What is decentralized management of restaurants
Publish: 2021-05-20 21:58:01
1. It's not reliable,
2. Decentralization of enterprise management is a phenomenon or structure, which can only appear in the system with many users or nodes. Each user can connect and influence other nodes. Generally speaking, everyone is the center, and everyone can connect and influence other nodes. This flat, open-source and equal phenomenon or structure is called "decentralization"
decentralized enterprise management mode: no management level or department is set, but the project is the goal. When there is a new project, everyone can apply to be the project leader and form a project team; In the process of the project, everyone fully plays their own role to ensure the smooth and best results of the project. After the completion of the project, team members will be rewarded according to the effect of the project
advantages of Decentralization: each node or member has strong initiative, real data and high trust
disadvantages of Decentralization: high requirements for members' ability and attitude, and the need for supporting management mechanism.
decentralized enterprise management mode: no management level or department is set, but the project is the goal. When there is a new project, everyone can apply to be the project leader and form a project team; In the process of the project, everyone fully plays their own role to ensure the smooth and best results of the project. After the completion of the project, team members will be rewarded according to the effect of the project
advantages of Decentralization: each node or member has strong initiative, real data and high trust
disadvantages of Decentralization: high requirements for members' ability and attitude, and the need for supporting management mechanism.
3. Unknown_Error
4. Yes, but management is also very important. It's good to join the catering instry. You can not only train management knowledge, but also provide an excellent team of chefs. No matter long-term work or short-term help, you can avoid the trouble of opening your own shop. It's worth trying.
If I look here, I know the catering management. I also want to look at the catering management. I haven't found the catering management for a long time. It's really hard to find the catering management. There are a lot of catering management on the Internet, but the catering management is not very detailed. Catering management is very important to me. It must be a good formal catering management. Later, I found the catering management here, You can also see the catering management. It's very comprehensive. Some catering management is introced by netizens, which is really good and can help you
intern
If I look here, I know the catering management. I also want to look at the catering management. I haven't found the catering management for a long time. It's really hard to find the catering management. There are a lot of catering management on the Internet, but the catering management is not very detailed. Catering management is very important to me. It must be a good formal catering management. Later, I found the catering management here, You can also see the catering management. It's very comprehensive. Some catering management is introced by netizens, which is really good and can help you
intern
5. Find problems
to find problems for management, we must start from problems. "If a kind of management doesn't solve the problem, it doesn't make any sense," Drucker said It's not easy to find problems. Not all problems are problems. Finding the real problems and bottlenecks is the premise and the first step of implementing management. There are many managers who are lack of problem awareness. They can't see the problems, they don't have problems in their hearts, and they can't find the overall and fundamental problems
analysis
after finding the problem, we should use systematic thinking to analyze, evaluate the risk of the problem, and find the root cause of the problem. The company of Toyota in Japan asked five reasons, that is to ask managers to find the problems behind the problems, so as to solve the problems from the root of the system. Because when people see a lot of water flowing on the floor of a room, they often sweep the water first, rather than turn off the tap first. Managers must develop the habit of analyzing problems and constantly improve their ability to analyze problems. If they can't do analysis, they can't make decisions< After consideration and analysis, it is necessary to determine the solution to the problem and formulate an operable implementation plan. Only when there is a plan can it be implemented and supported. Managers below the middle level have a very important ability, which is to find a way for strategy and make plans for goals. In this process, we can see whether a manager is pragmatic and in-depth, and whether he can make good use of the wisdom of the masses and break through the obsession. Work plan, resource plan and organization plan are the first to be more efficient
look at the results
after the implementation of the scheme, it is necessary to use the results to verify whether the process method is correct and effective. Therefore, we must objectively evaluate the results and speak with figures and facts. For effective methods, they should be spread in the enterprise in time, shared with more people, and even solidified into a standardized process. If the effect is not ideal, we should further consider whether the analysis is accurate and what are the shortcomings of the scheme.
to find problems for management, we must start from problems. "If a kind of management doesn't solve the problem, it doesn't make any sense," Drucker said It's not easy to find problems. Not all problems are problems. Finding the real problems and bottlenecks is the premise and the first step of implementing management. There are many managers who are lack of problem awareness. They can't see the problems, they don't have problems in their hearts, and they can't find the overall and fundamental problems
analysis
after finding the problem, we should use systematic thinking to analyze, evaluate the risk of the problem, and find the root cause of the problem. The company of Toyota in Japan asked five reasons, that is to ask managers to find the problems behind the problems, so as to solve the problems from the root of the system. Because when people see a lot of water flowing on the floor of a room, they often sweep the water first, rather than turn off the tap first. Managers must develop the habit of analyzing problems and constantly improve their ability to analyze problems. If they can't do analysis, they can't make decisions< After consideration and analysis, it is necessary to determine the solution to the problem and formulate an operable implementation plan. Only when there is a plan can it be implemented and supported. Managers below the middle level have a very important ability, which is to find a way for strategy and make plans for goals. In this process, we can see whether a manager is pragmatic and in-depth, and whether he can make good use of the wisdom of the masses and break through the obsession. Work plan, resource plan and organization plan are the first to be more efficient
look at the results
after the implementation of the scheme, it is necessary to use the results to verify whether the process method is correct and effective. Therefore, we must objectively evaluate the results and speak with figures and facts. For effective methods, they should be spread in the enterprise in time, shared with more people, and even solidified into a standardized process. If the effect is not ideal, we should further consider whether the analysis is accurate and what are the shortcomings of the scheme.
6.
Basic knowledge
1. What three skills do managers need to have? A manager needs to have the following three management skills:
1) technical skills as far as a hotel is concerned, it is necessary to have the professional technology and skills required by the hotel and the post and achieve effective cooperation in modern enterprises. Not only instrial enterprises need technical skills, but other instries also need technical skills, which is also very important for hotels
Concept skill is the ability of concept formation, which means that a manager can think abstractly and have the ability of concept formation; Have a certain level of management theory, be able to apply management ideas and solve practical problems; And have the ability of analysis, judgment and decision-making Humanistic skills are the ability to deal with interpersonal relationships. It refers to the ability to work with others, including internal contact with peers, understanding subordinates' activities, motivating and incing subordinates' enthusiasm, and external contact and coordination with relevant organizations and personnel2. There are similarities and differences in the requirements for managers at different levels to possess these three skills:
for the first kind of technical skills, the lower level manager (such as the foreman) must be proficient in the special and specialized technical skills of his post, otherwise he can't command the staff to provide physical service to the guests
the ability to form the second concept is very important for senior managers, because whether a senior manager has the concept of modern management, keen insight and creative spirit, the ability of correct judgment and decision-making, and the overall concept are related to the success or failure of an enterprise. What is humanistic management? Humanistic management is people-oriented management. It is the current golden rule of business management
The third is the ability to deal with interpersonal relationship, which is equally important for senior managers, middle managers and low-level managers. It's just that the object of work and the scope of contact are different Managers should pay attention to the application of incentive principles:objective incentive, participation incentive, management incentive, respect incentive, emotional incentive, crisis incentive, example incentive, destination incentive, reward and punishment incentive, material incentive. Benefits include both economic benefits and social benefits“ "Efficiency" is the method and means to achieve "benefit", and "benefit" is the purpose and power to improve "efficiency". Only when the two are compatible can the efficiency be improved, and if they are contrary to each other, the efficiency will be hindered. It can be seen that the concept of efficiency is not only a new concept of management, but also a new goal of management. What is a character? Generally speaking, a role refers to a character in a play or in a movie or TV. It refers to a certain type of character in life
According to the task requirements, the managers should organize the people and property, optimize the combination, and adhere to the "thing" as the center, and set up people for "thing". Division of labor and cooperation, that is to clarify the responsibilities of each department, each post and each employee, to carry out division of labor and cooperation, that is to clarify the "what to do" and "how to do" of each post. After division of labor, we must pay attention to solving the problems of cooperation and restriction. In order to achieve the company's goals and tasks must be solved. Unified command and organization are the basis of unified command. Without organization, there is no unified command4. Hotel management. The so-called hotel management is the general term for managers to plan, organize, command, control, adjust and other management activities in the process of reception service in order to make the hotel achieve the established objectives. Hotel management is an important practice of hotel management, which includes operation and management. The managers should perform the management function and give full play to the role of management, so as to ensure the economic and social benefits of the hotel. Therefore, hotel management is very important: managers make subordinates do their part of the work well
Post responsibility system. The so-called post responsibility system is a responsibility system that specifies the responsibilities, authority, operation standards, workload and requirements of each post personnel through certain rules and regulations 7. The basic requirements of post responsibility system. The basic requirements of post responsibility system can be summarized as: five determinations: fixed post, fixed work, fixed personnel, fixed authority and fixed responsibility. Fifth, directors should be managed by others, everyone should be responsible for their work, there should be standards for their work, there should be proceres for their work, and there should be inspections for their work. The unity of responsibility and power, responsibility and power are the conditions for the implementation of post responsibility system The main contents of post responsibility system are as follows:1) responsibility scope and specific tasks of each post
2) the basic standard requirements of each work are specified
3) define the responsibility for the loss caused by the mistake
4) the power necessary for the performance of ties
The post responsibility system emphasizes post, indivial and responsibility, which involves every employee. Therefore, the formulation of the responsibility system should mobilize all employees to participate To carry out the post responsibility system, we must adhere to the strict examination and supervision system, and combine the examination with the economic responsibility system, focusing on the indivial examination. As a manager, we must improve our understanding. If there is no assessment system, there will be no scientific basis to supervise the implementation. If there is no strict supervision, the post responsibility will become a mere formality10. Motivation
the so-called motivation is that managers try to mobilize the enthusiasm of their subordinates and let them give full play to their stored potential. It is the key to management. Here, the manager should make clear that the core of the manager's command function is to encourage subordinates to work actively to achieve the goal of the hotel
11, competition
competition is to compete with others for their own interests. China is in the process of economic system transformation, and the socialist market system is graally growing. Hotels must adapt to the requirements of market economy and seek existence and development in market competition. Therefore, managers should establish the concept of competition, including the following points:
1) based on the market
2) firmly establish the concept of "service quality is the life of the hotel"
We should pay attention to all kinds of information, study market changes, strengthen risk awareness, and dare to compete, be good at competition and win in the competition in terms of service items, service facilities, service characteristics and service quality4) the competition of spot hotels is the competition of talents to a large extent. Talents are of decisive significance for hotels to improve service quality, improve management and participate in market competition. Managers should adapt to this trend, strive to improve their own quality, at the same time pay attention to the improvement of staff's quality, and raise the staff's mental state, ideological and moral level of science and technology and professional knowledge to a new height
12. The role of the manager in the company 1. The staff officer should be a good manager to consult the staff officer. If the manager wants to be a good staff officer of the general manager, he must do:
1) fully grasp the situation of his own Department, and provide the decision-making information to the general manager timely and accurately
2) have certain analysis ability, can find out the crux of the problem
3) according to the development needs of business services, timely put forward suggestions to the premier< br />
7. Cheng Chinese restaurant cashier management system, seafood restaurant cashier management system, Chinese and western restaurant cashier management system, teahouse cashier management system, western restaurant cashier management system, coffee shop cashier management system, bar cashier management system, hot pot city cashier management system Cheng Chinese restaurant, seafood restaurant, Chinese and western restaurant, teahouse, western restaurant, coffee shop, bar Hot pot city management system Nanchong Chinese restaurant, seafood restaurant, Chinese and western restaurant, teahouse, western restaurant, coffee shop, bar, hot pot city management system Dazhou Chinese restaurant, seafood restaurant, Chinese and western restaurant, teahouse, western restaurant, coffee shop, bar, hot pot city management system Mianyang Chinese restaurant, seafood restaurant, Chinese and western restaurant, teahouse, western restaurant, coffee shop, bar Hot pot city management system Zigong Chinese restaurants, seafood restaurants, Chinese and Western restaurants, teahouses, Western restaurants, cafes, bars, hot pot city management system "meishijiashitongtian catering management system 5" is a management system of Shenzhen wanguosixun Software Co., Ltd. based on many years of instry experience, combined with many catering instry customer management needs, It is a professional management system for catering enterprises
the system integrates business management, inventory management, member management, chain management and other functions, and provides a variety of targeted system solutions for restaurants, Western restaurants, cafes, bars and other similar business model catering enterprises, which can more effectively assist catering enterprises to standardize business processes, improve business efficiency, and effectively rece business costs, Achieve higher profits
scope of application: Chinese restaurants, seafood restaurants, Chinese and Western restaurants, teahouses, Western restaurants, cafes, bars, hot pot city. Front desk business system: opening, merging, setting up, ordering, location ordering, settlement, AA settlement, call ordering, takeout, seafood weighing, wine storage management, discount, special price, gift, promotion, selling, reservation management, manager query, shift handover and other functions; Kitchen printing: it can print by order or whole order according to dishes and categories, realize multi-point printing in kitchen and bar, monitor the status of printer in real time, give abnormal prompt, and automatically generate printing log to prevent losing orders
proction management: provide bar code proction, support level 1 and level 2 alarm reminder, automatic expediting and touch screen proction. Reservation management: General reservation, banquet reservation, call reservation, familiar customer management, customer history query, SMS notification. Member management: support member discount, account, stored value, payment, points by consumption or category, double points scheme, points automatic upgrade, points for gifts, points cash back, card issuing and recharge, recharge cash back, etc
inventory management: material purchase, stock in, transfer, loss reporting, stock taking, supplier management, supplier settlement and material query. SMS platform: group management, single SMS, group SMS, business data report, consumption tips
headquarters system: regional management, store management, basic data maintenance, chain member, real-time query, decision analysis. Distribution center: purchasing, warehousing, processing management, distribution management, supplier settlement, store settlement, inventory, raw material analysis, distribution profit analysis, etc. Report center: dish sales inquiry, cashier inquiry, business analysis, profit analysis, material inquiry, member consumption inquiry, commission inquiry, etc. System management: set system parameters, basic data, operator permissions, database management, etc<
functional design close to the instry
restaurant seafood weighing management
bar storage management
the way of ordering Western food
coffee shop AA settlement. More professional business management
provide floor numbering system
support wireless cash register ordering
support a variety of preferential schemes, such as special price, free purchase, promotion, etc
it supports the management of tea space fee, low sales ring the period of time and restriction of special price consumption
realize the management of coupon issuing and recycling
powerful reservation management and diversified member management
realize the telephone interface, and automatically call out the customer information
you can query the table status chart of future reservation
if the scheled guest does not arrive at the scheled time, SMS will be used to remind the guest
it supports multiple credit cards, recharge cards, discount cards, local charge cards, etc
support members to consume points, upgrade points, etc
efficient parallel printing, eliminate the loss of orders
efficient and stable, real-time monitoring of printer status, effectively prevent the phenomenon of missing orders
support single kitchen, multi kitchen, multi bar kitchen and regional kitchen
it has multi-level timeout warning function
over time automatic reminder function to remind the chef of cooking speed
provide the proction scheme of touch screen
scientific inventory management, rich and colorful reports
provide a complete procurement process management, supplier and supplier settlement system
support multi warehouse and inter warehouse transfer, and support dish ingredient management and sales offset inventory
support perfect chain distribution mode and chain inventory management
nearly 100 query and analysis reports are provided to facilitate decision analysis
dishes ranking analysis, real-time analysis of gold medal dishes, best-selling dishes, unsalable dishes
member analysis, comprehensive analysis of high-yield customers, loyal customers, recent loss of customers
the system integrates business management, inventory management, member management, chain management and other functions, and provides a variety of targeted system solutions for restaurants, Western restaurants, cafes, bars and other similar business model catering enterprises, which can more effectively assist catering enterprises to standardize business processes, improve business efficiency, and effectively rece business costs, Achieve higher profits
scope of application: Chinese restaurants, seafood restaurants, Chinese and Western restaurants, teahouses, Western restaurants, cafes, bars, hot pot city. Front desk business system: opening, merging, setting up, ordering, location ordering, settlement, AA settlement, call ordering, takeout, seafood weighing, wine storage management, discount, special price, gift, promotion, selling, reservation management, manager query, shift handover and other functions; Kitchen printing: it can print by order or whole order according to dishes and categories, realize multi-point printing in kitchen and bar, monitor the status of printer in real time, give abnormal prompt, and automatically generate printing log to prevent losing orders
proction management: provide bar code proction, support level 1 and level 2 alarm reminder, automatic expediting and touch screen proction. Reservation management: General reservation, banquet reservation, call reservation, familiar customer management, customer history query, SMS notification. Member management: support member discount, account, stored value, payment, points by consumption or category, double points scheme, points automatic upgrade, points for gifts, points cash back, card issuing and recharge, recharge cash back, etc
inventory management: material purchase, stock in, transfer, loss reporting, stock taking, supplier management, supplier settlement and material query. SMS platform: group management, single SMS, group SMS, business data report, consumption tips
headquarters system: regional management, store management, basic data maintenance, chain member, real-time query, decision analysis. Distribution center: purchasing, warehousing, processing management, distribution management, supplier settlement, store settlement, inventory, raw material analysis, distribution profit analysis, etc. Report center: dish sales inquiry, cashier inquiry, business analysis, profit analysis, material inquiry, member consumption inquiry, commission inquiry, etc. System management: set system parameters, basic data, operator permissions, database management, etc<
functional design close to the instry
restaurant seafood weighing management
bar storage management
the way of ordering Western food
coffee shop AA settlement. More professional business management
provide floor numbering system
support wireless cash register ordering
support a variety of preferential schemes, such as special price, free purchase, promotion, etc
it supports the management of tea space fee, low sales ring the period of time and restriction of special price consumption
realize the management of coupon issuing and recycling
powerful reservation management and diversified member management
realize the telephone interface, and automatically call out the customer information
you can query the table status chart of future reservation
if the scheled guest does not arrive at the scheled time, SMS will be used to remind the guest
it supports multiple credit cards, recharge cards, discount cards, local charge cards, etc
support members to consume points, upgrade points, etc
efficient parallel printing, eliminate the loss of orders
efficient and stable, real-time monitoring of printer status, effectively prevent the phenomenon of missing orders
support single kitchen, multi kitchen, multi bar kitchen and regional kitchen
it has multi-level timeout warning function
over time automatic reminder function to remind the chef of cooking speed
provide the proction scheme of touch screen
scientific inventory management, rich and colorful reports
provide a complete procurement process management, supplier and supplier settlement system
support multi warehouse and inter warehouse transfer, and support dish ingredient management and sales offset inventory
support perfect chain distribution mode and chain inventory management
nearly 100 query and analysis reports are provided to facilitate decision analysis
dishes ranking analysis, real-time analysis of gold medal dishes, best-selling dishes, unsalable dishes
member analysis, comprehensive analysis of high-yield customers, loyal customers, recent loss of customers
8. In the fierce competition of the catering market, how to make their catering enterprises invincible? How to establish a catering brand and walk out a road to success? Under the new market economy and China's successful accession to the WTO, what is the key to a successful catering enterprise? These are the food and beverage managers who ponder the problem. The author thinks that the new century needs a new catering management mode, summarizes his years of catering practical work experience, and puts forward ten new catering management methods for the reference of catering management workers
one center: focus on the economic benefits of catering enterprises
two basic points: improve and stabilize the quality of procts; Save and rece the cost of resources
Three Representatives: healthy food representing scientific nutrition; It represents the popular and fashionable food culture, and represents the international, socialized and collectivized brand
four basic principles: adhere to high quality and stable proction; Adhere to the warm and friendly service; Adhere to a clean and hygienic environment; Adhere to the price of value for money
five outstanding points: establish a strong brand; The profit statement of making progress while maintaining stability; Employees are the greatest wealth of an enterprise; Stable organization and working methods; Dedication to customers and service
(keep) customers: establish the leading idea of customer first and service first, establish a customer-centered customer database, pay attention to customers' satisfaction in the dining process, strictly improve every detail and keep customers<
(surprise) win: surprise marketing means, advertising offensive, the establishment of an effective marketing department, in public welfare, television, print media, radio and other aspects to expand the visibility of the enterprise, in order to achieve the ultimate goal of guiding customers to eat
guests from all walks of life: analyze the mainstream customers of the catering enterprises, provide the services they need, proce the delicious food in line with their taste, and create the environment atmosphere they like, so as to win the mainstream customers and drive other groups of guests to eat, so as to achieve the hot scene of guests from all walks of life
nine points equals zero: divide every detail of food and beverage management according to the tenth system of disciplines. In the fierce competition in the food and beverage market, if you can get nine points, you may just derail in a certain link and make some errors in a certain detail, then the enterprise is facing the risk of failure
Perfect: superior location, accurate positioning, unique, elegant environment, sufficient raw materials, outstanding culture, high quality procts, excellent service, advanced marketing and scientific management.
one center: focus on the economic benefits of catering enterprises
two basic points: improve and stabilize the quality of procts; Save and rece the cost of resources
Three Representatives: healthy food representing scientific nutrition; It represents the popular and fashionable food culture, and represents the international, socialized and collectivized brand
four basic principles: adhere to high quality and stable proction; Adhere to the warm and friendly service; Adhere to a clean and hygienic environment; Adhere to the price of value for money
five outstanding points: establish a strong brand; The profit statement of making progress while maintaining stability; Employees are the greatest wealth of an enterprise; Stable organization and working methods; Dedication to customers and service
(keep) customers: establish the leading idea of customer first and service first, establish a customer-centered customer database, pay attention to customers' satisfaction in the dining process, strictly improve every detail and keep customers<
(surprise) win: surprise marketing means, advertising offensive, the establishment of an effective marketing department, in public welfare, television, print media, radio and other aspects to expand the visibility of the enterprise, in order to achieve the ultimate goal of guiding customers to eat
guests from all walks of life: analyze the mainstream customers of the catering enterprises, provide the services they need, proce the delicious food in line with their taste, and create the environment atmosphere they like, so as to win the mainstream customers and drive other groups of guests to eat, so as to achieve the hot scene of guests from all walks of life
nine points equals zero: divide every detail of food and beverage management according to the tenth system of disciplines. In the fierce competition in the food and beverage market, if you can get nine points, you may just derail in a certain link and make some errors in a certain detail, then the enterprise is facing the risk of failure
Perfect: superior location, accurate positioning, unique, elegant environment, sufficient raw materials, outstanding culture, high quality procts, excellent service, advanced marketing and scientific management.
9. Suggestions on how to do a good job in basic management of catering instry
the management goal of the catering instry is to control the cost as much as possible and maximize the profit under the condition of 100% satisfaction of customers. Catering enterprises should be bigger and stronger, pay attention to the law of market development, meet the needs of customers with high-quality
food and drinks and professional services, care about the welfare of employees and maintain the stability of employees<
here are some suggestions on how to do a good job in catering grass-roots management:
first, catering grass-roots management should follow the law of market development, adapt to local conditions, and keep pace with the times
why
7
Tian chain hotel can use wechat to rapidly double its membership from
30
10000 to
100
10000 in a month
Why did Cadillac attract nearly
37
million precision fans through the public platform of
30
days, and save the promotion fee of
1000
million for traditional propaganda<
why does a "post-90s" sell fruits through Weibo and wechat, and
realize the miracle of
monthly income of
8
ten thousand without shops and clerks
this is the power of informatization, which is the power of micro marketing and micro publicity<
in 2013, the number of registered microblog users exceeded
5
billion, and the number of registered wechat users exceeded
4
billion,
2
super mobile e-commerce platforms monopolized China's mobile Internet, with more than
95% of the terminal customers. In the current mobile Internet era, whoever has terminal customers is the winner. As managers,
we should understand that what we may miss is not a group of customers,
but a
10
year or even an era of our career<
the effect of traditional propaganda methods in catering instry, such as flyers, posters, banners and spray painting, live activities, radio, is far weaker than that of new network propaganda, and the latter has more advantages in cost and effect than the former<
for example,
Nanning store sends out front office and back kitchen every day for a total of
4
indivial fixed time
(the general time is
2
hours)
flyers,
1000
flyers
If Nanning store passes the enterprise version microblog certification
(certification does not charge
for use)
, you can use such a microblog to target the nearby Guangxi University, School of Finance and economics, School of construction, School of technology
the campus microblog publicity of several colleges and universities in southern Vocational College:
the recent preferential activities of Chuanmei chain hotpot Nanning store can enjoy a 20% discount on the dish gold with my student ID card and teacher ID card, and the two dish gold consumption of the preferential activities is full
70
yuan free
30
Yuan generation coupon, full
140
yuan free
60
voucher & # 8222; Eat more and give more
(
two activities can not be used together
)
. In addition, by transferring
to post comments and
@
three friends, you can get a coupon of value
30
Yuan Dynasty from the microblog
ID
of Dianbao! As long as there are
1
Personal
forwarding, there will be
3
friends who know about this activity. If
@
3
friends' comments are forwarded and
@ 3
friends will also have
9
friends who know about this activity, and so on, making the information spread into a network, playing the effect of one pass ten, ten pass hundred
a person can edit an enterprise microblog and forward it in ten minutes.
compared with the flyer one day later,
the effect is self-evident<
there are many successful cases of microblog marketing and publicity,
from Dell to best buy,
from Nokia
N8
to Fanke
...
therefore,
according to the geographical advantages of Chuanmei Nanning store, which is close to many colleges and universities,
close to young customers,
in terms of
publicity and marketing management, we can keep pace with the times and adjust measures to local conditions by relying on Sina Weibo as a terminal platform,
at the same time, we can
control costs<
Second,
catering grassroots management should be customer demand-oriented,
take good care of "procurement processing restaurant service"
as an excellent chain catering enterprise,
only in the procurement of food quality,
processing technology level,
Service
professionalism, let customers sit at ease, eat at ease, eat at ease. Only in this way can we have a firm foothold in the catering instry; Only by being honest and trustworthy, taking customers as the center, customer demand as the guide, and customer satisfaction as the criterion, can we finally get the recognition of customers, win the favor of the market, and obtain greater development
in the purchase of dishes, the fresh and healthy food should be taken as the benchmark, and the dishes should be stored in different areas<
at the processing level,
should be operated according to the standard operation rules,
ensure the taste of the soup bottom,
fresh and dry dishes,
clean<
in terms of restaurant service,
adhering to the value of "benefiting customers'"
oriented by customer demand,
under the premise of cost control,
solving the problems most concerned by customers and continuously improving customer satisfaction
as the most basic level manager,
through the work and management of the basic level,
insight into what customers need most? Can we minimize the cost to provide
services for customers and obtain higher satisfaction and profit value? Taking Nanning store as an example, the most concerned problems of customers and the problems that can not be solved today are as follows: (
I
)
why does the pot bottom soup open for a long time after it is put on the bottom Two) Sichuan girl specially sells paper cups
beer foam too much,
have glasses or plastic cups?
(3)
as a chain enterprise, there is no free
WiFi
available? In view of the above three problems that customers are most concerned about, I think the following scheme is feasible:
(
1
) hot soup bottom supply is an important guarantee to improve the table turnover rate, hot soup bottom supply equipment (such as electric heating
water heater,
electric hot water boiler)
hardware facilities to ensure service efficiency<
the grassroots managers can apply to the upper management for purchasing and installing electric water heaters, which can ensure that the soup at the bottom of the pot is kept at 80 ℃, at the same time, it can ensure the table supply of the whole store, improve service efficiency and create greater value
(
2
) compared with plastic cups, the paper cups poured into beer are more likely to proce froth. Paper cups are more rough than glass
air attached to the cup wall is much more than that of smooth glass cups.
carbon dioxide
can not be easily aggregated,
resulting in a lot of bubbles.
as a grass-roots manager, this phenomenon can be reflected to
Da Ku. It is suggested to proce disposable plastic cups with Chuanmei
logo
at a lower cost than paper cups. From the perspective of environmental protection, the concept of energy saving and consumption rection can be embodied<
(
3
) in the activity circle of colleges and universities in Nanning store, students are the main target group, and students are the aggregators of Internet terminal customers. For example, if you provide free
WiFi
, a student will consume in the store,
share the discount and delicious food to everyone's friends in the form of text, picture or video.
the client will automatically locate Chuanmei's geographical location,
then hundreds of people will know about Chuanmei
(including address)
this will be more cost-effective than spending money to promote the store's activity address,
restaurant service<
as a grass-roots manager, we should look at the problem from the perspective of development, and provide free
WiFi
instead of increasing operating expenses,
but "grafting flowers and grafting trees",
with the help of customers to help us do publicity,
indirectly rece the cost of publicity,
why not? Considering the impact of accounting office software, it can be installed on the Internet to provide free
WiFi
<
Third, the basic management of catering should do a good job of "managing, employing and retaining people"
talents are the "blood" of enterprise development. How to do a good job of "managing, employing and retaining people" is very important to the enterprise,
especially for the front-line hotpot restaurant like our Chuanmei Nanning store,
managing and employing people is more specific and profound! From the perspective of human resource management, the causes of brain drain can be roughly divided into seven categories. That is,
1.
personality characteristics<
2<
3<
4<
5.
wages and benefits<
6.
development space
7.
communication between enterprises and employees. The "three management" problem of grassroots employees can be roughly solved from six aspects:
:
(1) clear store objectives
<
store target not only refers to the weekly turnover target issued by branch operation Department, but also includes the service quality and customer satisfaction; Aim to stimulate the wisdom of employees, motivate their morale, and give full play to the talents of
employees, so as to make every employee feel that the store has hope, motivation and direction
(2)
)
pay attention to the training and development of employees
<
an authoritative survey shows that
80% of employees think that the reason why they stay is that they can get training and development in the company< As a grass-roots unit, Nanning store is no exception.
staff development planning and training is an important link for the store to maintain staff stability<
from inction to pre job training of front office kitchen staff,
from probation to regular staff,
from regular staff to higher position,
through training,
can change the work attitude of front office kitchen staff,
increase food and drink knowledge,
improve operation standards and skills,
stimulate their creativity and potential
enhance their own quality and ability
only when the development and training of each employee are included in every link of the store's daily work,
truly meet the needs of
employees, can we ensure the normal operation and continuous development of Chuanmei Nanning store<
(3) respect every employee in the store
most of the employees in Chuanmei Nanning store are "post-90s",
have a strong sense of self-esteem and protection psychologically,
emphasize more that
respect is mutual. Grassroots managers should listen to employees' opinions carefully, help them grow and develop,
recognize and affirm employees' values,
to serve the staff,
to be the "public servant" of the staff<
in order to make the staff
better provide the necessary help for the store service,
let the staff become the owner of the store,
in this way,
the store will
form a good interpersonal relationship and working environment,
the atmosphere is harmonious,
the staff will also pay for the development of the store
as the saying goes,
"a good bird chooses a tree to rest, and a good minister chooses a lord to serve.",
the management goal of the catering instry is to control the cost as much as possible and maximize the profit under the condition of 100% satisfaction of customers. Catering enterprises should be bigger and stronger, pay attention to the law of market development, meet the needs of customers with high-quality
food and drinks and professional services, care about the welfare of employees and maintain the stability of employees<
here are some suggestions on how to do a good job in catering grass-roots management:
first, catering grass-roots management should follow the law of market development, adapt to local conditions, and keep pace with the times
why
7
Tian chain hotel can use wechat to rapidly double its membership from
30
10000 to
100
10000 in a month
Why did Cadillac attract nearly
37
million precision fans through the public platform of
30
days, and save the promotion fee of
1000
million for traditional propaganda<
why does a "post-90s" sell fruits through Weibo and wechat, and
realize the miracle of
monthly income of
8
ten thousand without shops and clerks
this is the power of informatization, which is the power of micro marketing and micro publicity<
in 2013, the number of registered microblog users exceeded
5
billion, and the number of registered wechat users exceeded
4
billion,
2
super mobile e-commerce platforms monopolized China's mobile Internet, with more than
95% of the terminal customers. In the current mobile Internet era, whoever has terminal customers is the winner. As managers,
we should understand that what we may miss is not a group of customers,
but a
10
year or even an era of our career<
the effect of traditional propaganda methods in catering instry, such as flyers, posters, banners and spray painting, live activities, radio, is far weaker than that of new network propaganda, and the latter has more advantages in cost and effect than the former<
for example,
Nanning store sends out front office and back kitchen every day for a total of
4
indivial fixed time
(the general time is
2
hours)
flyers,
1000
flyers
If Nanning store passes the enterprise version microblog certification
(certification does not charge
for use)
, you can use such a microblog to target the nearby Guangxi University, School of Finance and economics, School of construction, School of technology
the campus microblog publicity of several colleges and universities in southern Vocational College:
the recent preferential activities of Chuanmei chain hotpot Nanning store can enjoy a 20% discount on the dish gold with my student ID card and teacher ID card, and the two dish gold consumption of the preferential activities is full
70
yuan free
30
Yuan generation coupon, full
140
yuan free
60
voucher & # 8222; Eat more and give more
(
two activities can not be used together
)
. In addition, by transferring
to post comments and
@
three friends, you can get a coupon of value
30
Yuan Dynasty from the microblog
ID
of Dianbao! As long as there are
1
Personal
forwarding, there will be
3
friends who know about this activity. If
@
3
friends' comments are forwarded and
@ 3
friends will also have
9
friends who know about this activity, and so on, making the information spread into a network, playing the effect of one pass ten, ten pass hundred
a person can edit an enterprise microblog and forward it in ten minutes.
compared with the flyer one day later,
the effect is self-evident<
there are many successful cases of microblog marketing and publicity,
from Dell to best buy,
from Nokia
N8
to Fanke
...
therefore,
according to the geographical advantages of Chuanmei Nanning store, which is close to many colleges and universities,
close to young customers,
in terms of
publicity and marketing management, we can keep pace with the times and adjust measures to local conditions by relying on Sina Weibo as a terminal platform,
at the same time, we can
control costs<
Second,
catering grassroots management should be customer demand-oriented,
take good care of "procurement processing restaurant service"
as an excellent chain catering enterprise,
only in the procurement of food quality,
processing technology level,
Service
professionalism, let customers sit at ease, eat at ease, eat at ease. Only in this way can we have a firm foothold in the catering instry; Only by being honest and trustworthy, taking customers as the center, customer demand as the guide, and customer satisfaction as the criterion, can we finally get the recognition of customers, win the favor of the market, and obtain greater development
in the purchase of dishes, the fresh and healthy food should be taken as the benchmark, and the dishes should be stored in different areas<
at the processing level,
should be operated according to the standard operation rules,
ensure the taste of the soup bottom,
fresh and dry dishes,
clean<
in terms of restaurant service,
adhering to the value of "benefiting customers'"
oriented by customer demand,
under the premise of cost control,
solving the problems most concerned by customers and continuously improving customer satisfaction
as the most basic level manager,
through the work and management of the basic level,
insight into what customers need most? Can we minimize the cost to provide
services for customers and obtain higher satisfaction and profit value? Taking Nanning store as an example, the most concerned problems of customers and the problems that can not be solved today are as follows: (
I
)
why does the pot bottom soup open for a long time after it is put on the bottom Two) Sichuan girl specially sells paper cups
beer foam too much,
have glasses or plastic cups?
(3)
as a chain enterprise, there is no free
WiFi
available? In view of the above three problems that customers are most concerned about, I think the following scheme is feasible:
(
1
) hot soup bottom supply is an important guarantee to improve the table turnover rate, hot soup bottom supply equipment (such as electric heating
water heater,
electric hot water boiler)
hardware facilities to ensure service efficiency<
the grassroots managers can apply to the upper management for purchasing and installing electric water heaters, which can ensure that the soup at the bottom of the pot is kept at 80 ℃, at the same time, it can ensure the table supply of the whole store, improve service efficiency and create greater value
(
2
) compared with plastic cups, the paper cups poured into beer are more likely to proce froth. Paper cups are more rough than glass
air attached to the cup wall is much more than that of smooth glass cups.
carbon dioxide
can not be easily aggregated,
resulting in a lot of bubbles.
as a grass-roots manager, this phenomenon can be reflected to
Da Ku. It is suggested to proce disposable plastic cups with Chuanmei
logo
at a lower cost than paper cups. From the perspective of environmental protection, the concept of energy saving and consumption rection can be embodied<
(
3
) in the activity circle of colleges and universities in Nanning store, students are the main target group, and students are the aggregators of Internet terminal customers. For example, if you provide free
WiFi
, a student will consume in the store,
share the discount and delicious food to everyone's friends in the form of text, picture or video.
the client will automatically locate Chuanmei's geographical location,
then hundreds of people will know about Chuanmei
(including address)
this will be more cost-effective than spending money to promote the store's activity address,
restaurant service<
as a grass-roots manager, we should look at the problem from the perspective of development, and provide free
WiFi
instead of increasing operating expenses,
but "grafting flowers and grafting trees",
with the help of customers to help us do publicity,
indirectly rece the cost of publicity,
why not? Considering the impact of accounting office software, it can be installed on the Internet to provide free
WiFi
<
Third, the basic management of catering should do a good job of "managing, employing and retaining people"
talents are the "blood" of enterprise development. How to do a good job of "managing, employing and retaining people" is very important to the enterprise,
especially for the front-line hotpot restaurant like our Chuanmei Nanning store,
managing and employing people is more specific and profound! From the perspective of human resource management, the causes of brain drain can be roughly divided into seven categories. That is,
1.
personality characteristics<
2<
3<
4<
5.
wages and benefits<
6.
development space
7.
communication between enterprises and employees. The "three management" problem of grassroots employees can be roughly solved from six aspects:
:
(1) clear store objectives
<
store target not only refers to the weekly turnover target issued by branch operation Department, but also includes the service quality and customer satisfaction; Aim to stimulate the wisdom of employees, motivate their morale, and give full play to the talents of
employees, so as to make every employee feel that the store has hope, motivation and direction
(2)
)
pay attention to the training and development of employees
<
an authoritative survey shows that
80% of employees think that the reason why they stay is that they can get training and development in the company< As a grass-roots unit, Nanning store is no exception.
staff development planning and training is an important link for the store to maintain staff stability<
from inction to pre job training of front office kitchen staff,
from probation to regular staff,
from regular staff to higher position,
through training,
can change the work attitude of front office kitchen staff,
increase food and drink knowledge,
improve operation standards and skills,
stimulate their creativity and potential
enhance their own quality and ability
only when the development and training of each employee are included in every link of the store's daily work,
truly meet the needs of
employees, can we ensure the normal operation and continuous development of Chuanmei Nanning store<
(3) respect every employee in the store
most of the employees in Chuanmei Nanning store are "post-90s",
have a strong sense of self-esteem and protection psychologically,
emphasize more that
respect is mutual. Grassroots managers should listen to employees' opinions carefully, help them grow and develop,
recognize and affirm employees' values,
to serve the staff,
to be the "public servant" of the staff<
in order to make the staff
better provide the necessary help for the store service,
let the staff become the owner of the store,
in this way,
the store will
form a good interpersonal relationship and working environment,
the atmosphere is harmonious,
the staff will also pay for the development of the store
as the saying goes,
"a good bird chooses a tree to rest, and a good minister chooses a lord to serve.",
10. The development process of chain catering usually goes through three stages: Entrepreneurial period (1-2 stores), rapid development period (a large number of fast opening stores), scale expansion period (building purchasing center, distribution center, processing center)
there are mainly four management modes for different stages and periods, which are realized by information technology< The four modes are:
1) summary chain:
stores collect data to headquarters regularly and directionally; The headquarters of chain catering enterprises can regularly understand the business information of the stores; Realize the rough form of chain management of Huidian chain enterprises; This kind of chain catering is related in form, but it is not managed, and it does not give full play to the advantages of chain catering enterprises
2) business data chain
realizes the real-time collection of store business data of chain catering enterprises; The group operation strategy realizes the unified setting and distribution of headquarters; Realize the sharing of front desk business resources (card, customer); Through the advanced data integration technology, the unified operation, management, analysis and control of the front desk operation of chain catering enterprises are basically realized, the front desk operation process management of stores is realized, and the analysis and management of the front desk operation level of the group stores is realized. At present, the first mock exam should be developed.
3) supply chain level chain; Realize the information management of the whole operation process of chain catering enterprises, and group management of purchase, sale and storage; Chain distribution management, processing center management, operation loss management; Through the advanced data integration technology, the restaurant chain stores, headquarters, distribution centers, stores, warehouses, processing plants form a local area network platform, establish an integrated unified management network with headquarters as the management center and distribution center as the information center, realize the unified management from single store to chain, and realize the perfect chain management scheme in different places. The enterprise realizes the unified management, unified operation, unified analysis and control of the business process. Realize centralized procurement, unified distribution, complementary advantages, rece procurement costs, improve core competitiveness
4) decision level chain
based on the third mode, realize process intelligence and operation guidance, and establish a perfect group information analysis center; Carry out intelligent analysis and process optimization for the whole process of group operation, and carry out intelligent management and early warning for the control process; Through the catering chain group decision analysis center analysis chain catering business model analysis, analysis on the future business trend forecast; Improve the reaction speed of chain catering enterprises to the market, economic benefits and management efficiency, rece the internal friction of group operation, and truly give play to the advantages of chain intensive and large-scale operation; Through the real-time network platform, we can more quickly and flexibly deal with the important problems in each store, warehouse and distribution, and analyze the sales situation, cost, ingredients, planned quota, TC value, AC value and other data in each store and operation process, so as to truly guide the operation. Through the analysis center and intelligent optimization, the group marketing strategy is established to realize the unified procurement, unified management, unified accounting and unified distribution under the guidance of the optimization of the whole group enterprise, and truly establish the catering chain profit model!
there are mainly four management modes for different stages and periods, which are realized by information technology< The four modes are:
1) summary chain:
stores collect data to headquarters regularly and directionally; The headquarters of chain catering enterprises can regularly understand the business information of the stores; Realize the rough form of chain management of Huidian chain enterprises; This kind of chain catering is related in form, but it is not managed, and it does not give full play to the advantages of chain catering enterprises
2) business data chain
realizes the real-time collection of store business data of chain catering enterprises; The group operation strategy realizes the unified setting and distribution of headquarters; Realize the sharing of front desk business resources (card, customer); Through the advanced data integration technology, the unified operation, management, analysis and control of the front desk operation of chain catering enterprises are basically realized, the front desk operation process management of stores is realized, and the analysis and management of the front desk operation level of the group stores is realized. At present, the first mock exam should be developed.
3) supply chain level chain; Realize the information management of the whole operation process of chain catering enterprises, and group management of purchase, sale and storage; Chain distribution management, processing center management, operation loss management; Through the advanced data integration technology, the restaurant chain stores, headquarters, distribution centers, stores, warehouses, processing plants form a local area network platform, establish an integrated unified management network with headquarters as the management center and distribution center as the information center, realize the unified management from single store to chain, and realize the perfect chain management scheme in different places. The enterprise realizes the unified management, unified operation, unified analysis and control of the business process. Realize centralized procurement, unified distribution, complementary advantages, rece procurement costs, improve core competitiveness
4) decision level chain
based on the third mode, realize process intelligence and operation guidance, and establish a perfect group information analysis center; Carry out intelligent analysis and process optimization for the whole process of group operation, and carry out intelligent management and early warning for the control process; Through the catering chain group decision analysis center analysis chain catering business model analysis, analysis on the future business trend forecast; Improve the reaction speed of chain catering enterprises to the market, economic benefits and management efficiency, rece the internal friction of group operation, and truly give play to the advantages of chain intensive and large-scale operation; Through the real-time network platform, we can more quickly and flexibly deal with the important problems in each store, warehouse and distribution, and analyze the sales situation, cost, ingredients, planned quota, TC value, AC value and other data in each store and operation process, so as to truly guide the operation. Through the analysis center and intelligent optimization, the group marketing strategy is established to realize the unified procurement, unified management, unified accounting and unified distribution under the guidance of the optimization of the whole group enterprise, and truly establish the catering chain profit model!
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