What is the three step principle for restaurant products?

The three-step principle of restaurant products is that the restaurant must have good looks and be able to attract people's attention visually. This is an era of looking at faces, and people always have special preferential treatment for things with high appearance.

Studies have shown that the human brain processes visual content 60,000 times faster than other content, and visual content can get the highest attention in the shortest time and have an important impact. Therefore, if a restaurant wants to attract fans through its brand, the first thing to do is to create a good visual effect to attract and amaze consumers.

To do this, we need to start from the following three aspects: decoration, packaging, and marketing.

In terms of decoration, the decoration of the restaurant should pay attention to the harmonious matching of colors, highlight the taste, and highlight the tonality. From the menu, food, tableware to tables and chairs, lamps, walls and other aspects of the restaurant to create a "high appearance", so that the restaurant looks "tall". When your decoration is enough to match the discerning eye of consumers, you can amaze them and attract them to the store.

For example, the popular Taoyuan Military Village, whose decoration style adheres to the principle that each store is different, and flexibly uses the three important elements of freehand, nature and retro around the theme of nostalgia. Every thing and every corner of the restaurant can become a scenery of its own, with a little interest, so that the restaurant has its own topic attributes and stimulates the interest of users.

In terms of packaging, packaging should make comprehensive use of color, shape, materials and other elements to show the connotation and information of products, brands and other enterprises, highlight the common interests of products and consumers, and form a more intuitive impact on consumers, which in turn affects consumers' impression of products and enterprises, and effectively completes the purpose of attracting consumers. For example, Heytea keeps up with fashion and uses the popular polka dot elements of this year's summer clothes to cooperate with the promotion of Bobo tea products. Heytea employees are looking for passers-by wearing polka dot elements on the street, giving them bobo tea and polka dot balloons, and using trendy packaging to create heat for their products.

In terms of marketing, it can be used to render emotions or take advantage of marketing.

2. Talented.

If a restaurant wants to maintain long-term popularity in the hearts of consumers, in addition to its appearance, it must also have a seductive talent, that is, amazing products.

The restaurant's product should not only taste good, but also be unique and original enough to keep consumers fresh. That's why big brands are still working hard to develop new dishes or upgrade existing ones. After having good looks, there will be corresponding strength and works, which will make fans flock to it, and they don't mind spending a lot of money.

3. There is character.

The character of a catering enterprise is its brand image, and having character means to maintain its own brand image. Don't forget your original intention, keep in mind the mission of your brand, and don't do anything that makes your brand set collapse.

Sticking to the moral bottom line and not forgetting the original intention is one of the core elements that many catering brands can build a sense of identity in the hearts of fans.

The restaurant protects three steps, so that customers can eat with confidence.

Grasp the source and do a good job in ensuring the safety of ingredients.

In order to ensure the safety of ingredients, the canteen strictly controls "procurement, storage, processing and production" to ensure the safety of raw materials and the safety of the production process.

Grasp the environment, so that the virus has nowhere to hide.

1.Spray and disinfect the floor with 84, and then wipe the tables and chairs with 75% alcohol to ensure a clean and hygienic dining environment.

2.Disinfection of all utensils and kitchen utensils is carried out in three steps: Step 1:

Soak the tableware with 84 disinfectant solution mixed with a certain proportion of water; Step 2: Put the soaked tableware in boiling water and cook for more than half an hour; Step 3: Put the soaked tableware in batches in the disinfection cabinet for ultraviolet irradiation and sterilization. Through these three steps, even the most cunning virus has been eliminated without a trace.

3.Each restaurant ensures the safety of air supply to the air-conditioning system, uniformly cleans the air-conditioning filter, etc., and strengthens the fresh air and exhaust arrangements during business and non-business periods to ensure air circulation and ensure that the air is always fresh. At the same time, air purifiers can also be added for air ventilation if conditions permit.

Grasp the employees, and the protection work is deeply rooted in the hearts of the people.

Increase the training of employees' prevention knowledge to ensure that employees master protective knowledge and preventive measures. Purchase masks, disinfectants and other items to ensure the health of employees and their families. Do a good job of filing the daily morning inspection records, and stop going to work immediately if employees are found to have fever, cold, cough and respiratory tract infections, and go to medical institutions for treatment in time.

The three-step principle of restaurant products is mainly to make good use of the space of the restaurant as much as possible and realize the most convenient for the restaurant owner.

The three steps of new products, the first is to do a good job in product quality marketing concept and open up the market.

The reason why the new product has come here in three steps is because of the safety of one of its foods, the safety of food, the hygiene problem and the future problem of life, which is very important.

Of course, they have rules and regulations, and they need their kind of methods to achieve the prescribed system.

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 examination and sales management, and attendance management. Then adjust it in combination with the actual situation of the door high filial piety store, so that the store has the ability to be replicated.

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

These standards are called principles!

First, the principle of fairness. There is an old Chinese saying: "Poverty suffers from inequality." In fact, as a manager, if you can deeply understand the meaning of this sentence, you will have an understanding of China's human nature, and it will be easier to manage your subordinates.

However, if you read too much of the Western management theory, the Western management theory often advocates another version, which is the so-called "Paul's law, that is, if you do well, you will get more and better." And those who don't do well will only get less. To make doing well become an example for the company and motivate everyone to do well.

The author does not deny that this is bad, on the contrary, advocates it. But in its administration, sometimes it is not appropriate to go too far in advocating Paul's Law.

First, there is a saying: how you look at others, others will behave the way they are. If managers don't treat employees equally, then some potential employees will stop performing because of your differential treatment.

Many managers have a habit that whoever does a good job will be particularly good to whoever they do, and they will give more resources, good words, and support. And for employees who are not ideal for the time being, in addition to blaming, they often snub each other. I thought it would pay off.

But this is the biggest misunderstanding. If you don't want to fire an employee and give him a chance, treat him equally with other employees who are doing well, so that you can expect him to perform well, or you might as well fire him in advance.

Second, there is also such a consideration for treating employees equally, that is, if the employees who do a good job give more support, it is easy to cause the consequences of the store bullying customers and cause inconvenience to management. At present, many managers are facing a dilemma: employees with good performance are not easy to manage, or cause big losses to the company after leaving.

In fact, it was caused by the differential treatment at the beginning. Therefore, the author's suggestion is: either fire the bad employees, or treat them equally.

It can be regarded as the best commentary on "suffering from poverty and inequality."

Second, the principle of timeliness. Timeliness means that as a manager, you should give timely feedback on the behavior or performance of employees. This is easy to understand, but not easy to operate.

For example, an employee likes to be inattentive in meetings and often forgets what they have said. What would you do about it?

The first way is to tell him to correct it later. The second option is to find an opportunity in the meeting to ask him to repeat what has just been said. The author prefers the second method, for the problem that you want to correct, let the other party know the consequences on the spot.

In this way, he will be impressed and irrefutable, and he will correct the lesson he has learned next time. The principle of timeliness is mainly used to manage some bad habits and some bad problems of employees, mainly referring to the feedback of results in a timely manner, so that subordinates can immediately know the consequences of what they have done, and cause a reminder to help them correct.

Third, the principle of compensation. In fact, the principle of compensation corresponds to and complements the principle of equity. After all, in the process of getting along with subordinates on a daily basis, it is difficult to be fair in everything.