Restaurant annual work plan template

5 restaurant annual work plan template

What plans have you been exposed to? Time is running out, and a new job is about to start. At this moment, it is necessary to make a detailed plan. The following is the template of the restaurant's annual work plan that I carefully arranged for you, hoping to help you.

The template of the restaurant's annual work plan is 1. After 20 years of operation analysis, our catering products have basically been recognized and accepted by the local market. In order to stabilize customers and maintain the vitality of our catering products, we will make efforts in the following aspects in the work of 1 1.

First, food promotion:

1, the first quarter: holiday feast.

It is suggested to use morning tea as a selling point in January; In February, New Year's Eve is a selling point. Private cuisine is a selling point in March.

2. The second quarter: It is recommended to launch special take-away activities such as golden pig ancestor worship and goose fragrance in April; In May, Xianggua launched healthy dishes. Summer activity month started in June.

3. The third season: It is suggested to launch the delicious handwritten letters of the twelve constellations in July and August, and launch different styles of dishes according to the personality characteristics of the twelve constellations; In September, Lanting Reunion and Moon Appreciation was launched.

4. Fourth quarter: It is suggested that 10 be launched.

Oyster Food Month and Crab-free Food Month; 1 1 month launched a series of winter tonic stew soup, which allows you to bake in a spicy charcoal food festival; /kloc-in October/February, Wu cuisine and Spa series gourmet dishes were launched.

The annual feast of the top ten signature dishes in Lanting.

Second, team building:

1. Improve the employment system and training system to improve the overall quality of employees.

(1) Strict labor and employment system, recruitment by the Food and Beverage Department.

New employees meet the requirements of merit-based admission and ensure the recruitment quality. At the same time, superior leaders go deep into employees to tap talents and constantly enrich the team. Recruit experienced service personnel through the introduction of existing employees.

(2) Improve the training system. In order to make the training achieve the expected results, the management of the catering department first made clear the guiding ideology of "purpose", "practicality" and "timeliness" in the training. Secondly, set up a training team, then make a training plan, combine theory with practice, and train in a new way in stages and batches. For example, once a month management training, safety and health training; Twice a week to promote training, service knowledge, service skills training. 4. Conduct regular assessment, and carry out training in Sales Manual, Service Knowledge and Skills, Customer Service Specification, Hotel Management Knowledge, Product Quality, Promotion Business Knowledge, 50 English Sentences, Polite Terms and Safety and Hygiene Knowledge throughout the year.

(3) Standardize the food tasting system. In order to better promote the catering products in our store, the chef will regularly conduct special training on the products launched.

2. Standardize management and improve the system.

(1) Improve the quality management team led by the Food and Beverage Department and composed of various departments. The team not only divides the work but also cooperates, implements the management system from top to bottom, rewards and punishments the management benefits, improves the overall quality of managers, and makes the management work go smoothly.

(2) Improve the meeting system of the Food and Beverage Department. The meeting includes year-end summary meeting, quarterly summary meeting, monthly business analysis meeting, weekly meeting, daily evaluation meeting, pre-shift meeting, financial supervision and inspection meeting, health and safety inspection report meeting, etc. , to ensure that the instructions of the superior are carried out in time.

(3) Establish a supervision system for product evaluation and supply. In order to estimate the variety to the maximum extent, coordinate various departments to supply products well. Every morning, noon and evening, the city will check the estimated supply of products, establish a special account book record for the estimated varieties in the city, and at the same time go to the relevant sub-departments for verification. And require managers to sign, in order to distinguish responsibility.

(4) Strengthen coordination. There are many fine links in the division of labor in hotels, and the completion of a job depends on the coordination between various departments.

(5) Improve the comprehensive reception capacity. Fully grasp the service standards and product quality, and improve the reception capacity. While receiving all kinds of club banquets, cocktail parties, wedding banquets, buffets and conference meals, we also do a good job in receiving all kinds of banquets from senior leaders and major companies and hotels.

3. Team Stability: In view of the high turnover of catering service personnel, it is suggested that the work of stabilizing the team should be the focus of our department 1 1 year.

(1) Improve the work flow of the department, reduce the work intensity of employees, and put an end to duplication of work.

(2) Improve the reward and punishment system, give employees promising development space and promotion opportunities, and let employees have a sense of belonging to the hotel.

(3) Strengthen employee training, so that employees can learn relevant professional knowledge during their stay in the store.

Third, develop business, expand income channels and expand operating income:

With the increasingly fierce competition in the catering industry, regular market research, business analysis and accurate market positioning can keep our products in a long-term market share.

1. Cooperate with local wedding companies, sign reciprocal promotion agreements, and explore the development of wedding information sources in our store.

Income-increasing channels.

2. Earnestly implement the food promotion activities once a month, improve the popularity through a series of business activities, and achieve good economic and social benefits.

3. Carry out joint venture activities, and the catering department and housekeeping department cooperate with each other to promote business.

4, all public relations, strive for more repeat customers. Indoctrinate employees with public relations awareness and knowledge. Sales staff enrich the floor to communicate with customers and order food when they are busy, and solicit their valuable opinions through different forms. Call relatives on holidays and customers' birthdays. At the same time, there is a special person responsible for the collection and supplement of customer information, and timely communication in daily regular meetings.

5. Do a good job in catering promotion for important holidays.

6. Conduct regular market inspections and pay attention to the dynamics of competitors in a timely manner.

Fourth, enhance employees' welfare awareness and strengthen cost control;

1. Emphasize the importance of cost control and cost saving, enhance employees' interest awareness, and ask employees to take action. At the same time, improve relevant systems, clarify responsibilities, and strengthen control according to the system. Improve the cost regulations, raw material receiving and dispatching custody system, loophole plugging system, rational use system of raw materials, office supplies collection system, and goods procurement system.

2. Strictly implement the market inquiry system to ensure the cost control of raw materials.

Restaurant annual work plan template 2 product strategy

Products refer to all material products and intangible services that can meet the needs and interests of buyers. Product strategy refers to the enterprise's decision on the breadth, depth and relevance of product portfolio according to the set goals. According to the consumer demand and the product itself, it is called product positioning to determine the position of the product in the target market relative to similar products of competitive enterprises. The product strategy of catering enterprises includes main product strategy, main product strategy, auxiliary product strategy and seasonal product strategy.

price strategies

Price strategy refers to that enterprises set a basic price range and floating range for the products and services they sell in order to achieve the established goals in the target market. Including cost-centered price strategy, demand-centered price strategy and competition-centered price strategy. The price strategies of catering enterprises include high-priced brand strategy, medium-priced quality strategy and low-priced mass strategy.

Channel strategy

In modern society, the vast majority of manufacturing enterprises do not directly deliver the finished products to the final consumers, but need a series of coordinated activities of intermediate organizations and individuals. The sum of these activities is called sales channels in sales science. Efficiency is the driving factor of channel design. Although the introduction of middlemen will appropriately increase the price of products, it can reduce the number of transactions required by producers and consumers, thus reducing transaction costs. The key issues of channel design are: market coverage, intensity and grade, and distribution strategy. The channel strategy of catering enterprises includes direct physical store channel and joining physical store channel.

promotion policy

Promotion is an important part of marketing mix, which refers to the activities of enterprises to publicize the advantages of products and services and persuade target customers to buy their products or services. Promotion strategy is an effective strategy based on consumer psychological analysis and the application of promotion law. Including: stimulus response strategy; Demand satisfaction strategy; Formula strategy. Stimulation-response strategy means that promoters use a series of stimulation methods to trigger customers' buying behavior. Demand-satisfaction strategy refers to the promotion method that promoters use skills to induce customers' needs to achieve sales goals. Making a strategy means that the promoters can prescribe the right medicine according to the known customer needs. The characteristic of this strategy is that the promoters know the customers' consumption preferences and some needs. Promotion strategies include advertising strategy, commercial promotion, public relations and direct sales. The promotion strategy of catering enterprises includes the comprehensive use of the above promotion functions to form a three-dimensional marketing advantage in a local or certain period.

Point of purchase

POINTOFPURCHSEING advertisement refers to the sum of all sales advertisements at the sales site, including banners, flags, water signs, exhibitions, display boards, etc.

Media advertising work

(1) TV media. A large number of people accept advertising information; Advertising costs are high, but the per capita cost of information recipients is low; The amount of information is small, it can't be saved, and the repeated score is not high.

(2) broadcast media. A large number of people accept advertising information; Advertising costs are moderate, and the per capita cost of receiving information is also low; The amount of information is acceptable, it can't be saved, and the repetition rate is not high.

(3) newspaper media. A large number of people accept advertising information; The advertising fee is expensive, and the per capita cost of information recipients is medium; Large amount of information, long storage period and medium repetition rate.

(4) magazine media. The number of people receiving advertising information is medium; The cost of advertising is moderate, and the cost of receiving information per capita is moderate; The information content is acceptable, the storage period is long, and the repeated reading rate is high.

dm advertising

DM advertisement refers to direct mail advertisement, including direct mail product brochures, direct mail consumption rules, direct mail club members' instructions, direct mail discount cards and other forms and contents.

SP advertisement

SPREADPURCHESING refers to an advertising form between POP and DM, which is a direct commercial promotion in the form and content of directly issuing discount coupons, discount cards and gift coupons.

Time is quietly passing, and in a blink of an eye, 20__ is about to draw a successful full stop. The year 20__ is also coming to us, and everyone is looking forward to what stories and gains will be made in the coming year.

Looking back on what happened and changed in this year, for others, this year may be ordinary and dull. But this is of great significance to the catering department of international hotels in the new century, because in this year, the catering department has stepped into a higher and more stable level. More standardized, and under the leadership of hotel executives and department leaders, as well as the support and efforts of colleagues, * * * completed the compulsory insurance index of 7.6 million and the struggle index of 9.6 million issued by department leaders. As well as the excellent completion and overfulfilling of the specified indicators, are all worthy of celebration, but at the same time there are still shortcomings to be changed. The work report for the past 20 years is as follows:

1. Under the current severe catering market and the correct guiding ideology of hotel leaders, the ballroom on the first floor was expanded and upgraded to create a high-standard wedding banquet and large banquet reception, which gained great influence in the market and created a very good reputation and publicity. At the same time, the number of reception tables and turnover of the banquet hall continued to rise, a substantial increase over the same period last year. At the same time, in terms of service quality and banquet reception, the handover and tracking of guests require every management and employee to make guests feel at home and make them happy and satisfied.

2. In the autumn of August, the hotel food and beverage department held the "Huifu Cuisine Entering Danyang and Organic Food Promotion Conference" food festival, and we received it successfully and excellently. In the busy golden week in October, we ushered in a "review". Facing the arduous work, with the joint efforts of everyone, we passed the star rating. And through the efforts and study during the star-rated period, the catering department has become more standardized in management, goods placement, hygiene and waiter operation.

Three, in view of the first and second floor is different from the box fixed reception, multi-functional, more jobs, in the case of the waiter's position is not fixed, it is particularly important to arrange the staff's jobs and reception work reasonably. Therefore, a monthly work plan for employees' work exchange and daily work arrangement is made to make a reasonable division of labor, summarize daily work, properly handle and analyze emergencies, and supervise and inspect the work of each management.

Fourth, in order to complete and convey the tasks assigned by the superior leaders more smoothly and better, we should hold a regular meeting on duty every day to convey the spirit of the meeting and check the gfd and manners of employees.

5. Pay attention to employees' ideological trends, stabilize employees' thoughts, maintain good working conditions, communicate with employees regularly, and understand their real thoughts and feelings. And let employees feel the warmth of home here and adjust their emotions, so as to provide quality services for the hotel.

Six, formulate a reward and punishment system, so that rewards and punishments are clear, in order to mobilize the enthusiasm of employees and stimulate their potential, improve their service enthusiasm.

It has been eight months since the restaurant opened on June 26th last year 165438. Judging from the sales at the beginning of the opening, both the personnel and the operating conditions were very unsatisfactory in the first few months. It can be said that that time was difficult! Although the entertainment industry and the catering industry are both service industries, there are still differences. Personally, it should be the first time to set foot in this field, and most of them are unfamiliar. I stumbled to the present and experienced the start of the restaurant. This period of time is a lot of wealth for me, even in a regular hotel management school, I can't learn it. I have experienced the entrepreneurial process of people, things and restaurants! Let yourself realize your shortcomings in it. With the restaurant business getting better and better, we must improve ourselves and strengthen our skills in all aspects.

First, make a summary of last month's work:

1, the popularity of Ginza has gradually increased, and the publicity of our store has declined compared with the beginning of its opening, saving a lot in manpower, material resources and financial expenses. In addition to the brand effect of Ginza, our characteristic incense pot should also play a major role. Through the trial operation in the past few months and the efforts of all the staff recently, our store has been recognized by many new and old customers, with a good reputation and more and more repeat customers.

2. It can be seen directly from the turnover that last month was the best month since it opened, especially in the later period, with seven or eight thousand a day and nearly ten thousand at the weekend. Excluding all kinds of costs, it is still profitable. Although it is not much, it is still very exciting.

3. The monthly fee may be high for the following reasons:

A staff member added that there were more waiters than before this month.

B the sales of dishes are higher than before, and some dishes may be higher than before.

C had a group purchase, which sold well, but didn't make any money.

D high temperature will reduce the shelf life of vegetables, and more will be thrown away because of deterioration (individual slow-selling balls).

E After the kitchen food is processed, more waste is removed.

Secondly, the work plan for next month:

Of course, the focus of next month's work is still sales, and the goal is definitely beyond June. But besides sales, there are other work plans to be implemented:

1. We should improve many systems in this restaurant, such as reward and punishment system, rules and regulations of the restaurant, duty system and recruitment system. The reward and punishment system should be implemented to individuals, and rewards and punishments should be clear.

2. Strictly recruit and strengthen staff training. Because most employees are short-term (and have gone for two long-term), there was no systematic training some time ago. I want to take the time to systematically train employees several times while constantly supplementing staff, mainly for customer service!

3. Establish and improve the reward and punishment system of this restaurant, and implement it in July.

4. Discuss and improve the salary and treatment system of employees. Since opening, there is no written salary system table, which is purely based on verbal agreement, which is very irregular, and all employees get the same salary. I suggest restoring the scoring system; For long-term outstanding employees, a little salary will be increased every once in a while. You can shorten the salary increase time or reduce it, but you can't stay! Otherwise, it will be difficult to retain those excellent employees and affect the normal recruitment.

With the increase of customers, many old customers will come to our store, and the number of customers who apply for cards will also increase. I suggest that a member information system should be formulated and improved. For example, enter the guest's information into the computer. If you lose or forget to bring your card, you can get it back with your ID card and phone number. It is also convenient for us to inquire about the management of members, killing two birds with one stone!

6. Customer service has always been the top priority of our service industry, so we should restrain all employees in the store and set an example. In the process of customer service in restaurants, we should strictly abide by the system and serve with a smile to reduce the conflict with guests to zero.

7. the habit of summing up in January and summing up in a week. Take 1 week as the cycle, check last week's work, summarize the problems, and adjust or solve them in time. Will not deviate too much from the prescribed plan, which will help to better complete this month's goals and plans!

The above are some personal views and opinions on the previous stage of work, many of which come from my own personal experience. These problems should be analyzed from both subjective and objective aspects. It is not difficult to find out where the problem is, and then solve it with the right medicine! Everyone hopes that all the problems in the future work will not exist, which is nonsense! Therefore, we must face up to our own difficulties and solve them in our own right way! Although the road ahead will be long and bumpy, it may be more stressful and difficult to meet, but I think everything is just a cloud before our team and our full preparation!

Restaurant annual work plan template 5 1. Organize the operation and management of this restaurant; Responsible for uploading and distributing the company and single store.

2. Publicize and implement the objectives, tasks, rules and regulations and other instructions issued by the company.

3. Formulate and complete various business indicators.

(1) turnover index.

(2) cost objectives.

(3) Cost rate and gross profit rate of kitchen and bar.

4. According to the predetermined business indicators:

(1) According to the actual situation of our store, formulate the implementation plan for completing the sales plan, including business plan, commodity plan, purchasing plan, promotion plan, human resource plan, expense plan and financial plan, which can also be subdivided into annual plan, semi-annual plan, quarterly plan, monthly plan, weekly plan and daily plan summary.

(2) Analyze the daily operation and take timely measures when problems are found.

5, single store staff management, training, daily work arrangement and personnel adjustment:

(1) Supervise and manage staff attendance, gfd and the implementation of service standards;

(2) Fair and just work distribution and performance appraisal for employees;

(3) Do a good job in the basic construction of the staff, be familiar with and master the employees' ideological status, always motivate employees to maintain a high working enthusiasm and form a good working state, so that employees have a strong sense of mission, responsibility and dedication.

(4) To be responsible for the training and publicity of business skills, management system, corporate culture, staff quality and service awareness of single stores.

(5) Coordinate all aspects of interpersonal relationships in a single store, so that employees can have a harmonious working environment and enhance the cohesion of employees in a single store.

(6) Patrol during business peak hours, check service quality and product quality, and take timely measures to solve them.

(7) Organize the business assessment and talent recommendation of subordinate employees, reasonably arrange personnel transfer, appoint and remove personnel in the class, and recommend the appointment and removal of managers above the supervisor.

(8) Ensure the personal and property safety of customers, subordinate employees and enterprises in a single store.

6, single store cleaning, food safety and other safety management:

(1) The environmental sanitation of a single store shall be arranged according to 6S standard, and the responsibility shall be carried out by people, which shall be checked and implemented by the store manager.

(2) The facilities and equipment in the store are in good condition and running well; Application for regular professional maintenance and replacement of facilities, equipment, ventilation system, air conditioning system, refrigerator, freezer and other appliances;

(3) After the business is over, the manager should make a final inspection on the security personnel, fire control facilities, gas, power supply and water supply in the store to ensure the safety of work.

7, single store financial management:

(1) Supervise and review the work of financial accounting, logistics supervisor, cashier, cashier and caring mother.

(2) The manager should manage all kinds of reports.

(3) Strengthen the property management of a single store, master and control the effective and reasonable use of property, strictly implement effective cost control and financial work monitoring, implement the implementation of contracts within the business scope of our store, and control all expenses and cost consumption of our store;

(4) Strengthen the budget of single store financial expenses and plan expenses reasonably.

8, single-store food and service quality management and innovation

(1) The quality management of kitchen dishes, especially the quality control of raw materials, requires special personnel to check and accept special dishes before two meals a day and personally control food safety management;

(2) Organize kitchen staff to research and develop products;

(3) Organize all employees to learn food safety knowledge;

(4) Strictly manage the company's workflow and work standards;

(5) Innovative service awareness and innovative marketing methods.

9. Handling of customer complaints and opinions

(1) Treat guests with humility and enthusiasm, properly handle guest complaints, and continuously improve service quality and passenger flow management;

(2) Strengthen on-site supervision, stick to the front line during business hours, and find and correct problems in service in time;

(3) Quickly and properly handle all kinds of unexpected accidents; Such as power failure, fire, burns, falls, theft, etc. ;

(4) Keep good communication with customers, know more than five customers every day, register customer information, understand customers' opinions and needs, constantly improve the single-store business strategy and improve performance;

(5) To create emotion for customers, the interests of customers are the highest interests, and the satisfaction and surprise of customers are the highest interests of the company.

10, foreign investment management

(1) Maintain good relations with merchants in the business circle and surrounding communities;

(2) Participate in the affairs of government functional departments such as quality supervision, municipal administration, industry and commerce, taxation, health and epidemic prevention, fire protection, police station, traffic patrol platform, community streets, neighborhood committees, etc., and maintain a good interactive relationship; Responsible for the handling and annual review of all kinds of documents, and urge our assistant manager (or logistics supervisor) to handle all kinds of documents of employees;

(3) Maintain good interaction with local social groups.

(4) Maintain good relations with the media.

1 1, everyday things

(1) Keep a work log;

(2) Do a good job in the management of "mother" employees and customers, and create an intimate atmosphere of "home";

(3) reflect and share every day;

(4) Read books every day, and encourage employees to develop the habit of reading and learning. The store manager must read two books about enterprise management or related books every month and write his own reading experience;

(5) Keep close contact with the company management department and upload the items needed by the headquarters every day;

(6) Strengthen physical exercise for yourself and the team, and develop good living habits;

(7) Introduce yourself to strangers every day and publicize the good image of the company and its brand;

(8) Do a good job of "civilized etiquette".