Catering Enterprise Plan (a)
Since ancient times, food is the sky, China's first medical text, "Huang Di Nei Jing" from the point of view of people's daily use of life nutritional dietary balance, people are required to do "five grains for nutrition, five fruits for the help, five animals for the benefit of the five vegetables for filling! "to replenish the essence and vitality, nourish the days, of which grains, seasonal vegetables, fruits play a major role. Usually dishes to economic, affordable, convenient to attract customers, but I do not take advantage of the low price, the advantages of the existing vegetarian restaurant to learn, combined with their own and innovative ideas. Through the site selection, interior decoration, staff recruitment and training, as well as dish characteristics of personalized service with a complete marketing approach, so that customers understand the perfect, healthy, green and nutritious correct diet, reflecting the core competitiveness of the enterprise, that is, the enterprise for the customer to bring what special benefits and added value of the product?
First, site selection
Detailed investigation and analysis of the market, to understand the surrounding environment and geographic location, visibility of service facilities, the supply of raw materials for production. There are no residential buildings, office buildings, large manufacturers and the consumer groups targeted spending power, eating habits, preferences, to understand the strength of competitors around the scale of the characteristics. Must personally do a preliminary determination. The proposed business area of 500 square meters. Must have a three-way (water, electricity, gas) and consult the relevant departments whether to prohibit the establishment of restaurants.
Second, positioning
At the same time that the location of the store is selected, according to the analysis of the market survey, to determine the consumer positioning. Per capita 50 yuan - 60 yuan, featuring color natural food, wild mushrooms to highlight the cultural concept of food nutrition and health.
Third, the product after-sales
The establishment of customer files and complaint handling team. Establish a detailed customer file, in the holidays, birthdays or special days, send text messages or call blessings, greetings. Establish a good customer group. Complaint opinion handling group. The first time to deal with complaints by the customer a satisfactory result, to prevent the expansion of the situation or the negative impact on the corporate image, to achieve a reasonable and perfect handling of customer complaints.
Fourth, the internal management of institutionalization
Improve the forms and systems, employee manual, kitchen job responsibility system, service manual, the standard production of dishes, staff data sheets, inventory statements, monthly expenditure table, takeaway record table, order form, membership card, employee suggestion box.
V. Recruitment
Front office foreman, the main kitchen staff by their own people, other personnel from the social recruitment, the front office waiter by the school unified recruitment, while the pre-assessment, training, menu customization, the staff manual and the study of the system. Training staff: familiar with the corporate culture, full compliance with the rules and regulations, workflow, job skills, professional ethics, grooming requirements, as well as ten habits:
1. Know the restaurant's target values, the scope of work.
2. Use the last name to address the guests, increase affinity, meet the needs of the guests to kindly give service, warm welcome to the guests.
3. Any time and place to guest priority.
4. Three light, courtesy, smile.
5. To meet the needs of the guests to make full use of the power given by the restaurant.
6. Continuously raise the shortcomings of the restaurant to improve the quality of service and food.
7. Positive communication and no negativity.
8. Handle customer complaints.
9. Compliance with service industry grooming requirements.
10. Take care of the public property of the restaurant. Front hall attendants plus foreman and 11 people, food delivery 2 people, according to the distribution of the floor to increase / back kitchen 13 people (cold dishes 2 people, fried vegetables 3 people, 3 people with vegetables, pasta 2 people, lotus table 3 people, dishwashing and roughing 2 people) personnel salary control within 45,000 / month, training to the normal operation of 20 days.
Six, pre-publicity and marketing
Determine the marketing program, the production of advertising leaflets, websites, billboards and commercial advertising.
Seven, equipment procurement, pre-preparation.
Kitchen equipment, front office equipment, staff dormitory appliances, kitchen raw materials, the first to understand the market, more comparisons, according to the overall positioning of reasonable procurement of equipment. At the same time as the decoration, kitchen equipment and dormitory utensils in place. Grasp every aspect of equipment procurement: inspection, procurement, acceptance, installation, commissioning arrangements for managers.
Eight, trial operation (10 days)
Trial operation before the final assessment of the staff to take the principle of survival of the fittest. At the same time, product marketing (internal marketing and external marketing)
Nine, decoration
The basic pattern of 500 square meters, the kitchen 150 square meters (20 square meters of cold dishes, 20 square meters of pasta, 10 square meters of roughing, 100 square meters of hot dishes) dressing room 10 square meters, 33 square meters of storage, 10 square meters of office, 300 square meters of the front hall. (With each dining space 2 square meters) can be set up 150 dining space, set up 4 elegant room (partition for activities or can be folded mounted type, convenient for meetings and receptions, birthday parties, etc.). Decoration to the perfect combination of retro, ecological, fashion, reflecting the business philosophy of the enterprise and the visual identity of the effect, in order to facilitate the customer, easy to operate, easy to run the equipment for the principle of each square meter of decoration, decoration costs between 300 yuan ----450. 20 days to complete the lighting to the warm color as the tone.
Ten, the license
Industry and commerce, taxation, fire, environmental protection, epidemic prevention station, Public Security Bureau, dormitory rental
Only do the above preparation, catering business can be established, or else it is incomplete and incomplete. Only to do these jobs, continuous development, catering will be more perfect, progress!
Catering business plan (2)
Entertainment catering business management is very important, a lot of these things are in our continuous exploration, slowly began to understand, these are the facts of growth must go through. Inevitably, there will be a lot of mistakes in the growth, so our country's entertainment and food and beverage management have had a lot of mistakes, but these are the past, our food and beverage and entertainment are in constant progress!
With China's development ` deep, domestic service-oriented enterprise business development model will be in line with the world's advanced management model. For the domestic enterprise service consciousness, management experience is weak, the expansion of consciousness is not strong, so far there is no real industry brand and industry standards, not to mention the formation of industry monopoly "oligopoly", who may become the industry norms maker. In the face of such a special market, who first look for the best market positioning, and do the strategy to win, who will win business opportunities, success.
1. Aiming at the above situation, the purpose of this plan is to find the best market positioning, and on this basis to formulate the development strategy, management suggestions and mode points, so as to realize the healthy and smooth development of the enterprise.
2. Business projects and market positioning
Business projects: the investment management group will be - entertainment and catering management, beverage and food agency sales,
economic hotel chain management, cultural communication planning and other diversified related projects as the main business approach, so as to
future development of the company's business, and the development of the company's management strategy. p>
Future development to lay a solid foundation.
Market Orientation: The Investment Management Group will take Jiangsu Province as the main development platform, by basing on the Yangtze River Delta Economic Circle, utilizing
the existing geographical, information and talent resource advantages, strong alliance, complementary resources, and realize **** win. Timely introduction of the corresponding types of products and services to meet the needs of different types of guests. Further expand the brand effect, so as to develop into a well-known domestic investment management group.
3. Create a sense of service
All exquisite service stems from the understanding of people and people, quality service is how to treat everyone kindly. Timely understanding of the needs of guests, quickly and accurately provide in place, into the concept of personalized service, so that guests get material and psychological satisfaction.
Promote the concept of star service, including: standardization, institutionalization, refinement, emotional, ( ) branding; so as to win the market competition. In-depth experience - people, always the main body and center of service activities, need others to consciously care.
4. Capital operation planning
The development and growth of enterprises can not be separated from the capital investment, effective and reasonable use of intangible and tangible capital stock, the use of reasonable ways to achieve the maximum value of capital.
a Effective market financing.
b Attracting partners with good qualifications through the brand effect, exporting brand and talent resources.
c Joint venture, acquisition of valuable assets for integration and management.
d Reasonable control of gearing.
eReasonable expansion in cooperation with relevant well-known enterprises.
5. The establishment of standardized management
Standardization has now crossed the border, increasingly international, the realization of standardized management will get people, money, materials and time savings, so as to obtain the best social and economic benefits. The establishment of standardized management is divided into software standardization and hardware standardization, standardization and personalization of a high degree of integration in order to have a high level of service.
Including: service standards, training standards, production standards, financial standards, engineering standards, safety standards, facility standards, marketing planning standards, organizational standards, standards to deal with complaints. According to the business requirements to establish the corresponding implementation of standards and procedures, so that all employees are fully cognizant of their responsibilities, so as to provide guests with a high level of service.
6. Establishment of administrative structure
Senior executives: the chairman of the group company, the executive director of the group company, the general manager of the group company, the deputy general manager of the group company.
Intermediate management personnel: executive director of finance, human resources director, public relations and sales director, director of engineering planning, project development director, general manager of the chain stores.
Basic management personnel: the sub-department managers, supervisors, foremen, consultants, clerks.
Grassroots staff: all departments staff, interns.