Restaurant chain business model, in life, many people think that the catering industry is very easy to do, but it is not. Catering needs a lot of contacts to expand itself. At first, it needs a lot of capital investment, and then it can make big money. Below I sort out the business model of the restaurant chain enterprises.
The business model of restaurant chain enterprises is 1. The management mode of chain restaurants is divided into vertical and horizontal. Vertical refers to headquarters management, restaurant operation management and post operation; Horizontal, including development and supply chain.
1, achieve business objectives and proceed from customer needs.
Regarding the question of what the restaurant should achieve, Cai Zeng, the former Beijing McDonald's Food Co., Ltd. said, "Simply put, increasing the number of customers' visits, increasing turnover and increasing profits are the ultimate goals of restaurant management. There is not a catering person who doesn't want to do these things well.
At the same time, diners also consider what customers want. What customers want is convenience, food quality, friendliness, efficiency, value for money, enjoyment, entertainment and so on. Research shows that the more restaurants that continuously meet customers' expectations, the higher customers' consumption loyalty. "
At present, the development of catering industry is becoming more and more socialized and entertaining. For example, the reason why people in music bars become fans of walnuts is more important than the taste of food because of the dining experience the restaurant gives customers. Lighting, decoration, drinks, services, extra dining experience, etc. Diners are willing to pay for enjoyable consumption in order to meet consumption expectations. By understanding the consumption demand of diners, the restaurant has achieved the business goal of increasing revenue and gained a considerable number of customers in Zhongcheng Gao.
This case is given to show that a successful restaurant must combine the business objectives of the restaurant with the needs of customers. So, what is the basis for realizing the combination of the two? It is a system, that is, the main system, support system and management system support and coordinate with each other.
2. Improve the system and avoid operating shortcomings.
It seems that CITIC spent HK$ 654.38+06 billion to acquire McDonald's and transferred a considerable part of its capital to the industrial direction, which is the perfect system of McDonald's.
At present, there are 6.02 million restaurants in China catering market, but only 20% of them really make money. What's the problem? Some domestic catering brands do have a certain gap with foreign brands in management system. Narrowing the management gap between them is exactly what China catering people need to change.
3. Big data operation, breaking the information island
Then, with the system, how to implement it? It depends on a complete regional restaurant data diagnosis system. That is, relying on the Internet and big data, a series of data of all restaurants, including cashier software, punching, business plan, orders, inventory, distribution, employee salaries, etc. , which are collected in the system and form various data reports of different levels, and provide management basis for managers through permission setting, thus guiding the overall operation of restaurants and solving the management problem of information islands.
4. Returning to the essence of competition, the profit lies in innovation.
In addition to relying on a complete system to support chain operation, it is more important to have innovative thinking ability, which can make your operation icing on the cake. McDonald's reduced from 20 cash registers to 2, and its turnover increased by 30%. The application of self-service ordering machine is the winning point of its innovative thinking.
Breaking the traditional ordering mode that one cash register corresponds to one waiter, four self-service ordering machines can easily solve the problems of restaurant staff cost and peak service efficiency. It also emphasizes that McDonald's model is successful, but it can't be completely applied to other restaurants. All catering enterprises should formulate their own management systems according to their own internal management and external environment.
Can be summarized as the following four points:
0 1, innovation should focus on low cost. Whether it is a program or a product, improving labor productivity is the fundamental way out;
02. Differentiation. Without differentiation, there is no pricing power, and the price war of homogenized products is endless, and both sides lose;
03, focus, do what you are best at, and never use our shortcomings to die on the strengths of others;
04, fast, the market changes and tide wait for no man, others will think for you, and execution is very important.
Business model of restaurant chain enterprises II. Management skills of restaurant chain stores
Management skills of restaurant chain stores: too many waiters. There are 7 waiters who are responsible for ordering, serving and pouring tea for each table. Most of the time, we chat together, because there are only seven or eight tables in the restaurant, and one waiter serves one table on average, which leads to no better use of human resources.
Management skill 2 of restaurant chain stores: there are not enough chefs. There is only one chef, obviously too busy. On every dining table, the voices of guests urging to serve came and went, but only one chef in the cooking room was so busy that he was sweating. It can be seen that the number of chefs now does not match the number of chefs needed for the normal operation of the restaurant. If one more chef is added, the serving speed will be doubled and the customer satisfaction will be improved a lot.
Three management skills of restaurant chain stores: restaurant chain stores should adapt to target customers. In catering management, different styles of restaurants should create different cultural characteristics. On the one hand, they should consider the consumption characteristics and habits of local people, on the other hand, they should consider the acceptance of a certain consumer group. In design and decoration, we should not be too vulgar and vulgar, which seriously deviates from the development direction of modern catering.
Four management skills of restaurant chain stores: the innovation of catering products requires operators to constantly study the changes in the catering market, establish new business concepts, change business policies and dare to explore new ideas.
How to open a chain restaurant?
1. investment consultation: investors consult the professional investment consultants in the headquarters for relevant cooperation matters by telephone, fax, online message, etc., and ask for relevant information.
2. On-the-spot investigation: investors go to the headquarters for project investigation and conduct business exchanges with the headquarters staff.
3. Qualification audit: the headquarters will audit the investors. Confirm the cooperation qualification of investors.
4. Signing: Both parties confirm that the investigation results are uncontroversial and formally sign the contract.
5. Payment of fees: Investors pay relevant fees to the head office according to the selected investment type.
6. Headquarters training: The headquarters arranges investors for technical training, and grants authorized bronze medals after passing the training.
7. Store decoration: the headquarters provides decoration guidance and design guidance for franchisees.
8. Opening: The head office continuously pays attention to the operation of franchisees and gives business guidance and help.
How to manage fast food restaurants?
Selection of fast food varieties
A family only deals in one kind of fast food, not meals, noodles or pasta; The other is to operate a certain kind of fast food varieties, supplemented by some other two kinds of varieties. All varieties add up to about 20 at most. If a fast food restaurant serves dinner or pasta, it is best to serve several soup dishes at the same time and provide some free side dishes.
Direction and location of fast food restaurants
Fast food has always been characterized by convenience, high quality and low price, and its main service target is the public. Therefore, the positioning of any Chinese fast food must be popular, middle and low. In addition to the popularity of Chinese fast food, its prices are mostly set around 5 yuan. The location should be selected in factories, office buildings, bustling commercial districts, schools and other places where working-class people or students are concentrated, as well as places with a large floating population such as stations, docks and traffic arteries to ensure sufficient tourists.
The scale and decoration of fast food restaurants
The decoration of fast food restaurants should adopt simple style and bright colors to give customers a relaxed and happy feeling; The tables and chairs in the store can use the card-type tables and chairs of western fast food restaurants, which is full of the sense of the times and can make maximum use of the limited space in the store; Kitchen utensils made of stainless steel should also be used as much as possible to leave a clean and hygienic impression on customers.
Management of fast food restaurants
Choose a good variety of fast food, choose a good location of fast food, do a good job in the decoration and installation of fast food facilities, and then you can find several chefs to do the kitchen and several waiters to do the front office, so that you can do your job well every day. In the end, of course, the boss will collect the money himself.
Chefs, waiters and waitresses must move skillfully and quickly to meet the dining needs of customers when they come and leave after eating. All the staff of fast food restaurants should have a clear division of labor and cooperate with each other in order to achieve the overall rapid effect. The shops, tables and chairs, tableware and kitchen utensils of Taiwan-funded takeaway fast food restaurants should be diligent in cleaning, and the staff should pay attention to personal hygiene. In short, the image of fast food restaurants should always be clean and comfortable.