Views: 31 Author: Site Editor Publish Time: 24-10-2018 Origin: Site
In China, restaurant management and business are inseparable from commercial induction cookers. However, today we don't want to talk about kitchen cooking equipment.
We want to discuss catering management further because it usually involves people and matters, and it is largely determined by 6 key points. Let's explore them!
The customer is the service object of the restaurant, and the satisfaction of the customer is the intangible asset of the restaurant. How to impress customers is a question that enterprises must consider, for which we have a theory called "QSEA".
Quality always comes first in catering management. Customers' recognition of the enterprise comes from their recognition of the product. If the product is not good, any marketing efforts will be wasted. The quality and delicacy of the food in the restaurant directly affect whether the restaurant can attract customers.
The service consists of three parts: before, during, and after the meal. To impress customers, a good service experience is essential. To further understand this, we will refer to the working procedures and standards of Chinese food management in the next segment.
The restaurant environment is the place that the customer pays very close attention to; in order to make the customer eat at ease, the visualization of a bright kitchen has become a trend.
There is no doubt that a good dining atmosphere will boost customers’ mood and make them enjoy themselves more in your restaurant, so atmosphere building will give you extra credit.
In catering management, Lestov induction cookers from Guangdong Qinxin Technology Company might not have a direct effect, but no doubt it plays an important role in the standardization of catering and its cost saving.
Because induction heating technology indeed ensures the quality of dishes and greatly saves a bit of cost in staff and daily electricity.
There is an old saying in China, "the emperor's daughter has no trouble getting married", but things are different now. "The emperor's daughter" also needs "a matchmaker." Similarly, good products must be publicized through appropriate methods.
So we need to develop corresponding marketing methods for different situations, like promoting with different festivals and social hot spots, or promoting directly to old customers and new customers.
Reducing kitchen costs is the key point to improving profits. These include production management control (It mainly includes the control of food material purchase and supply, production and processing cost, and sales cost) and production factor control (material cost, capital cost, and human cost). Among the above, the cost of capital and manpower is the pain point of many restaurants.
To reduce this stress, many catering enterprises, on the one hand, start to comb through the product structure and add stews and steamed dishes based on stir-fry;
On the other hand, they add compound intelligent kitchen equipment and implement standardized kitchen solutions in their restaurants. In this way, they can greatly save manpower and produce food a lot faster. This is a very effective approach.
The daily routine meeting should not be too long, usually controlled within 15 minutes. "5W1H" (Why, What, Where, When, Who, How) is a very practical method for the daily meeting, yet don’t make the meeting become only a formalized routine.
All cleaning work should be based on the guests' sense standards, fully consider the guests' dining experience, and create a quiet, beautiful, comfortable, and clean dining environment.
The safety management of enterprises should not be neglected; it includes the handling of lost items from customers, disease, food safety, fire accidents, and media crises. Restaurants should always stress safety management and deal with hidden dangers in a timely and effective manner, and nip any possible danger in the bud.
