How to do catering operations?

First, the specific situation of the business circle where the enterprise is located:

It is necessary to analyze the business circle where the enterprise is located, classify the passenger flow in the business circle, and choose the service crowd of the enterprise itself.

Second, competitors in the same business circle:

When determining the business model, catering enterprises should consciously avoid confrontation with competitors and avoid mutual losses. It is necessary to find the market gap, shield competitors, achieve "competition", * * * be the "cake" of the regional market, and improve the comprehensive competitiveness of this business circle.

Third, investors' economic strength and personal preferences:

Reasonable catering business model is not single. In the same business district, there are several options. Different investors have different choices because of their different economic strength and habits, even in the face of the same market environment.

Extended data:

Food and beverage management methods:

First, communication and coordination management:

Internal team spirit and cooperation spirit are the key, and effective written communication between small internal departments contributes to accuracy. If there are loopholes in the link, managers should immediately coordinate and follow the rules and regulations. Good communication and coordinated management can reduce internal contradictions and improve service and work efficiency, which is the only way for managers.

Second, the plan management:

Everything needs a good plan. How difficult and complete the prediction is. This sentence shows that only a good plan can stand firm and work in an orderly way. No matter which company's catering management, such as unit leaders or superior leaders, is a person without a plan, then this company is like a mess and has no result.

Third, the organization and management:

Organization and management are very important in hotels. Only a good boss can make his subordinates do their job well. A good boss should manage catering by distributing the tasks undertaken by his team to all members.

Fourth, human resource management.

In hotels, human resources flow frequently. Human resources transfer arrangement, reasonable transfer of work, stimulate the enthusiasm of employees. On the other hand, human resource management, including departmental staffing, reasonable organization and scientific staffing, can reduce personnel costs more effectively.

Baidu encyclopedia-catering management

Baidu encyclopedia-catering business model