1. Environmental factors Everything is the result of the simultaneous action of internal and external factors, and the catering industry is no exception.

Among them, environmental factors are external factors that affect the success of catering industry operations, and they play a very important role in the success of catering industry operations.

1. Restaurant location: The catering industry is different from other enterprises in that it attracts customers to restaurants for consumption, rather than transporting products from the place of production to the place of consumption.

Therefore, the quality of restaurant location selection has a great impact on restaurant operations.

Choosing a good location is a prerequisite for the emergence and development of a restaurant.

Compared with other factors of restaurant operation, the choice of restaurant location has the characteristics of stability and long-term.

Therefore, once the restaurant location is determined, it generally cannot be changed, otherwise a lot of resources will be wasted.

The factors that influence restaurant location selection have been mentioned before and will not be repeated here.

2. Environment The quality of the internal environment of the restaurant also affects the operation of the restaurant.

Because everyone wants to have a warm and comfortable dining environment.

The interior decoration of the restaurant should achieve the following points: the floor, walls, doors, windows and other decoration designs in the restaurant should give people a warm and comfortable feeling.

The content and materials of the menu should be clear, and the cover design of the menu should best give people a sense of novelty.

The cleanliness of the environment.

This requires that the tables and chairs in the restaurant should be arranged neatly, so that the table legs are in a straight line; the dining table, chair legs and plates on the table should be viewed in rows horizontally and in columns vertically; the walls, decorations, floors and tabletops of the restaurant should be clean and dust-free.

The environment of the restaurant should be suitable for the gender and age of the customers.

Service staff uniforms are iconic and impactful.

The uniforms of service staff should be consistent with the style of the restaurant.

Distinctive uniforms can not only enhance the atmosphere, but also play a promotional role.

Tableware should be artistic.

Paying attention to tableware and utensils is one of the characteristics of Chinese cooking. Well-designed tableware will add to the fun and artistic beauty of dining.

Coordination of tablecloths, napkins, and draperies.

2. Service factors The catering industry is a service industry, and service is the lifeline of the restaurant.

On the other hand, the physical facilities of a restaurant can only reflect its value through services.

In modern society, people regard restaurants as an important place for emotional exchanges. They are not only more and more particular about various delicacies, but also put forward newer and higher requirements for the comprehensive services of restaurants. "Gourmet art" and "gourmet service" are inseparable.

,Indispensable.

Only those highly qualified and well-educated waiters can provide good services.

An excellent waiter should know how to provide services to customers quickly and effectively; different people should provide them with different levels of service; the order of serving dishes, etc.

1. Quality Comparison To evaluate the quality of catering products, the traditional method is to judge from the aspects of color, aroma, taste, shape, quality, container and nutrition.

In the actual operation process of restaurants, operators must take customer evaluations seriously. Any product can only be recognized and praised by customers, that is the real quality.

"Food has no definite taste, but the taste is the most delicious" is the most common truth.

2. Quantity comparison The quantity comparison referred to here refers to the portion of the dishes.

Portion refers to the size or quantity of each dish, which can be expressed by weight or capacity.

Western food dishes mainly consider whether each customer can eat enough.

In banquet menu design, portion design for different customer groups is an important content.

In Chinese food, as customers' demands for more diversified dishes gradually increase, portion sizes tend to decrease accordingly.

3. Value comparison Value refers to the relationship between the price and quantity of dishes. Restaurant dishes should be value for money.

The food and service provided by the restaurant should be worth the money paid by the customers.

People often say in the business world that "three cents of gross profit will feed you, and seventy cents of gross profit will starve you to death", which means you get good value for money.

By comparing value, restaurant operators will find out where their pricing stands among similar restaurants so they can choose the right pricing policy.

3. Publicity Factors Publicity is a process of bringing restaurant products to the market. The purpose is to make customers understand and believe that the restaurant's products are what they need, and to encourage them to purchase and consume.

What deserves mention is a new type of publicity method-public relations.

Doing a good job in public relations will help establish the restaurant's image among the public.

Public relations include the following aspects: Good reputation comes from product quality, which is the first principle.

It is necessary to establish a harmonious relationship with the surrounding environment and make full use of all communication media, such as some sponsorships, conferences, etc.

The facade decoration should reflect the characteristics of the restaurant.

4. Feedback Factors Feedback refers to customers’ evaluation of the restaurant.

This directly affects the restaurant's profit, because customer evaluations directly affect the number of customers.

If customers rate your restaurant higher than other restaurants, you will have established a good image in the market, and the restaurant will naturally be filled with customers.

Otherwise, there will be no space.

If you want to have good feedback, you have to make customers feel that they are getting value for their money.