How to manage the catering industry

How to manage the catering industry? In real life, the restaurant is a vibrant organism, and young and energetic employees provide unparalleled living space for the competition of enterprises. Let me share with you how to manage the catering industry.

How to manage 1 1 in the catering industry and put food safety (hygiene) in the first place?

No matter how big a restaurant is, food safety is the most important. Once there is a food safety problem in the store, it will have a certain negative impact on the store agreement. Therefore, we must put food safety at the top of our work.

2. Learn some customer psychology and understand the customer psychology.

Only by fully understanding the psychology of different types of customers and paying attention to certain strategies when dealing with customers can restaurants be crowded. By reading relevant professional books or directly signing up for some training courses in customer psychology, you may make faster progress.

3. Management is also a compulsory course for restaurant managers.

As a restaurant manager, management is very important. Whether a restaurant can be normal and orderly not only develops, but also depends on scientific and effective management. Learning from the Internet, reading books, consulting colleagues and other ways to obtain business management knowledge will make your work more handy.

4. Take part in training, read books, dress appropriately, study both inside and outside, and improve your self-cultivation.

The manager's talk temperament directly affects the customer's recognition of himself and the employee's love for himself. Therefore, I usually take part in relevant training, or read books, dress appropriately, and study both inside and outside, which can improve my personal cultivation.

5. Care about the life of employees, conduct regular training, gain the full trust of employees, and urge employees to work hard.

If managers want to do a good job, they must first gain the full trust of employees and let them work hard regardless of gains and losses. This enthusiasm for work will make the business in the store better. We can make the team more cohesive through regular training (morning and evening), group building and outward bound training.

6. Constantly bring forth the old and bring forth the new to make the business of food and beverage outlets more prosperous.

Only when customers keep coming, the business of the restaurant can be good and the dishes can be constantly updated. In addition to warm and thoughtful service, we should also launch distinctive services. Provide different packages, birthday benefits and other activities for customers of different ages, so that the restaurant business is booming.

How to manage the catering industry? 2 1. Regular classification: All items managed by the hotel are divided into two categories: those that are no longer used and those that are still in use.

2, often finishing: it is to clean up the unused items, reduce the number of items to the minimum safe dosage, and then put them in an orderly manner, with labels that anyone can understand at a glance.

3, frequent cleaning: after finishing, clean the items and facilities.

4. Regular maintenance: the first three results are maintained in a specified period. The best way to keep the "three invariants" is to classify rather than classify; Finishing or not; Clean is not clean.

5. Normalization means standardizing all the behaviors of employees.

6. Regular education is to make all employees form the habit of "six regular" through critical education.

Matters needing attention in catering management:

First, catering management should put a correct attitude.

If you open a shop, there may be many problems, probably because the business is not good in the off-season, which requires managers to keep a good attitude at all times, because some problems do exist and must be carefully analyzed. Managers should also rely on their own efforts and always pay attention to the development of storefronts.

Second, always pay attention to the production of products.

Managers should always pay attention to the production of products. For example, many people think mala Tang is not skilled, but it is not. In the process of cooking mala Tang, it takes a lot of time to master the heat. Bad timing will affect the taste. Only when the food tastes good and tastes good can we attract more consumers into the store, so we can't be perfunctory in the production process.

Third, pay attention to store services.

Now many restaurants can take food out and eat it in the lobby. If you eat in the lobby, the service in the store must keep up with the needs of consumers. Some consumers enjoy not only delicious food but also services when they enter the store, so managers should take this aspect seriously and learn from the experience of other stores in time, so that the store will develop better and better.

How to manage the catering industry? Communicate emotionally with employees.

Managers often walk, have a look and talk with employees, so that they can get close to employees, understand employees, understand people's feelings, master the information in their hands, and naturally instill their work ideas and professional skills into employees.

This can shorten the distance with employees, let employees know their care and attention, and naturally they will be proactive and enthusiastic when they work.

As an employee said, "treat us as treasures, no matter how hard and tired we are." This is the emotional communication function produced by walking management.

Go out of the office and take the initiative to manage.

Compared with sitting in a luxurious office waiting for reports from subordinates, walking management is an active management that takes the initiative to attack and collect information. In many enterprises, the relationship between managers and subordinates is like a cat and a mouse. Subordinates are always wary of managers, want to be lazy, want to desert, and want to do something unrelated to work.

If the manager just sits passively in the office, then the subordinates will be bold and lazy. On the contrary, if managers often go out of the office and walk around the employee's office area, they can not only understand the work progress, but also find problems and prevent employees from being lazy.

Of course, if the department manager says to his subordinates, "I'm going to check one of your jobs today." Before you come to check, the staff will definitely do a good job.

Therefore, the manager's verification work must be random, and active verification will make employees maintain a sense of urgency, thus further standardizing their behavior and doing their work better.

Find problems in time and help employees correct their mistakes.

Managers want to pursue better management performance, and walking management helps to achieve this performance goal.

Because managers can find problems in work in time during walking, correct employees' mistakes, enhance employees' ability to handle affairs and improve their quality, which will be very helpful to employees, walking management is actually a guiding management.

Track the progress of tasks and grasp the benefits of enterprises.

An important part of position management is to track the progress of task execution and the improvement of problems, because this management mode is convenient for managers to understand and master the first-hand information of enterprise management in time, so as to formulate development strategies according to specific conditions and solve problems in front-line operations at any time.

At the same time, managers will inevitably find some problems in the process of entering the market and visiting customers, and then improve them in time. Because many problems can't be solved at once, managers need to arrange people to follow these problems and make clear the time schedule of completion. In this process, managers should track the progress of task improvement in time, so that subordinates can learn to track themselves.

Discover talents and observe them as they walk.

Walking management is an assessment of subordinates. Managers only know how their work performance is when they go to the front line to have a look. When subordinates know that their superiors will often walk around, they naturally dare not neglect their work, but strive to do things well and accept the assessment of their superiors.

In addition, it is easy to find talents in the front line by taking management, so that they can give full play to their talents and prove their value. This fully embodies the "people-oriented" meritocracy, which helps to stimulate the enthusiasm of all employees and thus create more profits for the enterprise.