What are the eight words of catering business philosophy?

<>1. If you are interested in your work, your work will be meaningful.

2. The customer's point of view is indisputable.

3. Customer satisfaction is our work standard.

The Eight Principles of Menu Innovation:

1. Innovative dishes must adapt to the market and cater to the changing needs of consumers.

2. Innovative dishes must be based on the premise of edibility and reflect the value of food.

3. Innovative dishes should put nutrition and hygiene in the first place.

4. The development of innovative dishes should be aimed at adapting to the public, and advocating the development of new dishes in ordinary raw materials.

5. The cooking of innovative dishes should be simple and minimize the cost of labor time.

6. The research and development of innovative dishes should highlight the characteristics of local culture.

7. Innovative dishes should strive to reduce costs, and consider the customer's consumption capacity while considering production.

8. Innovative dishes must abide by the rules of cooking and resolutely oppose impetuousness.

Innovative Dish Design Program:

1. Brewing and ideation.

2. Selection and design.

3. Trial production and improvement.

1. One: First of all, the first one is the customer, and there is no business without customers. The customer is God.

2. Second: How to attract customers in catering, there are two aspects, 1. soft service, 2. Dishes.

3. Three: Every customer will come out of the store with a satisfied smile, whether it is a birthday star, a newcomer, or a boss. This is where the value of the restaurant comes in.

4. Fourth: the core value of the enterprise is its own assets and the value of the brand, and the business philosophy is the method and idea of marketing development. The spirit of the enterprise is to unite as one, work together to achieve the required goals, and keep working hard.

The corporate vision is to design the future development route of the enterprise and what kind of achievements it will achieve. The purpose of the enterprise is to continue to develop and expand, and to improve itself as the condition to do the best. The corporate slogan is to sing some inspiring words, so that everyone can work together to make the greatest contribution to the whole enterprise.

Business philosophy:

The development of China's catering industry, after experiencing the stage of service standardization, service and dishes, has entered a stage of fierce competition since the 80s of the 20th century. Looking at the changes in the catering industry, in the final analysis, they are all market-centric, and hospitality hotels are at a disadvantage in the competition.

Therefore, in the orderly stage of competition with characteristics and benefits, only by taking the customer as the center, taking the market as the guide, and changing the business concept, can we be in an invincible position.

Renewal of dining environment: The catering of modern hotels invariably takes the improvement of dining environment as a method and means to attract customers. Improve the setting of the restaurant to highlight the local character of a place or the architectural style of a certain historical period.

Unexpected results were obtained. In addition, it is possible to highlight a certain historical spot and decorate it accordingly, and you can also design an atmosphere that matches the flavor of the restaurant, making it a place for guests to enjoy and feel unique.

Management objectives: people-oriented, management in place, system speaking;

Strategic objectives: to create brand advantages, chain management; The development of new products and the standardization of the process are both in hand to ensure the steady development of the enterprise;

Business philosophy: change with the times, change from place to place, sustainable management;

Enterprise spirit: responsibility, innovation, dedication, unity.

Slogan: characteristic management, customer service, sanitation and disinfection first.

1. Hotel co-copying.

No. of any of them.

Each branch must have its own special point to meet the needs of different countries and cities; dao

2. Be accurate;

3. Mass procurement;

4. Digging for gold: turning every inch of the hotel's land into a profit margin;

5. In order to ensure the service quality standards of the hotel and continuously improve the quality of service, special attention should be paid to cultivating talents.

6. Strengthen promotion, pay attention to market research, pay special attention to public relations, use the advantages of the whole system, and do a good job in advertising;

7. The hotels help each other to book rooms;