Catering company vegetarian planning marketing plan

The catering industry has been in existence for thousands of years. It can be said that since the beginning of human civilization, catering has taken shape. After thousands of years of development, the catering industry has made great progress. With a unique style, every store and every place has its own unique and distinctive characteristics. This is the eight major cuisines in our country. There are many unique snacks, these characteristics constitute the formation of China's unique catering industry.

With the development of catering enterprises, the progress of society, and the improvement of people's ideology, the public's demand for food is not only to eat a full stomach. In the past, the consumption habits of "big fish, big meat, and ostentation" have been gradually abandoned. The more consumers The more emphasis is placed on the common manifestations of diet nutrition and sanitation, environmental protection and catering culture. In order to reflect my own value, I will summarize my own practical experience in the catering industry for more than ten years, and apply it to medium-sized vegetarian restaurants and corporate planning. I hope to cooperate with people with lofty ideals who share common ideals to create a healthy brand catering company.

Since ancient times, people have been eating for food. The first medical classic in China, "The Yellow Emperor's Internal Classic", from the perspective of people's daily life and nutrition balance, requires people to do "grain for nutrition, five fruits for help, five animals for benefit, five The dishes are filled with “replenishing the essence and replenishing the vital energy and raising the sky”, among which the miscellaneous grains, vegetables and fruits occupy the main position. Usually the restaurant attracts customers with economy, affordability and convenience, but I don't take advantage of the low price to absorb the advantages of the existing vegetarian restaurants, combining myself and innovative ideas. Through site selection, interior decoration, personnel recruitment and training, as well as personalized service and complete marketing methods, customers can understand the correct eating methods of perfection, health, green and nutrition, reflecting the core competitiveness of the enterprise, that is, the enterprise is the customer. What special benefits and added value of the product?

First, select a detailed survey and analysis market, understand the surrounding environment and geographical location, visibility service facilities, production of raw materials. Whether there are residential buildings, office buildings, large manufacturers, and the consumption power, eating habits, preferences of the consumer groups, and the strength and scale characteristics of the surrounding competitors. You must do the initial determination in person. The business area is set at 500 square meters. There must be a three links and consult the relevant departments whether to prohibit the establishment of restaurants.

Second, positioning and selecting a good store location, based on the analysis of the market, determine the consumer positioning. Per capita 50 yuan --- 60 yuan, featuring natural foods and wild fungi to highlight the cultural concept of food nutrition and health.

Third, the product after the establishment of the customer file and complaint handling team. Create detailed customer profiles and send text messages or phone calls and greetings on holidays, birthdays or special days. Build a good customer base. Complaints Processing Team. The first time to deal with the complaints by the customer a satisfactory result, to prevent the situation from expanding or negatively affecting the corporate image, to achieve a reasonable and perfect handling of customer complaints.

Fourth, internal management system and improve various forms and systems, employee handbook, kitchen job responsibility system, service manual, food standard production list, employee information sheet, inventory statement, monthly expenditure statement, take-out record form, order table, membership card, Employee suggestion box.

V. Recruitment The foreman in the front hall and the main staff of the kitchen are served by their own people. Other personnel are recruited by the society. The front desk staff are recruited by the school. At the same time, the pre-assessment, training, recipe customization, staff manual and various systems are studied. Training staff: Familiar with corporate culture, fully comply with various rules and regulations, work processes, job skills, professional ethics, grooming requirements, and ten habits:

1. Know the restaurant's target values ​​and scope of work.

2. Use the surname to call the guest, increase the affinity, meet the customer's needs, and kindly give the service and warmly welcome the guests.

3. Priority is given to guests at any time and place.

4. Three light, courtesy, and smile.

5. Make full use of the power given by the restaurant to meet the needs of the guests.

6. Constantly propose the shortcomings of the restaurant to improve the service and the quality of the dishes.

7. Active communication must not have negative emotions.

8. Handle customer complaints.

9. Comply with the service industry grooming requirements.

10. Love the restaurant public property. The front desk waiter plus the foreman and 11 people, the passer-by 2 people, according to the increase in floor distribution / the cost of 13 people in the kitchen is controlled within 45,000 / month, training to normal business for 20 days.

6. Pre-publication and marketing to determine marketing plans, production of advertising pages, websites, billboards and commercials.

Seven, equipment procurement, pre-stocking.
Kitchen equipment, vestibule equipment, staff quarters, kitchen materials, first understand the market, compare more, and rationally purchase equipment according to the overall positioning. At the same time of decoration, kitchen equipment and dormitory appliances are in place. Do a good job in every aspect of equipment procurement: inspection, procurement, inspection, installation, commissioning and management personnel.

Eight, trial operation
Conduct the final assessment of the employees before the trial operation, and adopt the principle of survival of the fittest. Simultaneous product marketing

Nine, the basic layout of the decoration is 500 square meters, the kitchen 150 square meters dressing room is 10 square meters, the warehouse is 33 square meters, the office is 10 square meters, and the front hall is 300 square meters. It can set up 150 dining places and set up 4 elegant rooms (separated for activities or foldable, convenient for conference reception, birthday party, etc. The decoration is a perfect combination of retro, original ecology and fashion, reflecting the business philosophy and vision of the enterprise. The recognition effect is convenient for customers, convenient operation and convenient operation of equipment. The decoration and decoration cost per square meter is 300 yuan----450 yuan. It is completed in 20 days, and the lighting is based on warm colors.

X. Licenses for industrial and commercial, taxation, fire protection, environmental protection, epidemic prevention stations, public security bureaus, dormitory rental

Only by doing the above preparations can the catering enterprise be established, or it is not complete or comprehensive. Only by doing these things and constantly developing, will the catering be improved and improved!