How to innovate in the establishment of a new type of hotel, and how to innovate in the way of hotel

Pushing through the old and bringing forth the new!

It must be characteristic and combined with a certain culture.

Characteristics must be there, but specifically what aspects of the characteristics should be reflected, as a customer, I hope that the hotel should be like this

1.First of all, you have to attract customers into your hotel, relying on the first feature - appearance, you are ready to decorate your hotel into a magnificent, simple and elegant, whether it is a small farmhouse style, or a quiet and casual style, which requires you to understand the market and understand the preferences of most people.

2.After entering your store, it depends on how you make each of your customers feel at home, which is very important, who does not want to eat happily and spend money happily, so how to make your service first, can also be a feature of the hotel, which is also a long-term plan, can attract a lot of repeat customers for you.

3.Now it's finally time to eat. What did you spend so much effort for, don't you just ask someone to come to eat and consume, then the point is what good things you have here, that is, what are your specialties, and this is how much money you pay to hire a chef.

But I would also like to say that the menu of a restaurant is sometimes very important, and some of the restaurants I have eaten have very interesting menu design, not only is it clear and clear, but the text and images work well together, and it looks very appealing to people's appetite.

In fact, if the above aspects can be properly added with some cultural elements, it is also a good idea for the rapidly developing society to increase a little knowledge and cultivate sentiment while eating.

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The hospitality and catering industry is an industry that is constantly innovating and renewing. Here are some of the innovations in the hotel food service pathway:1

With the advancement of science and technology, digital service has become an innovative way in the catering industry and the hotel service industry. This approach can improve service efficiency, reduce labor costs, and provide customers with a better personalized experience. 2.

Sustainable CateringSustainable catering is an important trend in the modern dining world. This can reduce the environmental impact by reducing food waste, using food residues, etc. 3.

Co-marketingCo-marketing is a revolutionary or collapsing form of collaboration that aims to boost revenue for hotels and restaurants. In this way, the products are integrated together and offered to consumers at a more favorable price**, which can attract more consumers and increase the revenue of the enterprise. 4.

Unique Dining ExperiencesOffering a unique dining experience is an innovative way to engage customers. This can include serving special meals, combining food and **, etc. 5.

Social MarketingSocial marketing can help hotels and F&B businesses attract more customers and provide them with a better experience. Through social**, businesses can let customers know about the services they offer and engage with them to understand their needs and feedback.

Either service innovation or menu innovation.

Innovation can be from many aspects, service, dishes, marketing, etc.

1. Product innovation: such as choosing the right cuisine. Putting a delicious dish with characteristics in a market that can accept this taste but rarely sees such dishes is innovation.

2. Model innovation: such as Haidilao. You can highlight the service, or you can run the restaurant in a new way, just as McDonald's KFC first appeared many years ago, and a whole new dining model has emerged.

Combine your own restaurant, consider the specialty, and then make your own pattern.

I think that product innovation is not so important in the catering industry, as long as your dishes are delicious, the choice of the right corner is generally not a problem, the important thing is the management of your restaurant, which is very important. In addition, your development direction, ideas, and model innovation.

Nowadays, although the catering industry and the hotel industry are developing rapidly, there is also a serious situation of polarization, the number of restaurant and hotel closures remains high, and it is difficult for Chinese catering to compete with the rapid expansion of foreign fast food; In the hotel industry, Chinese-funded hotels account for about 20% of the profits of star-rated hotels with 80% of the beds in star-rated hotels, and it is difficult to compete with foreign-funded hotels. The main reason for these situations is that it is for management rather than management.

Suitable for: Managers at all levels in the restaurant and hospitality industries.

Lecture 1 Innovative management is the key to the success or failure of the catering and hotel industry.

1.Successful cases of innovative operation in the hotel and catering industry.

Lecture 2 Study the market and market segments to achieve correct positioning.

1.The trick to studying the market is to empathize.

2.Market demand is divided into actual demand and potential demand, to subdivide market demand, good at finding business opportunities 3The market positioning of the enterprise must also be understood by the target customers, so as to attract customers.

1.The focus of the competitive strategy is on the brand strategy.

2.The development of catering and hotel industry should take the road of chain operation on the basis of famous brands 3Strengthen standardized management, distribution of key raw materials, personnel training and quality supervision and other measures.

Lecture 5 Structural Adjustment and Optimal Combination.

1.Conduct an institutional analysis of each institutional aspect.

2.Grasp the main links that affect the unreasonableness of the organization and solve them one by one.

Lecture 6 Positive, forming hot spots.

1.Good measures to make your enterprise build visibility, reputation, credibility, loyalty Lecture 7 Prudent development, joint strength.

1.We must be cautious in building infrastructure.

2.Diversification must be cautious3Mergers and acquisitions must be done with great caution.

Menu innovation in a restaurant is an important strategy for a restaurant's operation, and it is also the driving force for its sustainable development. Without innovation, restaurants will not be able to adapt to new forms and new consumer needs. Only by innovating in inheritance and improving in innovation can dishes keep up with the trend, serve the public well, and better make profits for restaurants.

Generally speaking, there are several ways to innovate the dishes of food and beverage outlets:

1.Innovative ingredients for dishes.

The essence of culinary innovation lies in the expansion of raw materials. In today's global economic integration, cooking ingredients have been increasingly assimilated, which provides quite favorable conditions for the innovation of our dishes. Therefore, the innovation of dishes should first be based on the selection of raw materials, reasonable reference and appropriate use, local raw materials, and even foreign raw materials can be used.

2.Taste innovation.

The tastes of Chinese cuisine are ever-changing, and sour, sweet, spicy, and salty are the most basic tastes in life in most regions. Therefore, on the basis of tradition, the chef should improve the new flavor that is popular with people through the combination of flavors. In addition, on the basis of Chinese food, we can also learn from the seasonings of Western food to innovate the combination of Chinese and Western food.

Better meet the needs of consumers.

3.Color innovation.

The color of the dish is composed of the inherent light, the light source color, and the environmental color, and in the color matching, it is necessary to adopt different color matching methods according to the inherent color of the raw materials, so that the dishes are colorful and pleasing to the eye.

4.Innovative cooking techniques.

There are dozens of cooking techniques, and each one has its own characteristics. The color, aroma, taste, line, quality, and nourishment of the dishes are mainly reflected in the cooking techniques, and the taste is different from one word. The principle of innovation is to pay attention to the quality of dishes to cook, avoid the loss of nutrients in the production process, and gradually develop in the direction of standardization and modernization.

5.Combining Chinese and Western cuisine with innovation.

Chinese and Western food have their own advantages, the taste of the south, the style of the north, each with its own characteristics. If Chinese and Western food are combined, it will have the main taste of the local and the different taste of the foreign country, which is intoxicating.

6.Dig into ancient cuisine stunts.

Sometimes, digging into ancient dishes will bring out a different flavor. Excavating ancient dishes is just an imitation of ancient dishes, so that they have an ancient charm, rather than a copy of ancient dishes; Every dish excavated, from the name to the raw and auxiliary materials, must have historical evidence, otherwise, it is better not to do it than to conjecture; The principle of treating the traditional skills in cooking is to "take the essence and remove the dross", which cannot be done in its entirety, and the unreasonable and unscientific places must be selected and improved; Adhere to local characteristics, national characteristics, in the concept of dishes, to be closely linked with the culinary culture; The dishes should meet the needs of modern people in terms of nutrition, hygiene and taste.

In the innovation of dishes in restaurants, you can also use other ways, such as the innovation of utensils, etc., if you want to retain consumers, the innovation of dishes is undoubtedly a good way, not only through the taste to win, but also to win the favor of consumers in appearance. It can be seen that if restaurants want to develop for a long time, it is essential to carry out the innovation of dishes.

There is no so-called new model in the development of catering until now, because the model that should come out of this era has come out, unless the times and technology make great strides, there will be no new model, I don't believe you can find, and what model is completely absent in this world.

No new model does not mean that there is no innovation, the current innovation is actually the integration of resources, the integration of culture, the integration of concepts, who integrates well, the integration is different, who is innovative, with a different way of integration to tell stories to do things, such as the storytelling of Chinese food and Western food "Diao Ye Brisket", such as the Chinese fast food "Huang Taiji" that can play the experience of the Internet.

Any innovation will have a tipping point: without a tipping point, it is difficult to attract attention, so as to quickly attract attention and detonate passenger flow, so as to achieve the purpose of rapid replication and rapid development.

For example, the patented UFO grilled fish promoted by "Stove Fish", although we all know in the catering industry that it is not his patent, but he forcibly publicized it, making everyone think that it was his patent, thinking that there was no difference in grilling fish, and this grilled fish oven labeled "Stove Fish" and became a distinctive and highly recognizable brand, which was the tipping point of his success.

With the proliferation of imitation and imitation, you will find that the homogenization of catering is becoming more and more serious, but you will find that the restaurants that sell the same products and even the same characteristics are alive in the market.

Nowadays, although the catering industry and the hotel industry are developing rapidly, there is also a serious situation of polarization, the number of restaurant and hotel closures remains high, and it is difficult for Chinese catering to compete with the rapid expansion of foreign fast food; In the hotel industry, Chinese-funded hotels account for about 20% of the profits of star-rated hotels with 80% of the beds in star-rated hotels, and it is difficult to compete with foreign-funded hotels. The main reason for these situations is that it is for management rather than management.

Lecturer: Qin Junlun.

He is a practical researcher of enterprise micro-management, and a director of the Professors Association of the Vocational Manager Training Center of Tsinghua University. Professor Qin Junlun's main works include: "Creation and Creative Management", "Innovative Management - Chinese Enterprise Diagnosis"; The CD-ROM "Innovative Management" lectured by Mr. Qin has sold tens of thousands of sets across the country, and more than 70 TV stations have passed it.

Lecture 1 Innovative management is the key to the success or failure of the catering and hotel industry.

1.Successful cases of innovative operation in the hotel and catering industry.

Lecture 2 Study the market and market segments to achieve correct positioning.

1.The trick to studying the market is to empathize.

2.Market demand is divided into actual demand and potential demand, and it is necessary to subdivide market demand and be good at finding business opportunities.

3.The company's market positioning must also be understood by customers in order to attract customers.

Lecture 3 Establish enterprise goals and do a good job in development strategy.

1.The focus of the competitive strategy is on the brand strategy.

2.The development of catering and hotel industry should take the road of chain operation on the basis of famous brands.

3.Strengthen standardized management, distribution of key raw materials, personnel training and quality supervision and other measures.

Lecture 4 Create characteristics and create competitive advantages.

Lecture 5 Structural Adjustment and Optimal Combination.

1.Conduct an institutional analysis of each institutional aspect.

2.Grasp the main links that are unreasonable in the shadow and stare at the organization, and solve them one by one.

Lecture 6 Positive, forming hot spots.

1.Good measures allow your business to build visibility, reputation, credibility and loyalty.

Lecture 7 Prudent development and joint strength.

1.We must be cautious in building infrastructure.

2.Diversification must be cautious3Mergers and acquisitions must be done with great caution.