts if you book in advance, and you can get some gifts if you spend more money. Gifts should correspond to the brand style of your restaurant. Marketing plan of restaurant celebration 2

1. Form and theme of the event:

The event is conducted in the form of separate meals in the hotel food court, highlighting the romantic and warm Valentine's Day atmosphere.

II. Specific arrangement of activities:

1. Venue layout:

Before May 11th, the hotel food court will be arranged (green plants will be arranged between dining tables and aisles, the hotel POP flag will be posted, and the lighting configuration will be improved);

2. Advertising:

On May 1st and before May 11th, the PR Marketing Department will make 11 posters and put them up in Biyibi Supermarket, Guizhai Road, Fireworks Goddess Square, Xinwen Road, Renmin Road, Jinsha Road, Liuyanghe Road, hotel gate, lobby and pedestrian street.

3. Other matters of Valentine's Day activities:

A. Dining starts at 17: 31.

b, the public relations marketing department will order 211 roses before the afternoon of May 19th.

4. Marketing method:

On-the-spot marketing method is adopted. Visitors can buy tickets directly at the bar for dinner, and each couple will send a bunch of roses.

Third, the menu:

(68 yuan/every seven people)

seven portions of Luo Songtang or corn cream soup

seven portions of butter meal package

seven portions of mandarin duck steak (steak with black pepper sauce/tomato sauce)

1 portions of fruit platter

1 portions of vegetable salad

red wine/coffee/black tea each.

note: guests can also order other dishes (including Chinese food) and choose by themselves. 1. the purpose of the event

through the publicity before and on Father's Day 6.15, we will give warm reminders and gifts to the customers who have dined, and provide them with other over-value services, so as to move customers and increase their emotional attention to our spicy lotus club, and constantly focus on spicy wind, thereby improving our turnover, customers' turn-around rate and loyalty to our brand of spicy lotus club.

Through our emotional marketing (providing value-added services), we will continuously improve the market share of our Spicy Lotus Club in Langfang catering market and keep ahead of our competitors.

is an act of completing our brand strategy.

second, the activity time:

21_-16-15

third, the activity place:

Spicy Wind Furong Club

fourth, the activity content

1. Customers who come to our store for dinner on Father's Day can call their father for free, whether it's local or domestic long distance. Time limit is 15 minutes.

2. Customers who come to our store for dinner on Father's Day will have the opportunity to take a photo for free and send it to my father for free.

3. If a guest invites his father to our restaurant for dinner on Father's Day, he can enjoy the following benefits: (1) Take a photo for free; (2), send a shadow box; (3) Send 1-3 special dishes to commemorate Father's Day; (4) Send a gift (tie, etc.).

4. If you invite your father to dinner, you can enjoy the above discount and 8.8% discount on the whole order;

5. For fathers who celebrate their birthdays on Father's Day, our store provides a table of "Father's Day Family Package" free of charge for less than 11 people. (The father's birthday must be based on the date on the second-generation ID card, he has reached the legal age of marriage for more than one year, and he has taken photos with his children)

5: Publicity contents:

(1) Foreign advertising

1, making two print media advertisements;

2. The second issue of TV advertisement;

3. Online advertising;

4. Advertisements for high-grade buildings

(2). Mass sending of short messages.

SMS content: 6.15 Father's Day is coming, and all staff of Spicy Wind wish your father or you health and happiness as a father! The father whose birthday is on June 5th can enjoy a free family package! There are more surprises! Telephone number for ordering food:

(3) Through the arrangement of various advertisements (pictures and words) in different positions inside and outside the store, we will carry out all-round and three-dimensional publicity and create a strong cultural atmosphere of "Father's Day" in the store. The specific work arrangement is as follows:

1. Water sign outside the store to remind customers for the first time;

2. In-store advertising and atmosphere creation:

(1), 3 X display stands;

(2) 31 spray-painted pictures;

(3) Special Father's Day menu;

(4) Free Father's Day family package;

(5) Soft writing on the table (from Children's Day on June 1st to Father's Day on June 5th); (6) Background music: Chen Hong's "Go home often", and Cui Jinghao and Liu Hegang's two versions of "Father" are played circularly;

(7), employee greetings: Happy Father's Day! Give customers a second and third Father's Day reminder, so that customers can feel Father's Day or think of their father in their hometown or the hardships and difficulties of being a father ... to pave the way for the later touching!

3. On-the-spot interaction:

(1) Send a "father and son (female) heart-to-heart" dish. Blessing words: I wish the father, son and daughter in the world will always be heart-to-heart and happy!

(2) Take photos on the spot. Voice over: Leaders, let's leave this eternal moment on this unforgettable day of Father's Day! We'll send it or send it to you then;

(3) propose a toast to the father at the scene and the father in the world. Toast: Today is Father's Day. I wish the father at the scene and the father far away from home a happy holiday and good health!

(4), (after the toast) said: Leaders, my assistant and I present a song "Father" to the fathers and guests at the scene, and wish you and your Father's Day happiness and good health again! (Push the atmosphere to a climax)

VI. Precautions

1. Propagandizing manuscripts, words and expressions should be appropriate, accurate and in place. If they are too much, they will be false. If they are not enough, they will not be able to have feelings with customers, and it will be difficult to touch customers.

2. All staff should be trained on the contents of Father's Day activities to get familiar with them.

3. Father's Day promotions cannot be enjoyed at the same time as other promotions.

the "father" who comes to our store for his birthday on Father's Day must make an appointment in advance.

5. When the "father" who celebrated his birthday in our store or invited his father to dinner in our store, he should organize the management to say a word of blessing for him.