Catering business plan

The operation plan of catering industry is actually very profitable now, but opening a chain store requires professional knowledge and sufficient funds. Of course, the most important thing is to make a detailed operation plan. The following is the sharing of the operating plan of the catering industry.

Restaurant operation plan 1 1. internal management of restaurants,

1. Establish a promotion system for service personnel, which is divided into four levels: A, B, C and D.

1. The probationary waiter is at grade D, and the salary is paid at 80% of the standard of regular employees, that is, 1.200/ month. There is no attendance award, and the internship period is one month. After the internship expires, employees will be assessed, and if they pass the assessment, they will become regular employees. If the examination fails, the internship period will be extended for one month and dismissed after three months.

Second, the official waiter is Grade C, and the salary is paid according to the standard stipulated by the company, namely 1500/ month, plus 100 attendance bonus. If the assessment score is less than 70 points for two consecutive months, it will be reduced to level D, and if the assessment score reaches 75 points or more for three consecutive months, it will be upgraded to level C again. If the assessment score is higher than 85 points for three consecutive months, you can be promoted to senior waiter.

III. Senior waiter is Grade B, and the salary is based on the standard of formal waiter plus skill allowance 150 yuan/month, plus attendance bonus 100. If the assessment score is less than 85 points for two consecutive months, it will be reduced to level C, and if the assessment score reaches 85 points or above for three consecutive months, it will be upgraded to level B again.

The assessment score is higher than 90 points for three consecutive months, and personal conditions such as image, figure and body shape meet certain standards. If the skills are up to standard, you can be promoted to VIP senior waiter.

Four. VIP senior waiter is Grade A, and his salary is based on the standard of formal waiter plus skill allowance 300 yuan/month and attendance bonus 100. If the assessment score is less than 85 points for two consecutive months, it will be reduced to Grade B, and if the assessment score reaches 90 points or more for three consecutive months, it will be upgraded to Grade A again.

2, establish a waiter assessment system,

The foreman is responsible for the assessment, which includes service skills and service level, sales level, communication ability with customers, product knowledge, cleanliness and safety awareness and service efficiency.

Equipment maintenance, gfd and courtesy, teamwork consciousness, work initiative consciousness, customer complaint solving ability, emergency handling ability, work execution ability, work responsibility and work attitude, organizational discipline, personal quality, internal coordination and communication ability, etc.

(two) according to the assessment results, a grade, 90 points or more; Grade B is above 8595; Grade C is above 7085, and grade D is below 70.

3. Establish a sales reward system,

Waiters with high monthly sales commission (drinks and dishes) will be rewarded with 100 yuan, waiters with high quarterly sales commission will be rewarded with 200 yuan, and waiters with high annual sales commission will be rewarded with 300 yuan.

Secondly, according to the market situation of catering in each season, the monthly sales task is set reasonably, and performance bonuses are paid to service personnel and management personnel who pass the task assessment. If the sales task of this month is overfulfilled, an excess bonus will be paid according to 58% of the overfulfilled task.

4, management personnel to implement management assessment,

Every month, the lobby manager will assess each foreman, and the scope of assessment is the service area and service personnel under the jurisdiction of the foreman. The assessment content includes turnover rate, customer complaints and customer praise.

Service quality, service efficiency, gfd and courtesy, teamwork, equipment maintenance, work execution, cleaning and safety, customer complaint solving ability, emergency handling ability, internal coordination and communication ability, etc.

2. Pay management allowance according to the assessment score every month. If the assessment score reaches 80 points or more, the B-level management allowance will be paid at 100 yuan/month, and the A-level management allowance will be paid for those with 90 points or more. Salary 300 yuan/month. If the monthly assessment score is lower than 70 points, 50 yuan will be fined, and if it is lower than 60 points, it will be fined 100 yuan. If the score is lower than 70 for two consecutive months, it will be reduced to the internship foreman.

The internship foreman shall pay 90% of the official foreman's salary, that is, the official foreman 1800 yuan/month plus attendance award and management allowance; Trainee foreman 1600 yuan/month, no attendance bonus. The internship period is one month.

The manager and supervisor of the fourth hall are assessed by the director of catering. The assessment contents include: turnover rate, monthly sales task completion, customer complaints and customer praise, service quality and service efficiency.

Gfd and courtesy, teamwork, equipment maintenance, work execution, ability to solve customer complaints, ability to deal with emergencies, coordination and communication skills, etc. Standard salary will be paid if you pass the examination, and 90% salary will be paid if you fail the examination.

5. The general manager will evaluate the food and beverage director, and the specific evaluation content will be drawn up by the general manager. If the director passes the examination, he will get the standard salary; if he fails, he will get 90% salary.

6. The director, office manager and supervisor pass the quarterly assessment in two months, complete the sales task in this quarter, and issue quarterly management bonus. Specific standards shall be formulated by the general manager.

5, strengthen the waiter training,

Strengthen staff quality and skills training, manager quality and management skills training, so as to be planned, hierarchical, effective, reasonable and orderly development, and persevere!

First, train waiters with high standards, and conduct training courses twice a month, once for interns and employees whose assessment scores were lower than 80 points last month, and once for all service personnel. The course is based on basic service skills, gfd and etiquette.

Service consciousness, team consciousness, complaint handling, emergency handling, case analysis, etc. , systematically train the skills, consciousness and quality of waiters and improve the overall service level.

Two, the implementation of six regular management, requiring each post to be classified, sorted, cleaned, maintained, standardized and educated on a regular basis, and as an assessment standard.

Third, establish a training mechanism for managers, give employees a stage to display their talents, and establish a level promotion system.

Intern waiter → formal waiter → senior waiter → internship minister → formal minister → internship supervisor → supervisor → internship hall manager → catering manager → director of catering department → deputy general manager → general manager.

Strengthen detail management, create a team atmosphere, and strengthen employees' sense of ownership and vision! Strengthen the management level of managers, pay attention to humanized management, put an end to humanized management, and let employees truly serve with care, affection and personalization!

6. Accelerate the standardization process of the food and beverage department.

1. Formulate employee's post responsibilities and service standard procedures, standardize service standards, supervise and inspect restaurant managers and employees to serve customers according to service standards, and continuously improve service quality and work efficiency.

Second, establish a restaurant material management system, strengthen the management of restaurant food raw materials and articles, arrange special personnel to be responsible for the collection and storage of food raw materials and articles, check whether the cost of food raw materials in the front hall and kitchen is too high, and ensure that the transfer and transfer of various costs are reflected.

7. Strengthen cost control, strengthen employees' awareness of cost saving, rationally use resources such as water, electricity and consumables, reduce waste, reduce expenses and increase profits.

Operation plan of catering industry 2. Production management and kitchen administration of catering department,

1, product design update, cost control and throttling.

2, raw material procurement and utilization, product audience analysis.

3. Bill pricing, circulation and use management.

Highlight and strengthen the characteristics, diversification and seasonality of dishes in the structural setting of products (products). According to the existing product structure model and the supply of raw materials in the local market, timely develop some products with low cost and considerable profits, and continuously improve and change the supply of catering (buffet) products.

Second, from the overall management of the catering department to marketing from the inside out,

External operation starts from the following three points.

1, how to attract guests? (marketing strategy)

2. How to retain guests? (quality strategy)

3. How to turn the guests back? (Corporate Culture Strategy)

Internal management starts from the following three points.

4. How to motivate employees? (organizational strategy)

5. How to control the cost? (cost control strategy)

6. How to deal with competitors and innovation? (competitive strategy)

Third, the importance of catering service management,

The concept of service quality management, quality is life, and no quality is life.

Service quality is the life of service industry and hotel. Service quality is the fundamental guarantee to retain guests. Without service quality, there will be no life, which will lead to the loss of guests and bankruptcy. Quality management is the most important management task in hotel management. It is a routine management work that must be grasped every moment of every day. This is an absolutely important event that cannot be ignored.

Four, team building and staff quality training,

The concept of training is that the quality of employees determines the service quality of hotels, and the quality of employees determines the success or failure of enterprises.

The principle of training is: training-assessment-retraining.

All hotel employees must be trained and qualified before they can take up their posts, and those who fail are not allowed to take up their posts.

Training time, service personnel training two classes a week, two hours. Managers train a class for an hour every week.

Operation scheme of catering industry 3 How do catering companies open chain stores?

1. investment consultation: investors consult the professional investment consultants in the headquarters for relevant cooperation matters by telephone, fax, online message, etc., and ask for relevant information.

2. On-the-spot investigation: investors go to the headquarters for project investigation and conduct business exchanges with the staff of the headquarters.

3. Qualification review, the headquarters will review investors. Confirm the cooperation qualification of investors.

4. Sign the contract, and the two parties formally sign the contract after confirming that there is no dispute over the survey results.

5. Payment of expenses. Investors pay relevant fees to the headquarters according to the selected investment type.

6. Headquarters training. The headquarters arranges investors to carry out technical training, and after the training is qualified, the authorized bronze medal will be awarded.

7. Store decoration. The headquarters provides decoration guidance and design guidance for franchisees.

8. When opening, the headquarters will continue to pay attention to the operation of franchisees and give business guidance and help.