What are the characteristics of catering management?

1, with the sales and production, the requirements for service efficiency are higher. Because the catering service should be sold with the production, that is, the guests order first and then produce, and the dining time of the guests is short, which requires the kitchen to be able to produce a large number of dishes needed by the guests within a limited time range when the restaurant is full, otherwise it will seriously affect the satisfaction of the guests, so as a catering manager, we must pay attention to the production efficiency of the kitchen. Improve production efficiency: of course, the efficient service of the delivery staff and the front desk attendant is also a very important link. Imagine that the dishes can't be served in time after being fried, and the front desk waiter hastily serves the wrong dishes, which will greatly affect the satisfaction of the guests.

2. Flexible operation mode and great income elasticity. Catering management is very flexible. According to their own characteristics and market changes, catering enterprises develop and launch various kitchen products or catering products to attract customers and increase sales. There are many flexible management methods, such as increasing the number of meals, catering enterprises that operate dinner can launch buffet breakfast service in time when breakfast business is good, and nightingale service can also be launched in time when nightingale business is good; Pay attention to food festivals, and catering enterprises timely launch beer festivals, barbecue parties, seafood food festivals and other activities to promote restaurant sales. Some catering enterprises also use their own brand advantages to process their own special dishes into packaged foods and enter the retail market. For example, Louwailou in Hangzhou has developed many packaged foods such as beggar chicken and Dongpo meat. In a word, catering enterprises must give full play to the advantages of flexible operation mode, flexible product price and flexible service items, organize customers extensively, improve restaurant attendance and per capita consumption, change the consumption composition of customers, and help enterprises obtain greater benefits.

3. The cost structure is complex, and the catering operation cost is difficult to control, including food raw material cost and circulation cost. Among them, there are thousands of food raw materials. In the production process, the methods of picking, washing, slaughtering, disassembling, expanding, cutting and blending of various raw materials are different, and the consumption degree of raw materials is also very different. They can be used as both main ingredients and ingredients or seasonings in different kitchen products. In addition, there are water and electricity fuel, tea sets, cleaning supplies, service supplies consumption and labor wages, discounts 1 day and other circulation costs. Therefore, its cost structure is very complicated. In the process of catering management, the original profit of food has to go through the processes of procurement, storage, selection, distribution, processing, cutting and cooking, which is prone to rot, loss, loss and scrapping, and the cost is difficult to control. Therefore, catering management must strengthen cost control, establish a cost management system, do a good job in cost accounting and cost analysis, correctly grasp gross profit, timely grasp actual cost consumption, and strengthen cost assessment, so as to effectively reduce consumption and improve economic benefits.