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锅小福 · 常见问题

餐饮经营管理离不开这些管理理念!
发布时间:2019-07-24   点击次数: 来源:http://www.guoxiaofu.com

1、首先要抓好餐饮经营的关键——正确的市场定位
1. First of all, we should grasp the key of catering management-correct market positioning
影响一个餐饮企业经营成功和失败的因素固然有很多,但其中关键的因素就是市场定位。餐饮的市场定位必须从本餐饮场所所处的地理位置、经营环境、消费群体出发,在进行广泛市场调查分析的基础上,根据市场、消费者的需求和竞争对手的特点、优势、长处进行广泛市场调查分析的基础上,根据市场、消费的需求和竞争对手的特点、优势、长处等综合考察,做出符合本企业可行的定位,做到企业产品、服务的定位和消费者的要求相吻合,几个定位和消费水平基本一致,就餐环境和宾客要求的水平相吻合,同时在市场定位上要突破单一性,力求多层次,即既要有主导性的定位,也要有非主导性的定位。企业在选择主要目标市场的同时,还要从实际出发选择多个细分市场作为企业的可争夺市场,尽可能的满足几个消费群体的需求。要抛弃咬住一个价格不放松、认准一个市场不改变的经营思想,改变面向一个市场、一个消费群体的做法。
There are many factors that affect the success and failure of a catering enterprise, but the key factor is market positioning. The market orientation of catering industry must be based on the geographical location, business environment and consumer groups of the catering establishments. On the basis of extensive market investigation and analysis, the catering industry should conduct extensive market investigation and analysis according to the characteristics, advantages and strengths of the market, consumers'needs and competitors, and on the basis of market and consumption. Through comprehensive investigation of the characteristics, advantages and strengths of the demand and competitors, we can make a feasible positioning in line with the enterprise's product and service positioning and consumers'requirements. Several positioning and consumption levels are basically the same. The dining environment and the level of guests' requirements are in line. At the same time, we should break through in market positioning. Uniformity, strive for multi-level, that is, both dominant positioning and non-dominant positioning. While choosing the main target market, enterprises should also choose multiple subdivisions of the market as the competitive market of enterprises from the actual point of view, so as to meet the needs of several consumer groups as far as possible. We should abandon the business idea of not relaxing the price and recognizing a market unchanged, and change the practice of facing a market and a consumer group.
另外市场的定位应该是动态的,要改变传统的一成不变的定位,制造随机应变、随市场而变、随行就市、经营灵活的市场氛围。并且要根据市场变化及时的、果断的重新研究和确定新的定位,开阔视野,不断调整客源结构,主动调整市场结构,主动抢占市场,不断推陈出新,推出新款式、新品种、新服务、新特色增加抢占市场的份额。
In addition, the positioning of the market should be dynamic. We should change the traditional fixed positioning, create a market atmosphere that changes with the market, changes with the market, goes with the market, and operates flexibly. And according to the market changes, we should timely and decisively re-study and determine new positioning, broaden our horizons, constantly adjust the structure of the tourist source, actively adjust the market structure, actively seize the market, constantly bring forth new styles, new varieties, new services and new features to increase the share of the market.
2、餐饮经营的根本出路——形成自己的特色
2. The Fundamental Way Out for Catering Management: Forming Its own Characteristics
把餐饮办出特色,才能在买方市场中有竞争力,才能生存和发展,这个特色既要包含饮食产品特色、服务特色、产品和服务组合的特色,也包含就餐环境氛围的特色,在各种档次餐饮场所林立的今天,墨守陈规的服务、一成不变的产品,没有自己餐饮的品牌和特色,就必然在竞争汇总被淘汰出去。形成自己的餐饮特色并不是为特色而特色,而是为了满足和适应消费者的求新选异的心里。如果我们的餐饮产品、服务、就餐环境、餐具、设施设备、氛围都有自己特色,宾客就会慕名而来。
Only when catering is featured, can it be competitive in the buyer's market and survive and develop. This feature should include not only the characteristics of catering products, service features, product and service combination, but also the characteristics of dining environment. Today, when catering establishments of various grades stand in the forest, the traditional service will not survive. Changing products, without their own brand and characteristics of catering, will inevitably be eliminated in the competition. The formation of their own catering characteristics is not for the characteristics and characteristics, but to meet and adapt to the consumer's mind of seeking novelty and selection. If our catering products, services, dining environment, tableware, facilities and facilities, atmosphere all have their own characteristics, guests will come.
小焖锅加盟
3、重视口碑效应,坚持不懈的抓好产品质量和服务质量
3. Pay attention to the word-of-mouth effect and make unremitting efforts to improve the quality of products and services
由于成本费用的原因,中小型的餐饮和资本不是太雄厚的饭店一般不会作电视广告或者是大型的报刊广告,大型的餐馆有时作部分广告。我们承认广告是有一定的作用的,但完全靠广告的作用是不行的。因此餐饮的知名度、美名度就成了餐饮从业人员及为关心的问题。客源是餐饮的衣食父母,如何让宾客、大众对餐饮有良好的印象,并且保持这种良好的印象,是关系到企业的生存和发展的关键,因为广告的效应是不可忽视的,但是“口碑效应”对餐饮的经营更是十分重要的,餐饮在经营的过程中必须十分重视“口碑效应”的威力。我们都知道“一言可以兴邦,也可以丧邦”,如果餐饮在消费者的口碑中是好的,你的餐饮就会被一传十、十传百,像滚雪球一样客源队伍会滚滚而来,有了好的口碑餐饮的效益就会如日中天,就会给企业带来勃勃生机。
Because of the cost, small and medium-sized restaurants and Hotels with less capital usually do not advertise on TV or in large newspapers. Large restaurants sometimes advertise in part. We admit that advertising has a certain role, but it is impossible to rely solely on the role of advertising. Therefore, the popularity and reputation of catering has become a concern of catering practitioners. The source of customers is the food and clothing parents of catering. How to make the guests and the public have a good impression of catering and maintain such a good impression is the key to the survival and development of enterprises, because the effect of advertising can not be ignored, but the "word-of-mouth effect" is very important for catering operation, catering is in operation. In the process, we must attach great importance to the power of "word-of-mouth effect". We all know that "a word can make a country prosperous or a country bereaved". If the food and beverage is good in the reputation of consumers, your food and beverage will be passed ten times and ten times, like snowballs, the customer troop will roll in. With good word of mouth, the benefits of food and beverage will be as high as the sky, bringing vigorous vitality to enterprises.
4、不断提高餐饮从业人员的素质,加强商业素质的培训
4. Continuously improve the quality of catering employees and strengthen the training of business quality
餐饮业的竞争实际上也是餐饮从业人员的竞争,特别是从业人员商业素质的竞争,素质是一个综合性的概念,它包括人的道德、才华、知识、观念、能力、行为、反映等多方面的因素,餐饮从业人员的商业素质是指他对经营餐饮业的正确认识,思想观念,必备的知识和业务能力,业务技能等多方面的综合体现。主要是:经营经商素质、公关形象素质、卫生习惯素质、餐饮服务素质、烹饪知识素质、烹饪技术技能素质等。这些素质的表现主要贯穿在服务于宾客的思想、观念、方式方法的全过程中。一个餐饮企业的经理、主管、公关、厨师、服务员的素质直接影响的企业经营的好坏。餐饮企业要发达,要保持永远立于不败之地,就必须培养好一批高素质的人员。
In fact, the competition in catering industry is also the competition of catering practitioners, especially the competition of their commercial quality. Quality is a comprehensive concept, which includes many factors such as human morality, talent, knowledge, concept, ability, behavior and reflection. The commercial quality of catering practitioners refers to their management of meals. The correct understanding of the drinking industry, ideas, necessary professional knowledge and ability, business skills and other aspects of the comprehensive embodiment. Mainly: business quality, public relations image quality, health habits quality, catering service quality, cooking professional knowledge quality, cooking skills quality. The performance of these qualities mainly runs through the whole process of serving the guests'thoughts, concepts, ways and methods. The quality of managers, supervisors, public relations, cooks and waiters of a catering enterprise directly affects the quality of the enterprise's operation. Food and beverage enterprises to develop, to maintain an invincible position forever, we must train a number of high-quality personnel.


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