Catering industry management methods

Catering industry management methods

Catering industry management methods. Catering is an industry with high personnel mobility, so many catering companies will develop employee management plans. If catering companies want to become stronger and bigger and achieve healthy and sustainable development, let's take a look at the management methods and related information of the catering industry. Catering Industry Management Method 1

Create a competitive system that is difficult to imitate.

It is easy for the catering industry to fall into homogeneity. If you want to achieve the state of "always imitated but never surpassed", you must work hard on culture, software and hardware. Why are McDonald's and KFC not afraid of imitation? , because there are many inner things that you can’t imitate. Can you imitate the free and open Western food culture?

Can you imitate the service culture that truly regards customers as God? Can you imitate 24-hour operation and door-to-door delivery? Maybe you can imitate one or For a while, it’s hard to imitate everything. This is their competition system. Of course, there are also local catering companies that do well, such as Haidilao. The author has personally experienced it, from parking command to entry guidance.

From bowing forward, to immediately contacting the stroller when you see a child, from providing mobile phone cases and glasses cloth, to putting covers on your belongings on the chair, from placing pothos and other green plants indoors Zhi will open the door for you in the bathroom, hand you paper, and even provide sanitary products for ladies, including lemonade, sour plum soup, and soy milk for customers to choose from.

Based on the number of customers and habits, the waiter will give you suggestions on the dishes, and even ask customers to order only half. When checking out, in addition to the invoice, there is also a change bag, etc., bit by bit, you can Is it imitated? It is these inconspicuous details that build a strong competitive system for the company, making it difficult for rivals to compete.

You must have a career-oriented heart.

The reason why some catering companies are short-lived is related to too much "businessman" thinking. As long as they see money to be made, they dare to do anything, even if they take risks and violate relevant national laws, such as illegal additions. , Counterfeiting, substandard goods, etc. For example, some noodle restaurants, in order to attract customers, use cigarette shells that are expressly prohibited by the state.

The essence of doing business is to pursue profits, but profit-seeking without a bottom line is destined to not last long. As a catering business owner, you must shift from business to career, take promoting Chinese catering culture as your own responsibility, do not be aggressive, not short-sighted, and be steady and steady. Last year, Dahe News invited the author to give a lecture, and Mr. Zhong Huzhou, the owner of Zhongji Restaurant, invited me to dinner in the evening .

The location is the Chinese State Banquet Restaurant, which is full of cultural charm in Zhengdong New District. Boss Hu not only adheres to the green catering concept of "front store and back garden", but also combines catering with traditional culture to Management has risen to the level of culture. Not only that, he has also participated extensively in charity and won various honors. His pattern is commendable.

Build a competitive workforce.

Most of the employees in catering companies have low academic qualifications, and the quality of employees, especially their service attitude towards customers, determines customer satisfaction and even loyalty. As a catering business owner, you should try your best to build a high-quality staff team based on your own brand positioning to serve high-level customers.

Provide matching services. Otherwise, if the capabilities are not matched, it will be difficult to attract high-level customers with spending power. Enterprises must find ways to retain core employees by providing better benefits and benefits. Only when the workforce is stable can they better provide value-for-money services to old customers and try to avoid the above mentioned.

In order to save costs, old experienced employees are fired and new employees with no experience are hired. Haidilao also provides services 24 hours a day. In order to make it easier for employees to commute to and from get off work, the company generally arranges food and accommodation at the place where the employees work. For those who have a family and it is inconvenient to live together, the company provides employees with a monthly rent of 300 yuan. Haidilao also provides employees with a monthly rent of 300 yuan. Employees are graded based on length of service,

contribution, etc. Different levels have different benefits, and employees are encouraged to sprint for higher positions. All these are to relieve employees' worries, effectively retain people, and stimulate everyone's initiative and enthusiasm for work. Provides the premise and foreshadowing. In addition, the company also needs to create a learning and improvement platform. The quality of newly recruited employees does not need to be high.

But if there is an improvement platform, a novice can become a master, or even an expert. The author once paid attention to the training of employees at Airport Dicos. During normal business hours, in the most unobtrusive restaurant, everyone sat around the table, and the managers conducted on-site training for the employees. This should be of great benefit to the employees to quickly enter their roles. Right?

Companies should interact more with customers.

Perhaps influenced by traditional Chinese culture, local catering companies may be disdainful or not good at it. In short, they rarely interact with customers and basically carry out operations and management with a self-centered approach. Under the new buyer-led situation, it is increasingly unable to keep up with the development of the market. Enterprises must put down their posture and actively interact with customers in a positive manner, allowing customers to participate in all business activities of the enterprise. From product research and development, improvement, to promotion activities, from online to offline, we must maintain communication and contact with customers. Only in this way can everyone feel that the company is closely related to them, and can they continue to consume while serving more customers. Recommended by friends and family.

Of course, the ultimate beneficiary is the enterprise. Sandayang Fast Food has actually always attached great importance to communicating with customers. Whether it is celebrating children's birthdays, teaching children to dance outside the door, or even handing out promotional leaflets on the street, including joint marketing, self-discount coupons, etc., they are all trying to establish connections with customers, and they have not forgotten what they need to survive. Customers, of course, have not forgotten them either.

Create service-oriented corporate soft power.

Compared with foreign fast food companies, one of the most prominent shortcomings of local catering is that its service capabilities are not improved enough and it cannot adjust its service strategy in a timely manner according to customer conditions. When the author was working in Shanghai, after finishing work in the evening, sometimes several colleagues would go out for a late-night snack together. It was not even 10 o'clock yet. Many restaurants or hotels will tell you.

"Sorry, it's closed", or "The chef has gone off work, please come back another day", which will make you feel disappointed. When in Beijing, sometimes for breakfast, if you get up earlier, it is difficult to find a breakfast restaurant with a clean and hygienic environment. If you walk for a long time, you may have to walk to McDonald's, KFC, etc. Restaurant.

Go willingly to eat the "junk food" you always thought of, they serve 24 hours a day. No matter what time, they greet you with a smile. Even if you just eat a hamburger, if you want an invoice, they will give it to you. You will not hear what some local catering company waiters tell you: "There is no invoice now. How many days?" You can come and get it later."

Or just "wait until you have spent 200 yuan before issuing an invoice to you". You will not experience the impatient waiter walking around you if you eat for too long. The look in his eyes is enough to kill you instantly and even make you feel uncomfortable all over. Once, I invited a friend's company to have dinner at a classy hotel.

We ate until less than 2 pm, and the waiter came back and forth opening and closing the door without saying a word. After the author saw it, he urged everyone to leave the table. When the author and his group walked to the stairs, they heard The waiter whispered to another waiter, "Hey, these guys are finally leaving," and we suddenly didn't know what to say.

Everyone went downstairs silently without saying anything. We may never go to this hotel again. Perhaps Chinese people always like to look at problems from their own perspective, but ignore the other party's feelings. This approach, in the catering industry, is a lack of service or inadequate service. Catering industry management methods 2

Catering employee management methods

1. Employee file management:

The mobility of employees in catering companies is generally very high, so it is important to establish employee files This is especially necessary because it is the basis for human resource planning. Employee files should generally include the employee's basic information, such as name, gender, date of birth, ethnicity, ID number, marriage and family status,

blood type, education, type of work or position, personal experience, rewards and punishment status , hobbies, etc., and should also include the employee’s contact information, such as home address, mobile phone number, EMAIL address, etc. For resigned employees, it should also include the time of resignation, reason for resignation, where they went, what kind of work they were engaged in, etc.

Recording the employee’s ID card number will help to trace certain incidents in the future; knowing the employee’s blood type will help with emergency treatment when injured due to emergencies; mastering The employee's expertise, interests, hobbies, and work abilities are the objective basis for teaching students in accordance with their aptitude and focusing on training; based on the employee's birthday.

The restaurant can organize some activities, such as giving out birthday cards or holding birthday parties. These seemingly small activities will make employees deeply feel the care of the organization, and will also boost the morale of the entire team. "High salary is not as good as happiness"!

It needs to be emphasized that companies not only The establishment and management of files of current employees and reserve employees should be established and improved, because resigned employees and reserve employees are also important human resources of the enterprise. Employees leave for a variety of reasons, and in many cases, it’s not because employees don’t like the restaurant that they leave.

Often it is out of one's own helplessness, or because one wants to make more money, or because one wants to learn more skills. In fact, these are completely humane and understandable. In addition, because they have worked in a restaurant before, the departing staff is familiar with the restaurant's environment, regulations and business processes, which is a rare advantage.

As long as their contact information is recorded in the employee files and the restaurant management personnel communicate with them regularly, I believe that one day, they will cooperate with the restaurant on a new level. For example, the original waiter may be qualified for the job of the foreman, the original side dish may become a chef, etc., because everyone is making progress.

All it takes is communication and attention and an open mind on the part of restaurant leaders. Reserve employees can be understood as some friends of the restaurant manager in the catering industry. Their information is included in the database. When the restaurant is short of people, first check to see if there are suitable candidates among them. This can at least reduce recruitment costs and also provide Make some accumulation of human resources reserves.

2. Employee attendance management:

There is not much difference between employee attendance in restaurant management software and manual work, it just facilitates storage and statistics.

3. Employee performance management:

The objects of employee performance appraisal are generally full-time ordering waiters. The software can record and count the sales of waiters within the statistical range. The restaurant can Different rewards are given based on the size of their sales. If a restaurant has sales commissions for certain dishes (commonly high-end wines and high-end seafood), the software system can generally count them and calculate which commission dishes a certain ordering waiter has served and the amount of commissions he should receive, etc. .

"People" are also wealth. Many people know this truth, but what should be known more is that wealth needs to be accumulated. Only by accumulating "people" bit by bit can "people" truly become the inexhaustible wealth of the restaurant.

Management skills for employees in the catering industry

The catering management system is the life of a restaurant. Today's society is an era of knowledge economy, and management is increasingly valued by enterprises. The level of management directly affects the operating efficiency of the restaurant. Therefore, "management produces benefits" is the absolute truth. When formulating daily management systems, the following three aspects should be considered.

1. Human resources: including: employment system, salary system, incentive system, etc.;

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

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

Based on the above three points, we must truly achieve "everyone has a position and can do things" There is a basis, actions have goals, and work is effective." Catering industry management method 3

Catering industry management system

1. Restaurant hygiene system

① The dining tables and chairs are neat, the floor is clean, the glass is bright, and there are public facilities* **Spittoon and hand washing facilities.

② Clean twice a day and once a week to avoid flies and spiders.

③Do not sell spoiled or insect-infested food.

④ Wash, disinfect and clean small tableware after use.

⑤ Waiters should wear clean work clothes and wash their hands before and after using the toilet.

⑥ Desserts and cooked food must be sold in dust-proof and fly-proof glass cabinets, and clean sales tools must be used.

⑦Service staff are prohibited from wearing rings, bracelets, or painting nails while working.

2. Hygiene system of cold dish room (cold meat room, cooked food room)

① Ensure dedicated room, dedicated person, special tools, chopping boards, containers, and rags , weighing instrument.

② The room must be fly-free and equipped with running water for hand washing, disinfection, foot-operated waste containers, ultraviolet germicidal lamps, refrigeration and other facilities.

③Clean and disinfect knife boards, containers, and scales before each use. UV lamps are irradiated for 30 minutes before work for air disinfection.

④ Use food packaging materials to comply with hygienic requirements.

⑤Staff should wear neat work clothes and masks, maintain personal hygiene, and wash hands and disinfect before operation.

⑥ Work hard and sell cooked food diligently, so that it can be made and sold on the same day. Food that has been separated will be reheated and sold, and spoiled food will not be sold.

⑦ Food that is not directly imported, food that needs to be reprocessed, and other items must not be stored in the cold dish (cooked food) room.

2. Sanitation system for primary (rough) processing room

① There are dedicated processing sites and food acceptance personnel, and spoiled raw materials will not be processed and used.

② The cleaning pool should be separated from meat and vegetables; the upper and lower water should be smooth, and there should be a sealed container that can hold one shift's garbage.

③ After processing, food raw materials should be placed in clean containers (waterproof containers for meat, poultry, and fish), should not fall to the ground, and have cleaning and fresh-keeping facilities.

④ The operating tables for processing meat, aquatic products, and vegetables should be used separately and clearly marked.

⑤Staff should wear neat work clothes and maintain personal hygiene.

⑥The dust-proof and fly-proof facilities are complete and operating normally.