What kind of people can cook successfully?

What kind of people can cook successfully?

If we want to say what ability the boss of the catering industry needs, we must avoid the three elements of catering: food/taste; Marketing/publicity; Operation/management.

The ability of the catering boss needs to correspond to these three elements respectively. Now you can ask yourself which one you are good at.

First, self-knowledge and action ability are pre-abilities.

But before that, there are two pre-functions with higher priority:

1, self-knowledge:

I have never seen a catering boss who is good at three elements at the same time since I started catering. It is not easy to do one of them well.

I have met too many catering colleagues, some in high spirits, some in order to save costs, some in order to monopolize shares, taking into account all aspects of the restaurant, but problems are everywhere. So, the importance of self-knowledge lies in:

First, judge whether you have the ability to cook. If there is, do it. If not, don't do it or study. Then judge which of the three elements of catering is suitable for you and which aspect of your ability is lacking. Then find the right partner according to this.

2. Ability to act:

Catering is diligent, busy, trivial and hard, and there will always be work that can't stop.

Excellent management systems and internet tools can help you optimize the process of doing these things, but they can't replace you to do these things. Therefore, not only grass-roots employees need to have executive power, but also catering bosses need to have the ability to act.

Now catering bosses love to learn more than their predecessors, and training courses on the market are everywhere, some cheating money, and some are genuine. But many small bosses suddenly realized after learning-oh, this is what catering should do, oh, this is the truth behind these pits.

But when I got back to the store, everything was the same. I asked several practical problems in the implementation, which are difficult to deal with. But who runs a restaurant without many practical problems? What you have learned (and you agree with it) cannot be implemented because of a little obstacle. It is a piece of cake to waste that little money. I think you are wasting your life. You're wasting your life and that of your restaurant.

Second, dishes, marketing and operation are the core competitiveness.

After talking about the two pre-abilities, we return to the core competence of catering-the competence corresponding to the three elements of catering.

Element 1: dishes/taste-this is the fundamental element of the catering industry.

Corresponding work: including selection and purchase of ingredients and condiments; Research and development, collocation, supply and innovation of dishes; Manage kitchen inventory, equipment, labor and food delivery process; Control of kitchen loss, etc.

The corresponding functions are as follows:

Procurement:

1. Understand trade and market. Ensure not to be pitted, and ensure that the quality of incoming goods meets the demand.

2. Have the ability to deal with suppliers and establish a relationship of mutual trust, preferably with extroversion and strong negotiation skills.

Whether you are responsible or not, you need to have the qualities of honesty, credibility and reliability.

In the kitchen:

1.R&D has the ability of main course and side dishes, and is willing to share;

2. The coordination ability and process arrangement ability of each kitchen can supervise and stabilize the quality of food and ensure the efficiency of food;

3. Inventory/equipment management ability, as well as kitchen wear control ability, but also drive kitchen employees to develop good habits in their posts. Reduce waste, ensure hygiene, take good care of equipment, and ensure smooth access.

Personnel: Recruit, judge, manage and evaluate the ability of kitchen staff, especially chefs (if any).

Financial aspect: be able to understand the incoming and outgoing accounts and know how to control costs.

Summary: You need to master the skills of all the dishes in your restaurant, have the ability to manage people, money and things in the kitchen as a whole, and be responsible for kitchen management and product control.

Element 2: marketing/publicity-this is the core element to promote customers to the store and establish the brand image of the restaurant.

The corresponding functions are as follows:

Overall:

1. Have the goal and action of pursuing word-of-mouth marketing, and have the consciousness of "asking customers to help me sell";

2. Be able to pay attention to and rely on industry trends, use and rely on the power of third-party platforms and Internet tools, find and rely on the visibility that can affect target customers, and cultivate and rely on the service enthusiasm of employees; 3. Clear-headed, understand that marketing promotion is not for overnight fame, but necessary work step by step;

4. Marketing propaganda means should have the awareness of iteration. .

Publicity:

1. Know how to use media resources to reach target customers.

2. You should know that the purpose of publicity is to promote the store rather than simply expose it.

3. Know how to spend money, and know the basic effect after spending money.

4. Have the ability to stir up the resources of the local marketing circle.

Marketing:

1. Understand basic marketing logic and be cost-conscious.

2. It should also be barrier-free, form effective transformation and summarize reliable methods.

3. Be good at using Internet tools.

To sum up, it is necessary to have the ability to innovate and split. Can you do it?

Element three: operation/management-this is the key element to ensure the normal operation, long-term competitiveness and sustainable development of restaurants. Corresponding work: formulate the target task (system) for the restaurant and ensure its realization (implementation); "Recruiting and training front desk staff; Receive customers for dinner; Conduct membership management; Manage restaurant income, etc.

The corresponding functions are as follows:

Recruitment of front desk staff: It is best to master a certain source of employment and establish a stable and sustainable basic salary mechanism, benefit distribution mechanism and general reward system for employees. Good at receiving people and things, able to calculate and control labor costs.

Basic job training: This varies from store to store.

Management basic ability:

1. You should have communication skills on the basis of understanding the business, and your requirements should be clear and understandable;

2. Be able to use appropriate management tools;

3. You should be a rational person, the management requirements put forward should be executable, and the specified management results should be quantifiable.

4. Have the consciousness and ability to supervise, not only the results, but also the implementation process.

5. Be able to review and summarize effective methods.

Important post ability:

1. Can create a good working atmosphere for employees; 2. The ability to create a good consumer atmosphere for customers; 3. Do a good job of coordination between the front office and the kitchen; 4. With the ability of membership management, you should be able to become an innovative, retention, repurchase and fission operating system (not to say that you have to manage everything). 5. Revenue management ability, grasp the break-even point. These are just rudimentary knowledge. You should know how much you earn and spend, and have goals and methods.

Conclusion: Externally, you should be able to satisfy the customers who arrive at the store and promote their repurchase and retention. Internally, you should be able to formulate and take the lead in implementing the rules, which will be the reassurance of the team.