What are the preparations for the opening of the restaurant?

1, accurate positioning is the premise.

The catering industry is one of the most competitive industries. Entrepreneurs should grasp the principle of dislocation competition and seek management characteristics. Constantly introduce new styles, new varieties, new services and new functions.

2. Correct site selection is the key.

The choice of store location plays a special role in the management of restaurants. Restaurants should be selected in shopping centers, downtown areas, business offices, large residential areas and other areas with high consumption concentration. Bus stations, subway stations and subway lines are also good choices.

3. Intelligent marketing is the key factor.

Operating the catering industry requires very clever marketing art, turning the best ideas into gimmicks, and striving to achieve "no one has me, and people have me."

4. Good service is helpful.

Customers will always be parents of food and clothing, which can bring good market reputation and have a "snowball effect". Therefore, providing quality services to customers, such as providing take-away and reservation services and extending business hours, can attract some old customers.

Extended data

Business philosophy

The development of catering industry in China has gone through the stage of service standardization, paying equal attention to service and dishes, and entered the stage of fierce competition since 1980s. Looking at the changes in the catering industry, in the final analysis, the market is the center, and the reception hotels are at a disadvantage in the competition.

Therefore, in the stage of distinctive and profitable orderly competition, only by taking customers as the center and taking the market as the guide and changing the business philosophy can we be in an invincible position.

1, catering environment update

In modern hotel catering, the improvement of catering environment is regarded as a way and means to attract tourists. Improve the layout of the restaurant environment, highlighting the local characteristics of a place or the architectural style of a certain historical period. Received unexpected results.

There are also some historical sites that are highlighted and decorated accordingly. According to different flavors of restaurants, we can design a matching atmosphere to make it a place where guests can enjoy and feel distinctive features.

2. Renewal of service concept

Nowadays, the service of catering industry has moved from routine, standardization and standardization to a higher level of personalization, refinement, diversification and humanization. Instead of overemphasizing the specific size and distance standards of table utensils, we pay more attention to practicality, care about the problems that guests care about, reflect cordial, thoughtful and meticulous service, embody humanization in details, and integrate art into the service process.

Even some restaurants have increased performance services, abandoned standing services, advocated walking services, observed guests while walking, met the needs of guests, and made catering services more prominent.

However, reception hotels overemphasize the standard of reception tasks and neglect the communication with ordinary guests. This single service concept has seriously restricted the development of such hotels. Only by strengthening training can all managers and employees change their ideas, pay attention to market orientation, meet the needs of guests and let them feel value-added services.

3. The variety and taste of dishes are updating.

The catering industry of the reception hotel is slow to innovate and develop dishes, and only pays attention to the tastes and requirements of the leaders, without seriously studying the market demand and the tastes of the guests. It only packages the appearance of dishes, such as flowers, borders and placed shapes. Instead of digging deep into its inherent taste, color and nutritional collocation, it does not pay attention to brand cultivation.

At present, catering consumers have a newer understanding and requirements for food tasting.

From "oral food" in the 1970s and "eye food" in the 1980s to "heart food" today, on the basis of color, fragrance, taste, shape and device, it has risen to the levels of sound (listening), method (practice), quantity (quantity), quality (quality) and number (quantity), or even more.

In order to meet the needs of the market, the development and innovation of dishes are further improved, emphasizing inclusiveness, the integration of cuisines and the convergence of tastes, and inheriting and combining traditions on the basis of developing new dishes.

With the development of economy, the development trend of catering industry gradually takes mass consumption as the mainstream. Many working-class people have changed their ideas, left their families and entered hotels and guesthouses. Therefore, both social catering and hotel catering should take this opportunity to increase varieties, change tastes and adjust prices to attract a broader mass consumer market.

Hotel catering should pay more attention to service advantages on the basis of original hardware advantages and adjust business ideas in time. Study the market more, study the needs of customers, give full play to their own advantages, combine their own reality, take customers as the center and take the market as the guide, seize the huge share of the mass consumption market, occupy the leading position of the middle and high-end catering market, and create a new situation of hotel catering.

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