How to Write a Good Chinese Food Management Plan 10

Today's F&B market has shifted from a seller's market to a buyer's market, and consumer consumption concepts are becoming more and more mature. Therefore, the management and operation of the catering industry should implement "plan management". The so-called "plan" management is to organize and plan from the preparation and design of catering to the medium and long-term operation.

According to the view of multi-taste catering, it should be written from the positioning of market operation, the layout of business premises, personnel, management system, and business operation.

Market research and analysis, to establish a catering establishment, we must first conduct market research and do a good job in market positioning. Because the consumers in these two markets are not the dominant consumers in the catering consumption market, after the number of meals is determined, the formulation of the "Market Operation Plan" should be put in the first place before the catering operation, and the following matters should be considered before positioning the restaurant.

After determining the above factors, it is necessary to lay out the site of the business premises, and it is important to consider the ratio of kitchen equipment configuration and dining seats when layout. Sanitation and epidemic prevention facilities, equipment configuration. Kitchen cuisine works in tandem with floor service.

Introduction and control of water, electricity and lighting.

The success of the restaurant industry depends on the management of the restaurant after the hardware has become a foregone conclusion. After determining its own business positioning and the layout of the venue, the restaurant should organize personnel at all levels to implement it. How do you get your restaurant up and running?

This is a question of employing people. In employing people, we must first formulate an employment plan, and we must select and use the personnel of each post with a purpose. Develop a set of human resources organization structure system suitable for the restaurant.

The management system of catering is the life of a restaurant, and today's society is the era of knowledge economy, and management is more and more valued by enterprises. The level of management directly affects the operating efficiency of the restaurant.

The operation of the catering industry usually has the following seven indicators, namely: operating income, operating direct costs, human and human resources expenses, energy costs, and equipment maintenance costs. Whether the restaurant operation is profitable or not is the key to the performance of the management of the first six aspects.

A good business operation plan is an important key to the success of catering.

Catering management is a very important thing, good management can make the operation of the store smooth, and the tacit understanding between employees can reduce unnecessary waste and maximize the profitability of the store.

The catering operation system is a set of all-round store operation management system, which is managed from various aspects such as staff management, store operation, staffing, cargo management, hygiene management, daily attendance management and so on. Then adjust it according to the actual situation of the store, so that the store has the ability to replicate.

According to the rules of the operating system and your own learning and understanding, you will quickly become a qualified manager by applying these things to the actual situation.

Hope it helps.

Catering operation bai software: scale dudu dudu focus on restaurant operation zhi system implementation of the implementation of the operation system implementation of the landing, meal.

The premise of the rapid expansion of DAO enterprises.

The lack of internal training system leads to the inability to establish and implement operational standards and systems.

The operation system of catering enterprises has implemented 12 major diseases, and the diseases are fatal.

The general confusion of high, confused, difficult, scattered, leaky, missing, procrastinating, chaotic, consuming, concealing, relying and floating catering enterprises reflects the simple things that the operation system repeatedly requires to implement the core of the landing, and they cannot do it well for a long time???

The static principle of the implementation of the operation system is completely restored in the scale of the duke.