Hotpot restaurant management

In order to make the restaurant's business prosperous, seven principles are summarized, which seem to be extremely ordinary, but if they are applied persistently, they will certainly produce wonderful results:

First, strive for innovation.

Only innovative restaurants will have a future. If they stick to the rules or blindly imitate others, they will eventually fail. Any restaurant must show its own characteristics if it wants to create added value and continuously increase customers.

Second, pursue growth.

Personally, I think that if we don't pursue growth and challenge higher goals, we can't taste the joy and sense of accomplishment of success. If you just want to make a living, you will naturally be sloppy and be eliminated.

Third, ensure a reasonable profit.

You can't attract customers by losing money, but you must get normal profits with quality service. Long-term provision of quality services and better varieties to diners can achieve sustainable development.

Fourth, take diners as the starting point.

We should take the eyes of diners as the starting point, understand the needs of diners, and then meet them. I think getting to know your business partner is the first step in opening a shop.

Fifth, listen to the opinions of diners.

We must understand the needs of diners, and the best way to do this is to listen. It is inevitable to brainstorm, conform to nature, and then do what you should do.

Sixth, seize the opportunity.

The success of business depends on whether we can seize the opportunity. Usually, we should choose the right time to investigate the varieties that diners want to choose and form a new profit growth point in the store.

Seventh, give play to the characteristics.

Restaurants and restaurants are everywhere. If you want to let diners come to your home, you must have some characteristics, and at the same time meet the needs of diners, and how to give full play to these characteristics. It should be noted that in addition to the geographical and store conditions, we should also consider the income level and cultural level of the region. Features are not limited to business varieties, other aspects such as good service, gorgeous storefront, sincere employees and so on.

Let me give you an outline.

Operation guide

1. Requirements for each post

2. Responsibilities of each post

3. Staffing of stores of different sizes

System summary

1. Employee Handbook

2. Staff training system

3. List of rewards and punishments

4. List of Front Office

5. Kitchen list

6. Safety list

7. Health Checklist

8. Security system

9. Various emergency plans

10. Front Office Environment and Health Management System

1 1. Kitchen environmental sanitation management system

12. Procurement system

13 financial system

14. Raw material requisition system

15. Inspection, maintenance and cleaning system of equipment and facilities

16. Operating procedures for hazardous equipment

17. Safety operation procedures for liquefied gas and natural gas

18. Complaint handling and tracking system

19. Customer Satisfaction Survey System

20. Raw material acceptance system

2 1. Warehouse management system

22. Pest control system

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