In just a few years, the word "clubhouse" has spread all over the first, second and even third tier cities. In first-tier cities such as Beijing, Shanghai and Guangzhou, it is a pastime for high-end consumer groups.

From entertainment clubs to cigars, bars and restaurants, clubs have undergone qualitative changes. Today we are talking about the dining hall, which is a place for high-end consumption and dining.

Since it is a place for high-end consumption and dining, there must be something called characteristic classics in terms of environment, service and dishes. To be more practical, it is to let these customers "have face".

So how can we make these guests have more face? From more than 8 years' experience in catering management, Zege has been exploring, and in recent years, he has participated in the preparation and management of several high-end catering clubs, and summed up these ideas for the reference of more bosses and managers who participate or invest.

Let the guests feel that dining in the dining hall has a "face", that is, we must consider the details comprehensively, so we must decide to do the club from the beginning and start to think seriously. ...

Location and area:

1. It is best to have a separate house-a house or a separate house in the garden; If the location is better, the business building can also be considered.

2. The business area of high-end catering clubs is no more than 800 square meters, and the maximum number of seats is about 100. Generally speaking, private rooms are the mainstay, and two or three small square tables can be placed at the reception desk outside for the convenience of drivers and work companions. Each restaurant is equipped with a separate bathroom, cloakroom, sofa and coffee table. Tea artists can be considered in high-profile clubs, and individual rooms can be decorated into suites.

3. Convenient transportation, convenient parking lots and sufficient parking spaces.

Positioning and decoration:

1. The per capita consumption is 500- 1000 yuan; The dishes are mainly high-grade Cantonese cuisine, innovative cuisine, local classic cuisine, high-grade seafood and game. Drinks are mainly high-grade liquor, imported red wine, brand beer and freshly squeezed nutritious juice;

2. The investment in decoration is generally around 2-3 million yuan. Because the hard decoration takes a long time, it needs to be renovated. Therefore, we must find a way to soft clothes. Even after a few years, as long as we adjust the layout of some soft clothes, it will shine at the moment.

3. Decoration style: ① China classical; ② Modern fashion: ③ Simple fashion; 4 European and American customs, etc.

Asset allocation:

1. Kitchen equipment must be put in place in one step, and you can't buy second-hand or cheap ones with poor quality, otherwise the later maintenance cost will be higher, which will directly affect the speed and quality of products.

2. Kitchen tableware and utensils, the clubhouse has higher requirements for the production of dishes, and it is necessary to consider the combination of Chinese and Western. Therefore, the requirements for the color, shape and texture of tableware are higher.

3. The matching of chairs and sofas in the lobby must be coordinated, and the overall pattern and comfort of private rooms should be considered; Curtain color should also be consistent with the overall decoration style; Carpet color pattern must also consider whether the whole is harmonious; The quality of carpets should also be carefully measured.

4. The color and texture of tablecloth should be considered comprehensively. The tablecloths in clubhouses are usually bright, so try to consider white, which looks very high-grade.

Tableware and wine glasses don't have to be luxurious considering the atmosphere, but they must make the guests feel comfortable and convenient for the service personnel to clean and maintain.

6. The equipment for serving guests in the private room should be fully equipped, so the assets to be prepared for distribution should be listed in detail and carefully checked to prevent omissions.

7. It is not easy to configure all the daily tableware and utensils in quantity. Considering the actual situation, after all, the clubhouse area is limited and there is no more place to store it.

8. Whether it is a public toilet or a private bathroom, choose "Swaysa" professional cleaner, hand sanitizer and sanitary maintenance, order sandalwood every day, and match it with a wooden comb, hand cream and cotton swabs. The service desk is equipped with universal charger, sewing kit and first aid medicine.

9. Employees can choose simple styles for clothing and kitchens; The manager wears a black suit and a white shirt; The service staff depends on the decoration style of the club (the classical clothes are better in Chinese style, the clothes with Chinese and Western styles are better in other decoration styles, and the welcome dress is better). )

10. Due to the high consumption of guests, it is necessary to prepare hot and cold towel service at any time according to the weather changes. When eating, the towel should be changed at least three times, and disposable towels should not be used.

Fourth, staffing:

No matter how small the store is, it is necessary to control the operating expenses. It is impossible for all positions to be fully equipped. Therefore, when recruiting personnel and setting posts, some positions should consider one person holding two positions, which is more conducive to the cooperation of work and reducing the number of personnel, just to improve the treatment.

Store managers, marketers, managers, foremen, waiters, food delivery staff, greeters, bar staff, cashiers, warehouse acceptance, security parking, finding property managers as part-time electricians, and purchasing are basically based on supplier delivery, and basically do not need to buy them themselves. For example, if you purchase under special circumstances, you will specify the purchase and submit it for reimbursement after verification.

The image requirements of the front office service personnel are relatively high, and it is not necessary to choose good-looking, but it is best to choose temperament.

The overall configuration of kitchen staff should be reasonable. After all, the available area is limited, so try to consider the principle of people who can do more work, and individual positions need to consider one person and two jobs.

Verb (abbreviation for verb) dishes and services

1. For high-end clubs, the production of dishes is very important. Considering the variety, color, fragrance and taste, the quality of raw materials must also be guaranteed.

2. The menu of the club must be carefully designed and produced after repeated trials, and the order and price positioning of typesetting dishes must be cautious.

3. Generally speaking, the clubhouse is served by management personnel, so it is required to master the collocation of main and auxiliary materials and dishes very skillfully.

The skill of ordering food for guests is very important. You must understand the customer's on-site situation, so that customers can fully enjoy the atmosphere of respect and decency.

5. The service of catering clubs should be humanized in terms of high standards and requirements, such as delivering food, distributing food, pouring wine, lighting cigarettes and operating special dishes in the lobby. , must be subdivided;

In particular, combining some brand-specific dishes with the culture of the club can better reflect the personalized service level of service personnel to customers.

6. From the welcome to the restaurant, enjoy the warm and thoughtful service of the room service staff, to enjoy the food, and then to the greetings and inquiries of the management staff. All guests should feel "face"; This is a real catering club.

7. Remember, when serving the guests, remember to wear white work gloves to let the guests know that the catering club is a high standard service.

8. Any catering enterprise, with stable customers, can operate for a longer time. Therefore, in terms of customer maintenance and customer file management, there must be someone to manage it.