做餐饮加盟该怎么运营管理?
来源:http://www.zuixianya666.com/  2019-2-19 11:02:24
不少的餐饮品牌原本开展前景很好,可是慢慢的在店肆扩张上变得举步维艰了,这个时分,不管是品牌总部领导层仍是店老板,都应该正视运营管理的不足之处,补齐短板,才能做大做强。那么为什么会有这种状况出现呢?主要仍是因为在餐饮运营管理中,会遇到思维办法的短板,不知道该怎么进行下去!
Many restaurant brands have good prospects, but slowly in the store expansion has become difficult. At this time, whether the brand headquarters leadership or the shop owner, should face up to the shortcomings of operation and management, make up for the shortcomings, in order to become bigger and stronger. So why does this situation occur? Mainly because in the catering operation and management, we will encounter shortcomings in the way of thinking, do not know how to proceed!
其一、过火强调餐饮业的个性化,忘记了美食的根本!
First, overemphasizing the individuation of catering industry and forgetting the fundamentals of gourmet food!
这是手工业的思维逻辑,实际上餐饮业根本就没有那么奥秘,也没有那么杂乱,杂乱多是因为落后的生产工艺发生的不确定性。而这些年,餐饮业经过量化把美食的美味变得可控,盐 到几克,油温 到了几度。
This is the thinking logic of the handicraft industry, in fact, the catering industry is not so mysterious, nor so messy, messy because of the uncertainty of backward production technology. Over the years, the catering industry has quantified the delicacy of food into controllable, salt to a few grams, oil temperature to several degrees.
在一些管理标准化程度高的企业,美味品质得到持续的安稳,而且简单。企业运营的产品不同,但办法是相同的,浓缩精华就是6个字:本钱、功率、体会。尽管餐饮行业需要创新,可是不论搞什么变革创新,都要环绕这三个原则。
In some enterprises with highly standardized management, the delicious quality is stable and simple. Enterprises operate different products, but the method is the same, the essence of concentration is six words: cost, power, experience. Despite the need for innovation in the catering industry, no matter what changes and innovations are made, these three principles should be surrounded.
其二、过火注重创业的本质,没有遵循底线!
Second, over-emphasizing the essence of entrepreneurship, did not follow the bottom line!

一个餐饮企业,只有十来家店的规划,却学习海底捞的阿米巴运营形式,把自己公司拆解成不同的利益部分,彼此之间协作都要购买服务。其实这是一个典型的违背管理科学的案例。海底捞是为了解决功率,一家小公司拆解成不同的部分,恰恰是降低了功率。跳出“本钱、功率、体会”三原则的创新,是没有出路的。

A catering enterprise, with only a dozen stores planning, learns the Amiba operation form of Haidilao, breaks down its own company into different interests, and cooperates with each other to buy services. In fact, this is a typical case against management science. Seabed fishing is to solve the problem of power. A small company breaks down into different parts, which reduces power. There is no way out of the innovation of "cost, power and experience".

其三、质量永远是餐饮小吃店的质量之本!
Third, quality is always the foundation of the quality of snack restaurants!
作为一间餐饮小吃店的成本,是应该考虑本钱、技术、人才,可是更应该考虑的是“食材好不好”,如果连食材舍不得晋级,拼命降低本钱,这样你的店肆完全就没有一点点优势,为了节省那一点本钱,却降低了产品质量和整体功率,因小失大,店肆也就慢慢的会掉落!
As a catering snack shop, the cost should be considered cost, technology, talent, but the most important thing should be considered is "good food materials". If even the food materials are reluctant to be promoted, desperately reduce the cost, so that your shop has no advantage at all. In order to save that little cost, but reduce product quality and overall power, because of small losses, the shop will slowly meet. Drop!
开餐饮小吃店、做餐饮品牌都要不断的学习先进的办法,凭借科学的管理,勇于突破思维惯性和限制,品牌才会持续的做大做强。戴龙企业在开展的过着中,就是遵循这样的理念,才会让品牌有了更多开展的可能!
Opening snack restaurants and making restaurant brands need to constantly learn advanced methods. With scientific management and the courage to break through thinking inertia and limitations, the brand will continue to grow bigger and stronger. Dailong enterprises in the development of life, is to follow such a concept, will let the brand have more possibilities to carry out!
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