Contents of Catering Management Training Course

First of all, all employees in the restaurant should have the sense of active service.

Catering is a place where the service industry is concentrated, especially now that consumption is upgrading and the level of consumers is changing, it is even more necessary for our service personnel to strengthen their active services.

The so-called active service is to do this before consumers put forward their needs, so that consumers can feel respect and attention, and the reputation of brands and restaurants is formed from this time. However, the realization of active service is not a simple matter, which needs the guidance and encouragement of active service consciousness.

In general, the front-line staff of restaurants only provide corresponding services after the guests request them; If you want to take the initiative to serve before the customer makes a request, then you need the manager to supervise and remind you at all times. This requires managers to have this awareness of active service first, and only in this way can it be implemented to every employee from top to bottom. Only when every employee has this sense of active service can the service of the restaurant reach a new level.

Second, all restaurant employees should have marketing awareness.

All-staff marketing awareness means that everyone in the restaurant has ideas and concrete actions to promote the restaurant and its special products at any time. Front-line employees can have no marketing concept, but managers must have the awareness of all employees. Marketing is not only to serve customers before they come to the door, but also to serve customers who spend money at home.

After all, the strength of restaurant marketers is limited, but if every employee in the restaurant has marketing awareness, it will condense into a powerful force. In order to achieve this, managers must first do one thing well. Only in this way can this awareness be implemented in every employee.

Third, all employees in the restaurant should have a sense of teamwork.

The era of going it alone has passed, and the brand must have a strong and efficient team to develop in the long run; As a service industry, catering is still a human resource-intensive industry, and the daily management of food and beverage outlets depends largely on teamwork.

When a customer enters a restaurant for dinner, during the whole consumption process, from entering the store to checking out after dinner, this process reflects the service level and refined management of the restaurant everywhere, from the waiter who welcomes guests to the meal, to the waiter who delivers food and the cashier who pays the bill. Excellent restaurants always control every link in place and always make consumers feel like spring breeze. Therefore, in our actual operation, every service personnel must unite as one, not fight alone. To do this, our managers must have this sense of teamwork, even if there is a conflict of interest between departments, we must also focus on the overall situation; Only when the interests of the whole restaurant are available can the interests of individuals be guaranteed.

Fourth, all employees in restaurants should have a sense of cost control.

Thrift is not only a virtue, but also a realistic source of benefits for restaurants. It needs to benefit from management and internal cost control. If the catering boss wants not to lose money, he must learn to settle accounts and save costs! The daily operation of the restaurant involves the purchase of ingredients and the loss of various consumables, so we should pay attention to the utilization rate of ingredients and the saving of consumables. It should be noted that any loss wasted is eroding the profit of the restaurant. Therefore, for managers, only with the awareness of cost control will they pay attention to and control costs. If you want to control the cost, you still have to rely on grassroots employees to implement it. At this time, managers need to instill this idea into employees. Only in this way can the cost be saved to the maximum extent.

Fifth, all employees in the restaurant should have a sense of crisis.

"Born in sorrow and died in happiness" is a problem that every industry should think about, especially catering managers. Because of the fierce competition in catering, the update iteration is faster. Therefore, everyone needs to always have a sense of crisis and be prepared for danger in times of peace. Even a small customer complaint that cannot be handled in time will bring crisis to the restaurant. From a macro point of view, even if the business in the store is relatively good at present, it is necessary to plan ahead. Once there is competition from peers, there are also quick countermeasures. With this sense of crisis, we can think of how to face the future competitive situation and be invincible in the ever-changing catering industry.