What are the six elements on the table in box service?

The new idea of catering management now is to apply the principles of market economy, instead of the early planning era. The selectivity of customers' consumption is small, and the irrationality of consumption leads to the early catering operators taking "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 the consumer consumption concept is becoming more and more mature. Therefore, in my opinion, 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, should be organized and planned. In my opinion, it should be carried out from the following aspects.

first, the positioning of market operation

market research and analysis, to establish a restaurant, we must first conduct market research and do a good job in market positioning. Because the consumers in these two markets are not dominated by the catering consumption market, after the number of meals is determined, the Marketing Plan should be made in the first place before catering operation, 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 easily purchased. Local people's taste requirements for dishes, the acceptance of production methods, and the price acceptance ability.

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

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

4 layout of dining environment, because after SARS last year, people have more demand for dining environment, especially whether there are enough measures for air circulation, dining space and daily cleaning and hygiene in dining environment.

To sum up, it shows that a restaurant can only meet some customers' needs, and it is necessary to analyze its own capabilities, competitors that threaten the restaurant in the local market, and carefully determine which class the restaurant's customer-oriented group is.

Second, the layout of the business premises

After the above factors are determined, the site of the business premises must be laid out, and the following work contents must be considered when laying out:

1. The equipment configuration of the kitchen and the ratio of dining places;

2. Coordination between kitchen cuisine and floor service;

3 selection of tableware, coordination of table setting and various lights;

4 confirmation and arrangement of the distance between the guest passage, the food passage and the kitchen;

5 Selection of seafood pool and water table and setting of sewage treatment;

6 health and epidemic prevention facilities and equipment configuration;

7 introduction and control of water, electricity and lighting;

III. Personnel

The success of the restaurant industry depends on the restaurant management personnel after the hardware has become a foregone conclusion. Restaurants should organize personnel at all levels to implement it after determining their own business orientation and venue layout. How to make the restaurant operate? This is a question of employing people. And the first thing to do is to make a plan for employing people, and to choose and use the personnel in each post with a purpose. Work out a set of human organization structure system suitable for this restaurant. The main contents are as follows:

1. Every employee has his/her own job title, rank, cooperation personnel, job responsibilities and work quality standards;

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

3 make a strict training plan, including daily training and planned training;

4 clearly stipulate the salary and 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 when the service for "internal customers" is done well can the service for external customers be done well.

6 We should fully understand the significance of 8 and 2 theories to the catering industry. That is, 8% of the profits are generated from 2% of the products; 8% of the problems are caused by 2% of employees; 8% of management (operation) suggestions are generated from 2% of managers. Therefore, to run a good restaurant depends on 2% managers and 2% good products. To this end, the owner should authorize 2% of the management personnel. First of all, he should share information with the management personnel, including cost, gross profit, cost and market share, so that the management personnel can make more constructive suggestions. Secondly, there should be limited authorization, that is, within a certain range, under what circumstances, managers at all levels can decide to deal with the problems without asking in advance. Of course, it is necessary to report afterwards, explaining the situation and the effect achieved after disposal.

iv. management system

the management system of catering is the life of a restaurant. today's society is the 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 when formulating the daily management system.

1 human resources: including employment system, salary system and incentive system;

2 business and sales: including sales target, promotion method, dish features, service features and innovation requirements;

3 financial cost: including purchasing system, cost control method and asset management system;

according to the above three points, we can truly achieve "everyone has a post, has a basis for doing things, has a goal in action, and works productively".

V. Operation

The operation of catering industry usually has the following seven indicators, namely: operating income, operating direct cost, manpower and human resources cost, energy cost and equipment maintenance cost. Whether restaurant management 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. Therefore, the following factors should be considered when formulating the business operation plan:

1. Business income: food, drinks, cigarettes and articles;

2. Operating costs: the costs of various operating projects, such as office, communication, transportation, washing, garbage disposal, decoration, equipment maintenance, etc.

3 labor costs: salary, labor insurance (medical insurance) benefits, training costs, food (accommodation) costs, uniform costs (including washing), etc.

4 energy costs: water, electricity, fuel, gas, sewage, cable TV and other costs;

5 equipment maintenance: overhaul, inspection and routine maintenance of all kinds of equipment.

when making the operation plan, it is necessary to conduct an effective comprehensive survey of the local catering market in advance, and obtain first-hand detailed information according to the above contents. Then calculate the operating breakeven point of this restaurant, and then formulate various operating indicators such as operating income indicators, cost indicators, profit indicators, and so on that are practical for this restaurant.

VI. Marketing and promotion

1. Establish a well-known reputation and improve the influence and credibility of the restaurant in the local catering market

Before and after the opening of the restaurant, it is necessary to carry out a "indiscriminate bombing" campaign in the local influential media. After the opening of the restaurant for a period of time, it can organize some public welfare promotion or publicity activities on a regular basis. 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 profit-making promotions. In the name of this activity, the local media are invited to give news reports, so as to play the role of soft advertising and the establishment of a positive image of the restaurant.

2 kitchen specials

the kitchen can introduce 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 feel that they can not only enjoy the multi-level atmosphere but also receive lovely gadgets when eating in the restaurant. This can not only play a propaganda role, but also improve the quality of the restaurant. In terms of distribution, the value of gifts can be determined according to the level of consumption.

4 establish and collect tourist personnel files

establish tourist files mainly to record guests' preferences, taboos, date of birth, company celebrations and other contents. At that time, congratulatory letters will be issued in advance to strengthen the contact with diners, so that we can have a number of stable customers. It can be said that if 3 customer files are established; Even if these 3 people only come to spend once a year, then every day 3 divided by 36 equals 8.3 people/time, and this 8.3 people's time will definitely bring other tourists.

5 create a good dining environment

a good dining environment and atmosphere can also attract guests to spend, not to mention the whole, even if the design of each private room has a style, it will make guests feel pleasing and brand-new every time they come to eat.

VII. Assumption of brand establishment

1. Standardize the service concept, highlight the service characteristics, see the truth from the details, and see the kung fu with emotion

The management of catering services should first be that managers formulate various standardized service procedures and service standards, and establish the service personnel's kindness to the guests. Waiters should know the guests in a real sense and fully show their care for them. We should have the service consciousness of transposition, think for the guests, reflect the service grade with characteristic service, and give the guests the feeling of "heart-warming" with innovation and the aftertaste of warm service.

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

The variety of catering cuisines is ever-changing, which requires restaurants to divide chefs into two categories, and a very small number of chefs (executive chefs and chefs at all points) assume the responsibility of designers and technologists of similar industrial products, mainly studying innovative dishes, formulating quality standards for food taste, and supervising the implementation throughout. These people's skills and work attitude are part of the restaurant's assets, so you can consider owning part of the restaurant's equity and paying dividends. If the chef has any suggestions to modify the standard of dishes, no chef can go his own way without the correction of the chef, so as to maintain a stable taste and texture. ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

The iron plate "pre-table cooking" is to reform the kitchen and dining table, move the cooking utensils in the kitchen to the hall surface and box, and combine the dining table with the tripod. The most primitive "teppanyaki" is a simple shape of a square iron plate combined with a wooden countertop. This countertop has a desktop for guests to eat on three sides and no countertop on one side to facilitate the chef's on-site operation. There is a stove under the iron plate for heating, and the chef cooks every dish and food in front of the guests. In this way, chefs and diners face to face and cooperate on the same stage; The chef cooked the dishes on the spot and the guests enjoyed them at that time. In the process of cooking, every little move of the chef can't escape the guests' eyes, seeing as the net and eating with confidence; Seeing is believing, enjoying the wonderful cooking skills of chefs while eating, and performing acrobatic skills with utensils such as knives and forks; Every dish, every procedure, the ingredients and seasonings are all in front of us, and the exquisite production has increased the appetite. Diners choose food completely according to their own preferences, communicate with chefs and learn skills and experiences about cooking during the course of eating, and even guests can improvise on stage to offer skills to their families and friends according to their own wishes; It increases the transparency and intimacy 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.