Catering operation management plan

Catering operation management plan

Catering operation management plan, in order to ensure that things or work are carried out safely and smoothly, the operation process still needs to be planned. It is not easy to manage catering well. What's more, now is the period of the epidemic, so what exactly should be done, the catering operation management plan. Catering Operation Management Plan 1

1. Do a good job in marketing conversion between peak season and off-season

Don’t be complacent during the Spring Festival peak season when you see the crowds of customers every day. You may be disappointed every day after the New Year. Sing an empty city strategy. Due to traditional Chinese customs, as the Spring Festival approaches, the consumption power of the whole society will explode in a short period of time. Almost every restaurant, large and small, is full.

And it is difficult to say that this is because of your marketing. What a job well done. The real test of marketing effectiveness lies in whether it plummets in the off-season, whether it can operate sustainably and stably throughout the year, whether it enjoys high satisfaction and reputation among customers, and whether it is a leading company among peer companies. array.

The goals of successful restaurant marketing are very clear, the strategies are very clear, and they are implemented step by step according to the plan. One very key point is how to switch marketing strategies between peak season and off-season.

"Profit in the peak season and gain momentum in the off-season", this should be the core idea of ??restaurant marketing. To gain profit is to seize the maximum sales volume and obtain the maximum income; to gain momentum is to obtain the commanding heights and strive for valuable things, including business popularity, customer reputation, brand awareness, etc.

Thus Build long-term strategic advantage. The relationship between "potential" and "profit" is completely inseparable. Without the "potential" in the off-season as a basis, it will be difficult to obtain the "profit" in the peak season; and without the "profit" in the peak season, it will not be able to support the restaurant in the off-season. To obtain the required "momentum". Restaurants that do a good job in marketing during the off-season can often make huge profits during the peak season without investing too much in marketing costs. This is a natural progression.

During the off-season, the focus of marketing work can be summarized into three aspects:

1. Maintenance of old customers;

2. Development of new customer sources;

3. Shaping of brand image.

To do these three aspects of work well, moderate marketing costs are essential, rather than blindly and unstrategically lowering operating costs. At this stage, the rate of return should be relatively underestimated, and more emphasis should be placed on attendance and customer satisfaction, so as to ultimately achieve peak season profit and full-year profit targets.

2. Recognize market changes and respond calmly

This needs to be based on the restaurant’s market positioning, customer source composition, consumption motivation, and the adjustment trend of the catering market after the holidays. Make correct judgment and analysis, and then invest limited marketing resources into the most effective target market.

For mid- to high-end restaurants, the most important customer groups during the Spring Festival peak season are group consumption by officials (including the government and the military), business and other social groups. During this period, many restaurants focus on general retail customers. The guests had no time to take care of them and were a bit negligent.

However, after the Spring Festival, the customer source structure of the catering market will change. Due to the concentrated surprise consumption before the holiday, the group's enthusiasm for consumption will be reduced after the holiday, and the frequency of consumption will also be significantly reduced. Correspondingly, the share of household consumption and individual consumption has increased.

During the holidays, weddings, birthday banquets, 100-day banquets, etc., which are submerged in numerous reunion banquets and celebration banquets, will become more prominent in the off-season and become one of the main sources of income for many restaurants. Another market, such as conventions and exhibitions, tourism groups, etc., almost comes to a standstill during the Spring Festival, but it will also become a part of the catering market that cannot be ignored after the festival.

In response to these market changes, restaurants should adjust their marketing methods according to their own positioning to be targeted, simple and effective.

For example, mid-range restaurants can launch more affordable family packages and white-collar lunches to attract consumption by families and white-collar office workers; they can launch "affordable wine supermarkets" to reduce the cost of wine consumption for guests and effectively Overcome the contradiction of guests bringing their own drinks; plan more detailed and thoughtful marketing plans for weddings, birthday banquets, and 100-day banquets, and use more preferential gifts to attract consumption for booking weddings, birthday banquets, and 100-day banquets, etc. Of course, for mid- to high-end restaurants, group consumption is still the mainstream, so there should be corresponding marketing measures for this part of the customer base, and we must not focus on one and lose the other.

3. Seize the small climax in the off-season

In the off-season of catering after the Spring Festival, there are also some small consumption hot spots, such as March and August Women’s Day, many units will organize women’s Employees gather for dinner to celebrate, and many female consumers also meet up with friends to enjoy delicious food. There will also be some different exhibition business opportunities in various places.

For example, the 2009 Spring Food and Drinks Fair will be held in Chengdu in March. At that time, hundreds of thousands of merchants from all over the country and even abroad will gather in Chengdu, and there will definitely be Arranging a lot of reception banquets will set off a big boom in catering consumption in a short period of time. Restaurants should formulate marketing plans as early as possible, carry out marketing promotion work in an orderly manner, and strive to make good gains during these small peaks in the off-season.

4. Cooperate with the off-season marketing activities and maintain appropriate advertising

During the peak season, your advertisements will often be submerged in the sea of ??advertisements. In the off-season, moderate marketing activities combined with moderate advertising will make your restaurant more eye-catching in the entire industry, the effect of brand promotion will be better, and the effect of marketing activities will be better.

5. Chopping firewood and sharpening the sword

Marketing work in the off-season should be done with both hands. One hand is to grasp the market, which is the so-called "cutting wood"; the other hand is to practice internal skills, that is, The so-called "sharpening the knife". What I have mainly described above are some strategies for seizing the market. Regarding practicing internal skills, I have the following suggestions:

1. Summarize the gains and losses of peak season marketing and continuously improve marketing ideas and methods;

2. Re-examine, revise and improve the subsequent marketing work plan that has been formulated;

3. High-quality products and services are the best marketing, so operating business in the off-season is not Under very busy conditions, carry out systematic service and production skills training to continuously improve service quality;

4. Eliminate unqualified marketing personnel, recruit new marketing personnel, and conduct comprehensive intensive training;

5. Review the restaurant’s past deficiencies in brand display, enrich the brand connotation, and strive to create a high-grade brand image.

After the Spring Festival, the off-season situation of the catering industry is severe, so it is necessary to make a good marketing management plan so that your company can win more benefits. Catering operation management plan 2

1: Catering department production management and kitchen management:

1. Product design update, cost control and expenditure reduction.

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

3. Bill pricing, issuance, circulation and use management.

Highlight and strengthen the specialty, diversification, and seasonality of dishes in the production (product) structure setting, and develop part of the cost based on the existing product structure model and the supply of raw materials in the local market in a timely manner. For products with low profit margins, make continuous improvements and changes in the product supply of catering (buffets).

2: Carry out marketing internally and externally from the overall operation and management of the catering department:

External operations start from the following three points.

1. How to attract guests? (Marketing strategy)

2. How to retain customers? (Quality Strategy)

3. How to make customers come back? (Corporate Culture Strategy)

Internal management starts from the following three points.

4. How to mobilize the enthusiasm of employees? (Organizational strategy)

5. How to control costs? (Cost control strategy)

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

Three: The importance of service management in the catering department:

Concept of service quality management: Quality is life, without quality there is no life.

Service quality is the life of the service industry, which is also the life of the hotel. Service quality is the fundamental guarantee for retaining customers. Without service quality, there will be no life, customers will be lost, and the company will close down. Quality management is the most important management task in hotel management. It is a routine management task that must be grasped every day and all the time. It is a major event that cannot be ignored.

Four: Team building and employee quality training:

The concept of training is: the quality of employees determines the service quality of the hotel, and the quality of employees determines the success or failure of the company.

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

All hotel staff must receive training and be qualified to work. Those who are unqualified will definitely not be allowed to work.

Training time: Service staff will be trained twice a week for two hours. Managers train one hour a week. Catering operation management plan 3

1. Front office service skills assessment plan:

First, all front office service personnel determine daily allowances according to their positions, skills, and functions (salary for that day's position), Calculated based on eight hours, and the number of tables served and the turnover on the day are also calculated. Each waiter is paid 3% of the turnover served on the day.

1% of the alcoholic beverages are recorded as the salary for the day. Extra work There is no limit to the amount you can get. The supervisor's salary is based on five thousandths of the total turnover of the day in the area under his jurisdiction as the day's salary, and at the same time, the job subsidy is 20 yuan. The front office manager's daily salary is 80% of the day's turnover.

At the same time, the job subsidy is 30 yuan. The daily wage for food delivery staff in the food preparation room is RMB 4 or 2 per hour (PA). The staff in the dishwashing room, rough processing, and the receiving department are the same as above.

2. Sales staff assessment:

Sales staff will be paid job allowances at the supervisor level, and their turnover and number of private rooms will be assessed at the same time. Two-thirds of the number of separate rooms in the same private room will be calculated. That month there were more than 65 private rooms, and the operating income was more than 40,000 yuan. Two-way assessment is conducted at the same time. If completed, press 5. If completed, 1 will be deducted for the private room.

2 will be deducted for commission. Which item is deducted for each item that cannot be completed. Includes wine and beverages, excluding corkage fee. The excess amount will be withdrawn at 8, and after the excess is doubled, the excess amount will be withdrawn at 15.

3. Appraisal of candidates from the production department:

The proportion of production to turnover is divided into: cold dishes account for 15% of turnover, and pork account for 15% of turnover. , chicken and duck accounted for 16, seafood accounted for 18, stir-fried vegetables accounted for 16, staple food accounted for 12, alcoholic beverages accounted for 8. Based on the above, the production department formulated the product structure.

The cold dish room is assessed based on the collective assessment of 100 cold dishes per day. Within 100 dishes (inclusive), each dish will receive a commission of 1 yuan, 70 for large workers, 30 for small workers, and 1, 3 for each dish above 100 dishes. Yuan. The wok is assessed according to the line. A wok, a chopping board and a chopping board are one line. Each line is fixed with 8 dishes. Each dish is 5 yuan commission. The wok is 2 yuan, the chopping board is 2 yuan and the chopping board is 1 yuan. .

The Yan Bao Chi stall recommends outsourcing the share, with a ratio of 5:5.

Steamed vegetable stall: Commission is NT$2 per dish.

The dim sum room commission is NT$2 for each dim sum dish.

Same as above for the roasting room.