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面对来势汹汹的社会餐馆,星级饭店该积极应战、一决雌雄,还是避其锋芒、另辟蹊径?是求同存异、不予理睬,还是落荒而逃、甘拜下风? 
而今,全国各地星级饭店如雨后春笋般地出现,给同行带来许多经营压力,加之社会餐馆日益增多,餐饮市场竞争更趋激烈,其经营空间越来越狭小,这给星级饭店的餐饮生存带来严峻挑战。作为星级饭店的餐包经营者,如何应对现在的局面,采取什么对策扭转大局呢? 
探导经营特色,开发风味特色餐厅 
从近年来的统计结果来看,高档酒店的生意、利润相对较好,而低档饭店,属经济型消费,可以和社会餐馆一样,针对中低档消费群体,经营绩效也不错。经营比较难的主要是三四星级的饭店。在经营中常常高不成、低不就,举棋不定,失去一大批客源。 
针对现在的餐饮市场以及餐饮消费层次的特点,坚持从饭店实际出发,尽量多开发一些风味餐厅或特色餐厅,满足消费者的不同需求,可以带来一大批尝新的客人。 
一、设置不同档次的餐厅,满足不同消费者需求 
餐饮经营如何定位?前些年许多经营者一味地强调饭店定位,如五星级饭店高档豪华,就要接待高档客人,二星级饭店属经济型饭店,就要接待中低档客人,这种一味地定性是不可取的,条条框框束缚,反把自己固定在一个杠杆点上了。其实,消费者饮食分流大致形成了三个部分;一是美食族,这一层面的人很懂得吃,他们走进餐厅的目的,就是品尝顶级美食或特色菜肴。他们点菜讲究少而精,品尝讲究的是色、香、味、形、器。二是猎奇族,这个群体大部分是年轻人,他们对菜肴的质量不是很讲究,看重的是吃法的新鲜与否,尤其是外国菜肴以及大街小巷的古怪小餐馆,乃是他们出入最多的地方。三是实惠族,这是一个庞大的群体,由广大的普通市民汇集而成。他们选择餐厅的标准较简单,只要环境整洁、菜肴适口、价格实惠即可。不同层次的消费者在选择餐厅时注重点也不相同,这就要求饭店在设置餐厅时要注意不同档次、不同风格特色地布局,满足不同消费者的需求。 
二、注重培育餐饮品牌,增强自身实力 
品牌经营是餐饮业发展的核心竞争力。消费者到饭店消费,首选取的是品牌企业,这是现代餐饮消费的必然趋势。饭店的餐饮品牌不是单靠广告便能确立的,需要具备五个方面的条件;即出品质量有特色、有一定的市场占有率、适时推出创新品种、有丰富的文化内涵、经常开展各种促销活动提高影响力。 
三、做好会议、婚宴和重要接待大文章 
星级饭店经常接待会议,可以开发会议餐这个项目。会议餐上菜的速度要快,应以量足、味丰、配膳合理为主导,尽量多安排新鲜味厚的菜品,口味应多样化,菜品应清爽、干净,自助餐的食品要丰富,宴会菜品应上档次,并要注重服务的细微之处,针对客人的特殊情况做好特殊的服务。 
婚宴是星级饭店面向大众的最具代表性的经营方式,也是有别于社会餐馆较有行色一面。由于饭店的设施、设备的优越性,加之场面大、环境好,并可提供客房、汽车等多种服务,深得广大消费者的青睐。这些有利条件也是社会餐馆无法提供的。许多饭店通过婚宴这块天地,带来了饭店餐饮销售的人气,如何把婚宴做大做强做优,这是餐饮管理人员所研究的问题,婚宴做得好,就要让消费者感到浓浓的喜庆气氛,品尝到可口的美味佳肴,体现亲情的星级服务的水准,分享到新人的甜密、幸福和欢欣。 
四、扩大经营范围,减少运营费用,在连锁上动脑筋 
许多星级饭店的餐饮经营一直呈上升的趋势,在经营势头较好的情况之下,可以考虑扩大经营范围。连锁经营经过十几年的发展,已成为餐饮业普遍应用的经营方式和组织形式,显示出强大的生命力和发展潜力。


 The face of the community restaurants, hotels, should actively fight it out, or to avoid the edge, another way? Is the common ground, ignored, or fled, show the white feather?
Today, star hotels across the country appear like bamboo shoots after a spring rain brings a lot of pressure to the business, coupled with the growing social peers, restaurants, catering more intense competition in the market, the business space more and more narrow, which brings serious challenges to the survival of star hotels catering. As the hotel's restaurant operators, how to deal with the situation now, to take what measures to reverse the overall situation?
Exploration and management characteristics, the development of Flavor Restaurant
From the statistical results in recent years, high-end hotel business, profit is relatively good, and cheap hotel, an economic type of consumption, and can be as social restaurants, for low consumer groups, business performance is also good. The main business is the three or four - star hotel. In the business is often not high, not low, indecisive, lost a large number of tourists.
For now the catering market and characteristics of food consumption level, adhere to the reality from the hotel, restaurant or try to develop some restaurants, to meet the different needs of consumers, can bring a large number of new customers.
One, set the different grades of restaurants, to meet the different needs of consumers
Catering business how to locate? A few years ago, many operators emphasize "Hotel" position, such as five star hotel luxury, to receive the high-end guests, two star hotels are economic hotels, to receive the low-grade guest, this kind of qualitative is not desirable, bound themselves against restrictions and fetters, fixed on a point of leverage the. In fact, the consumer eating diversion roughly formed three parts, one is the gourmet family, this level of people are very good to eat, they walked into the restaurant's purpose is to enjoy the top food or special dishes. They order to pay attention to small and fine, taste about the color, smell, taste, shape, device. The two is the "adventure race", this group of mostly young people, their food quality is not very important, important is to eat fresh or not, especially foreign dishes and the high streets and back lanes "odd" small restaurants, but their access to most places. Three is the "affordable family", which is a huge group, from the general public together. They choose the restaurant standard is relatively simple, as long as the environment clean, affordable, you can taste the dishes. Different levels of consumers in the selection of the restaurant when the focus is not the same, which requires the hotel in the restaurant should pay attention to different grades, different style characteristics of the layout, to meet the needs of different consumers.
Two, pay attention to the cultivation of food and beverage brands, and enhance their own strength
Brand management is the core competitiveness of the development of catering industry. Consumers to hotel consumption, the first choice is to take the brand business, which is the inevitable trend of modern food consumption. The hotel restaurant brands do not rely solely on advertising can be established, requires five conditions; the product quality characteristics, have a certain market share, the timely introduction of innovative products, has a rich cultural connotation, often launched various promotional activities to enhance the influence.
Three, do a good job of meeting, wedding and important reception
Star hotels often receive meetings, you can develop a meeting meal this project. Conference meals served faster, with enough quantity, reasonable diet, rich flavor is dominant, arrange as much as possible fresh taste thick food, taste should be diversified, should be fresh, clean dishes, buffet food rich banquet dish should be grade, and should pay attention to the service of nuance, according to special circumstances the guests do a special service.
"The wedding" is the star hotel for the public the most representative business in a manner that is different from the social restaurant is Xingse side. Because of the hotel's facilities, equipment, and the superiority of the scene, the environment is good, and can provide rooms, cars and other services, won the majority of consumers. These favorable conditions are also not available to the community. Many restaurants through the "wedding banquet" has brought the world, hotel catering sales "popularity", the "wedding banquet" bigger and stronger, this is the restaurant management staff of the study, "wedding banquet" do good, let consumers feel strong festive atmosphere, taste the delicious dishes. Reflect the affection of five-star service standards, to share the new sweet, happiness and joy.
Four, expand the scope of operations, reduce operating costs, in the chain of brain
Many star hotels catering business has been a rising trend, in the case of better business momentum, you can consider expanding the scope of business. After more than ten years' development, the chain management has become the management mode and organization form of the general application of the food and beverage industry, showing great vitality and development potential.
 

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