How to improve the bad food in the factory?

First: mentality.

I read a book that I can say is suitable for the boss in this situation, in which it says that the success of a business depends on the willpower of the founder.

This is indeed the case, no store is very popular from the opening to the normal business behind, the owners of the public restaurants are not detailed plans to open the store, generally in the first three months of business is not very ideal, a few months later the customer is familiar or a little famous, only slowly have a complexion. Those who have been very popular from the opening to the normal business have a mature set of plans, and he is a person who pays attention to details, there are devils in the details, if we adjust our mentality, we can find more operable things in the details, you can't just see it as a tool to make money, you have to think of it as a problem, to solve it, don't treat customers as fish in water, to treat customers as friends.

Second: Find the project that suits you best.

This year can be said to be the most difficult year for the catering industry, but it is also a buffer period before the outbreak period. If you want to choose what project should be in the catering industry this year, here I suggest fast food, he doesn't want beverage stores because he is a necessity, and the cost is lower than that of beverage stores.

Third: site selection.

One of the most important things you want to do catering is to choose a location, and it's the same for opening a store, especially this year, in fact, you have a lot of good locations to pick up leaks. Because there are some restaurants in good locations, because the owner does not know how to operate, or the capital turnover is not available, they are facing the situation of closing. At this time, if you have spare money to start with, and you know how to operate, then you can consider it.

Fourth: service.

Is service important? Isn't service important? Everyone's understanding is different.

In fact, any industry is a service industry, depending on how you do the service, to meet the needs of customers, think about what customers think, do what customers do, so that customers feel comfortable when eating, so as to retain customers.

As the epidemic passes, the catering market will continue to grow, and even if other industries are sluggish, there is still a chance for catering to stand out. The point is how do you go about it?

Fifth: Marketing.

In fact, our current thinking is: don't open a store if you don't understand marketing. Many people may scoff at it, we don't understand marketing and don't do it well, but this sentence is getting more and more verified, why?

Because the restaurants that survive after this year, the restaurants that live well, are all well marketed.

Everyone has been marketing themselves all their lives, and how strong your marketing ability is determines your ability to make money. It also determines the number of your network.

There are many reasons why the quality of the food in the canteen in the factory is not good, and we should start from the source, one is to control the cost, the second is to increase investment, and the third is to increase the incentives for chefs.

We work in the factory, and if we are particular about food, we will not eat in the company's canteen, because the food there is poor.

If you don't put it well, you can eat outside, and there are plenty of delicious food at food stalls and restaurants.

If I'm in charge of the kitchen, I'll do a questionnaire first, and then I'll reform it, and I'll make sure that the workers eat until they're satisfied.

It's useless, just make it yourself, or go out to eat. The factory is to reduce costs.

Go directly to the company's logistics department to report and sue, but the most basic meals should be clean and fresh.