Business model of restaurant chain

As a new industry, restaurant chain has made remarkable progress in China in the late 1990s. As a modern enterprise organization form, it has strong vitality and broad development prospects in China. Let's take a look at the business model of chain restaurants.

Staff management of chain catering industry

When it comes to the quality of employees in enterprises, people will undoubtedly think of exquisite and beautiful university diplomas, because this is a standard to measure whether the intellectual capital of enterprises is strong or not. The catering industry is low in technology. It doesn't need a high degree, but a kind of service quality. Moreover, serving it is not a major, so we can't get professionals directly from the talent market. It needs to establish its own professional training system within the enterprise and improve the service quality through internal training and education.

Catering practitioners generally have low academic qualifications and complicated ideas, so training needs to pay attention to methods. Because training involves the reconstruction of intellectual structure, we can call it the ideological genetic modification project. Let's analyze the employees' mental state and sum up the following questions:

First, a strong sense of inferiority. Affected by the living environment, there will be psychological obstacles when contacting customers. This kind of psychology affects the normal communication between people;

Second, lack of self-confidence. Many people don't believe that they have the opportunity to start a business with a weak educational foundation because of their shallow education and great pressure on social employment. They didn't dare to dream, and finally lost the opportunity;

Third, lack of discipline. Usually, I rarely ask myself strictly, but when I get to the enterprise, I am controlled by those rules and regulations, and naturally I can't adapt;

Fourth, there is a lack of logical dialectical thinking. Due to the lack of systematic thinking exercise, inefficiency and waste are prone to occur in the work process;

Fifth, lack of systematic thinking methods. Because many problems have deep-seated background reasons, if we simply consider them from the surface, we can't solve the problems, but there may be jokes about cutting meat to mend sores and robbing Peter to pay Paul. For example, some employees inadvertently pluck the hair from the dish in front of customers; Wipe the greasy tray with a public rag. These behaviors are all manifestations of lack of systematic thinking and exercise. What needs to be added is that the occurrence and change between cause and effect takes a time process, and if you don't pay attention, you may make mistakes unconsciously. Those who are close to ink are black, which illustrates this truth. This truth also reminds us not to try to do things that are not conducive to the interests of others or the collective when no one is watching. Otherwise, it will lose development opportunities and even go astray;

Sixth, lack of service awareness. The customer is the real boss when drinking water. Many people don't understand the true meaning of customers. Treating customers is only a professional perfunctory and coping, so there is no service.

Seventh, lack of team spirit. Influenced by the market economy, people's ideas tend to be realistic, and few people are willing to accept extra labor and services for free. In the ideological atmosphere listed above, it is easy to feel the pressure of work. In fact, this is not the difficulty of the work itself, but the problem of interpersonal relationship and mind.

In view of the above problems and symptoms, according to the systematic thinking method, we can try out the following management schemes:

First, establish a people-oriented management system and improve the reward and punishment system.

People-oriented management is a complete set of management mode with the core of people's all-round free development, creating corresponding environment, conditions and tasks, based on individual self-management and oriented by the common ideal of enterprises. If an enterprise wants to have a broad development space, it must first provide employees with a long and challenging promotion ladder. In this way, the work will not be blind, but there will be orientation; Work itself will also add a lot of value and significance. In the reward and punishment system, the people-oriented management thought should be reflected accordingly, and the rewards and punishments should be clear. It is worth mentioning that in the course of business, you may meet a kind of human employees who hold important positions by virtue of special relationships, but they have no practical working ability and like to play with bureaucratic airs. If there is no system to restrain this kind of thinking and behavior, there will be encroachment, and even the perfect enterprise will be paralyzed. In people-oriented management, it is particularly important to treat employees as talents and treat everyone equally and fairly.

Second, design a systematic training program.

The design of training scheme is very important, because it is related to the success of ideological gene transformation. According to the characteristics of corporate culture, the training content can be designed as follows:

1. Corporate culture and system;

The development prospect and value of the enterprise;

3. Basic knowledge, including: ① enterprise safety production and health knowledge; ② Service etiquette; ③ On-site improvement; ④ How to implement 5S; ⑤ Knowledge of workflow; ⑥ Customer Satisfaction (CS) development strategy, etc.

4. A correct outlook on life;

Five disciplines, including: ① self-transcendence; (2) changing the mode of thinking; (3) Establish a * * * vision; ④ Group study; ⑤ Systematic thinking;

Are the five major disciplines Peter? The training procedures and methods designed for establishing a learning organization in the Holy Five Training can achieve the purpose of understanding the deeper problems behind thinking through five trainings.

Third, the arrangement of training activities.

The purpose of training activities is to strengthen consciousness and develop good behavior habits. The content may include:

1. Organize daily meetings. The contents of the regular meeting generally include: ① the whole team; ② Check gfd③ Cultivate corporate culture awareness; ④ Summarize the work of the day before yesterday; (5) Deploy tasks, etc.

4. Simulation management personnel training. Let grass-roots employees imitate managers to learn to arrange management work, such as presiding over regular meetings and on-site supervision. The advantage of simulation training is to give grass-roots employees the opportunity to contact management and learn to look at problems from the perspective of management. At the same time, it also lays a good foundation for promotion.

3. Conduct training courses once a week. The content of the subject is a systematic training scheme. The way of teaching is to combine learning with application, providing employees with more opportunities to exercise in front of everyone. Let them slowly improve their courage, learn to think and express, and cultivate a higher level of ability in the process of learning and practice.

4. Job changes. After staying in a post for a long time, the thought is easy to be patterned, which will make people feel boring. By changing jobs, employees will have the opportunity to experience the work style of the new job, thus increasing the freshness of the work and maintaining the work efficiency.

5. Organize outdoor collective activities. After all, the unit is a workplace, isolated from the outside world, and the supervisor should organize outdoor collective activities within a certain period of time to keep the information circulating with the outside world, so as to achieve the purpose of regulating emotions and enhancing unity.

Fourth, set up a special meeting mode.

The traditional meeting mode is not so much a form as a waste of time. An effective meeting can not only solve many problems, but also improve the ideological level of the participants. Influenced by traditional culture, participants generally have habitual defensive psychology. This mentality leads participants to be unwilling to speak their true thoughts and to review whether the thinking mode behind their thoughts is correct. In such an ideological environment, it is impossible to exercise individuals, and it is not conducive to enterprises to carry out their work and solve problems. Peter. The mode of in-depth conversation in the Holy Five Chapters provides us with a good reference method. At the meeting, the real thoughts of the participants should be spread out in front of everyone for everyone to ask questions and observe; For the problems that have been identified, we need to discuss and reflect on each other; Need to discuss in groups, 4-5 people in each group. Discussions should be intense, and constructive conflicts are allowed. A tutor should preside over the meeting, grasp the discussion direction of the meeting and control the situation of the meeting. The direction of meeting topics can be defined as: views on company culture and system; Views on the existing problems of the company; Conception of the future; How to explore and innovate; Views on superiors and subordinates; How to motivate subordinates effectively. After the meeting determines the plan, it must be implemented and tracked. Otherwise, even the best meeting mode is just empty talk. Proper use of the function of the conference and the function of the special conference structure will achieve unexpected results.

Fifth, establish a system of upgrading and eliminating talents.

Sixth, establish effective information feedback channels.

As an administrator, if you don't know the situation at the grassroots level, it is a blind command; As a grass-roots employee, if you don't have a chance to express your true thoughts, your company is in jeopardy. In general enterprises, important information at the grass-roots level is often ignored or suppressed, so that some schemes formulated by senior leaders are unrealistic and ineffective. Therefore, if we want all employees to integrate into it, it will form1+1> 2 To manage performance, we must establish effective information circulation channels.

Catering entrepreneurship

1, accurate positioning is the premise.

Catering industry is one of the most competitive industries, and entrepreneurs should grasp the principle of dislocation competition.

Seeking commercial characteristics. Constantly introduce new styles, new varieties, new services and new functions.

2. Correct site selection is the key.

The choice of store location plays a special role in the management of restaurants. Restaurants should be selected in shopping centers, downtown areas, business offices, large residential areas and other areas with high consumption concentration. Bus stations, subway stations and subway lines are also good choices.

3. Intelligent marketing is the key factor.

Operating the catering industry requires very clever marketing art, turning the best ideas into gimmicks, and striving to make people have nothing but me, and people have me.

4. Good service is helpful.

Customers are always the parents of food and clothing. They can bring good market reputation and have a snowball effect. Therefore, providing quality services to customers, such as providing take-away and reservation services and extending business hours, can attract some old customers.

Catering management concept

The development of catering industry in China has gone through the stage of service standardization, paying equal attention to service and dishes, and entered the stage of fierce competition since 1980s. Looking at the changes in the catering industry, in the final analysis, the market is the center, and the reception hotels are at a disadvantage in the competition. Therefore, in the stage of distinctive and profitable orderly competition, only by taking customers as the center and taking the market as the guide and changing the business philosophy can we be in an invincible position.

Renewal of catering environment

In modern hotel catering, the improvement of catering environment is regarded as a way and means to attract tourists. Improve the layout of the restaurant environment, highlighting the local characteristics of a place or the architectural style of a certain historical period. Received unexpected results. There are also some historical sites that are highlighted and decorated accordingly. According to different flavors of restaurants, we can design a matching atmosphere to make it a place where guests can enjoy and feel distinctive features.

Renewal of service concept

Nowadays, the service of catering industry has stepped into a higher level of personalization, refinement, diversification and humanization from routine, standardization and standardization. Instead of overemphasizing the specific size and distance standards of table utensils, we pay more attention to practicality, care about the problems that guests care about, reflect cordial, thoughtful and meticulous service, and embody humanization in nuances. Some catering industries have even increased performance services and abandoned them.

However, reception hotels overemphasize the standard of reception tasks and neglect the communication with ordinary guests. This single service concept has seriously restricted the development of such hotels. Only by strengthening training can all managers and employees change their ideas, pay attention to market orientation, meet the needs of guests and let them feel value-added services.

The variety and taste of dishes are updated

The catering industry of the reception hotel is slow to innovate and develop dishes, and only pays attention to the tastes and requirements of the leaders, without seriously studying the market demand and the tastes of the guests. It only packages the appearance of dishes, such as flowers, borders and placed shapes. Instead of digging deep into its inherent taste, color and nutritional collocation, it does not pay attention to brand cultivation.

At present, catering consumers have a newer understanding and requirements for food tasting. From oral food in the 1970s to eye food in the 1980s, it has developed into the field of heart food today. On the basis of color, fragrance, taste, shape and container, it has risen to the level of sound (listening), method (training), quantity (quantity), quality (quality) and quantity (quantity), and pays more attention to the collocation and absorption of nutrition and the freshness of raw materials.

In order to meet the needs of the market, the development and innovation of dishes are further improved, emphasizing inclusiveness, the integration of cuisines and the convergence of tastes, and inheriting and combining traditions on the basis of developing new dishes.

With the development of economy, the development trend of catering industry gradually takes mass consumption as the mainstream. Many working-class people have changed their ideas, left their families and entered hotels and guesthouses. Therefore, both social catering and hotel catering should take this opportunity to increase varieties, change tastes and adjust prices to attract a broader mass consumer market.

Hotel catering should pay more attention to service advantages on the basis of original hardware advantages and adjust business ideas in time. Study the market more, study the needs of customers, give full play to their own advantages, combine their own reality, take customers as the center and take the market as the guide, seize the huge share of the mass consumption market, occupy the leading position of the middle and high-end catering market, and create a new situation of hotel catering.