1. How to cooperate with tourist restaurants
First of all, I will communicate with the hotel owner and say that I want to put it in front of your house. I can give some fees appropriately, because the new business is definitely not good, so I can only give some fees. In the future, if business is good and the boss is reasonable, I will generally agree that the charcoal oven is better, as long as it doesn't affect him. It tastes good. It makes no difference if you are skilled at it.
2. Catering cooperation methods
Everyone is responsible for a clear division of labor, and business costs and profits are divided by consensus.
3. How to write a cooperation method for tourist restaurants
Find a popular hotel to cooperate with the owner, ask the owner to buy five boxes and get five boxes for free. The more you buy, the more you get. Promise to sell out the bills and the business is short of funds. The boss will definitely agree to cooperate with you.
4. Cooperation model between catering and tourism companies
Shaanxi Tourism Group Co., Ltd. was established in 1998. It is a large state-owned tourism group directly under the State-owned Assets Supervision and Administration Commission of the Shaanxi Provincial Government. Authorized investment institutions and capital operating institutions. At present, the group company has 16 wholly-owned subsidiaries, 3 holding companies and 1 joint-stock company, forming a comprehensive business integrating food, accommodation, transportation, travel, shopping and entertainment. In 2005, the company was shortlisted for China's top 500 service industry; in 2007, the company's S graphic registered trademark was awarded the famous trademark of Shaanxi Province and Xi'an. Anshi and Shaanxi Tourism Group were awarded the Boao International Tourism Forum, the most influential tourism group in China; In 2008, he was awarded the Shaanxi Economic Development Outstanding Achievement Award at an exhibition held by Shaanxi Daily to commemorate the 30 years of reform and opening up. The first Shaanxi Business Conference was hosted by more than 10 units including the Shaanxi Provincial Department of Commerce? At the Entrepreneurship Forum of the 2008 Shaanxi Economic Development Annual Summit, the group company was named the Shaanxi Red Flag Pioneer; in 2009, it was awarded the Tourism Group with the Most Development Potential by the 2009 World Tourism Elite Boao Summit Organizing Committee. In the past ten years, Shaanxi Tourism Group Company has received 52.28 million tourists from home and abroad, achieved operating income of 8.295 billion yuan, and achieved tax profits of 990 million yuan. Huaqing Pool, a national 5A-level scenic spot operated by the company, enjoys a high reputation at home and abroad. In 2008, it was awarded the China Cultural Industry Demonstration Base by the Ministry of Culture, and the country's first carefully crafted large-scale live-action historical dance drama "Song of Everlasting Sorrow", which is known as the representative work of Shaanxi tourism cultural products and another Phnom Penh business card of Shaanxi tourism. Xi'an An Palace is a cultural tourism enterprise integrating entertainment and catering. It mainly operates imitation song and dance performances, Tang palace banquets and Chinese food. Because it is the first theater restaurant in China, it has always maintained strong vitality and influence, and has become a well-deserved ancestor and model for the harmonious development of Shaanxi's tourism and cultural industries in the United States. Xi'an An Hotel, Tangcheng Hotel, Dongfang Hotel and other four-star hotels have standardized management and strong reception capabilities. Shaanxi Tourism Hotel Management Company is a professional company that provides standardized hotel management services to owners. It has been ranked among the 30 largest local hotel groups in China by the China Tourist Hotels Association for three consecutive years. Shaanxi Tourist Vehicle Company is a national second-class passenger transport enterprise with strong reception capacity. Shaanxi China Travel Service and Shaanxi Overseas Travel Service are large comprehensive travel agencies in Shaanxi, operating inbound, outbound and domestic tourism businesses. Shaanxi Tourism Design Institute is a professional tourism planning and design institution with national Grade B qualifications. Shaanxi Provincial Cultural Relics Corporation and Cultural Relics Imitation Company are enterprises with cultural relics business and imitation qualifications. Shaanxi Tourism Group Co., Ltd. will take deepening reform as the driving force and industrial structure adjustment as a means to strive to realize the transformation from management to investment, from asset management to capital management, from total factor management to stronger and better scenic spots, operating output, and high-end souvenirs. , three changes in tourism cultural products, giving full play to the basic promotion, backbone support and high-end leading role of large state-owned enterprises in the development of Shaanxi's tourism industry. The company is currently implementing the Huashan West Cable Corridor and Wengyu Highway projects, Tang Huaqing Palace hot spring bathing project, Shaohuashan Qianlong Temple Buddhist Cultural Center and Ropeway project, Louguantai Road hot spring project, "Song of Everlasting Sorrow" theater version project, hotel management and export business. The company is seeking new resources to take over and cultivate new economic growth points through acquisitions, trusteeships, cooperative development and other methods. After the completion of these projects, it will greatly improve the company's optimization of tourism product structure and promote destination construction
As a waiter in a restaurant, you must know the type of customers so that you can adapt to changes, seize opportunities, and respond with ease. Meet their needs and provide the best service.
To do the above services well, you must pay attention to your own self-cultivation and don't lose your temper casually.
You must be neatly dressed, look dignified, be kind, treat others well, be serious and responsible, cooperate quickly, be honest, be polite and thoughtful, etc. Make guests feel like they received impeccable service.
The regulations that should be followed are as follows.
Employee attitude. Restaurant service staff must be neatly dressed and behave in a dignified manner when serving, so that customers can be assured that the restaurant pays attention to cleanliness.
Male waiters must shave regularly, dress neatly, have clean hands and nails, and be careful about bad breath and body odor.
Women's hair should be neatly combed and wear the prescribed hair cover; there should be no other decorations except wedding rings and watches; don't use bright nail polish, your nails should be neatly trimmed; wear the prescribed flat bottoms Shoes and stockings leave an impression of dignity and hygiene on guests.
Service staff should not smoke or chew gum.
Politeness, kindness, a helpful attitude and a moderate tone of voice can enhance the beauty of the waiter.
Restaurant staff must be pleasant when serving and very careful in their dealings with others.
If an accident occurs, you should remember to be patient, resolve disputes in good faith, and put the customer first.
The cooperative spirit of employees. Restaurant staff must be serious and responsible and cooperate quickly to make the work go more smoothly.
Waiters must not only be able to complete their jobs happily, but also be able to detect and understand the difficulties of their colleagues and immediately know where and how to help them.
This spirit of active participation and cooperation helps the work run smoothly.
Honesty and courtesy from employees. Colleagues working in the restaurant must respect each other and help each other; abide by the restaurant rules, not be greedy for money, not bully customers, and be polite and thoughtful.
In this way, you will win the favor of the guests when serving food.
As long as you pay attention to the training of catering employees, the restaurant's business will be better and the goal of profitability will be achieved.
Focus on creating a restaurant atmosphere. Besides tasting the food, the joy of dining is enjoying the ambience of the restaurant.
A good atmosphere can not only give people visual enjoyment, but also stimulate people's appetite. Once upon a time, there was such an incident: In a restaurant surrounded by large glass and full of pedestrians, about an hour before the store closed, other customers had left, and we were lucky enough to sit by the window.
After the food is served, while we are enjoying it happily, maybe the waiter is cleaning the kitchen. They took out several trash cans from the alley next to the store and placed them on the roadside just a glass away from us.
It is a place where garbage is collected at night. To us, it's like putting garbage in front of us.
In addition, pedestrians on the road also throw garbage there, giving people the feeling of relying on trash cans to eat and having no appetite for food.
When closing time, many restaurants accidentally throw chairs upside down on the table and prepare to clean the floor, even if there are customers in the store.
What's more important is that when we started cleaning, we turned away the guests.
This approach is extremely disrespectful to guests. The correct approach is to tell the guests to close the door as soon as possible and wait until the guests have left before starting cleaning. Even if it's very late. Only ten minutes late.
As long as it is during business hours, you must serve customers well. Also, now is not the time to clean up.
For waiters, guests are the most important, and they must consider the impact of their actions.
Instead of doing what you want to do according to your own temper.
Besides, after dinner and coffee, the guests were busy clearing away their dishes. It's neither too early nor too late.
It's too early to think you're driving them away, but it's too late and others will think the store has bad service. It took so long to eat all the food and the service still didn't keep up with me.
In addition, please pay attention to temporary changes in business hours. If you really need to change it, be sure to publicize it in advance to avoid getting into trouble.
As long as the restaurant closes 30 minutes earlier than usual, a customer protest call came.
While chatting, the person in charge of a large catering center told me about the trouble caused by temporarily changing business hours.
Guests come happily thinking that the hotel is open, but are disappointed when they see the door is closed.
If a restaurant changes its business hours at will, it will make people feel that it has no credibility.
Since the business hours have been decided, they should be strictly adhered to. There probably won't be any guests coming today, so close the door! This idea is wrong.
Even if only one customer comes, you must keep your business and keep your promise. This is the credibility of the business.
Sometimes customers just want to enter the store and go back frustrated when they see a notice on the door saying that all rooms are full today.
When you hear the cheerful sounds coming from the hotel, you will be disappointed and think, I've been here for a long time, but I'm locked out. Sometimes, you will suddenly see that it is temporarily closed for the day, which is very rude to guests who have only been here once.
If you need to temporarily close the business or rent it out to others, you should notify guests 7 to 10 days in advance.
It is necessary. If you do this, the customer will feel that you are always remembering him and thinking about him.
The importance of foreman training. Hotels have job levels such as general manager, director, manager, supervisor, foreman and ordinary employees. As the lowest level of management, the foreman plays an extremely important role in the hotel. However, in the past, hotels only emphasized the importance of department managers and ignored the basic managers who assumed the most important tasks in each job. They blamed ordinary employees for poor service quality, but did not expect the decisive role of foremen in service quality.
The mobility of middle-level management cadres in the hotel industry affects the sustainability of hotel development.
Now many hotels have begun to realize the strong pillar role of lower-level managers in maintaining the hotel's basic operations. They ensure the normal operation of their departments without department managers.
Because of the flatness of management, one manager is needed to manage many employees, and the foreman just meets this requirement. Therefore, cultivating a group of key grassroots managers has become an important part of the development strategy of these hotels.
Foremen and supervisors are the lowest level of the hotel and the most important executive level in all the hotel's work.
The foreman is the manager who has the most contact with guests and employees.
Foremen and supervisors know best the mentality and work skills of the employees they manage. They are also the first people ordinary employees turn to when they encounter problems, such as dealing with customers. And the class that gets the most information.
Many hotels attach great importance to collecting the opinions of employees and guests, but they have never noticed the key role of foremen and supervisors in the process of collecting information.
The information collected by employees is first handed over to the foreman and supervisor, and before this information is handed over, it may be screened at the foreman and supervisor level, so it is incomplete to ignore the information feedback received by the foreman and supervisor.
The foreman is the most important manager who affects guests and employees.
It is common for hotels to have a bright future. However, due to the management ability of a foreman or supervisor, his employees were dissatisfied and chose to leave the hotel. It is not difficult to find these problems from the interview records of resigned employees.
Employees have the easiest access to the foreman or supervisor. The quality of these lower-level managers directly affects employees' impressions of the hotel, their evaluation of the hotel's management level, and their willingness to stay in the hotel. Likewise, they can affect the hotel's image to guests. Therefore, management who attaches great importance to image must pay attention to the quality development of their foremen and supervisors.
But unfortunately, foremen and supervisors are also the most overlooked management.
Because of the hotel's service quality problems, the department manager is often mentioned, and then the employee is mentioned, but the foreman or supervisor is not mentioned. At this time they seem to be ignored, they feel ashamed, but no one wants to listen, no one wants to pay attention.
At the same time, department managers are accustomed to directing ordinary employees instead of telling their foreman or supervisor to organize employees to complete tasks.
In fact, quite a few hotels
Because hotels must have satisfied employees to meet the needs of guests, and satisfied employees largely depend on the management of these grassroots managers . It seems that finding a cohesive team within the hotel is not easy. The main reason is that these managers fail to better understand and manage employee dissatisfaction.
5. How do restaurants cooperate with hotels?
Advantages of joint marketing Joint marketing, also known as cooperative marketing, means that two or more companies or brands have different key resources and their markets are A certain degree of differentiation. For the benefit of each other, they form strategic alliances, exchange or combine resources with each other, and cooperate in marketing activities to create competitive advantages. In the same area, hotels with different brands and functions, or different hotel entities under the same hotel group, can try joint marketing to save corporate operating costs, expand hotel market share, and increase corporate operating income. The hotel industry allocates a large portion of marketing expenses as business operating costs every year. It is not feasible for a single hotel to spend only a small amount of money on marketing activities. Therefore, marketers often lack money when they go to the market to find connections and expand their connections. Joint marketing can maximize the sharing of resources between hotels, save costs, and concentrate human, financial and material resources to face the same customers. The customer relationship established by the hotel itself will make use of each other and give full play to the advantages of each party, which will provide the other party with great convenience. Methods and paths of joint marketing With the popularization of advanced marketing concepts and network applications at home and abroad, as well as the promotion of various hotel marketing methods, it is more advantageous for hotel groups or hotels to carry out joint marketing. (1) A unified marketing team and organization can be established, the person in charge and staff can be determined, and corresponding work funds can be provided. (2) Hotel groups can develop special promotional websites. The website can be set up with hotel (enterprise) introduction, room reservations, catering and entertainment, picture display, and business travel services; or a special marketing module can be set up to make it rich in content, wide in scope, and diverse in form, so that customers can fully understand the hotel products and services. and related tourism information, thereby building a brand, increasing sales, and establishing a good public image. (3) Make leather business card holders and handbags with the names and phone numbers of each hotel printed on them for use in each hotel to communicate with customers. (4) Unify the external publicity brochures of each hotel, and the marketing team collects information and pictures of each hotel and produces them uniformly. (5) Enter into an agreement consortium in the name of the hotel, which includes the agreement price information of the franchise hotel. If you sign an agreement, you can enjoy the negotiated prices for all hotels. If there is a remote system for computer input, one hotel can input it and other hotels can check it. (6) Each hotel transfers customers to each other, and rewards can be given at the end of each year based on total consumption. (7) Establish a membership management system, create a batch of membership cards, all hotel stays can be accumulated, and reward customers at the end of the year. (8) Organize promotion meetings. Organize travel agencies, online reservation centers and important business customers in the region to promote the hotel by displaying DVD or PPT. In addition, in joint marketing, hotels can also organize marketing backbones to communicate and learn from hotels with excellent marketing performance, learn from each other's strengths and circumvent weaknesses, and improve their own working abilities and methods.
6. Hotel and catering cooperation
. Accompany the whole process and go to the front desk as soon as possible to check in, collect room cards, issue room cards to guests according to the assigned rooms, and arrange guests in an orderly manner Rest in the room and inform everyone of the dinner meeting time and dining location.
7. How to cooperate between hotels and tour groups
Free shipping and returns. Send more gifts such as cups.
8. What are the cooperation methods of tourist restaurants?
Car rental, tour guide. If it's a restaurant, it's the food and the purchasing of the food.