A few facts about food and beverage 10

I first went to work for others, and the experience was slowly explored by myself in practice, not by others. Give yourself half a year to start from the bottom, you will learn quickly and learn a lot. If you don't know how to manage, you can choose to join.

Headquarters will provide a range of technical and managerial support. Personally, I feel that the restaurant chain is very good, so I recommend it!

Catering should be more profitable, now it is very profitable to open a sale early, but it is very tired, and you must be mentally prepared.

Summary. The analysis of catering business status is a report on the analysis of the relevant situation, economic benefits and market competition of catering enterprises in the process of operation. The following are the steps to write an analysis of the catering business situation:

It can include the analysis of data such as passenger flow, sales, revenue, profit, etc. 2.Analyze the economic benefits:

Analyze the above data to understand the economic performance of the enterprise. The economic benefits of a company can be evaluated by using methods such as comparative analysis, proportion analysis, and trend analysis. 3.

Geographical location analysis: After selecting the geographical location where the catering enterprise is located, it is necessary to analyze the market potential, competition, and consumer demand of the geographical location. 4.

Competitive analysis: For competitors in the same region, it is necessary to analyze consumer satisfaction, competitiveness, marketing strategies and other aspects to understand the market position and competitive advantage of enterprises in the same industry. 5.

Consumer analysis: Understanding the needs, consumption behaviors and purchasing power of target consumer groups can help catering companies develop business strategies that are more in line with consumer needs. 6.

Marketing strategy analysis: Analyze the marketing strategy of the enterprise, including marketing channels, advertising, activities, etc., to understand whether the marketing strategy of the enterprise in the market is reasonable, whether it can attract consumers, and improve sales and profits. 7.

Financial analysis: Conduct financial analysis of the company's balance sheet, cash flow statement, income statement, etc., to understand the financial status and risks of the enterprise, as well as the efficiency and rationality of the use of funds.

The analysis of catering business status is a report on the analysis of the relevant situation, economic benefits and market competition of catering enterprises in the process of operation. The following are the writing steps for the analysis of the business situation of Zen Folly: 1

2.Analyze the economic benefits: Analyze the above data to understand the economic benefits of the enterprise.

By using comparative analysis, proportion analysis, trend analysis and other methods, the economic benefits of enterprises can be evaluated. 3.Geolocation Analysis:

When choosing the geographical location of the catering enterprise, it is necessary to analyze the market potential, competition, and consumer demand of the geographical location. 4.Competitive Analysis:

For competitors in the same region, it is necessary to conduct analysis of consumer satisfaction, competitiveness, marketing strategies and other aspects to understand the market position and competitive advantage of enterprises in the same industry. 5.Consumer Analytics:

Understanding the needs, consumption behaviors and purchasing power of target consumer groups can help catering companies develop business strategies that are more in line with consumer needs. 6.Marketing Strategy Analysis:

Analyze the marketing strategy of the enterprise, including marketing channels, advertising, activities, etc., to understand whether the marketing strategy of the enterprise in the market is reasonable, whether it can attract consumers, and improve sales and profits. 7.Financial Analysis:

Conduct financial analysis of the company's balance sheet, cash flow statement, income statement, etc., to understand the financial status and risks of the enterprise, as well as the efficiency and rationality of the use of funds.

The food safety of the catering industry is related to the vital interests of the masses, and the potato song is the hot spot and focus of social concern, and it is also the top priority of food hygiene supervision. The overall safety and health outlook and level have been greatly changed and improved compared with before, and there are some problems in catering:

1. The process layout is unreasonable.

2. The disinfection system is not in place.

3. The health management system is not perfect. Command the handwheel.

4. The health protection facilities do not meet the requirements.

5. The health license and health certificate are incomplete.

6. Poor health awareness of employees.

Categories: Cooking.

Problem description: 1) "Setting the table" is one of the basic skills of catering service. When setting the table, it is generally required that the store emblem on the tableware is facing the customer. I would like to ask you which guest you are facing, whether you are facing the opposite guest or the guest who is seated?

2) When pouring wine, the trademark should be facing the customer. Is it towards the guest who is being served a drinker or towards another guest or the guest opposite? When the wine is poured, it is required to rotate the bottle mouth, is the label facing the guest before the rotation or towards the guest after the rotation?

How to hold the bottle when the correct wine is poured?

3) How much does the amount of wine pour in the catering service?

4) Should the bottle be shown to the host or to all guests, and what is the correct posture and essentials?

5) What is the most decent, practical and convenient service language when showing the bottle and asking the guest to confirm the seafood ordered?

I am a catering practitioner, and I accidentally thought of these questions, and I put them forward here, hoping that the elites in the catering industry will discuss them together. Thank you!

Analysis: July 5 21:55 Because the most important thing in working in the restaurant is hygiene! It's unhygienic to have long nails!

As an important service industry, the catering industry plays a very important role in enriching everyone's diet, improving people's living standards, and providing convenient dining conditions. Especially when we go out to play and reunite with family and friends, we often go to restaurants to eat. And in their daily work, many people's breakfasts and lunches are generally eaten outside.

The development of the catering industry is related to our daily life. So how is the restaurant industry doing?

First, the catering industry is developing rapidly, and restaurants and fast food restaurants of different grades are all over the streets and alleys, and it is becoming more and more convenient to eat outside. Many people have their favorite restaurants for dining, and they will choose different restaurants for different occasions. For example, if you invite friends to dinner, have a family meal, or eat at work, you often choose different restaurants, the cost of the meal is different, and the environment and experience you pursue are also different.

Nowadays, the catering industry is developing rapidly, and people have a lot of space to choose from, which can be properly arranged according to their own needs.

2. There are many special food streets in the city, with special dishes and gourmet snacks from all over the world to meet the needs of different tastes. Since people who work and play in the city now come from different places, they have different taste preferences for dining. In many cities, there are food streets, different cuisines for everyone to choose from, and it is also very convenient to eat.

Especially during meal time, consumers and tourists come and go, the smell of various delicacies wafts on the street, and the sight of various snacks and drinks makes people full of yearning for food.

3. The rapid development of takeaway has also provided new opportunities for the development of the catering industry. Nowadays, many office workers choose to eat takeout. Takeout is quick, easy and time-saving.

This way of dining has also promoted the rapid development of the fast food industry and led to the employment of many people. The continuous development of the catering industry is based on the needs of consumers, enriching people's meals while also bringing new business opportunities.

What do you know about the development of the catering industry?

At present, China's catering industry has entered a mature stage, the growth momentum is unabated, the overall level is improving year by year, the comprehensive level and development quality are constantly improving, and the pace of development is accelerating. At the same time, after years of development and market competition, the development of China's catering industry has entered a new stage of diversification of investment subjects, diversification of business formats, chain of business models and industrialization of industry development, the development momentum of China's catering industry continues to be strong, and the development prospects are more optimistic.

Since the reform and opening up, with the rapid development of China's economy and the continuous improvement of production capacity and people's income level, China has gone from "difficult to eat" in the 70s and 80s to "full of food" in the 90s, and then to the continuous pursuit of eating characteristics, eating health, eating nutrition, eating convenience, eating culture, and eating leisure since the 21st century. With the economic development, China's catering industry has not only become a witness to the improvement of people's living standards and consumption capacity, but also gradually become a pillar industry to expand domestic demand, improve costs, stabilize growth and benefit people's livelihood.

At the same time, with the rapid development and popularization of Internet +, "Internet +" has become a trend of the times, and the catering industry has become the largest entrance to online Internet connection and offline. The entry of the one-stop trading platform of the Internet catering industry has changed the development of the traditional catering industry, moved the traditional offline transaction to the online, and accelerated the circulation and service popularization of the industry.

In recent years, the "hot pot format" in the catering market has sprung up and has become a very popular choice for consumers.

According to the report, the total revenue of China's hot pot market reached 875.7 billion yuan last year, an increase of more than 52% compared with 2014, and it is expected that the operating income of hot pot will reach 960 billion yuan this year. In addition, the revenue per square meter of hot pot is better than that of other catering categories, and the performance is very outstanding.

According to the data, the total turnover of the top 20 hot pot catering enterprises exceeded 50 billion yuan, of which Sichuan Haidilao Catering Co., Ltd. became the leading enterprise, and Xiabu Xiabu Catering Management and Sichuan Xiangtianxia Catering Management entered the top three.

According to the report, the overall scale of China's catering industry continues to expand, large-scale enterprises maintain rapid growth, and brand enterprises lead the way.

From the turnover growth rate, the growth of the number of stores, the change in business area, the number of employees, the change of stores and other indicators, the overall scale of large-scale catering enterprises continues to expand, medium and large enterprises are still in the stage of continuous expansion, and their average growth rate is more than the growth rate of national catering operating income, the degree of concentration of the catering industry continues to improve, and the influence of brand enterprises is expanding.

It is worth noting that the catering industry is still a labor-intensive industry, with a relatively stable workforce of medium and large enterprises and a low salary level for employees.

According to the report, the current average ratio of the number of front-line employees to the average number of management employees in the catering industry is: 1. Nearly 60% of medium and large enterprises have a turnover rate of less than 12%, with an average turnover rate of 10%.

The average salary of front-line employees is 3,600 yuan, and the average salary of management employees is 6,300 yuan. Medium and large catering enterprises attract talent inflow by improving employee wages and benefits, innovating promotion and development mechanisms.

At the same time, for catering companies, raw materials, rent and manpower are still the three fastest rising costs. According to the report, according to the proportion, the cost of raw material purchase, sales management finance and labor costs account for the largest proportion, of which the cost of sales management finance is high, and the profitability of the enterprise is not strong.

China's catering industry is developing very rapidly, the turnover of the catering industry has achieved double-digit rapid growth for 18 consecutive years, China's catering industry has roughly experienced four stages of development since the reform and opening up: the initial stage of reform and opening up, the quantitative expansion stage, the scale chain development stage and the brand promotion strategy stage.

At present, the business situation of the catering industry has begun to improve. After the impact of the epidemic some time ago, many restaurants have closed their doors, and those who have survived until now have returned to normal.

At present, the operation of China's catering industry is constantly developing for the better, because the current consumption has gradually come up.

The situation is still okay, many businesses have started business after the epidemic, and now they are paying more attention to the hygiene of food and dining environment, especially the use of tableware.

At present, China's catering industry is operating very well, and it has changed from a loss before the epidemic to a profit now, and the future is bright.

There are good and bad, 70% of the catering industry is profitable, and only a small part of the bad position does not make any money.

The business is doing very well. Takeaway is becoming more and more popular, and many businesses have one more way to go, but their income has more than doubled.

The current catering industry is generally dominated by takeaways, and many chain restaurants have formed a scale and are thriving.

Your question is too broad and very informative. He has been engaged in catering for 12 years, catering management for 10 years, large, medium and small catering management, and currently serves as the COO and chief operating officer of a catering company, managing more than 20 chain stores with an annual output value of more than 300 million.

There are a lot of things in food and beverage management, what level do you mean by food and beverage manager? Different management content at the same level, if it is just a small foreman, the content is very little, the store manager is more perfect, the front office manager or floor manager is different, the district manager or district supervisor is different, and the district manager or market manager is different. So you should first explain the level of the manager you want to ask, and I will be able to answer.

But to put it simply, the management of catering must be like these 4 parts:

1. Process management: how to make the solution process of all problems in the restaurant clearer, simpler, better and more efficient.

2. Financial management: manage income, costs and expenses, so that the final operating results in the restaurant can achieve efficient profits.

3. QSC management: make the front hall and back kitchen of the store achieve the best QSC, product quality, environmental hygiene, perfect facilities and equipment, excellent service and enthusiasm.

4. Personnel management: make the personnel of the store in efficient work, and the managers have the ability to solve their worries and carry out echelon training.

No matter how specific you are, you can ask me again.