What are the difficulties in analyzing the management of catering enterprises?

Related Items: daily queuing hot selling specialty catering to join the ice cream to join the fast food to join the hot investment in ice cream to join the hot investment in ten thousand yuan to open the catering business management relative to other single project varieties of mass production in terms of industrial enterprises have a richer connotation. With the industrial enterprise management is different: from the marketing point of view, catering enterprises, a single project varieties are rarely industrialized production, so can not carry out the overall scale of marketing; the traditional sense of marketing theory is difficult to cover the catering enterprise marketing activities. From the sense of management: catering enterprises due to the operation of many varieties, small production scale, the use of manual operation, a variety of raw materials and the price is not easy to control, therefore, the sparrow is small, all the organs of the condensed type of enterprise on its managers to put forward a higher demand. In order to comprehensively reflect the catering enterprises in the management of various types of conflicts and problems, and to solve all these problems to put forward a set of actionable solutions, we first of all catering enterprises currently exist, their own inability to solve the problem to sum up and summarize, analyze the reasons for it, put forward the solution, then what are the difficult problems of management, the following Xiaobian and we come together to discuss it! The difficult problem of business management, a management of catering enterprises, the management of the problem of the chef group of mobility and the contradiction between the business risk. For all operating economic entities, the core of business management is the management of talent. Especially from the industrial economy to the transformation of the knowledge economy, from the planned economy to the transformation of the market economy today, the management of talent is to determine the success or failure of the entire enterprise; however, talent management for the catering industry has a different general significance. Because the nature of the catering industry is different, the management of the requirements of the talent and the use of different modes, so the cultivation of talent, management, the use of different ways. Traditional industrial enterprises for the management of employees in general is not easy to mobilize jobs. Chef group is a highly mobile group, as the saying goes: "iron stove, stay water cook". A very graphic summary of the nature of the chef's work. Why this phenomenon? Because from the point of view of consumer psychology, people's tastes must be constantly updated, change, catering enterprises in the continuation of business characteristics at the same time, active and frequent replacement of the technical team in order to obtain the update of the business project, which produces the mobility of the chef team. Chef team flow from the current situation is blind and disorderly. Because from the point of view of the management of catering enterprises, often change the work unit, no fixed work objectives, learning goals, goals of the group is a terrible group, because many of the success of modern management can not be put in place. On the one hand, the chef because of the year-round face of unemployment and no fixed place of residence and worry; on the other hand, catering enterprises in the determination of the chef because there is no reliable basis and full certainty and confusion. Many restaurant business owners in the replacement of the chef team before the personal inquiries, test dishes, but only rely on a test dish is difficult to truly understand the technical quality and level of the entire chef team; then most of these chef team is a temporary organization of the "grassroots team", there is no unified management, unified technical procedures for the project, a unified ideology and Idea, so it is difficult to effectively combine with business management, many catering enterprises in this frequent replacement of the chef team in the process of collapse. The frequent flow of chef groups to the restaurant business management has brought many adverse consequences: ① is to make the initial business philosophy and objectives of the restaurant business can not be implemented and continued. ② is to make the restaurant business management can not be modernized, scientific, humane. ③ is to make the taste characteristics of catering enterprises can not be determined and continue down. ④ is not conducive to the creation of corporate culture brand. On the one hand, the operation and management of catering enterprises require constant updating of technology and business projects, which cannot be satisfied by pure technological innovation. On the other hand, the flow of chefs in the catering business brings great business risks at the same time, their legitimate rights and interests and income can not be guaranteed, how to solve this problem?