1. Market research and analysis The most basic needs of people are nothing more than food, clothing, housing and transportation, and "food" is particularly important among these needs. In a sense, "food" is the eternal theme of life. I think it is right to run hotels and restaurants with funds. Do people eat for the sky? On the other hand, many people don't think about other people's hotels, which is really profitable for them, so they start chasing the wind and waves. When the catering industry is already hot, they think that the pie falls from the sky and they blindly squeeze through without analyzing the changes in the big environment. Success and failure, I have such a feeling about the catering industry. After opening for about five years, business is good for various reasons, but only 65,438+00% restaurants can survive, resulting in high growth and high elimination rate. How can we make our own enterprises gain a firm foothold in the competition of catering industry mechanism and win business and create benefits? I sum up my kitchen experience in the past 20 years, analyze the development of the catering industry today, and talk about the management of our hotel. In business, it emphasizes "the right time, the right place and the harmony between people". As far as geographical location is concerned, the quality of geographical location determines the business model and business plan of the hotel. It can also be said that when a hotel is about to be born, its business variety is determined by its geographical location. The twentieth century is an era of fierce development of the catering industry, and it is also an era when competition enters a life-and-death stage. This is also a severe test for our hotel. We should know how to sum up the experience of successful enterprises, learn from the lessons of failed enterprises, find out the varieties suitable for market operation, quickly put into fist products, form brand-name dishes, make our hotel stand out, become the leader of the catering industry, and lead the development of the local catering industry, so as to do better. First of all, we should understand the living habits of local people, fill in the gaps in the local catering market, and delineate the business scope. Decision-making determines the dishes, varieties and tastes of operating dishes, so be cautious in decision-making. From the perspective of business decision-making, I think we should find our own business path in personalization, standardization and stylization, and form a unique business model and way. It can be seen from Zhengzhou: Why are many Huimian Noodles, barbecue and food stall casserole businesses booming now? As far as I know, the main restaurants such as "Hejihui Noodle Restaurant" and "Wonton in Sigh" have been booming since they opened a few years ago, and their business is "personalized, standardized, stylized and miniaturized". The world-famous Beijing Quanjude Roast Duck, Tianjin Goubuli Steamed Bun, Sichuan Hot Pot and so on. Isn't it developed on the basis of doing these well? I read an article in a magazine: when the director of a cable factory in Hainan and a Hong Kong businessman were eating in a seafood restaurant, they saw that the guests were full and had strong financial resources. So on a whim, I changed my investment in setting up a factory to jointly organize a seafood restaurant. The factory is responsible for decorating the restaurant, and the Hong Kong side imported equipment, and both sides spent more than two million yuan each. There were 50 tables of banquets at the opening ceremony, with military bands and flower queues as entertainment. The advertisement is very loud. Then the problem of regular businesses came out. Management is chaotic, the strength of elite soldiers is insufficient, and the dishes are complicated and difficult to operate; When customers come to a few more tables, the kitchen will be full of problems, either the raw materials are uneven or the seafood is not fresh; Most of the service personnel are novices, lacking business knowledge and service skills, and constantly offending customers. So the two bosses couldn't hold back. Instead of sitting down and looking for reasons from rules and decisions, they keep changing people and renovating. I don't know if the restaurant is gone. This situation is not a minority in catering enterprises. The problem with the above example is that I don't know that the first step should be to find a business policy from the laws of personalization, standardization, stylization and miniaturization. Customers can choose at will, which is hard to prevent and hard to prevent. Business change should be the initiative change of operators, and the change under their own ability can lead some operators by the nose and is difficult to get rid of. As a result, digging a pit offended and harmed customers, and there were fewer and fewer customers, even laying a curse and making it impossible to operate. Successful enterprises give experience, and failed enterprises give lessons. In the concrete structure of modern hotels, I think it is better to have breakfast in the form of buffet, and the business varieties in the lobby should be personalized, standardized, stylized and miniaturized to avoid the phenomenon of cold meals in hotels. The private room is mainly a banquet, and several special dishes are selected as the main course. Highlight key points, form routines, and adapt to ever-changing customers with standardized management methods. Such management meets the needs of the catering market today and will certainly fill the local catering vacancy. Time analysis. In the catering industry, we should pay special attention to the change of political climate, which is very unfavorable to the catering industry. Never make a move. When it is conducive to the development of the catering industry, we should also lose no time and invest quickly. Judging from the overall situation of the country, there are twists and turns. The economic situation in China is in the transition period from planned economy to market economy, and there will be many new situations and problems. We should take a step-by-step approach, adjust immediately if there are problems, or take new start-up measures. Long-term frequent fluctuations are inevitable, and the quality of operation should be improved at all times. From people and analysis. The essence of catering competition today is talent competition, and the success or failure of modern hotel management mainly depends on the quality of employees. The catering industry is a complex management structure: cooking a dish involves many complicated procedures, such as material selection, rough processing, fine processing, heating and ripening, seasoning, cooking and filling. Catering relies on traditional crafts to serve consumers, with many types of work, fine division of labor, high requirements and strong technology. The cooperation of all links is very important, and all posts should be arranged reasonably and divided reasonably. Therefore, the selection of chefs and middle managers should be particularly cautious. Let me talk about my views on hotel management: as the saying goes, "three-point technology and seven-point management". As far as management is concerned, it is very important. In management, we should emphasize results, efficiency and quality. Survival lies in management. Without good management, the benefits will not be good. In order to do a good job in our hotel, we summarize the following management experience. (1) Improve the quality of employees. Abide by professional ethics, strictly observe labor discipline, clarify management regulations, formulate various management systems and production standards, and do a good job in organization, command, supervision and adjustment of all links. We must train service personnel to take up their posts, reward diligence and punish laziness, encourage employees to make progress, and have a regular meeting system every day to sum up shortcomings and carry forward advantages. (2) Make the best use of everything. No matter what kind of dishes you manage, you should minimize the rejection rate and increase the cost of goods to the highest. The cost of raw materials is the basis of dishes, and the cost determines the level of profit. Therefore, in the selection of materials, the cost will be reduced, the profits will be given to consumers, and the price will be better accepted by customers. Establish a standard card for the variety of dishes, make clear the variety, specification and quantity of raw materials used, and accurately calculate the cost. All products are operated according to the specifications and standards, which not only controls the cost, but also ensures the consistency and standardization of product quality, which is very beneficial to maintaining the quality of meals. (3) Leading the business with leading dishes. Starting from the mid-range dishes, we constantly introduce our special dishes and sell them at a slightly higher cost, so as to stimulate the consumption of guests, activate the hotel atmosphere, and adapt them to the needs of consumers of all grades, so as to seize the initiative of the catering industry. (4) The food has no definite taste, but it is delicious. No matter what kind of dishes you manage, do as the Romans do, consider local tastes, adapt to changes in local tastes, and make them acceptable to consumers. If the customer thinks it's delicious, it's "Long live". Besides, there are Cantonese cuisine, Hong Kong-style Cantonese cuisine, Hunan cuisine and Sichuan cuisine. It should be combined with local living habits, and must adapt to local tastes and living habits on the basis of outstanding characteristics and selection. (5) In order to ensure safety in production, each department should master its own scope of responsibility (including raw materials and sanitary facilities, etc.). ). Purchase, storage and production must establish account books and daily accounts; Service, production and cashier must also establish a good financial system. Implement the slicing contract system, regularly check the health and production situation of various departments, and form a good working environment. In my opinion, if we want to do a good job in our hotel, we must understand the general environment and trend, master the psychology and taste of customers, make scientific decisions and find a way to operate. Traditional dishes go hand in hand with improved imported western food and innovative dishes. Only by broadening our thinking can we adapt to the consumption demand of today's catering market economy and society, gain a foothold in the fierce competition and lead the catering industry.
Second, the combination and management of the chef's technical force not only adopts the vertical management mode of the army, but also combines the traditional family technical exchange. Based on the management idea of "people-oriented, morality and justice as the core", a management committee was established to make all employees clear about the whole goal, their own responsibilities, the significance of their work and their relationship, so as to actively, actively and creatively complete their post responsibilities. Therefore, it is very important to choose a team of chefs.
Third, some views on marketing promotion marketing, the catering industry all over the country has long been selling cigarettes, and you are fighting for it. As Henan, I think 2000 will also be a fierce competition. How can we make our hotel a leading hotel in the local area in terms of environment, service, food, price and public relations? I would like to make some comments on promotion and marketing.
1. Establish the popularity of the hotel and improve its reputation. In a short time, no matter from words and deeds propaganda, TV media, it will certainly have a certain influence. However, in order to achieve the degree that you have nothing, I have my superiority, and you are superior to me, we still need constant efforts and struggles. So I think the hotel should hold some programs regularly; Organize some activities; Sponsor some causes to expand their popularity. It seems that it has cost some human and financial resources, but as long as it is well organized and properly arranged, it will certainly receive benefits and influences.
2. The overall image and quality of employees; After opening, employees work hard under the constraints of discipline, conditions and environment. After a period of adaptation, you will start to be lazy and lax in discipline, which will have some resistance to the development of your work. Therefore, it is necessary to strengthen the training of employees' overall discipline and psychological quality, cultivate their collective sense of honor and pride, and make their mental outlook look brand-new. You can proudly say "I'm from the hotel" when you walk out of the store. So the image of our hotel will be better!
3. Improve service quality: A small number of waiters come to work to do business, and a large part to make money. How to improve the work enthusiasm of waiters is the first prerequisite for quality service. I think it's better to use the comment card, which breaks the conventional format and opens the level of waiters, so that everyone has a sense of crisis, joy of harvest and convenient management.
4, create a good environment: don't say that from the whole, that is, every corner, let the guests feel pleasing to the eye. At the same time, you can feel the warm atmosphere and make people feel value for money. For example, flower varieties are changed regularly and maintained in time.
5. Kitchen specialties: The kitchen can launch one or two special dishes or special dishes every week according to the season to attract or stimulate customers' consumption.
6. Gifts: The hotel should have special small craft gifts so that customers can feel the advanced atmosphere and get amazing gadgets when dining in the hotel. It can not only play a propaganda role, but also improve the quality of our hotel. In the distribution, gifts can be matched according to the consumption level, but special people need to be responsible.
7. Establish and collect tourist personnel files, such as leaders of the municipal party committee? Year? Month? Birthday? Company? Year? Month? On the anniversary, we will lead the wedding anniversary, and then send a congratulatory letter in advance to strengthen the contact with diners, so that we can have a group of stable customers. It can be calculated that if there are 5,000 travel files, there will be a dining opportunity once a year, and there will be 5,000 every day. 360= 13.8 times, one fifth of the attendance probability, so there are 2-3 tables of tourists every day.
8. After-meal service: In addition to gifts and coupons, guests can arrange one or two people to wash their cars for free (with meal coupons or other procedures). Although it is small, it can reduce a lot of trouble for guests, thus increasing their impression of the hotel and creating benefits for the hotel.