Management scheme of managed catering in canteen

With the development of market economy, the selectivity of customer consumption is small, and the irrationality of consumption leads to the early catering operators' "one step at a time". Because the catering market in the early stage was in short supply, but now the catering market has been transferred from the seller's market to the buyer's market, and consumers' consumption concept is becoming more and more mature. Therefore, the management and operation of the catering industry should implement "planned management". The so-called "planned" management, that is, from the preparation and design of catering to the medium and long-term operation, must be organized and planned. In my opinion, we should proceed from the following aspects. Market research and analysis, the establishment of a restaurant, first of all, to conduct market research, do a good job in market positioning. Because consumers in these two markets are not dominant in the catering consumption market, after determining the number of meals, marketing plans should be made before catering operations, and the following matters should be considered before positioning this restaurant.

1. Local eating habits and hobbies: including whether the raw materials and ingredients of dishes are easy to purchase. Local people's taste requirements for dishes, acceptance of production methods, and price acceptance.

2. The dining form of the dining staff; What is the consumption structure of the local consumer market, which is dominated by business banquets, public funds or family banquets?

3. The mode of transportation of diners; This is particularly important, and it also determines whether the location of the restaurant is conducive to the convenience of consumers.

4. The layout of the dining environment, because after SARS in previous years, people have more demands on the dining environment, especially whether there are enough measures for the air circulation, dining space and daily cleaning and hygiene of the dining environment.

To sum up, if a restaurant wants to do its best to meet the needs of customers, it must analyze its own capabilities and conditions, analyze competitors who threaten the restaurant in the local market, and carefully determine which class the customer-oriented group of the restaurant is. After determining the above factors, the site of the business premises needs to be laid out, and the following work contents need to be considered when laying out:

1. Equipment configuration and seating ratio of the kitchen;

2. Coordination between kitchen cooking and floor service;

3 configuration of health and epidemic prevention facilities and equipment;

4. Introduction and control of water, electricity and lighting. The success of the catering industry depends on the restaurant manager after the hardware is a foregone conclusion. After determining its own business orientation and venue layout, restaurants should organize personnel at all levels to implement it. How to make the restaurant operate? This is a question of employing people. The first thing to do is to make an employment plan and choose and use the personnel in each position purposefully. Work out a set of human organization structure system suitable for this restaurant. Its contents are mainly as follows:

1. Every employee has his own professional title, rank, cooperative personnel, job responsibilities and work quality standards;

2. Explain in detail the subordinate relationship between the personnel of each department, and implement the work mode of reporting step by step and responsibility system step by step;

3. Make a strict training plan, including daily training and planned training;

4. Clearly define the salary income of each post and the corresponding incentive mechanism;

5. We should correctly establish the concepts of external customers and internal customers. Internal customers are front-line employees who directly serve customers. As management and second-line departments, they are people who serve internal customers (front-line employees). Only by serving "internal customers" can we serve external customers well.

6. We should fully understand the significance of 80 and 20 theories to the catering industry. That is, 80% of the profits are generated by 20% of the products; 80% of the problems are caused by 20% of employees; 80% of management (operation) suggestions come from 20% of managers. Therefore, to run a restaurant well depends on 20% managers and 20% good products. To this end, the owner shall authorize 20% of the management personnel. First of all, he should share information with managers, including cost, gross profit, cost and market share, so that managers can make more constructive suggestions. Secondly, there should be limited authorization, that is, within a certain range and under what circumstances, managers at all levels can decide to deal with the problem without asking in advance. Of course, it is necessary to report afterwards, explaining the situation and the effect achieved after disposal. The catering management system is the life of a restaurant. Today's society is an era of knowledge economy, and management is paid more and more attention by enterprises. The level of management directly affects the operating efficiency of restaurants. Therefore, "management brings benefits" is the last word, and the following three aspects should be considered emphatically in formulating daily management system.

1. Human resources: including employment system, salary system and incentive system.

2. Business sales: including sales targets, promotion methods, dish features, service features and innovation requirements;

3. Financial cost: including procurement system, cost control method and asset management system;

According to the above three points, we can truly achieve "everyone has a post, there is a basis for doing things, actions have goals, and work has benefits." The management of catering industry usually has the following seven indicators, namely: operating income, direct operating cost, manpower and human resource cost, energy cost and equipment maintenance cost. Whether a restaurant is profitable or not depends on the performance of managers in the first six aspects. Doing a good business operation plan is an important key to the success of catering.

When making a business plan, we should conduct an effective and comprehensive investigation of the catering market in the region in advance according to the above contents to obtain first-hand detailed information. Then calculate the break-even point of this restaurant, and then work out the feasible operating indicators such as operating income index, cost index, profit index and so on. 1. Establish popularity and improve the influence and credibility of this restaurant in the local catering market.

Before and after the opening of the restaurant, it is necessary to carry out a "indiscriminate bombing" propaganda offensive in the local influential media. After the restaurant is opened for a period of time, some public welfare promotion or publicity activities can be organized regularly. Such as: condolences to the local garrison, nursing homes, free blood donation, etc. Or in some memorable festivals, such as Teachers' Day, Children's Day, Nurses' Day and other festivals, hold some for-profit promotional activities. In the name of this activity, local media are invited to report news, thus playing the role of soft advertising and establishing a positive image of the restaurant.

2. Kitchen specials

The kitchen can launch some special dishes or special dishes every week or month according to the season to attract or stimulate customers' consumption.

3. Gifts or coupons

The restaurant can make and give away small crafts, so that customers can not only enjoy a multi-level atmosphere when dining in the restaurant, but also receive cute gadgets. This can not only play a propaganda role, but also improve the quality of the restaurant. In distribution, the value of gifts can be determined according to the level of consumption.

4. Establish and collect tourism personnel files.

The establishment of tourist files is mainly to record the preferences, taboos, date of birth, company celebrations and other contents of guests. At that time, we will send a congratulatory letter in advance to strengthen the contact with diners and let us have a group of stable customers. It can be said that if 3000 customer files are established; Even if these 3000 people only come to spend once a year, then dividing 3000 by 360 every day is 8.3 people/time, and this 8.3 people's time will definitely bring other tourists.

5. Create a good dining environment

Good dining environment and atmosphere can also attract guests to spend money, not to mention the whole, even the design style of each private room, which will make guests have a pleasing and brand-new feeling every time they come to dinner. 1. standardize the service concept, highlight the service features, see the truth from the details, and see the kung fu with the truth.

The management of catering service should first be that managers should formulate various standardized service procedures and standards, and establish the caring heart of service personnel for guests. Waiters should really understand the guests and fully show their concern for them. We should have the service consciousness of empathy, think for the guests, reflect the service level with characteristic services, and give the guests a "warm heart" feeling and a warm service aftertaste with innovation.

2. Keep special dishes, open innovative dishes in time, maintain the quality of all kinds of dishes, and show the catering strength.

The variety of catering cuisines is ever-changing, which requires restaurants to divide chefs into two categories. Very few chefs (executive chef and chefs at all points) undertake the duties of designers and craftsmen of similar industrial products, mainly studying innovative dishes, formulating quality standards for food tastes, and supervising the implementation throughout. These people's skills and work attitude are all part of the restaurant's assets. You can consider owning part of the shares of the restaurant and paying dividends. If the chef has any suggestions to modify the standard of dishes, no chef can go his own way and maintain a stable taste and texture without the correction of the chef. Iron plate "cooking before the table" is to transform the kitchen and dining table, move the stoves in the kitchen to the hall surface and box, and combine the dining table and tripod into one. The most primitive "teppanyaki" is a simple shape of square iron plate combined with wooden countertops. This table top has a table top for guests to eat on three sides and no table top on one side, which is convenient for chefs to operate on the spot. There is a stove under the iron plate to keep warm, and the chef cooks every dish and food in front of the guests. In this way, the chef and diners face to face and cooperate with each other; The chef cooked the dishes on the spot, which the guests liked at that time. In the process of cooking, the chef's every move can't escape the guests' eyes, so he can eat safely only when he sees the net; Seeing is believing, enjoying the chef's wonderful cooking while eating, and performing acrobatics with knives and forks; Every dish, every process, ingredients and seasonings are in front of us, and the exquisite production increases the appetite. Diners choose food completely according to their own preferences, communicate with chefs and learn cooking skills and experience during the meal, and even guests can improvise on the stage according to their own wishes and contribute their skills to their families and friends; It increases the transparency and affinity of cooking, and the use of meals has become a way to enhance communication and cultivate interest; This kind of cooking is also a separate meal system, which allows guests to truly experience the supreme service of "customer-oriented". It can be described as a unique food culture.