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How should the catering industry operate correctly?
What is catering operation?

It is a process of rational allocation of resources (time/space/money/manpower/third party)! The purpose is to achieve business indicators (asset preservation and appreciation). It is a quantifiable and continuous (relative/tactical) process! Often related to executives (managers/employees)! Generally reflected in how to do activities!

In fact, good catering operation = achieve business indicators!

So how to achieve business goals?

1) Learn to do market analysis: proceed from the actual situation, match the appropriate customer groups, and provide what customers need (products/services/experiences/others). "Customer-centered, market-oriented" is our aim!

2) Marketing planning (doing activities regularly): through the consumption patterns and laws of customers, through' price sensitivity' and' experience interaction' (maximizing the number of customers entering the store and increasing the unit price of customers)! Increasing the number of customers per unit time, increasing the number of customers per unit time' is the purpose!' Constant'' is the principle of this section (easy to accumulate customers and cultivate customers' consumption habits).

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3) Customer management: classify customers (consumption amount/frequency/preference)! Focus limited "service resources" on "customer groups that can bring the largest cash inflow".

4) Team building: summarize the working hours and efficiency of catering service personnel! Combine peak hours with low operating hours to scientifically match working hours! At the same time, strengthen regular training and assessment of professional quality and operational skills! Reward the advanced and spur the backward ~

I hope it will help catering operators and businesses ~