What Are The Methods Used In Market Analysis In Restaurant Management?

What Are The Methods Used In Market Analysis In Restaurant Management?

As the owner of a restaurant, in the process of restaurant management, modern restaurant management involves many aspects, in order to have a good  restaurant management scheme, need to constantly understand the market situation, then you know the market?Here are some of the methods used by the small editor to introduce the market.

What Are The Methods Used In Market Analysis In Restaurant Management?


Methods used in market analysis:

1, system analysis method: the market is a multi-factor, multi-level combination of the system, both the combination of marketing elements, and the marketing process, as well as the impact of the marketing environment.Using the method of systematic analysis to carry out market analysis, researchers can consider the business management development strategy from the enterprise as a whole, use the contact, comprehensive and development point of view to study the various phenomena of the market, and foresee the development trend, so as to make correct marketing decisions.

2. Comparative analysis: Comparative analysis is a logical method of comparing market data of two or two types of things to determine the similarities and differences between them.A thing can not be recognized in isolation, only to associate it with other things to investigate, through comparative analysis, in many attributes can find out the intrinsic properties.

3, structural analysis method: in the market analysis, through market research data, analysis of the structure of a phenomenon and its various components of the function, and then understand the nature of the phenomenon of the method, called structural analysis.

4, deductive analysis method: deductive analysis method is to break down the market as a whole into various parts, aspects, factors, form classified data, and through the study of these classified data to grasp the characteristics and essence and then these through the classification of the understanding of the link, forming a logical way to the overall understanding of the market.

5, case analysis method: the so-called case analysis, is to typical enterprise marketing results as an example, from which to find out the regular things.The theory of market analysis is the general law summed up from the marketing practice of enterprises, which comes from practice and is higher than practice, and can achieve greater economic results by guiding the marketing activities of enterprises. 6, qualitative and quantitative analysis of the combination of: any marketing activities, is the unity of quality and quantity.

What Are The Methods Used In Market Analysis In Restaurant Management?

Market analysis must be qualitatively analyzed to determine the nature of the problem, and quantitative analysis must also be carried out to determine the quantitative relationship between all aspects of market activities, only by combining the two organically, can we achieve not only the nature of the problem, but also the quantitative ization of market economy activities, thus making it more specific and accurate. 7, macro and micro analysis combined method: the market situation is a comprehensive reflection of the national economy, to understand the market activities and its development direction, not only from the perspective of enterprises to investigate, but also from the macro to understand the development of the entire national economy.

This requires that the macro-analysis and micro-analysis must be combined to ensure the objectivity of market analysis, and strive for correctness. 8. The combination of material and human analysis: the research object of market analysis is the enterprise marketing activities and its laws centered on meeting the needs of consumers. As the object of corporate marketing is people. Therefore, in order to get these things into the hands of the people who need them, we need to analyze the different needs of the analysis.

In order to achieve the organic combination of the two, to ensure the smooth sale of products. 9. Direct data law: Direct data law refers to the direct use of the existing sales statistics of the enterprise and the same industry sales statistics compared or direct use of the industry region market sales statistics and the whole social region market sales statistics.By analyzing the changes in market share, look for the target market.


The above is a description of some marketing management methods, I hope the above content in your modern restaurant management time to help.

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What Should Be Done In Restaurant Management About Finance?

What Should Be Done In Restaurant Management About Finance?

Open a restaurant, in the process of restaurant management, modern restaurant management involves a lot of aspects, finance in the modern restaurant management in the restaurant management plays an increasingly important role.
Whether it is the raising of funds, the analysis of financial statements or the investment of capital, etc. , are in the financial restaurant management.

1.The catering service center carries out the financial centralized management, and the financial management system is independently accounted for by the department.

2.All departments belonging to food service centers shall strictly implement the relevant financial, laws, decrees, regulations and  restaurant management scheme of the State, schools and logistics development groups, and consciously accept the supervision and inspection of the competent departments of finance and higher levels.

3.The financial office of the catering center is responsible for the daily financial accounting management, such as accounting, accounting, accounting, etc., and also provides accounting information and economic analysis data to the center director, and participates in the planning and decision-making of the center.

4.The Financial Room assists the Director of the Center to do a good job in the financial management of the Center, and implements the financial approval system of the Director of “a pen”. 5. Accounting personnel should do a good job of accounting, strict lying supervision, abide by the scope of cost expenses, reduce the cost of food and beverage.
5.Accountants shall exercise their powers and obligations in accordance with the Accounting Law and the Accounting Persons Working System.

What Should Be Done In Restaurant Management About Finance?


I. Bank deposits, check management system

1.Accounting personnel must strictly implement the relevant provisions of accounting management, not to lend, rent bank accounts, not to issue blank checks.

2.Fill in the settlement voucher, must be serious, accurate, clear, not allowed to alter, case amount to be consistent.

3.The cashier buys the check back from the bank, first registers in the check register in the number order, and then enables it, and the unused blank check is kept safe.

4. Cashiers should carefully check the bank’s current accounts, so that the day and month to close, the outstanding accounts to be promptly urged to clean up.

5.Central accountants do not regularly check cash and bank deposits on hand.

6.Cheques and seals should be stored separately.

7. Before the buyer receives the check, he must fill in the “Blank transfer check receipt form of the catering service center” and, after approval by the director, the cashier fills in the date, use, limit, before receiving it.

8.After the buyer uses the check to check, it shall be reported in a timely manner, and in the event of special circumstances, it must be closed by the end of the month after the approval of the Director.

What Should Be Done In Restaurant Management About Finance?


II. Borrowing system


1.Any borrowing must be subject to the approval process.

2.Any one loan must be completed and approved by the director of the center before it can be paid.

3.The liquidity of the purchasing staff must be returned by the end of the year and the loan will be re-processed the following year.

4.General borrowings must be charged within one week of the completion of the task.


III. Accounting voucher composite and accounting file restaurant management scheme

1.Accounting vouchers should be checked from time to time and reviewed before binding.

2.For the review of the accounting documents that have been faulty, the prescribed procedures should be corrected.

3.Accounting files should be kept properly, stored in an orderly manner, easy to find.

4.The accounting files formed each year should be organized into volumes, bound into a book, and strictly implement the security and confidentiality system, not randomly stacked, damaged and leaked.

5.When the accounting files are kept in storage, they must be reported to the Group Finance Section for approval before they can be destroyed.

6.When the accounting files are destroyed, they shall be carried out under the supervision of the Finance Section of the Logistics Group, after the accounting teller of the Centre has checked accurately, and after destruction, the destruction shall be signed, stamped and reported to the Director of the Destruction Centre.

The above is the small editor to introduce to you in the modern restaurant management of how to manage the financial, I hope these management strategy to help you. www.heartbeatsdanceclub.com

How To Do Modern Restaurant Management Well?

How To Do Modern Restaurant Management Well?

As a hotel owner, should know what modern restaurant management, a practical restaurant management plan is very important.


One.How to do a good job in modern restaurant management
1, check
Check in first thing every morning. Check the inventory, sanitation, POP placement, flyers and other sites that may be moved every day. In this way, we can ensure that the store has sufficient supplies, accurate product instructions, a smoother experience, and a clean and bright environment. Be prepared for trouble by examination.


2, motivating
Motivation is a daily project. According to the overall state of the staff in the morning, give corresponding incentives. According to individual mental state, give encouragement from time to time. Give hope and encouragement to the previous day’s store operation data. For some executive work, delegate subordinates appropriately. Motivation is not a word of praise or a blueprint. It’s something you integrate into your work without saying a word. A look of encouragement, a smile of trust, a guaranteed mandate are all incentives.
This ensures that the employee’s mental state is positive, which can infect colleagues and customers. If you want to manage your customers well, you have to manage your employees well. Prepare for discouragement by inspiration.

How To Do Modern Restaurant Management Well?


3, service,
The store manager is not a leader in the strict sense, but a server of the employees and gives them support. The most important responsibility of the store manager is to provide subordinates with resources and technical support. Allow subordinates to devote themselves to their work. Restaurant such as the battlefield, wartime food and grass is the soldier’s biggest worry, and the restaurant’s worry is the food guarantee and policy and other resources and technical skills support.

4, watch
Observation is a skill store managers must master. Good observation can help store managers stand at a new height to overview and think about the problem. The store manager obtains the immediate status of subordinates through observation, the overall reaction of customers after entering the store, and whether the problem points that have not been closed are common or individual, and makes timely adjustment based on the observation results. Observation is instantaneous and prevents the spread of existing and immediate problems. Prepare for trouble by observation.

5, communication,
A survey shows that 70% of managers’ time is spent on communication, such as meeting, negotiating, giving reports, discussing problems, handing over work, etc. 70% of the problems are caused by poor communication. Only reach consensus between boss and subordinate, ability opposite each other and go, what subordinate makes is what boss hopes to get.

How To Do Modern Restaurant Management Well?


Two. Basic work

  1. Marketing plan to attract consumers no matter what era, the outcome of the exclusive store is determined by the quality of goods, complete or not. Different from the past, we should not only adapt to the needs of consumers, but also put forward new products that can lead the consumption trend accurately. This is the first priority of store manager management strategy.
  2. Create the operating environment and the store environment expected by consumers should not only be safe, but also have a good atmosphere and characteristics. Achieving these two requirements is the store manager’s second priority. Customers as long as a door to give cordial reception, each service staff is kind, smiling face, the customer as a friend, this is the essentials.

The above is to introduce how to do a good job in modern restaurant management, I hope to help you.

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Modern Restaurant Management Scheme To Be Known As A Store Manager

Modern Restaurant Management Scheme To Be Known As A Store Manager

Nowadays, the restaurant industry is more and more, if the restaurant business can be better and better, need to know the modern restaurant management, then, do you know how to have a good restaurant management?

Many restaurant business will be related to the management of the store manager, the store manager is the core of the whole store, if well managed, there needs to be a feasible restaurant management scheme, often a good business restaurant, behind a manager will be managed. What should I do as a store manager? Will the business in the store get better and better?

Modern Restaurant Management Scheme To Be Known As A Store Manager


The following small editor to learn the management of modern restaurants.


1, because people set the post

Sales in a store often fluctuate for a variety of reasons. At this time, suitable for employment is the key, appropriate adjustment of the mentality of employees, is conducive to improve the attitude to improve the work.Effective staffing can improve the mental outlook of the shop.


2, persistent training

As a store manager to have a weekly plan or monthly plan, weekly training for their own staff, training time is not too long, pick the essence of the content.
Can improve the quality of employees themselves, is conducive to the business of opening a shop.


3, humanized management

People are often the most attention to the “human feelings”, when a place has feelings, nature will also do their best.
Store manager in the process of management, the staff system to maintain “principle, fairness”, but in life, employees have difficulties, can lend a helping hand, give employees care, can reflect the humane management.


4, incentive management

The award and penalty are clearly a good embodiment of a shop.agement People are often the most attention to the “human feelings”, when a place has feelings, nature will also do their best.
Store manager in the process of management, the staff system to maintain “principle, fairness”, but in life, employees have difficulties, can lend a helping hand, give employees care, can reflect the humane management.

Modern Restaurant Management Scheme To Be Known As A Store Manager

No one is perfect, everyone will make mistakes, but when the employee makes mistakes, as the store manager, do not overblame, at the meeting can make these mistakes, to avoid other employees will also make, but remember not to say the name of the employee, so that employees can realize, but also retain self-esteem.


When the staff do well, there will be a sense of achievement, then the store manager should not be stingy your praise, can appropriately reward the staff, to stimulate him to do better in the future, but also will affect the enthusiasm of other employees!

The above is the small editor introduced you to the modern restaurant management scheme.The management strategy is expected to help you. www.heartbeatsdanceclub.com

The Method Of Employee Performance Appraisal Of Restraurant Management Is Introduced To You!

The Method Of Employee Performance Appraisal Of Restraurant Management Is Introduced To You!

As a restaurant owner, want the restaurant can be steadily run, need a feasible  restaurant management scheme, modern restraurant management in many ways, find the right solution can make the hotel operation more easily.


First, the use of professional scientific performance appraisal methods.


1, figure scale assessment method: is the simplest and the use of one of the most common performance appraisal technology, generally using the graph scale table to fill in the form of scoring.

2, target management method: target management method is a modern method more used, managers usually emphasize profit, sales and cost of these results can be achieved indicators.
Under the goal management method, each employee identifies a number of specific indicators that are key to the success of his or her work and whose completion can be used as a basis for evaluating employees.

3.Narrative method: in the assessment, in the way of written narrative to explain the facts, including the past work has achieved what obvious results, the work of the shortcomings and shortcomings are what.

The Method Of Employee Performance Appraisal Of Restraurant  Management Is Introduced To You!


Second, establish the principle of performance appraisal.


1, the principle of fairness, Equity is a prerequisite for the establishment and implementation of a performance appraisal system for personnel.
Unfairness makes it impossible to play the role that performance appraisal should be.


2, strict principle, Performance appraisal is not strict, will flow in form, the same as false. Poor performance appraisal not only does not fully reflect the true situation of staff, but also has negative consequences.
The strictness of performance appraisal includes: to have clear assessment criteria, to have a serious attitude of assessment, to have a strict appraisal system and scientific and strict procedures and methods.


3, the principle of the results disclosure, The results of the performance should be open to me, on the one hand, can make the subject to understand their own advantages and weaknesses, strengths and weaknesses, so that the assessment of good people to continue to maintain advanced;On the other hand, it also helps to prevent bias and errors that may arise in performance appraisals to ensure fairness and reasonableness in the assessment.

The Method Of Employee Performance Appraisal Of Restraurant  Management Is Introduced To You!


Third, master the skills of performance appraisal.

1, modern restaurant management needs to have a good program, through the talent management so that restaurant management steadily. Before the implementation of the performance appraisal system, the assessment should be divided into work attitude, work skills, work efficiency, work results, team awareness, communication skills, matching ability, employee impression several aspects, only the management assessment clear, adjust edited in place, employees will believe your performance appraisal system, will cooperate with your work,will again mobilize enthusiasm.


2, to establish an internal complaints mechanism, so that employees in the face of unfair, unfair treatment when there is a clear way to appeal and resolve, to avoid the leadership emotional factors hurt the rights and interests of professional workers.

Fouth, the role of enterprises in performance appraisal.


1, to achieve the goal, Performance appraisal is essentially a process management, not just a review of results.
It is the medium and long-term goals broken down into annual, quarterly, monthly indicators, and constantly urge employees to achieve, complete the process, effective performance appraisal can help enterprises to achieve the goal.
2, mining problems,
Performance appraisal is a Process of PDCA that is constantly planned, executed, checked and processed, which is embodied in the whole performance management process, including performance goal setting, performance requirements, performance implementation correction, performance interview, performance improvement, and re-setting goal cycle, which is also a process of constantly identifying problems and improving problems.
3, personnel incentives,
Through performance appraisal, the combination of employee recruitment, job promotion, training development and labor compensation makes the enterprise incentive mechanism be fully used, which is conducive to the healthy development of the enterprise, and also facilitates the establishment of a psychological model of continuous self-motivation.

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Restaurant Management Should Have The Management Ability Introduction

Restaurant Management Should Have The Management Ability Introduction

In order to succeed in restaurant management , we need to know some feasible  restaurant management scheme, we must pay attention to the following seven self-management capacity improvement.

1.Time management capacity

Everyone also enjoys 365 days a year, 24 small per day. However, why can someone in a limited time not only complete the brilliant cause and fully enjoy the affection and friendship, but also make their spare time colorful? Does he have three heads and six arms? Will they do the same? Do the old people in time favour them too much?
No, the key is that successful people are good at self-management.

 Restaurant Management Should Have The Management Ability Introduction

2.Interpersonal management skills

Some people say “success is 30% knowledge and 70% connections”, while others say “relationships and human skills are the real first productivity.” “Because human life is never isolated, we have a relationship with everything, and the most important thing in life is this kind of relationship.
Therefore, if you want to be successful, you should strengthen your self-interpersonal management skills.

3.Target management capacity

The tragedy of life lies not in the failure to achieve the goal, but in the absence of an aim. How far the goal is, how far we can go. The goal is to guide the overall direction of our work.
Our daily life and work, in fact, can be understood as: a continuous lying about the goal, the continuous pursuit of goals and the goal of the process, modern restaurant management should also follow this approach.

4.Stress management capacity

Emotions can change people’s lives, help improve relationships and persuade others.Having good emotions is part of the success of management strategy. People with high emotional intelligence can control and defuse bad emotions. On the way to success, the biggest enemy is not a lack of opportunity, or a lack of qualifications;
Successful people are good at managing their emotions.

5.Behavioral management skills

According to the norms of behavior required by social ethics and organizations, everyone’s behavior can be divided into correct behavior and wrong behavior. We should adhere to the correct behavior norms, and constantly manage self-behavior to achieve the requirements of professional behavior norms.
Being able to manage their own professional behavior and stick to professional ethics is the focus of modern restaurant management, and it is also the mature performance of good professional quality.

 Restaurant Management Should Have The Management Ability Introduction

6.Ability to learn and grow

Learning is the driving force of human survival and development. Man is not born to know, but to learn and know. Knowledge and ability do not fall from the sky, but from learning and practice.
Learning ability is an expression of excellence and human spirituality.

7.Self-reflection management ability

Failure is not the mother of success, only good at constantly from failure to reflect on, is the mother of success. Therefore, it can also be said: “Reflection is the accelerator of success.” “Often reflect on yourself, you can remove the mind of distractions, you can understand yourself rationally, have a clear judgment on things; Only by fully reflecting, can we truly know ourselves, and only if we truly know ourselves and pay for the corresponding actions, in order to constantly improve ourselves. Therefore, daily introspection is indispensable, “reflecting on yourself” should be an important part of our work.
Constantly check their own behavior deficiencies, timely reflection on the reasons for their mistakes, we will be able to constantly improve themselves.

Only by insisting on self – management, success will certainly be a matter of water.

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What Are The Ways Of Restaurant Management?

What Are The Ways Of Restaurant Management?

Restaurant management refers to the system management process from the source organization, food raw material sibuying, kitchen production and processing to the restaurant sales service. The method of restaurant management is the general name of the way, means and measures to fulfill the function of modern restaurant management, complete the function of restaurant management and realize the goal of restaurant management. Restaurant catering department as a very comprehensive department, need to have a modern  restaurant management scenario, which is conducive to the operation of the restaurant.

There are several basic methods of management.

1.”Emotional Management” Law

“Emotional management” is a metaphor for image, in fact, behavior and psychological methods. It is a way to guide the students’ thoughts, emotions, hobbies, wishes, needs and social relationships and give the necessary satisfaction to achieve the desired goals. In hotel management, the relationship between people is not only an economic relationship, but also a social relationship.Therefore, in order to stimulate the enthusiasm of employees, to mobilize the enthusiasm of employees, we must pay attention to the “emotional investment” of employees, through all aspects of the work to correctly handle all kinds of relationships, guide and influence the behavior of employees, so that the realization of the hotel’s goals into employees’ conscious action.

What Are The Ways Of Restaurant Management?

2.Quantitative Management

Quantitative management is to manage by studying the quantitative relationship of management objects, following the regulation of their quantity and using the quantitative relationship. Food and beverage business activities, to use as little investment as possible, to achieve the most effective results, not only have qualitative requirements, but also must have quantitative analysis, whether it is food and beverage quality standards, or the use of funds, material management and human resources organization, should have quantitative standards. It should be said that the use of quantitative methods to manage economic activities, generally has the advantages of accuracy and reliability, economic and practical, can reflect the essence. Of course, whether the management strategy is really feasible, the key is to quantitative lying scientifically and rationally, and the implementation to be specific and strict.

3.Form Management

Form management is the design and delivery of forms to control the restaurant catering business activities. The key of form management is to design a scientific and perfect form system. Food and beverage forms can generally be divided into three categories: the first is the superior department to the subordinate departments issued a variety of business instructions, the second is the communication of information between the departments of the business form, the third category is the subordinate to the superior son of the various reports.

Form management, must follow the principles of practicality, accuracy, economy, timeliness, and make specific provisions in the following five aspects: First, the type and quantity of forms, not only to fully reflect the business activities of catering, but also simple and clear, easy to fill in the analysis. The second is the nature of the form, belongs to the business instruction, or work report. The third is the delivery of the program, that is, to which departments, how to pass. Fourth, the time requirement, that is, to specify when to pass and the time required.Fifth, the processing of form data.

As a restaurant restaurant manager, we must learn to use forms to manage the business activities of catering, such as through the inspection, reading of various work reports to master and supervise the work of subordinates, through reading, analysis of business reports to understand and control the business activities of catering.

What Are The Ways Of Restaurant Management?

4.”Walking management” method

“Walking around management” is also called on-site management, that is, to require managers to go deep into the scene, strengthen inspection, adjust the catering business activities in all aspects of the relationship. We know that one of the characteristics of hotel business operations is the same service and consumption services, to effectively control the business activities of catering, improve service quality, food and beverage managers must often go deep into the first line of service, in order to understand the situation, grasp the dynamics, timely find and deal with all kinds of difficult problems, coordination of all aspects of the relationship. At the same time, but also in order to timely and subordinate communication ideas, contact feelings, the implementation of on-site incentives.

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Restaurant Management Should Know How To Pay Attention To Learning Other People’s Management Style

Restaurant Management Should Know How To Pay Attention To Learning Other People's Management Style

In restaurant management, want to create a corporate culture, so that employees really put customers in mind, it is particularly important that many enterprises pay attention to customers, but ignore the attention of employees.


In fact, employees are the most critical part of the customer experience and the most important medium for the customer experience. Whether a company really cares about the interests of its customers can feel from the employees they touch. Because employees are the messengers of corporate values, corporate culture, and emotions, what companies usually encourage, what employees tend to deliver, and what customers can experience.

Restaurant Management Should Know How To Pay Attention To Learning Other People's Management Style

A really good marketing management, is the need to always pay attention to the interests of employees, such as those “customer-centric” great companies, such as Apple, Southwest Airlines, undersea fishing, etc. , their greatness is in the company to cultivate such a good cultural atmosphere, all employees are willing to integrate into it. Employees go to work every day, not only in high spirits, optimistic and happy, but also for products, services and experiences have a sense of ownership. This culture of the business can naturally be felt through employees, and while invisible, it is implicit in different aspects of the customer experience in your constant interactions with your customers.


This is a double-edged situation in which your company naturally attracts and retains customers by creating an environment that motivates employees. Zappos is a brand building perspective rather than cost-saving perspective to look at every communication with customers, so its call center is very different. For example, most call centers measure employee performance using the industry’s well-known “average time to manage”, focusing on how many calls each customer service person receives each day.

As a result, customer service staff will naturally be eager to end their calls with customers, and in order to generate more revenue, many calls also teach customer service staff a lot of talk, asking them to sell more expensive goods.
But in Zappos’s eyes, this is not the best customer service.

Zappos never limits talk time, and its longest customer call is said to last almost six hours, when a customer service staff member checked out about a few thousand pairs of shoes. And ZaPPos doesn’t sell more expensive items on the phone, as it often offends customers. Its mouth is concerned about whether the customer service staff go all out to the customer, they also “prepare for the customer service staff” lines’ because of the s— and customer ditch ii – true personality, from the personal emotional contact.

Restaurant Management Should Know How To Pay Attention To Learning Other People's Management Style


So, if you want to do a good restaurant management, you need to know the way others are managed, and you can manage your restaurant through someone else’s growing experience. Participating employees have ideas, and they immediately cease to participate in providing advice when they give advice without regard to their ideas. That’s why great bosses make it easy for employees to advise them. They asked guided questions. They explore politely. They help employees feel comfortable proposing new ways to get things done.


When an idea is not feasible, they always take the time to explain why.
Good bosses know that the employees who provide advice care about the company, so they make sure that they know that their advice is valuable and valued.

A Good Restaurant Management, So That Employees Happiness Is Very Important!

A Good Restaurant Management, So That Employees Happiness Is Very Important!

Any kind of business model, there is a basic premise, there must be a huge market imagination space, that is, the market capacity should be large enough.

For example, modern restaurant management, it needs to have a complete  restaurant management scheme. Restaurant industry as a traditional and eternal industry, market capacity is large enough, sustainability characteristics are also strong, customers eat once, if feel good, after a period of time will continue to consume.
This requires a perfect restaurant management program. The essence of the catering industry is taste. But when taste differences become unclear, consumers perceive service.


Zhang Yong’s high-minded in, he saw the big city people for the consumer service feeling the need to have a huge market space, big city consumers know a lot of knowledge, market competition is fierce ‘if through the service can these picky customers” of the “heart” to deal with, it is easy to build loyalty, and gradually accumulate the threshold of competition, the world is my!


Sub-is, the sea floor to focus on the “service” of this curry town-style of the first, that is, single, single- and bo-like, in order to make the enterprise have limited resources to focus. Dig deep and reduce marginal costs, add to the edge of the revenue.


When other catering enterprises are engaged in service standardization, the sea floor to go the other way, single-mindedly from the customer’s point of view, carefully provide personalized services, for this reason even paranoid insistence: customers like family as good, and even service to let you “boring”. To make customers happy, you must first make employees happy, that is, Zhang Yong said, “If you want employees to treat customers as well as family, you must be as good as family.”
Through research, interviews and analysis, we found the sea floor fishing, construction of the “happiness triangle”, triangular area by the “sense of security”, “sense of direction” and “sense of achievement” composition. A good restaurant management strategy is to know how to think in the customer’s position, always for the customer to consider.

To make customers happy, you must first make employees happy, in order to make employees treat customers as well as family, you must treat employees as well as family The insight into human nature is profound. In order for an employee to be determined to be loyal to the company, he must study his psychology and needs. Most of the waiters come from the countryside.

A person who comes out of the countryside to work in the city, first focusing on survival, and then making money can make a difference in the lives of families and parents.
Fishing at the bottom of the sea is good in terms of wages and treatment.
If a person wants to improve the happiness index, strong happiness, in addition to have the quality of integrity and kindness, caring for others, the most important thing is to have a sense of direction.

A Good Restaurant Management, So That Employees Happiness Is Very Important!

Employees from the countryside have a simple desire to change their own destiny, but they struggle to have no chance. In the sea floor to salvage the internal hands to change the fate of the values of the transmission is extremely clear, the company to employees sense of direction, establish a clear promotion channel: from the management line, technical line, logistics line three lines of promotion.

This promotion system, so that all employees feel fair, “as long as you want to be possible”, even if you are a kitchen worker today has the opportunity to upgrade, employees here to find the direction of development, no promotion ceiling, even if you are a store manager, there are larger areas and chain stores to provide you with a stage. Such a way of talent management is very humane for employees.

As A Restaurant Management, How Should You Choose A Service Personnel?

As A Restaurant Management, How Should You Choose A Service Personnel?

Under the sea for customers to create a sense of happiness, the customer feel happy, then trust to you, the consumer’s mental model firmly grasp, it succeeded. Accidentally, the sea bottom fish made a “consumer service feel” domain of the first brand. That’s the definition I’ve given to the bottom of the sea, the core of my happiness.

So, as restaurant management, how should you choose the service staff? One might say, “Isn’t there supervision?” Trust without supervision does not call trust indulgence.

As A Restaurant Management, How Should You Choose A Service Personnel?


Submarine fish ingress with employees and managers with a strict appraisal system, but the purpose of the assessment is not mistrust, is to establish habits. What is the enterprise culture? The definition of corporate culture in the textbook is a lot, but I think the corporate culture is a two-word “habit”, that is, the founder to advocate the concept and values, through strict system management to form the behavior of employees habits. Aristotle said, “Our habits make us.”
Excellence is not an act, but a habit.”


Submarine fishing hopes that through the system construction, including assessment, to form a complete set of corporate culture, and then internal replication. Only by carrying out chain management can the catering industry have economies of scale and growth value. To be chained, a series of standardized and processed systems, including back-office management, logistics and distribution, and service management, must be established and then replicated.
But for the standardization and process of service, is Zhang Yong extremely opposed, the sea fish ingress to promote personalized service, refuse service standardization, Zhang Yong’s biggest concern is that the service of the sea fishing becomes no personality, if the waiter’s smile is stylized, it means the death of the sugar undersea list.

Zhang Yong’s strategy is to expand by copying the personalized service features of the seafloor, but standardized replication and personalized survival itself are contradictory. A good business model is characterized by the fact that the exterior is not easy to copy and the interior is easy to replicate.This is a good restaurant management.

As A Restaurant Management, How Should You Choose A Service Personnel?


For example, when selecting a person, you must meet three character requirements: The first integrity, kindness, this is the basic principle of life; People who know how to raise the grace, will have a grateful heart, will be loyal to the organization, love to customers;Nothing to do with you from the countryside, regardless of education, hard work can make up for the poor, tian Dao pay, as long as hard work, such employees can progress and grow.

As if you were to join the Party, you must share the same values. Then through training promotion, become a qualified undersea fishing staff, through these employees to the management and culture of the seafish ingress to other stores. Through the continuous improvement of talent management mechanism, so that the service of the sea fishing Deda a lot of consumer recognition.

The bottom of the sea is sure to have the last laugh on the road leading. The advanced realm of business model is the brand model, higher than the brand model is the happy growth model.