How to do a good job in catering management

First, the characteristics-the first priority of the development of catering enterprises from the perspective of management, characteristics are the foundation of catering enterprises. General catering enterprises have their own operating characteristics more or less. The key is whether the operating characteristics of catering enterprises are consciously strengthened by operators to form a selling point to win competition. Some restaurants think they have their own characteristics when they launch several special dishes, while others change the decoration of the front hall and imitate some local and ethnic styles at home and abroad, thinking that they can win customers. Actually, it's not, because it's just the external form of the characteristics of catering enterprises, and it's a part of the performance of characteristics rather than the whole content. Only these contents are not enough for enterprise management. It is superficial and thin to express the characteristics simply in this way, and it is difficult to play a lasting role. The characteristics are not only expressed in some superficial forms, but more importantly, they should reflect the intention of the operators to serve the target customers wholeheartedly. They should be combined with corporate culture, management ideas and business ideas, showing profound ideological and cultural connotations, thus playing a role in promoting marketing. For example, the management of McDonald's follows four principles (QSC&V principle for short): high-standard food quality, careful, caring and loving service, clean workflow and satisfactory consumption value. These principles are not only McDonald's business philosophy, but also McDonald's business characteristics, so it is difficult to distinguish them. This shows that it has distinctive features and heavy weight, and can have a far-reaching and lasting impact on the market. Second, standardization-standardization of technical support for the development of catering enterprises is the technical support for the scale development of catering enterprises. Most domestic catering enterprises have the same strange phenomenon, that is, the standardization of front-office service and the fuzziness of back-office operation. Setting the table requires a distance of cm, and the dishes are delivered in minutes, and the production of food and dishes depends entirely on the inspiration of the master. When customers eat in the same restaurant, the quality of food they eat at different times is not the same, or even very different, which not only affects the reputation of the restaurant, but also is not conducive to the future development of industrial production. Industrial production is an inevitable mode of production for catering enterprises in the process of expanding their business scale. In this kind of production, it is required that the food quality of the same brand produced at different times and places should be highly consistent. In industrialized catering enterprises, variety, quality, packaging and service all require high homogeneity, among which the homogeneity of variety quality ranks first. Foreign fast-developing industrialized catering enterprises have strict production standards, and the quality of catering products of the same brand is the same wherever they go. This is the difference between traditional catering and modern catering. If catering enterprises interested in industrialized production want to keep the flavor characteristics of catering products unchanged, they must formulate a set of strict operating norms and standards, abandon the vague concepts of "one point" and "one spoon" in traditional operation and adopt standard measurement methods. In this way, our food products will not vary from operator to operator, and from time to place. Third, branding-the core project brand of catering enterprises plays an irreplaceable role in the development and competition of enterprises. It not only includes the sum of a series of intangible assets such as trademark, name, packaging, price, history, reputation, symbols and advertising style, but also includes rich connotations such as service quality, product quality, innovation consciousness, talent structure, management level and corporate culture. It is a concentrated expression of the competitiveness of catering enterprises. Modern catering enterprises have promoted brand creation to a strategic level and regarded it as the soul of enterprises and the embodiment of market life. Looking at the development path of large-scale catering enterprises at home and abroad, building famous brands is at the core of the strategy. China's accession to the WTO has attracted international competition in the catering industry. The way of competition is no longer simple price competition, quality competition, business form competition and cultural background competition, but turns to brand competition with highly generalized characteristics. If catering enterprises want to gain a foothold in the cruel market competition, they must have well-known brands in the market. Four, chain-the only way for catering enterprises to strengthen physical development. The development of modern catering industry in China has been basically improved. Hotel catering, specialty restaurants, property catering, leisure catering, fast food, food delivery, family kitchen engineering and other commercial formats have appeared in many cities, forming a situation of complementary competition. No matter what format of catering enterprises want to grow, they must take the scale to expand Zhang Zhilu. The best way for well-run small and medium-sized catering enterprises to enter the fast lane of development is to implement chain operation. Among the national 1 1 excellent franchised commercial brands, 6 are catering enterprises, accounting for half. Among the "200 1 Top 100 Catering Enterprises in China" jointly selected by China Cuisine Association, China Business Federation and China Business Information Center, 79 enterprises adopt chain operation mode, accounting for 85.6% of the top 100 enterprises. The reason why so many catering enterprises implement chain operation is that the development of a single catering enterprise will be subject to various constraints. There are only two ways for the development of individual catering enterprises. One way is to reduce operating costs, expand profit margins and take the road of intensive development. The other way is to expand the scale of operation, increase operating income and take the road of extension development. The operating costs of individual catering enterprises are mainly composed of production material costs and labor costs. If these two costs are excessively depressed, the quality and service level of catering products will be affected. Therefore, it is limited to improve the profit rate in this way. It is also limited for individual catering enterprises to increase their income by expanding their business scale. Catering enterprises are service industries that meet the basic needs of people's daily life, and the principle of choosing business locations is generally as close as possible to consumers. The customers of catering enterprises are generally residents, employees and some floating population nearby. This market space is limited, and the market will not expand indefinitely with the expansion of catering enterprises. There is always a saturation point. From the above two aspects, these two ways are not the most effective way to expand the scale of catering enterprises, and only chain operation is the right way. From the market point of view, a catering enterprise can only attract some catering customers in its own region according to its own operating characteristics, and such customers also exist in other regions. It can be said that the possible target customer group of a catering enterprise presents a honeycomb lattice distribution in a specific and large geographical range. The scale development of catering enterprises should also follow the distribution of target customers in a honeycomb lattice layout. The most ideal enterprise form to realize this layout is the chain operation of individual catering enterprises. Therefore, the chain operation of catering enterprises is the best way to develop and grow.