How to run a good restaurant?

With the development of economic construction, the catering industry has also developed rapidly with the social demand, and has also changed from a "seller's market" to a "buyer's market". With the emergence of buyer's market, people can choose hotels, restaurants and restaurants that can meet their needs according to their preferences, tastes and economic conditions. If hotel catering business wants to attract customers, it must determine its own business items and business methods according to the needs of consumers. Who can't realize this, who can't win in the fierce market, as we all know, the catering industry is a very special industry, which is mainly manifested in the duality of the products it provides to customers, both tangible and intangible. As an operator, we must meet the needs of customers from these two aspects, that is, not only the color, fragrance, taste, beauty, shape and container of the dishes are good, but also the corresponding service process is good, and the service should be humanized and make the guests feel good.

If any operator is not good at observing and satisfying consumers and can't provide excellent tangible products and intangible new products, he can't meet the needs of the consumer market and can't achieve good economic benefits.

According to the above situation, catering enterprises should take the following measures:

(a) to strengthen the quality training of service personnel and supervisors, to provide first-class service quality for guests. Specifically do the following three points:

1, starting with ideological education

Training waiters to be masters and ideological education are the traditional working methods and experiences of the production party. Every manager should carry out patient and meticulous ideological education for his employees to enhance their hotel awareness and master attitude.

2, to reverse the traditional ideas and consciousness, to carry out "smile service", "humanized service" and "civilized and polite" service.

Let's focus on "humanized service". In the past, hotel managers took "customers are God" as the purpose of the hotel. So all aspects of service are limited to standardization and standardization. This single service mode has its relative shortcomings, because the service before God can only be respectful, and it is difficult to contact and communicate with each other. In this way, first, it can't set off the warm atmosphere and happy mood of the guests; Second, it is not easy to understand and master the living habits and consumption rules of guests; Third, it is not convenient to cultivate the "repeat customers" of the hotel. And "humanized service" is the supplement and extension of standardization and standardized service. It regards the guests as "friends and relatives" of the hotel. In the service, the service staff can not only master the customers' living habits, but also timely understand the customers' suggestions and requirements on all aspects of the hotel, which is convenient for the adjustment and improvement of hotel management, so as to satisfy customers and become loyal customers of the hotel-"repeat customers".

3. Pay close attention to service skills and training to ensure service quality.

On the one hand, customers' requirements for service are warm and thoughtful, on the other hand, they are quick and agile. Enthusiasm and thoughtfulness are the perceptual "humanized service" mentioned above, and quickness and agility are the embodiment of service skills. Especially in restaurant service, if the hotel does not train the service staff in service skills, customers will be seated. Although the service staff are in a hurry, the customers can't wait for the meal. The first course often takes half an hour, which will definitely give customers the feeling of being slow in serving, and let some customers with strong sense of time lose (it is suggested that the catering department take time to ask someone to explain and learn from China's "optimization method"). Only by closely combining the above two,

(two) the formation of the main cuisine, enrich the variety of dishes, improve the quality of dishes, to ensure sufficient customers.

1, form the main course as soon as possible. It should be affirmed that the positioning of catering management cuisine in Lunan Hotel has not yet formed the main cuisine. This is one of the main factors that cause food instability. Therefore, it is necessary to decide the main cuisine that suits the tastes of most customers and the conditions of this hotel as soon as possible. While determining the main course, it also highlights the flavor and characteristics.

2. Gradually cultivate a team of chefs with excellent skills and high quality. Chef's skill is the premise of ensuring product quality. Therefore, the hotel should recruit, introduce and train a group of chefs with high understanding, potential and prospect, who love cooking and Lunan Hotel. For some chefs with special skills and stunts, it is suggested that the hotel give special treatment in terms of housing, catering and salary.

3. Dishes resolutely implement the product identification system. Labeling system is not only the basis for testing each chef's production technology and product quality, but also an important way to solicit customers' opinions, feedback information and improve work, and at the same time, it will generate a sense of motivation and responsibility for each chef. After the implementation of the labeling system, customers' opinions should be summarized at every meal, commented on every day, and rewarded and punished every month.

4, according to the seasonal laws and local customs, timely launch different seasonal dishes and holiday banquets. The food and beverage department should formulate different specifications of birthday banquets, wedding banquets, full moon banquets and other dishes to provide customers in time. If hotel catering management wants to reach a new level, it is necessary to have new ideas, new measures and new tricks. There are festivals almost every month all year round, and these festivals are also good opportunities for hotels to promote their products. The catering department and the marketing department should seize these opportunities and plan marketing plans for each festival.

5. Establish a new food laboratory. Equipped with specialized personnel, please come in and go out to develop new and special dishes. Hiring domestic first-class masters to the hotel for short-term performances on a regular basis can not only expand the social influence of the hotel, but also be an important activity of chef's technical exchange. At the same time, hotels should also organize their own masters to study in other places, and encourage and support chefs to innovate their own specialties. Once the innovative dishes are recognized by customers, the hotel will give some rewards.

6. Strictly practise economy, reduce costs and strengthen accounting. The manager and chef of the food and beverage department should calculate the cost and gross profit margin of each dish in time, use the purchased raw materials properly, and keep the purchase quantity and sales volume consistent.

7. The food and beverage department should keep abreast of the new initiatives and trends of competitors in XX industry, so as to know yourself and know yourself.

About marketing work

Marketing is an extremely important work in the hotel, which is not only related to the operating efficiency of the hotel, but also related to the image of our hotel, and even related to the survival and development of the hotel. The guiding ideology of the marketing work of Lunan Hotel is "comprehensive, focused, fully mobilized and focused". According to this guiding ideology, the focus of marketing work is:

1, strengthen the leadership and strength of the marketing team.

The general manager is personally responsible for the marketing work. There are 7 employees in the marketing department, including manager 1 person, artist 1 person, and 5 salespeople. Division of responsibilities: urban area (including General Committee organs and schools) 1 person, large enterprises and industrial factories and mines such as major coal mines, thermal power plants and cement plants, 2 people, township offices 1 person, Jinan and surrounding cities and counties 1 person.

2. Re-segment the market.

Understanding the market, being familiar with the market and subdividing customers are the urgent tasks of the marketing department. Through subdivision, we can clearly grasp the basic situation of key tourists and establish or further close relations with them. While grasping the variety, price, quality and condition of various products and the basic situation of rooms and restaurants, the marketing department visits, communicates and signs contracts with customers to win customers and establish good cooperative relations with the advantages and marketing means of the hotel. The customer files of the marketing department should be carefully sorted out and managed, and the customer tracking work should be done well (there are people who track consumption trends, houses, meals, meetings, accounts and opinions).

3. Assign posts, responsibilities, tasks, rewards and punishments.

We can consider implementing the salary system of basic salary+benefit salary in the marketing department first. The hotel gives everyone in the marketing department a sales task every month, and there is a reward (commission) for completing the task. If you can't finish the task, you will be punished. There is no guarantee for the bottom and no cap for the top. The specific number of basic tasks, commission rate and basic salary are proposed by the finance department and the marketing department. Decided by the general manager's office meeting.

4. Pay close attention to marketing activities.

In the future, hotels should pay attention to the investment in publicity, actively participate in some public welfare activities, expand the visibility of Lunan Hotel, and make it recognized by the society.

5. Predict the market situation and seize the sales opportunity.

Predicting the sales market and grasping the business opportunities is one of the magic weapons of hotel marketing. The marketing department is not only the main force of selling products, but also the staff of hotel decision-making. Some market information and business changes of competitors are often obtained by marketers.

6. Make a marketing plan focusing on attracting meetings.

Because the hotel is close to the office buildings in the city and the traffic is convenient (near the railway station), generally speaking, individuals from other places come to the hotel to stay and eat more, which will definitely have a certain basis for room occupancy rate and catering customers. This is also the main advantage of our business. But the number of rooms we have now is 206 (sets), which can be said to be the largest in the local industry. Therefore, the marketing of room service must focus on meetings, and attract meetings in XX, Zaozhuang and even the provincial and national levels through various relationships, channels and means. While adding full-time marketing staff, the marketing department specially hired some part-time marketing staff in Jinan, Zaozhuang and XX urban areas, and created original secretarial materials, all of which were found in wm338.com. Specially solicit all kinds of meetings (can be entrusted). At the same time, strive for the support and help of the municipal party committee and municipal government, understand and master the meeting dynamics of each bureau, launch a powerful marketing offensive, and realize the business philosophy of not letting go of the meeting.

7. Plan to establish XX Office Directors Association.

Under normal circumstances, the office directors of all units are responsible for the reception and meeting arrangements of the organs. Therefore, organizing them to participate in the hotel's networking activities regularly not only increases communication and contact with them, but also keeps abreast of the customers of various units.

On the premise of teaching modern office management knowledge and exchanging office work experience and information, the office director will solicit the directors' suggestions and requirements for the hotel, release some new measures of the hotel, taste the new dishes of the hotel and collect the consumption trends of all units. (It can be done locally and step by step)

8. It is planned to launch "Gold Card" (value 10000 yuan), "Silver Card" (value 5000 yuan) and "Gem Card" (value 3000 yuan) of aa hotels.

1, and the service life of the above cards is one year;

2. The above cards will not be refunded after purchase;

3. All the above cards enjoy the corresponding special preferential prices and services set by the hotel;

4. To buy a card, you need to get an application form and go through the formalities of member purchase;

5. If the purchased card runs out of money and needs to be renewed, the same amount as the first purchase must be injected into the card to enjoy the corresponding benefits and services of the card;

6. Mobilize all employees and sales staff to participate in selling cards and commissions.