Huian ak business hotel

Everything is the result of internal and external factors, and the catering industry is no exception. Among them, environmental factors are the external factors that affect the success of the catering industry, which plays a very important role in the success of the catering industry.

1, restaurant location

The catering industry is different from other enterprises. It attracts customers to restaurants for consumption, rather than transporting products from the place of production to the place of consumption. Therefore, the choice of restaurant location has a great influence on restaurant management. Choosing a good location is the premise of the emergence and development of restaurants. Compared with other factors of restaurant management, restaurant location has the characteristics of stability and long-term. So once the location of the restaurant is determined, it can't be changed, otherwise it will waste a lot of resources. The factors that affect the location of restaurants have already been mentioned before, so I won't go into details here.

2. Environment

The internal environment of the restaurant also affects its operation. Because everyone wants a warm and comfortable dining environment.

Restaurant interior decoration should do the following:

The floor, walls, doors and windows of the restaurant should be designed to give people a warm and comfortable feeling.

The contents and materials of the menu should be clear, and the cover design of the menu should give people a sense of freshness.

Clean environment. This requires the dining room tables and chairs to be placed neatly, so that the legs of the table are in a line; Dining table, chair legs, and plates on the dining table are rows horizontally and columns vertically; The walls, decorations, floors and desktops of the dining room should be clean and dust-free.

The environment of the restaurant should adapt to the gender and age of the customers.

The uniforms of service personnel are iconic and influential. The uniform of the service personnel should be consistent with the style of the restaurant. Unique uniforms can not only set off the atmosphere, but also promote sales.

Tableware should be artistic. Paying attention to tableware and utensils is one of the characteristics of China cooking. Well-designed tableware will add interest and artistic beauty to eating.

Coordination of tablecloths, napkins and curtains.

Second, the service factor.

Catering industry is a service industry, and service is the lifeline of restaurants. On the other hand, the tangible facilities of restaurants can only reflect their value through service. In modern society, people regard restaurants as an important place for emotional communication. They not only pay more and more attention to all kinds of delicious food, but also put forward newer and higher requirements for the comprehensive service of restaurants. "Gourmet art" and "gourmet service" are inseparable and indispensable.

Only those waiters with high quality and good cultivation can provide good service. Excellent waiters should know how to provide services to customers quickly and effectively; Different people should provide them with different grades of services; The order of serving and so on.

1, quality comparison

The traditional way to evaluate the quality of catering products is to judge from the aspects of color, aroma, taste, shape, quality, container and nutrition. In the actual operation of restaurants, operators must take customers' comments seriously. Any product is only recognized and praised by customers, and that is the real quality.

"Food has no definite taste, so it is hard to taste", which is the most common truth.

2. Quantitative comparison

The quantity here refers to the weight of the dishes. Portion refers to the size or quantity of each dish, which can be expressed by weight and capacity. Western food mainly considers whether each customer can eat enough. In banquet menu design, component design for different customer groups is an important content. In Chinese food, due to the increasing demand of customers for diversified dishes, the weight tends to decrease.

3. Value comparison

Value refers to the relationship between the price and quantity of dishes, and restaurant dishes should be value for money. The food and service provided by restaurants should be worth the money paid by customers. In business, people often say that "three cents gross profit is enough to eat, and seven cents gross profit will starve to death", and the money is well spent. Through numerical comparison, catering operators will find out what level their pricing is in similar restaurants, and then choose the correct pricing policy.

Third, the propaganda factor.

Publicity is the process of bringing restaurant products to the market, aiming at making customers know and believe that restaurant products are what they need, and prompting them to buy and consume.

What is worth mentioning is a new way of publicity-public-private relationship. Doing a good job of public relations helps to establish the image of the restaurant in the public. * * * relationship includes the following aspects:

Good word-of-mouth comes from product quality, which is the first principle.

It is necessary to establish a harmonious relationship with the surrounding environment and make full use of all media, such as some sponsorship and meetings.

Facade decoration should reflect the characteristics of the restaurant.

Fourth, the feedback factor.

Feedback refers to the customer's evaluation of the restaurant. This directly affects the efficiency of the restaurant, because the customer's evaluation directly affects the number of tourists. If customers rate your restaurant higher than other restaurants, you will establish a good image in the market and the restaurant will naturally be full. Otherwise, the door will be empty.

If you want to have good feedback, you must make customers feel that it is worth the money. In other words, the guests feel good after eating, and it is worthwhile to spend so much money, which is worth the money. This is actually a comprehensive evaluation of the restaurant's products, services and prices.

In addition, you can also get feedback information through direct conversation. In fact, anyone in the restaurant can take the initiative to ask for advice after the customer has finished eating or during the intermission to understand the customer's evaluation of the restaurant service.

Verb (abbreviation for verb) manages factors.

Because the catering business has many links, strong randomness, heavy manual operation and difficult management, a little carelessness will directly affect the profit of the restaurant. Some restaurants, on the surface, have a prosperous business and a high turnover, but they are not profitable because there are many loopholes in management.

Management ensures operation and operation promotes management. To achieve this effect, we must pay attention to the following points:

Ensuring service quality and menu quality is the core of every manager's work, and service quality reflects the management level of a restaurant. Management is a group culture. Only by fully mobilizing employees to actively participate in management and enhancing cohesion can we achieve the realm of "good management".

The management of employees is a complicated and difficult thing. Experienced and flexible managers know how to improve the quality of employees and how to enhance their cohesion.

Managers should pay attention to food costs, human remuneration, equipment configuration, the use of water, electricity and gas, and the loss of tableware, utensils and supplies. These are all related to any link of cost.

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