What aspects can a small restaurant start to write about its corporate strategic management?

It can be analyzed from its internal environment and external environment:

External environment such as: competitors, customers, capital providers, etc.

The internal environment includes: financial ability, marketing ability, production management ability, organizational effectiveness, corporate culture and corporate competitiveness.

First of all, it must be clear what kind of products or services it wants to meet the needs of which type of customers. In fact, it is to gain an advantage over competitors in a certain business field. It is necessary to discover one's own points and advantages, in order to formulate and implement strategic management, to develop strengths and avoid weaknesses, give full play to advantages, and improve one's core competitiveness.

Business, look at what business, small restaurants or look at the characteristics.

At present, it is doing well, that is, the demand is greater than the supply, and the image point is that many people go to you every day, and they have to queue up, and some people can't wait, you can consider growth, and the way to grow is to expand the store.

Or if you are doing well at the moment and want to continue to expand, you can find other stores and open a chain.

The contraction or growth of input, this specific problem is analyzed in detail, and it cannot be fancied here.

Increasing profits is also, depending on what you do, you can add new services, or renovate the restaurant to improve the grade...

1. To have a clean and comfortable environment, although we are not as big as it is but can be compared to a comfortable home.

2. New dishes are introduced every week, preferably with characteristics.

3. To have a better service attitude, like the smiling waiter when I go to the restaurant, so that the mood is very good, and there are more dishes to order naturally.

That's all for now.

1. Creation of catering brands.

Cultural positioning: catering name, catering endowment, catering couplet, brand profile, corporate philosophy, VIS design.

Market positioning: project positioning, site selection, market research, SWOT analysis, marketing planning.

Decoration positioning: construction design drawing, store layout, color design.

Technical support: self-selected technical cooperation methods, technical guidance, and sharing of newly developed product technology.

Management guarantee: tailor-made management teaching materials, management mode sharing, human resources supply, branch company system construction.

Follow-up guarantee: management supervision, technical supervision, product research and development sharing, information resource sharing.

Second, the construction of a complete set of franchise chain system.

Internal research: internal operation, management mode, corporate culture, identification system, core technology.

System construction: human resources system, training system, operation system, construction system, franchise system.

Market positioning: product positioning, first regional positioning, sustainable development positioning.

3. Hot pot technology transfer.

Project Scope: Clear Oil Hot Pot, Traditional Chongqing Hot Pot, Qingyise Hot Pot, Fish Hot Pot, Dry Pot, Old Duck Soup.

Cooperation mode: single variety or multiple varieties of fried material technology transfer, come to Chongqing to learn or technical personnel to provide door-to-door service.

Cooperation guarantee: Until the society, the provincial capital city is limited to 3, and the other cities are limited to 1; Provide follow-up technical guidance, supervision and tracking services; Free management textbooks, core technologies, and dish technology production textbooks.

Fourth, the operation of the single restaurant rectification.

Single-store diagnosis: market diagnosis, internal diagnosis, technical diagnosis = operational rectification plan.

Rectification implementation: dispatch personnel to rectify on site, implement rectification plan, and follow up.

Fifth, the technology to join:

Construction support: site selection planning, business district analysis, equipment plan, store planning.

Operational support: front office management, kitchen management, operation diagnosis, follow-up supervision.

Technical support: base technology, dish technology, seasoning technology, flavor dish technology.

Planning support: marketing planning, opening planning, public welfare activities, advertising** manual support: cost management manual, employee manual, operation manual, marketing planning manual, technical manual, training manual, human resources manual.

Personally, I feel that the main thing is that it is people-oriented and has its own characteristics.

I don't think it's necessary for small businesses to rise to the level of strategic management, and being alive is the best strategy.

Have you opened a restaurant? The small restaurant will send out flyers to pull customers. Then, the meals are as clean as possible and have some character.

The food samples on the flyer must be clean and appetizing.

**Prices are based on the prices of similar restaurants around the week.

I know all this, I hope there are masters to help you =w=

There are many factors that make the restaurant business good or not, not only to be bold, but also to be careful and to be balanced.

1. Cost performance is the key.

In 2019, ordinary people with tight pockets will be more concerned about the cost performance of a meal, in addition to meeting the rigid needs of consumers themselves, spending less money to eat more diverse things, delicious and inexpensive and face-saving is also a consumption scene, such as Hey Tea, which is not expensive, and can meet the "sun", which is also a cost-effective. The economic situation is declining, and consumers are more rational, but cheap is not equal to cost performance, but from the dimension of products, environment, and services, consumers feel that they have taken advantage. This kind of cost performance itself can obtain traffic outward, and to implement this cost performance, the internal cost structure and operational efficiency of the enterprise itself need to be improved.

2. R&D and innovation, focusing on explosive products.

The purpose of innovation is to attract customers and let customers do word-of-mouth promotion for the restaurant, so as to attract more customers to the store experience. The innovation of small and medium-sized catering enterprises can be divided into "user experience" innovation and "product" innovation. The key to Haidilao's success is to achieve the ultimate service, do a good job in every detail to meet every needs of customers, and win a good reputation for innovation in "user experience".

The market is fickle, and if you want to give the restaurant a longer vitality, innovative thinking and the spirit of continuous improvement are indispensable.

3. It is the best policy to get on and leave quickly.

The restaurant serves food quickly, so that customers leave quickly, in order to improve the seat turnover rate. But restaurants can't afford to drive away guests in order to increase turnover, or have a poor service attitude. The waiter should skillfully make the guest leave quickly. The methods are:

1) When the room is full, the waiter should greet the new guests, "Please wait", and arrange for the guests who have finished their meals to leave as soon as possible.

2) Some guests are still talking freely after eating, and the service staff should take the trouble to add tea for him to interrupt the customer's conversation, which is also a skill. When the tea is added two or three times, most of the guests will feel embarrassed and leave.

3) At the low peak, we should try to let the guests enjoy slowly and leave slowly, because the guests have such a mentality, that is, the fewer the guests, the more reluctant to come to the door, there are guests present, dare to enter with confidence. The service staff should try to change towels and hot tea for the guests as much as possible to retain the guests. For regular guests, the restaurant supervisor should come forward to greet them and ask for their opinions.

4) It is an effective tool to control the stay time of guests, and when the guests are at their peak, they can make a light and beautiful march, so that the guests can speed up their movements unconsciously and leave quickly. At low peaks, it is **classical** or lyrical**, which can delay the departure of guests.

First of all, we need to discover the characteristics of the shop, including the color and aroma of the food, and provide good service. Get enough foot traffic to spread word of mouth. If the sound is known, the financial report will naturally go up.