How to run a restaurant 英语论文.doc

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1、How to run a restaurantNowadays with the rapid development of advanced economy, more and more people are focused on living standard. For people who want to adopt a healthy and meaningful life style, it is important to find time to enjoy. And there is no denying that the majority of people would like

2、 to go to restaurant to celebrate their birthday party or just have a dinner or hold a partyNot only the restaurant enables us to taste the delicious but also make us feel happy. So we have enough reason to believe that running a restaurant will have a bright future! The quality of the restaurant bu

3、siness is determined by many factors. Generally speaking, environmental factors, service factors, comparative factors, publicity factor, the feedback factor, the restaurant business management factors play an important role in a restaurant!Environmental Factors:Everything is internal and external re

4、sults of joint work, for the restaurant industry is no exception. Among them, the environmental factors affecting the restaurant business success of external factors, its success or failure of food business operators play a very important role.First: the restaurant location Different food and bevera

5、ge industry and other enterprises, it is to attract customers to the restaurant to spend, rather than the product from production to delivery to the customer consumption. Therefore, the location choice of quality restaurants on the restaurant business has a great influence. Choose a good location is

6、 the restaurant a prerequisite for the emergence and development. Select the location of the restaurant and the restaurant business and other factors, it has the stability and long-term characteristics. Therefore, the restaurant location has been determined, generally can not be changed, otherwise i

7、t will waste a lot of resources.Second: the environmentThe environment inside the restaurant will have impact on the environment in the restaurant business. Because any one who are willing to have a warm, comfortable dining environment. Restaurant interior to do the following:The restaurants floors,

8、 walls, doors, windows and some interior designers to give a warm, comfortable feeling.Menu content and materials should be clear, the menu cover design gives us a new sense of the best.Cleanliness of the environment. This requires that the restaurant tables and chairs to be placed neatly, so that t

9、he legs of a line; table, chair legs, and swing sets as rows across the plate, as vertical columns; restaurants walls, accessories, floor, desktop to be clean and dust-free. Restaurant environment with the customers gender, age-appropriate.Uniformed service personnel and the impact of the landmark.

10、Uniformed service personnel to be consistent with the style of the restaurant. Distinctive uniforms will not only heighten the atmosphere, you can also play a marketing role. Tableware talk about art. Chinese food cooking utensils utensils stress is one of the characteristics, design elegant dining

11、tableware will add fun and artistic beauty.Service Factors:The catering industry is a service industry, service is the lifeblood of the restaurant. On the other hand, the restaurant is only the physical facilities in order to realize its value through service. Modern society, people love the restaur

12、ant as an important place for the exchange, not only more and more about a variety of delicious cuisine, the restaurant also put forward a comprehensive service newer and higher requirements, Food Art and Food service are inseparable, indispensable. Only high quality, good training can provide good

13、service attendants. Good waiter should know how to quickly and effectively provide services to customers; different people want to provide them with different grades of service; serving the order and so on.Comparative Factors:First: quality comparisonEvaluation of the quality of food and beverage pr

14、oducts, the traditional approach is from the color, smell, taste, shape, quality, control, nutrition judge. The actual operation of the restaurant, the operator must take seriously the evaluation of the customer, any kind of product, only to get customers in the recognition and praise, that is the r

15、eal quality. Food no fixed taste, palatability Jane is the most common reason.Second：quantity comparison Relation to the number referred to here refers to the weight side dishes. Component refers to the size of each dish, or how much weight can be used both to represent, can also be used to indicate

16、 capacity. Western dishes mainly consider every customer can eat. At the banquet, the menu design for different customer groups is an important component of the design. In Chinese food, because of the diversity of customer requirements on the dishes increased, correspondingly, a decreasing trend com

17、ponent.Third: value comparisonValue refers to the relationship between prices and quantities dishes, the restaurant dishes should be value for money. Restaurant food and service to the customer should pay so much money. Business field is often said, enough to eat two-thirds margin, seven Maori peopl

18、e starved to death, that is value for money. Through the comparison of value, restaurant operators will find themselves in the same restaurant in the pricing at what level to choose the right pricing policy.Publicity Factor:Publicity is to market the restaurant, a process aimed at the restaurant so

19、that customers know and believe that the product is the product they need, and encourage them to purchase and consumption. It is worth mentioning is a new advocacy tool - public relations. Help to establish good public relations work in the public image of the restaurant. Public relations, including

20、 the following: a good reputation from the quality of products, this is the first principle. With the surrounding environment, establish rapport, make full use of the media, as some sponsored meetings. Facade decorated to reflect the restaurant features.The Feedback Factor:Customer feedback is the e

21、valuation of the restaurant. This directly affects the interests of access to restaurants, because customers a direct impact on the evaluation of the number of tourists. If evaluation of your restaurant customers than other restaurants, so you set a very good in the market image of the natural resta

22、urant customers door. Otherwise deserted. To have a good feedback, you need to make customers feel value for money. In other words, the guests after dinner that good and worth spending so much money, this is value for money. This restaurant is actually the product, service and price among the compre

23、hensive evaluation. In addition, you can also talk directly to get in the way feedback. In fact, the restaurant can be any person or intermittently in the period after the meal the customer to solicit views and understand the customer evaluation of restaurant service.The Restaurant Business Manageme

24、nt Factors: Because many aspects of food and beverage operations, arbitrary strong manual than significant, so difficult to manage also large, the slightest mistake, it will directly affect the profits of the restaurant. There are some restaurants, business is booming on the surface, high turnover,

25、but not profitable, because of loopholes in the management of more. Management to ensure management, business promotion management. To achieve this effect, we must note the following: Ensure quality of service and quality dishes at the core of each manager, service quality management of the pros and

26、 cons reflects the level of a restaurant. Management is a group culture, only to fully mobilize the people to actively participate in the management, enhance cohesion, will achieve good governance realm. Of staff management is a more complex, more difficult. Food costs, labor remuneration, equipment

27、 configuration, water, electricity, gas use, cutlery, utensils, supplies, loss, etc., where any part of the cost involved, managers should be given attention. There is no doubt that the development of chain operation and the scale expansion, is both to enhance the flow of core competence and the onl

28、y way for sustainable development. We should spare no effort to concentrate on these factors! Otherwise, there are seven principles that we should reference. These principles are closely related to the theme. First: To Innovation Only the innovative efforts of restaurants will have a future, rigid o

29、r blindly imitate others, will eventually fail, no restaurants must show their own characteristics in order to create added value, and can increase the customer. Second: The Pursuit Of Growth I personally think that if restaurants do not pursue growth, or challenge to a higher goal, you can not tast

30、e the joy and fulfillment. If just want to mix anything to eat, it will naturally loose and out. Third: Ensure A Reasonable Profit Loss can not rely on the way to attract customers, quality services must obtain a normal profit. Long-term provision of quality services for patrons and better varieties

31、 in order to continue to develop. Forth: To Patrons As A Starting Point To The eyes of the diners as the starting point, clearly the needs of diners, and go to meet him. I think about your business object is the first step shop. Fifth: Listen To The Views Of Patrons Must understand the needs of dine

32、rs, to do this, the best way is to listen. To draw on collective wisdom, harmony with nature, do the right thing, the inevitable drawbacks. Sixth: Grasp The Opportunity Business success hinges on whether the opportunity to master, usually necessary to choose the right time to investigate the variety

33、 diners want to choose to form a new profit growth point of the store. Seventh: Play Features Restaurants are everywhere, to make the patrons home, not have to have some characteristics, while the need to meet the diners, and then how to make the play. Note that: In addition to pay attention to regi

34、onal and shop conditions, but also consider the regions income level, cultural level. Variety of characteristics is not limited to management, other aspects such as good service, beautiful store, honest employees. We can not emphasize the importance of concentrate on these principles! Next, I will t

35、alk about the innovation strategy. As we all know, strategy also plays a vital part in running a corporation or a restaurant! Hotel food and beverage catering business innovation centers around how to expand the market through innovation, expand customer base and expand. Face the challenge of foreig

36、n food and beverage group, the challenges facing social catering, the face of a brands traditional food, in the face after another rising star, the hotel restaurant conduct market capital depends on scientific management. First: Operating time of innovation Catering enterprises should pay close atte

37、ntion to the dynamic needs, extended food service, food and beverage consumption in modern look, showing two periods share the needs of the more obvious characteristics: First, the modern emphasis on a balanced diet meals, and second, with the casual dining needs to happen. Second：Mode of operation

38、on innovation In todays diverse consumer, restaurant operators to seek a breakthrough way to create a unique dining image. It contains as the following: (A) The supermarket self-service mode of operation (B) Transparent mode of operation (C) Bar food (D) Take Away Food (E) Chain (F) Subject business

39、 Third: Innovation on the operating conditions (A) of the innovation from the facilities and equipmentFacilities catering business based on the material, in addition to dining table, the restaurant could be sought on the facilities and equipment innovation, and strive to form a new business selling

40、point. (B) appliances from a diet of innovationVarious types of eating utensils in the diet is essential for activities of practical value and artistic value. Forth: Place of business to innovate Hotels also available on the place of business innovation, extend the dining room operation. General, th

41、e extension of sites catering towards the following directions can be: (A) eating culture Places of historical and cultural monuments, so that guests eating culture; (B) to eat natural, natural flavor of food but the place has a convenient hill country, the guests ate nature; (C) convenience food, f

42、ood and beverage home or place of consumer exposure to the companys multi-purpose hall, where guests can eat convenience. (D) fun to eat, site-specific activities of dining places, so that guests fun to eat.(E) places outside the hotel restaurant, hotel launch of the room service is to extend into t

43、he dining room. Fifth: Management of innovation projects Innovation management project for the hotel could be open mainly zero, banquet, Chinese, Western, coffee, bars, team, delivery and other projects, the introduction of product output, technology export, exports of services (such as ways to seek

44、 new economic growth point, to meet diverse market needs. Then, let me talk about the strategy about how to increase the customer. As we all know, only more customers can make the restaurant or the corporation get more profit! Organizing promotional activities is to increase sales, how to increase s

45、ales it? To achieve the following two objectives: (A)Increase the number of customers(B)Increase in average customer spending Sales = the number of customers that the average customer spending, as long as the value added for the two, can increase sales. If only the average customer spending increase

46、d, but no increase in the number of customers, you can not achieve increased sales. Therefore, it can be defined as the promotion induce consumers to their stores spending program of activities. First: QSC is the key Increase the number of customers in two ways: (A)Obtain the new customers (B)Immobi

47、lization and increase the customer to store the frequency of consumption待添加的隐藏文字内容1 Second: Master customer classification benefits In order to increase sales, the need to increase customer satisfaction, making it a repeat, again and again to shop in consumption, more importantly, should grasp what

48、these customers are repeat customers. According to store the frequency of consumption can be divided into A-class customers, B-class customers, C-class customer categories.Although many of the manager want to increase customer satisfaction, increase the number of consumer customers to shop, but agai

49、n did not come to shop consumer customers to analyze the number of times to explore. Do not know to shop consumer customers repeatedly what type of front-line sales staff to ask what type of customers the most, almost no one can answer this question.This situation will lead to big mistakes in promotion decisions. If you know which r