Catering management plan

Catering management plan, in our work, in order to ensure the smooth success of things or work, we usually start making plans in advance, which can make our plans better realized. The following is a sample catering management plan.

Catering Management Scheme 1 Park Restaurant Management Scheme

In order to strengthen the scientific management of the restaurant in the park, ensure the normal operation, improve the food quality and service level, and better serve the employees in the park, this scheme is formulated in combination with the actual situation of the restaurant in the park.

I. Guiding ideology

The restaurant in the park is the basic living guarantee for the staff in the park. Focusing on the overall requirements of food safety, nutrition and hygiene, and convenience for everyone, we should take small profits, high quality and enthusiastic service as the standards, respect the eating habits of employees, and abide by the relevant regulations of management, so as to ensure scientific and nutritious catering and standardized and orderly operation, ensure food hygiene and safety, and ensure the convenience of work and life.

Second, the organizational leadership and personnel composition:

1, set up a leading group for restaurant management:

Team leader: operation supervisor; Deputy team leader: 1 accountant, 1 chef;

Team members: Management Committee 1, Operation 1, Human Resources 1, Project 1,

Responsibilities of the leading group: responsible for the supervision and management of food quality, food quantity, charging standards, safety and hygiene, system implementation and service attitude. Carry out hygiene inspection on restaurants in the park, and conduct weekly inspection on the hygiene and business order of restaurants; Chef comprehensive evaluation once a month; Hold a quarterly analysis and evaluation meeting every quarter to solve the problems found in time and ensure the orderly operation and management of the restaurant.

2. Establish a team of chefs: the number of people dining in the park restaurant in the early stage is about 60. Accordingly, the chef team is tentatively set at four.

Administrator: 1 person (concurrently finance);

Chef: 1 person

Chef: Two people.

3. Division of responsibilities of chef team members:

Restaurant Manager (Part-time Finance)

1, responsible for the overall work of restaurants in the park. Care about the life of employees, be able to get in touch with the masses, be strict with yourself, and play an exemplary role everywhere.

2, familiar with the overall work of the kitchen and dining room, cooperate with the chef to make weekly recipes, often adjust the food mix, release weekly recipes, and strictly implement the recipe system.

3. Be familiar with the source of goods, supervise the procurement plan, check and accept the goods, keep raw materials, make the best use of them, reduce waste, control costs, prevent loopholes, and let diners eat well according to standards.

4. Actively collect suggestions from kitchen and restaurant staff on improving food, warmly receive employees who complain, listen to their opinions, put forward improvement measures in time, and continuously improve service quality.

5. Organize the timely replenishment of various dishes, rice and soup to ensure that diners get satisfactory food within the specified time.

6. Communicate the instructions and intentions of superiors in time, listen to the work reports of subordinates, strictly check the attendance of employees, do a good job in training, assessment and deployment of their employees, improve the quality of employees, mobilize their enthusiasm, solve existing problems, and report to leaders and ask for instructions regularly.

7. Regularly check food hygiene, kitchen utensils hygiene, kitchen hygiene, restaurant hygiene and personal hygiene of employees, strictly enforce the food hygiene law, pay special attention to food quality, and prevent food deterioration and food poisoning.

8. Lead the staff to treat guests warmly, divide dishes fairly, treat them equally, act quickly and provide good service for diners.

9. Earnestly do a good job of drawing cards and charging for dining personnel, make monthly statements and report the meal expenses to the finance department on a monthly basis.

10, responsible for the specific arrangement of daily meals and banquets, and completing other tasks assigned by the leaders.

Chef-

1, under the leadership of the operation department, is responsible for the daily work of the restaurant and assists the administrator to complete the tasks assigned by the superior.

2. Be a good monitor, be strict with yourself, be selfless, work hard and play an exemplary role everywhere.

3, proficient in their own business, responsible for the formulation and implementation of recipes, adjust the food mix, summarize the daily work situation every day, and report to the administrator and operation supervisor in time when encountering problems.

4. Assist in supervising food procurement, accepting goods, controlling costs, keeping raw materials well, making the best use of them and reducing waste.

5. Pay special attention to food hygiene, kitchen utensils hygiene, kitchen hygiene and restaurant hygiene, strictly enforce the food hygiene law, pay special attention to food hygiene quality, and prevent food from spoilage and neutral food.

6, do a good job of fire control, check whether the switches are in good condition and closed before coming off work every day, and leave after work.

7. Lead employees to entertain guests warmly, distribute dishes evenly, replenish dishes, rice and soup in time, act quickly and treat them equally, and provide good service for diners.

8. Complete other tasks assigned by the competent leader and administrative director.

Chef-

1, under the leadership of the chef, assist the chef to complete the dishes production and other work.

2. Be strict with yourself, be unselfish and work hard.

3, familiar with their own business, to assist in the implementation of recipes, and production.

4, control energy, put an end to waste, make the best use of it.

5. Do a good job in food hygiene, kitchen utensils hygiene, kitchen hygiene and restaurant hygiene, strictly enforce the food hygiene law, and pay special attention to the quality of food hygiene.

6, every day to summarize the daily work situation, encounter problems to report to the foreman in time.

7, do a good job of fire safety.

8. Save energy and consumption, save water and electricity, and turn off the lights when people are away.

9, timely supplement dishes, rice, soup, to ensure that the dining staff can get satisfactory food within the specified time.

10, complete other work assigned by superior leaders.

Third, the mode of operation.

The restaurant in the park adopts the business model of independent operation, independent procurement, internal and external contracting, independent accounting, small profits but quick turnover and financial settlement. Business type:

1, flat subjects: Chinese food, dinner

2. For-profit subjects: breakfast, dinner, extra meals, banquets, etc.

Four. Cost:

1. Labor cost: fixed salary: XX00+XX00+XXX00 = XXXXX yuan/month.

2. Raw materials: gas, rice, oil and condiments.

3. Materials: vegetables, meat and eggs

4. Water and electricity fee: —— () yuan/month

5, security, cleaning, chef team subsidies-() yuan/month.

Total: total monthly cost control-() yuan/month

Five, food standards:

The restaurant serves breakfast, lunch and dinner.

Breakfast standard is: noodles, steamed buns, steamed bread, vegetables and soup, and the minimum standard is 4 yuan.

The standard of Chinese food is: 1 meat dishes, 2 vegetarian dishes, 1 soup, 1 fruit, and the minimum standard is 10 yuan.

Dinner standard is: steamed stuffed bun, noodles, rice, vegetables and soup, and the minimum standard is 6 yuan.

Business goal of intransitive verbs

1. Effectively guarantee the life of existing employees, undertake meals for scattered employees of foreign companies, and meet the needs, expenses and recipes of 50-60 people for one meal (see attached table 1).

2. Meet the requirements of domestic and foreign employees and units for ordering food, processing, charging and formula (Annex 2).

3. Dining is free of cash, and the fixed dining staff recharges their dining cards (prepaid card deposit 10 yuan), which is the responsibility of the finance department; Scattered diners pay according to the consumption standard WeChat, and the QR code account is supervised by the Finance Department.

4. Adopt the living standard of voluntary consumption to meet the needs of all diners. The restaurant management fee collected is used for restaurant repair, equipment purchase, raw material purchase and restaurant staff subsidy.

5. In order to be clean and hygienic, all fixed personnel should bring their own tableware, clean it after meals and keep it by themselves (the company provides sideboards uniformly).

6. Management system. The particularity of the staff canteen determines that the profit return of the operating entity is low, and managers must strengthen cost management and seek benefits from management. In order to have rules to follow, the supporting management systems such as food hygiene, safety operation procedures and post responsibility system in all aspects are applicable to the company's staff canteen.

Seven, restaurant management

1, the restaurant is managed by the operation department of the company;

2. The leading group for restaurant management is fully responsible for restaurant management;

3. Restaurant operators should publicize food in advance. Make a weekly menu and publish it every Monday morning. The variety of meals should be rich in nutrition, and efforts should be made to improve cooking techniques.

The chef cooks, takes a spoonful of each dish, and takes the rice and steamed bread by himself, trying to be fair and just.

Catering Management Scheme II Section 1 Internal Management

First, restaurant management.

The level of restaurant management directly affects the guests' evaluation of catering service quality, which is one of the most important contents in catering management.

(1) Formulating restaurant service specifications is the basis and premise of restaurant standardization and standardized management, and it is also the basis for controlling the quality of catering services. Therefore, we must formulate relevant service regulations. Western food (related topic: joining western food) The regulations in the lobby mainly include:

(1) A la carte service regulations;

(2) buffet service regulations;

(3) coffee shop service regulations;

(4) Bar service regulations;

(5) Cleaning and disinfection procedures for table wine utensils.

(2) Preparation before meals

We should organize and urge restaurant waiters to do all the pre-meal preparations.

(1) Do a good job in cleaning the dining room to make it meet the hygiene standards;

(2) Prepare all kinds of wine utensils needed for dinner and place them according to the specifications;

(3) Check the quality of preparatory work, and promptly correct the nonconformities;

(4) Pre-meal meeting, announce the guest's situation, announce the menu, summarize the meal service, organize the division of labor, and check the gfd.

(3) The management of the restaurant during the meal.

1, strengthen patrol, control the implementation of restaurant service regulations, correct problems in time when found, and ensure that guests enjoy standardized, standardized and programmed services;

2. Control the order and time of serving, coordinate the relationship between restaurant and kitchen, and meet the physical and psychological needs of dining guests;

3, according to the workload, reasonable arrangement of service personnel, do a good job of reception;

4. Handle customers' complaints about dishes, drinks and services in time;

5. Supervise and check the completion of after-dinner work, summarize the problems existing in the meal in time, and continuously improve the service level of the restaurant.

(4), staff training is always unremitting.

The quality of restaurant service depends on the quality of service personnel. To improve the quality of employees, it is necessary to carry out training. The training of restaurant staff is to make a training plan and organize its implementation on the basis of managers' discovery of training needs. The contents generally include:

1, ideology and professional ethics;

2. reciprocity;

3, restaurant service rules and related service knowledge;

4. Service skills;

5. knowledge of ordering drinks;

6. Health and safety knowledge;

7. Handling of difficult problems.

(v) Management of low-value consumables

Cloth, table wine, toothpicks, napkins and other household items. On the basis of meeting the needs of customers, do a good job in controlling low-value consumables.

Second, the catering cost control management

In order to achieve the goal of low consumption and high profit, hotels must strengthen the control of catering costs, which is of great significance to improve the economic benefits and management level of hotels.

(A) establish a sense of cost control

I remember a general manager of a hotel once said, "It is much easier to waste 10 yuan than to earn 10 yuan. Because, as a catering manager, we should strengthen the education of cost control for our subordinates. Through the establishment of a series of incentive measures (handled separately), employees who do well in cost control are rewarded, and employees who waste raw materials are punished to a certain extent, thus stimulating their consciousness of cost control.

(B) the establishment of catering cost control system

The establishment of catering cost control system is mainly to strengthen the cost control in the whole production process of catering products, and its main contents are as follows:

1, procurement control;

2. Acceptance control;

3. Inventory control;

4. Material distribution control;

5, rough machining control;

6. Cutting and matching control;

7. Cooking control;

8. Restaurant sales control.

(C) to strengthen cost accounting and analysis

Mainly in conjunction with the financial department to do a strict accounting system, such as the daily report system of catering costs, regular comparative analysis of catering costs. Such as comparison between plan and practice, comparison in the same period, analysis of cost structure, analysis of influencing factors, etc. , timely grasp the cost situation, find out the existing problems and reasons. So as to find out the measures and methods to reduce the cost.

Third, human resource management.

The human resource management of restaurants is conducive to the stability and improvement of catering service quality, as well as to improving work efficiency and reducing labor costs.

(A) to strengthen the training of all staff

Through the usual work observation, problems are found, and assessment and training are carried out according to the problems, so as to continuously improve the quality of employees and form a stable and well-trained staff. Training work includes not only on-site supervision of individuals, but also business training for everyone, so as to continuously improve work efficiency.

(2) Reasonable staffing and scheduling

Western restaurants, because of their different catering forms, are not very labor-intensive, but they have long business hours and the skill level of waiters is not balanced. Therefore, the personnel arrangement of western restaurants should be based on the principle of high efficiency, reducing labor costs and ensuring the normal operation of restaurants.

(C) improve the enthusiasm of employees

To require high labor efficiency, it is necessary to use the incentive principle of enterprise management (handled separately) to stimulate employees' enthusiasm for work, so that they can do creative work and realize their own value in the process of work.

Section 2 External Marketing Management

Since 1990s, catering industry has been the main artery of urban economy, which is closely related to people's stomachs and faces. The catering industry is playing a competition for hegemony every day. Hotels or restaurants without features and signs will gradually be eliminated, as will western restaurants. There are many western restaurants in Yichang. As an old shop that has reopened for hundreds of years, and there are many competitors around, what should be done to regain its glory?

First, do a good job in brand management and marketing. In the increasingly cruel business war, if you don't have a brand to cheer for yourself and increase cohesion, you will betray yourself. Therefore, you must improve your brand awareness. What exactly should I do?

Give a simple example: we can closely follow the current social hotspots, that is, pay attention to vulnerable groups. We can put the mantissa of the customer's checkout amount into the love box on the spot and donate all the accumulated money of the month to the recipients. Of course, this can't be done quietly, and it needs to be broadcast as news by TV stations. The title can be: Sunshine Action.

Secondly, there is a strict gap between being good at cooking and being the first, especially in the catering industry in China. Without signature dishes, there is no way to survive. Quanjude has roast duck, KFC has roasted wings in New Orleans, and Pizza Hut has it. So what have we had in a hundred years? This is a problem that we must consider. Western restaurants are not signs, because today is no longer a monopoly era. Only by showing your own brand and characteristics can you prosper and develop.

Third, personalized sales, from filling the stomach to pursuing food and environment, from pursuing food and environment to pursuing cultural connotation, consumers' tastes and requirements are getting higher and higher. In order to meet the personalized requirements of customers, we should provide differentiated services for each customer based on their needs.

1, personalized dining environment. Not only do you have to fill your stomach, but the dining environment is also very important. Different seats, different private rooms, box seats, dinner seats, couples seats and so on. Not only is the seat personalized, but the whole environment and atmosphere are also very important. As operators, we should use various foreign cultures and exotic customs to attract customers' attention.

2. Personalization of the menu. As the main reference material for guests to eat in restaurants, menus play the role of transmitting information to guests. From the menu, guests can not only know the dishes and drinks provided by the restaurant and their prices, but also feel the desire and cultural taste of the restaurant service from the design and printing of the menu.

3. Personalization of dishes: dishes have personality, tableware has characteristics and so on.

4. Provide personalized service for employees. The service personnel in the restaurant are the executors of service work and the direct producers of restaurant products. Therefore, the quality of service depends entirely on the quality of service personnel. An employee who can provide personalized service to customers should not only master skilled work skills, but also have rich cultural knowledge, excellent communication skills, meticulous observation ability and adaptability, and impress guests with sincere service, so as to leave a beautiful and deep impression on the restaurant.

The marketing achievements of restaurants depend on flexible and diverse marketing methods. The common marketing methods of western restaurants are:

1, on-site sales promotion in the service process;

2. Advertising of news media;

3. Festival promotions, such as Valentine's Day and Christmas;

4. Promote by celebrity effect;

5, promotional materials, holiday package dishes, corridor background wall dishes, restaurant environment pictures;

6. Consumer promotion;

7. Promote special catering.

In short, our marketing activities must pay attention to practical results, pay attention to the analysis of marketing input and expenditure, adjust marketing activities at any time according to the actual situation, and improve the operating income of restaurants.

Catering Management Plan 3 Catering Store Operation Management Plan

The new idea of catering management now is to use the principle of market economy, not the early planning era. The selectivity of customer consumption is small, and the irrationality of consumption leads to the early catering operators' "one step in place". Because the catering market in the early stage was in short supply, but now the catering market has been transferred from the seller's market to the buyer's market, and consumers' consumption concept is becoming more and more mature.

Therefore, the management and operation of the catering industry should implement "planned management". The so-called "planned" management, that is, from the preparation and design of catering to the medium and long-term operation, must be organized and planned. In my opinion, we should proceed from the following aspects.

First, the positioning of market operation

Market research and analysis, the establishment of a restaurant, first of all, to conduct market research, do a good job in market positioning. Because consumers in these two markets are not dominant in the catering consumption market, after determining the number of meals, marketing plans should be made before catering operations, and the following matters should be considered before positioning this restaurant.

1, local eating habits and hobbies: including whether the raw materials and ingredients of dishes are easy to purchase. Local people's taste requirements for dishes, acceptance of production methods, and price acceptance.

2. The dining form of the dining staff; What is the consumption structure of the local consumer market, which is dominated by business banquets, public funds or family banquets?

3. The mode of transportation of diners; This is particularly important, and it also determines whether the location of the restaurant is conducive to the convenience of consumers.

4. The layout of the dining environment, because after SARS in previous years, people have more demands on the dining environment, especially whether there are enough measures for air circulation, dining space and daily cleaning of the dining environment.

To sum up, it shows that a restaurant can only meet some customers' needs, and it needs to analyze its own ability and threaten its competitors in the local market, and carefully determine which class of customers the restaurant faces.

Second, the layout of the business premises

After determining the above factors, the location of the business premises needs to be laid out, and the following contents need to be considered during the layout:

1, kitchen equipment configuration and seating ratio;

2. Coordination between kitchen cooking and floor service;

3, health and epidemic prevention facilities, equipment configuration;

4. Introduction and control of water, electricity and lighting;

Third, personnel.

The success of the catering industry depends on the restaurant manager after the hardware is a foregone conclusion. After determining its own business orientation and venue layout, restaurants should organize personnel at all levels to implement it. How to make the restaurant operate? This is a question of employing people. The first thing to do is to make an employment plan and choose and use the personnel in each position purposefully. Work out a set of human organization structure system suitable for this restaurant. Its contents are mainly as follows:

1, each employee has his own professional title, rank, cooperative personnel, job responsibilities and work quality standards;

2. Explain in detail the subordinate relationship between the personnel of each department, and implement the work mode of reporting step by step and responsibility system step by step;

3. Make a strict training plan, including daily training and planned training;

4. Clearly define the salary income of each post and the corresponding incentive mechanism;

5, to correctly establish the concept of external customers and internal customers. Internal customers are front-line employees who directly serve customers. As management and second-line departments, they are people who serve internal customers (front-line employees). Only by serving "internal customers" can we serve external customers well.

6. We should fully understand the significance of 80 and 20 theories to the catering industry. That is, 80% of the profits are generated by 20% of the products; 80% of the problems are caused by 20% of employees; 80% of management (operation) suggestions come from 20% of managers.

Therefore, to run a restaurant well depends on 20% managers and 20% good products. To this end, the owner shall authorize 20% of the management personnel. First of all, he should share information with managers, including cost, gross profit, cost and market share, so that managers can make more constructive suggestions. Secondly, there should be limited authorization, that is, within a certain range and under what circumstances, managers at all levels can decide to deal with the problem without asking in advance. Of course, it is necessary to report afterwards, explaining the situation and the effect achieved after disposal.

Fourth, the management system

The catering management system is the life of a restaurant. Today's society is an era of knowledge economy, and management is paid more and more attention by enterprises. The level of management directly affects the operating efficiency of restaurants. Therefore, "management brings benefits" is the last word, and the following three aspects should be considered emphatically in formulating daily management system.

1, human resources: including employment system, salary system and incentive system.

2. Business and sales: including sales targets, promotion methods, dish features, service features and innovation requirements;

3. Financial cost: including procurement system, cost control method and asset management system;

According to the above three points, we can truly achieve "everyone has a post, there is a basis for doing things, actions have goals, and work has benefits."

Verb (abbreviation for verb) operation and operation

The management of catering industry usually has the following seven indicators, namely: operating income, direct operating cost, manpower and human resource cost, energy cost and equipment maintenance cost. Whether a restaurant is profitable or not depends on the performance of managers in the first six aspects. Doing a good business operation plan is an important key to the success of catering.

When making a business plan, we should conduct an effective and comprehensive investigation of the catering market in the region in advance according to the above contents to obtain first-hand detailed information. Then calculate the break-even point of this restaurant, and then work out the feasible operating indicators such as operating income index, cost index, profit index and so on.

VI. Marketing and Promotion

1. Establish popularity and improve the influence and credibility of this restaurant in the local catering market.

Before and after the opening of the restaurant, it is necessary to carry out a "indiscriminate bombing" propaganda offensive in the local influential media. After the restaurant is opened for a period of time, some public welfare promotion or publicity activities can be organized regularly.

Such as: condolences to the local garrison, nursing homes, free blood donation, etc. Or in some memorable festivals, such as Teachers' Day, Children's Day, Nurses' Day and other festivals, hold some for-profit promotional activities. In the name of this activity, local media are invited to report news, thus playing the role of soft advertising and establishing a positive image of the restaurant.

2. Kitchen specials

The kitchen can launch some special dishes or special dishes every week or month according to the season to attract or stimulate customers' consumption.

3. Gifts or coupons

The restaurant can make and give away small crafts, so that customers can not only enjoy a multi-level atmosphere when dining in the restaurant, but also receive cute gadgets. This can not only play a propaganda role, but also improve the quality of the restaurant. In distribution, the value of gifts can be determined according to the level of consumption.

4. Establish and collect tourism personnel files.

The establishment of tourist files is mainly to record the preferences, taboos, date of birth, company celebrations and other contents of guests. At that time, we will send a congratulatory letter in advance to strengthen the contact with diners and let us have a group of stable customers. It can be said that if 3000 customer files are established; Even if these 3,000 people only come to spend once a year, then 3,000 divided by 360 is equal to 8 or 3 people per day, and these 8 or 3 people will definitely bring other tourists.

5. Create a good dining environment

A good dining environment and atmosphere can also attract guests' consumption, not to mention the whole. Even if the design of each private room has a style, it will make guests feel pleasing and brand-new every time they come to dinner.

Seven, the concept of brand building

1, standardize the service concept, highlight the service characteristics, see the truth for details, and see the kung fu for feelings.

The management of catering service should first be that managers should formulate various standardized service procedures and standards, and establish the intimacy of service personnel to guests. Waiters should really understand the guests and fully show their concern for them. We should have the service consciousness of empathy, think for the guests, reflect the service level with characteristic services, and give the guests a "warm heart" feeling and a warm service aftertaste with innovation.

2. Keep special dishes, open innovative dishes in time, maintain the quality of all kinds of dishes, and show the catering strength.

The variety of catering cuisines is ever-changing, which requires restaurants to divide chefs into two categories. Very few chefs (executive chef and chefs at all points) undertake the duties of designers and craftsmen of similar industrial products, mainly studying innovative dishes, formulating quality standards for food tastes, and supervising the implementation throughout. These people's skills and work attitude are all part of the restaurant's assets. You can consider owning part of the shares of the restaurant and paying dividends.

If the chef has any suggestions to modify the standard of dishes, no chef can go his own way and maintain a stable taste and texture without the correction of the chef. Iron plate "cooking before the table" is to transform the kitchen and dining table, move the stoves in the kitchen to the hall surface and box, and combine the dining table and tripod into one.

The most primitive "teppanyaki" is a simple shape of square iron plate combined with wooden countertops. This table top has a table top for guests to eat on three sides and no table top on one side, which is convenient for chefs to operate on site. There is a stove under the iron plate to keep warm, and the chef cooks every dish and food in front of the guests.

In this way, the chef and diners face to face and cooperate with each other; The chef cooked the dishes on the spot, which the guests liked at that time. In the process of cooking, the chef's every move can't escape the guests' eyes, seeing is the net, eating with confidence; Seeing is believing, enjoying the chef's wonderful cooking while eating, and performing acrobatics with knives and forks; Every dish, every process, ingredients and seasonings are in front of us, and the exquisite production increases the appetite.

Diners choose food completely according to their own preferences, communicate with chefs and learn cooking skills and experience during the meal, and even guests can improvise on the stage according to their own wishes and contribute their skills to their families and friends; It increases the transparency and affinity of cooking, and the use of meals has become a way to enhance communication and cultivate interest; This kind of cooking is also a separate meal system, which allows guests to truly experience the supreme service of "customer-oriented". It can be described as a unique food culture.