The most important thing in the popular management of restaurant catering is that the catering department should handle the relationship between high-grade dishes and low-priced dishes on the premise of profit. Ensure that profits increase after reducing costs. Specifically, the implementation of bulk raw material procurement and processing leads to cost reduction and corresponding price reduction to increase competitiveness, thereby increasing customers, increasing turnover and ultimately increasing profits. Thus forming a virtuous circle, small profits but quick turnover and economies of scale.
1, control costs and reduce prices.
Many inexperienced operators are always eager to redecorate and start business as soon as they find a suitable store. However, if you want to run a restaurant for a long time, don't rush to open it. You must do the preparatory work before opening it, so as not to cause some unexpected things when opening it. So, what exactly should we do before opening?
To open a restaurant, it goes without saying the location, positioning and decoration, and then there are staff recruitment and training, applying for various necessary certificates and licenses, determining dishes, printing menus, purchasing various items, establishing a perfect financial system such as ordering cash register and so on. The preparation work before the opening of the restaurant can be described as meticulous, but whatever it is, it can't be sloppy. If you open a restaurant in a hurry without adequate preparation, unexpected mistakes will occur, which is likely to make the opening order a mess.
The recruitment of restaurant staff should not be sloppy. Each department should have a special person in charge, and people need to cooperate with each other with clear responsibilities. Similarly, the waiter in the front desk is the same. Both the front office manager and the ordinary waiter should be clear about their responsibilities and perform their duties in their work. Of course, it also needs the cooperation of the front hall and the back kitchen, so that the employees of all departments of the restaurant can finally form a United and cooperative whole.
In addition, the purchase and storage of restaurants are also very important. Purchasing work should ensure raw materials, drinks, beverages, cigarettes, etc. The daily demand of the restaurant is sufficient, and the purchasing work needs to be prepared before opening, so as to ensure the normal demand and establish a good relationship with suppliers to ensure timely replenishment when out of stock.
In a word, we must make good preparations before opening, so that we can take our time and become an instant hit when opening.
2. The quality of dishes is guaranteed, and the taste should not be bland.
The front hall and the back kitchen are the most important parts of the restaurant. If you want to make a "good start" in a restaurant, the quality of the dishes is of course the most important. Customers come to restaurants to eat mainly in the hope of delicious dishes, so the quality of the dishes in restaurants is very important.
First of all, the quality of dishes requires fresh raw materials and high quality. Only good raw materials can ensure the taste and quality of finished dishes. On the basis of ensuring the quality of raw materials, there are many factors that can make restaurants get rave reviews, such as:
Quantity of food: In many cases, the quantity of food in restaurants will give people a completely different feeling. Some customers think that the amount of food is relatively large and it is very affordable to eat, while others think that although the amount of food is small, it is exquisite and feels that the food is exquisite. So is the portion of this dish large or small? It depends on the location of the restaurant. Different positioning and choices will of course be different. If the restaurant is located around schools, factories and residential areas, it is best to provide a lot of food, which makes people feel worthy of eating; If the restaurant is located near a high-end business district or boutique office building, such a place will often receive business banquets or small gatherings of friends, so the amount of food need not be too large, but it must be exquisite, which will not only avoid waste, but also improve the quality of the restaurant.
Taste: The taste of dishes can also be understood in different ways, either authentic, maintaining the authentic taste of traditional dishes, or more distinctive. This is the only one. There is no semicolon. If customers like it, they will come again next time. It is very important to create the specialties of your own restaurant. Successful specialties can not only attract repeat customers, but also make the restaurant famous. The company headquarters attaches great importance to the characteristics and tastes of dishes, and has carefully developed a series of special condiments, which can be provided to all customers. After use, it can not only highlight the style and characteristics of Nanfenbei, but also enrich and improve the taste of dishes and achieve high-quality products.
3. The service quality should be excellent, and mistakes should not be made in a hurry.
After talking about the kitchen, let's talk about the receptionist who deals directly with the guests. Waiters are the first impression left by the restaurant guests, and their image will also represent the image of the whole restaurant. Therefore, the waiter should not only be warm and considerate to the guests, but also have the ability to control the order of the whole restaurant and do things in an orderly way.
It is said that when a restaurant opened, many residents around it went to join in, and the scene was very lively. However, due to the inexperience of the waiters, many people crowded at the door and couldn't find the table. When guests order, they don't know much about the dishes in the restaurant, and the waiter doesn't recommend and introduce them properly, so the ordering speed is very slow, which finally causes the backlog of ordering menus in the kitchen, which seriously affects the serving speed. Many customers waited for a long time without serving, and then turned and left. The scene is quite chaotic. Because the restaurant was a mess on the first day of opening, customers who ate or didn't eat food complained. This happened on the first day of opening, which made people around lose confidence. The business of the restaurant has not improved, and it was not long before it was transferred to others.
Through the above examples, we can see the important role of waiters, so it is necessary for restaurants to do a good job of training before opening, so that waiters can be familiar with business and improve work efficiency and service quality.
It is very important to expand publicity, and the smell of wine is afraid of the depth of the alley.
In many places, there are countless restaurants. Every day, new restaurants open and some poorly run restaurants close down. As a newly opened primary restaurant, how to let more people know its name and attract more customers to eat is far from enough. Now, the smell of wine is fragrant and the alley is deep. Good wine needs to be sipped before it can be understood by more people. Fortunately, modern society provides us with various ways to promote ourselves, and we can easily let more people know about our newly opened restaurant.
Discounts are indispensable, so guests should continue to enjoy them later.
It is very common to offer discounts for restaurant opening, such as discounts, coupons, drinks and so on. Although these methods are old-fashioned, they are quite practical in order to attract repeat customers. At the beginning of the restaurant's opening, such preferential activities are necessary. It's not that customers are greedy for petty gain, but the same quality. Why not spend less money? Therefore, these preferential activities are bound to attract many people to eat. After a period of familiarity and understanding after opening, the restaurant has gradually stepped onto the right track and cultivated its own relatively stable customers, so it can gradually reduce the discount and gradually increase its income.
5. Pay attention to the guest's feedback and correct the problems in time.
Customers are God, so restaurants should pay attention to customers' feedback or negative comments in time and correct the problems as soon as possible.
If the customer's comments on the restaurant are directly reflected to the waiter, the waiter shall promptly reflect any written comments of the customer to the relevant person in charge, and the relevant person in charge will arrange and coordinate the solution.
If the customer's feedback is written on the comment card or the restaurant's guest book, the person in charge of the restaurant should deal with it in time after seeing it, and record the results in the guest book, so that customers can see the restaurant's serious attitude towards the problem.