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Maintain the four permanent nodes of the catering business youth

Number of visits: Date:2017-03-02 11:57

Abstract:

Catering market competition, big risk and big business opportunities coexist, how to maximize the opportunity to seize the risk, to enhance the core competitiveness of enterprises, to achieve the greatest operational benefits, and now become an unavoidable problem of catering enterprises.

  Catering market competition, big risk and big business opportunities coexist, how to maximize the opportunity to seize the risk, to enhance the core competitiveness of enterprises, to achieve the greatest operational benefits, and now become an unavoidable problem of catering enterprises. How to maintain the youth of the catering business resident, modern international hotel management company in summing up the analysis of years of management experience on the basis of that the following four aspects should be grasp the key issues.

  First, the key to catering business: the market positioning accuracy

  Market positioning is the most fundamental and critical factor in the many factors that affect the success of catering enterprises.

  Catering enterprises market positioning must be on the location of the business, business environment, consumer groups, such as full investigation and analysis, according to the market, consumer demand, compared to the characteristics of competitors, advantages, strengths, to make the enterprise feasible positioning , To achieve the product, service, environment, taste, style and so on in line with the taste of consumers, to meet the requirements of local consumption levels.

  Market positioning in the distinction between primary and secondary on the basis of breaking the unity, and strive to multi-level, taking into account the various types of customers dining experience. Today's catering enterprises must abandon the bite of a price does not relax, look for a market does not change the business ideas, change for a market, a consumer group approach; otherwise, can only be eliminated by the trend of social development.

  In addition, catering enterprises according to market changes, timely and decisive re-research and determine the new market, open up horizons, advancing with the times, constantly adjust the source structure, take the initiative to seize market opportunities, only innovation, with new dishes, Service, new ideas, in order to meet customers continue to explore, change the psychological needs. So, in this sense, the catering business market positioning should be dynamic.

  Second, the fundamental way of catering business: characteristics to be clear

  The characteristics of the food and beverage to do in order to survive in the buyer's market in order to survive and develop, this feature should not only include the characteristics of food products, service features, product and service portfolio characteristics, but also contains the characteristics of dining atmosphere. In all kinds of food and beverage places everywhere today, stick to the rules of service, immutable products, without their own food brands and characteristics, it must be eliminated in the competition out. The formation of their own food and beverage characteristics is not characteristic and characteristics, but to meet and adapt to the consumer's new choice of psychological. If our food and beverage products, services, dining environment, tableware, facilities and equipment, the atmosphere has its own characteristics, guests will come here especially.

  Third, an important guarantee for food and beverage management: product and service quality

  We admit that advertising is a certain role, but the role of advertising alone is not enough. Catering business visibility, reputation is created by the word of mouth effect, we have become very concerned about the catering practitioners, the lowest cost of business protection. The source is the food and clothing of the parents, how to make guests, the public has a good impression on the restaurant, and to maintain this good impression, is related to the survival and development of enterprises. Catering in the course of business must pay great attention to "word of mouth effect" power.

  Only the quality of products and services often unremittingly, in order to establish a good reputation in the mouth of consumers, so that loyal customers become corporate volunteer propaganda, as the same as the snowball to attract the rolling source of the team.

  Fourth, the actual battlefield of catering business: talent and staff quality

  The competition of the catering industry is also the competition of the catering practitioners, especially the commercial quality of the employees. Quality is a comprehensive concept, which includes people's morality, talent, knowledge, ideas, ability, behavior, reflection and other factors, the business quality of catering practitioners refers to his business management of the correct understanding of the concept of ideas , The necessary expertise and operational capacity, business skills and other aspects of a comprehensive embodiment.

  Therefore, catering enterprises should continue to improve the quality of employees, to strengthen the quality of management training.

TypeInfo: Industry News

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