Model essay on annual marketing plan of catering enterprises

New year, new goals, how do catering enterprises make annual marketing plans? The following is my annual marketing plan for catering enterprises. Welcome to read it.

Annual Marketing Plan of Catering Enterprises (1)

In the new year and new trend, in the 20 years' work, our department will focus on the core goal of profit, and strive to create a brand strategy of "full of love, comfortable home" from the aspects of food production, service quality, cost control and marketing innovation, and create a new situation in hotel catering. The specific work is as follows:

First, take production as the "leader", increase the core competitiveness of catering, build the brand of "_ _ food, food _ _", and build a good reputation of _ _, food in _ _,

The products on the first floor are mainly "fast", the varieties of colors are constantly changing, and some local snacks are launched in due course, mainly with the starting point of "stabilizing the first floor", and we will increase innovation in the production of dishes on the second and third floors. First, keep the dishes popular with existing customers, constantly strive for perfection, and formulate the standard menu of standardized dishes in time. At the same time, through the marketing activities of food festivals and various festivals, new varieties of dishes are introduced. It is planned to hold a food festival in March-April 2000, with the goal of unique taste, affordable price and close to mass consumption. From June to September, it is planned to launch new cuisines to meet the innovative tastes of more customers. At the end of June 10, we tried our best to cater to the tastes of high-quality, nutritious and distinctive business banquets, mutual invitations from units and various high-end consumer customers. Strive for greater market competitiveness of dishes, constantly improve the innovation system of dishes, further improve the development and research, quality supervision and follow-up feedback of dishes, and open up a good social image of nutrition, reasonable diet and exquisite diet, so as to win more customers.

The second is to take training as the service means and grass-roots managers as the core, and strive to build an excellent team with excellent service level. To cope with the fierce competition in the catering market.

Service is the second core product of catering. 20__, we will closely focus on the theme of "full of love, comfortable home" and carry out periodic cycle training. Through training, assessment and retraining, we will constantly consolidate various service knowledge. Ten high-quality catering services are planned, that is, based on the service process, some more detailed personalized service contents are summarized to form ten easy-to-understand contents, and each floor is required according to the different actual conditions of this floor. The foreman and supervisor follow up the implementation, further refine and improve the overall service, and at the same time test the implementation effect through assessment. The service on the first floor is still based on the service policy of "fast", "accurate" and "skillful", while highlighting the enthusiasm for old customers. Improve the dishes and service quality of food delivery service. On the second floor, we should focus on creating the atmosphere of the restaurant, adding tablecloths and mouthparts to make the color of the banquet hall more festive. You can consider making chair covers, highlighting the theme of Longfengtai banquet in the hall, and continuing to build a banquet brand from the details of restaurant layout. The box service on the third floor highlights personality. Regular customers, in particular, should strengthen emotional communication with guests, highlight the word "affection", retain customers with sincerity, enthusiasm and friendship, and establish a part-time marketing team of the catering department based on the third floor. Excellent employees and some managers on all floors will use non-business hours to visit customers, listen to their opinions, narrow the distance with customers, develop new customers, and use the opportunity of serving in restaurants to get to know customers and formulate marketing.

Third, reduce expenses, save costs, and strive for maximum profit space.

Cost control is the focus of work this year. This year, the hotel stipulates that the gross profit margin of the kitchen is 57%, and the gross profit margin over the years has a certain gap from this figure. This year, the procurement of raw materials will be strictly controlled from the beginning, and special personnel will be arranged to be responsible for the acceptance and sign the bill, instead of the previous situation of separate acceptance of each kitchen, thus controlling the cost of raw materials. In addition, we will strengthen the management of the use of kitchen raw materials to prevent waste.

Constantly improve the department's energy management system and porcelain management system, control the export and use of low-quality consumables, set up property accounts on different floors, make full use of existing warehouses on each floor, put all kinds of articles in classification code, avoid the past disorderly stacking, prolong the service life of articles, and try our best to win more profits for the department without harming the interests of guests, lowering the service level and affecting the restaurant environment.

Our department will, under the correct leadership of the hotel leaders, mobilize the enthusiasm of all the staff in the department and go all out to create better results.

Annual Marketing Plan of Catering Enterprises (2)

In the first half of 20__, with the correct leadership of the hotel leaders and the active cooperation of various departments, I transferred to the catering department, led all my colleagues to unite as one, overcome various difficulties, and achieved the following results:

First, establish an internal quality inspection team within the catering industry.

Completely break the passive situation of health and discipline inspection since opening the store for more than three years, and take the lead in setting up an internal quality inspection team in the catering department. The quality inspection team is headed by the manager of the food and beverage department, and the team members are composed of deputy managers and several supervisors. Every day at noon 1 1: 15, inspect all areas of the food and beverage department, rectify and implement the problems found one by one, and clarify rewards and punishments according to the system. After running for half a year, it has been supervised and guided by the hotel quality inspection department, and the quality inspection results have been steadily improved.

Second, write and revise the latest rules and regulations of the food and beverage department and the latest standards for setting tables.

Combined with the actual situation of the hotel, the relevant rules and regulations were compiled by brainstorming. For example, the floor small meeting system requires each floor post to hold a floor small meeting on time every day in addition to the big meeting, sum up the shortcomings of this floor yesterday, and arrange to supplement the work arrangement of this floor; For the old problems left by some employees, such as sloppy work, violation of discipline and stealing vegetables, we have also formulated corresponding solutions and achieved remarkable results; And the labor discipline of the food and beverage department; Weekly planned health system, the latest stage setting standards, etc.

Third, in conjunction with the kitchen department, a new tableware management method has been formulated.

With the implementation of the new method, the tableware breakage rate is lower than at any time since the store was opened, and the tableware breakage before and after is effectively controlled.

Fourth, the background music is played continuously.

Through my unremitting efforts, combined with the relevant departments, the history of non-background music playing in the catering department of three-star hotels has been completely rewritten. Create a warm and elegant dining atmosphere for guests.

5. Replace the green plants in the dining area many times.

According to different floors, different regions and different needs, contact the flower rental company in time to arrange for the replacement of various flowers and trees, and the dining environment is always new. In addition, the green plant maintenance responsibility system is implemented in each area, which greatly ensures the survival rate of green plants in each area and box.

Six, standardized warehouse and linen management

It completely solved the situation that there was no special person to manage the department warehouse and linen for many years, and effectively controlled the unnecessary loss of linen and the chaotic situation that the recovery, cleaning and receiving of linen were not recorded.

Seven, grasp the training, grasp the implementation

Training and implementation, both hands should be grasped, both hands should be hard. According to the training content, we will rectify and implement them one by one, implement them step by step and step by step. Through a period of hard work, all the staff of the catering department have improved qualitatively in gfd, etiquette, service process and labor discipline, and improved the reputation of catering services among guests.

Eight, the functions of department managers have been divided in detail. So that the daily work can be carried out smoothly, especially all kinds of major receptions can be completed smoothly.

Nine, everyone is equal before the system

For half a year, I have always adhered to the principle that everyone is equal before the system. What employees are required to do, managers must first do, reward and punish in strict accordance with the system, reward with great fanfare, and truly achieve the effect of reward; Punishment, punishment and ideological work go hand in hand, so that offenders can be convinced and other employees can take warning.

Of course, I am sober in front of my grades, and there is still a big gap between many jobs and the requirements of hotel leaders. There are still some shortcomings in catering work:

1, there are still some employees who have poor subjective initiative in service consciousness and go to work mechanically; Some employees have poor self-discipline, such as standing discipline, service courtesy and in-meal service. The management is also in this state, and the absence of leadership is another state, lacking the quality that a qualified waiter should have.

2. Some employees still lack the consciousness of unity and cooperation.

3. The executive power of personal management needs to be further strengthened.

4. Individual employees still lack the awareness of saving.

5. Very few employees still have illegal behaviors such as stealing vegetables and taking them privately.

With the implementation of the new standards for star-rated hotels, our hotel has a long way to go in the future. Although we have experienced nearly four years of practical exploration and gained some successful experiences, we must always keep a clear head, realize the limitations of Yuncheng market, further divide consumer groups, the internal factors that affect some consumer groups to become repeat customers in Sheng Da, and the influence brought by the constant emergence and fierce competition in the same industry. Therefore, in view of the problems existing in the first half of the year, we should constantly strengthen and improve the management level, service level and personnel quality. For the second half of the year, the following plans are made:

First, continue to strengthen the training of employees' business skills and improve their comprehensive quality.

Every member of the catering department is the image window of the hotel. Not only must the overall image stand the test, but also the business knowledge and service skills reflect the management level of a hotel. If you want to keep business knowledge and service skills on the same basis, you must do a good job in training. If the training work can't keep up, it will easily lead to employees' low enthusiasm and lax business level. Therefore, in the second half of the year, it is planned to conduct necessary layered training every month according to the progress of employees accepting business and the situation of new and old employees, and the training method is still partial. At the same time, submit the training plan for the next month to the hotel quality inspection department at the end of each month, so that the hotel quality inspection department can give timely supervision and guidance.

Second, further strengthen the flexibility of bar catering reservation and the awareness and skills of box attendants in wine promotion, improve the level of wine sales, and thus improve the economic benefits of the hotel in many ways.

Third, strengthen the ideological education of employees. Seize every opportunity to instill in employees the idea that customers are God; At the same time, encourage employees to carry forward the spirit of unity and mutual assistance, enhance the cohesion of employees, and establish a collective concept of honor and disgrace.

Fourth, continue to do a good job of "saving energy and reducing consumption"

1. Strictly save daily consumables. Such as napkins, toothpicks, linen, tableware, etc.

2. Reduce equipment operation consumption. Whether the air conditioner is properly turned on and turned off in time, etc.

3. Put an end to running water and ever-burning lamps in toilets.

Five, highlight the people-oriented management concept, keep the habit of communication with employees, in order to increase mutual understanding and facilitate work.

It is planned to have a heart-to-heart talk with employees in all positions of the department every month, mainly focusing on work and life, so that employees can find the object of heart-to-heart talk in their own departments and ensure the smooth communication procedures. Managers always take the problems existing in employees' minds as their own problems according to the reasonable requirements put forward by employees, and solve problems for employees. If it can't be solved, report to the hotel leaders for help in time. Let employees truly feel that they are respected and valued in departments and hotels, so that everyone has a good mood and is more conducive to better service to customers.

Six, continue to do a good job of internal quality inspection.

Daily quality inspection is mainly to check the gfd, etiquette, health discipline, service details in dining, dormitory discipline and health inspection of employees in each position. Regularly report to the hotel quality inspection department to supervise and guide our work, actively report the quality inspection situation of the department, and constantly improve our quality inspection level.

Seven, strengthen the supervision mechanism and competition mechanism, and gradually change the situation that individual managers are not strong in execution.

The second half of 20__ is a new journey and a new starting point. I am determined, as always, to take the development of the hotel as my responsibility, the development of departments as my responsibility, the development of employees as my responsibility, and my own development as my responsibility. I firmly believe that under the leadership of the hotel leaders, all the staff will unite as one and work hard, and the business of our Sheng Da hotel will be more and more prosperous, and the future of Sheng Da will be even better!

Annual Marketing Plan of Catering Enterprises (3)

Time flies, _ _ year is coming to an end, and a new year is coming. Looking back on the past year, I am filled with emotion. I am very grateful to the catering management company for giving me another cooperation opportunity full of self-challenge and charming prospects. This is a good working platform for me. Bringing out a group of high-tech and high-quality chefs is the embodiment of my working ability. Only by working hard and producing good benefits can I repay the trust of the company leaders. /kloc-I came to the company again in October, and now more than three months have passed. During this time, I made a comprehensive adjustment to the dishes. With the strong management training of the company, the concerted efforts of everyone in Qi Xin and the support of the operation department, I completed the task of standardizing and unifying the existing dishes issued by the company years ago! Thank you for your cooperation. The following is a brief summary of my thoughts and arrangements for the work to be carried out next year in two parts:

A story about shops and companies.

1, in line with the company's annual plan, in order to meet our peak season next year, at the end of _ _ _, we will make all preparations for listing and train the chef team.

2. Effectively supervise and guide the operation of kitchen dishes in each store, and improve the execution in strict accordance with the standards stipulated by the company.

3. Through professional training and management, we can reasonably reserve the technical strength of our chefs and reasonably introduce novel dishes suitable for the season. The design and development of dishes are the capital for our chefs and companies to adapt to market demand and maintain strong competitiveness. The innovation of dishes is the eternal theme of the catering industry, so as to truly "follow one's inclinations", constantly develop new products, meet market demand, and create greater development space and profits for enterprises.

4. Check the food quality of each store and central kitchen at least once a month 12 times, and report the inspection work to the company leaders every week.

5. Actively collect the opinions and information of grass-roots stores on the dishes they have learned, and make corresponding adjustments in time.

6, _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Second, about _ _ store

_ _ Store will reopen with a brand-new look on March 18 after being closed for half a year. In view of the special situation of _ _ Road, according to the decision of the company leaders, our products will be different from other branches. We will focus on _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ As the core department of the whole restaurant, the kitchen will make arrangements for the whole plan.

1, through the investigation of some stores whose geographical location, surrounding main consumer groups and business models are roughly consistent, according to the general policy given by the leaders of the operation department and combined with our actual situation, the composition of the whole menu, including the collocation of lunch packages, will be completed in the middle of 1 month, and then reported to the company leaders for review!

2. The kitchen staff will be established at the end of _ _ _. From the perspective of saving personnel costs, the kitchen staff will be composed of outstanding kitchen staff from major external positions and other stores! The salary of external personnel should be consistent with the company's existing A-level kitchen staff.

3. After the menu is confirmed, complete the standardization and standardization of all dishes in the menu, and conduct comprehensive and systematic food knowledge training for kitchen staff and front office service personnel respectively!

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