How to manage township hotels well

The catering business has many business links and is arbitrary, so manual operation is very important. Generally speaking, environmental factors, service factors, comparison factors, publicity factors, feedback factors and management factors play a very important role in the operation of restaurants. 1. Environmental factors 1. The restaurant location is different from other enterprises in that it attracts customers to the restaurant instead of transporting products from the production place to the customer's consumption place. 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. Therefore, the location of township restaurants must be selected in crowded stations, markets, farmers' markets and leisure and entertainment places. 2. Environment The internal environment of the restaurant also affects the operation of the restaurant. The interior decoration of hotels in villages and towns does not have to be very luxurious and gorgeous. But we must also do the following: the floor, walls, doors and windows of the restaurant must be clean and tidy, giving people a clean 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. Dining room tables and chairs should be placed neatly, and dining room walls, decorations, floors and desktops should be clean and dust-free. The service staff should be hospitable. Tableware and utensils must be clean and hygienic. Food expenses, human remuneration, equipment configuration, use of water, electricity and gas, loss of tableware, utensils and supplies, etc. , in any link involving cost should be paid attention to. The traditional way to judge the quality of catering products is 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. The relationship between the price and the number of dishes, 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. 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. 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.