As the saying goes: “It’s better to open a restaurant if you do a lot of business. However, the competition in the catering industry has become increasingly fierce with its rapid development. Opening a restaurant has long been not as simple as “location + chef”.

Even if you open a small restaurant, there are many links and many trivial things. How to purchase raw materials, save money and worry? How to configure the equipment reasonably? Sometimes, whether some links are in place will directly affect the success or failure of the restaurant.

Dining is no small matter. Even if you are running a small restaurant, there are innumerable things. Especially for novices, there are more things to learn, not only the various items of opening a store, but also the various skills of restaurant management in the process...

ONE

The restaurant environment is clean and tidy

The restaurant environment not only refers to the appearance of the restaurant, the display of the items in the store, and the surrounding environment, but also the dressing of the staff, the restaurant products, and the kitchen environment must be clean and tidy to provide guests with a good dining environment.

Usually when diners enter a restaurant to eat, they use the appearance, decoration, and menu design of the store as a preliminary judgment of the restaurant. Only when the first visual impression is good, diners will consider secondary consumption. At present, many restaurants do not pay attention to this. The advertising design in the store lacks novelty and does not match the grade of the hotel. The art and green plants are not aesthetically beautiful. Therefore, only by making the restaurant environment uniform from the inside to the outside, can the customer return rate and their good impression of the restaurant be increased.

TWO

The serving speed must be

The Internet solves the demand for knowledge, Didi solves the demand for transportation, and the restaurant solves the demand for food and clothing. In the age of occupants, we must pay attention to efficiency in everything today. Therefore, when diners come to your restaurant for dinner, the speed of serving must be "fast and accurate", reaching the prime time of serving (within 20 minutes), and don't let them lose patience and get bored.

THREE

To increase revenue and reduce expenditure, grasp both hands

In order to attract diners, most restaurants have launched various low-price promotions to attract consumers. Although it can attract some traffic, but always focusing on low prices will only make your restaurant fall into the predicament of making ends meet. Considering the economic situation of your own restaurant, it is okay to make some low-price concessions appropriately. When researching new recipes, you might as well let old customers come and taste them and listen to their suggestions. This will control costs and retain customers. Wouldn't it kill two birds with one stone? The purchase, use, and storage of ingredients must be carefully planned to avoid waste and save costs for the restaurant.

FOUR

Focus on dishes, keep in good health

It is said that delicious dishes are the core of competitiveness, but now it seems that no matter how good your dishes are, they are either too oily or too much seasoning, which does not help human health and cannot be called a good dish. With the gradual change of popular dietary concepts, more and more people are more concerned about the health of diet. Delicious is only temporary, and health can retain people’s hearts. Therefore, when researching dishes, both delicious and healthy can be used to capture the taste of diners. Stomach and heart.

I believe that many catering franchise owners will encounter such a problem, "Obviously the customer flow of the stores is not bad, the turnover rate is also high, but the customer unit price is not as good as before, and the profit has not increased but decreased! But if it is in the business process Too much profit concession in China is counterproductive. If consumers are spoiled, the unit price will be lowered. With the increase in costs of raw materials, rent, personnel, and marketing, restaurants have gradually lost the initiative in pricing.

The service of restaurant franchise stores should be "homely" and not regulated. For small shops, the waiter's “homely” proactive greeting is very effective in attracting customers. For example, some guests walk into the restaurant and are considering whether to eat here. At this time, if a smiling waiter takes the initiative to greet "Welcome", and at the same time invites guests to their seats and actively recommends special main dishes, under normal circumstances, the guests Even if you are not very satisfied with the restaurant environment, you will not quit.

Shop services should also be "home-style", without requiring a uniform posture for serving dishes and a single tone of voice, as long as the waiter knows the dishes well and can be kindly introduced according to the needs of the guests, such as food ingredients, cooking methods, taste characteristics, nutritional ingredients, The allusions of dishes, the service items that can be provided in the store, etc., can make a satisfactory answer when the customer needs it.

The above is about the management skills and methods of small restaurants, I hope it will be useful to everyone.