Lifelong dining skills that caters can use

It is often asked that the passenger flow of Mingming stores is not bad, and the turnover rate is also quite high. Why is the unit price of each customer not as good as before, and the profit has not increased but decreased? Did you know that too much profit concession made the restaurant'spoiled' consumers and lowered the customer unit price. As the cost of raw materials, rent, personnel, and marketing increased, the restaurant gradually lost its pricing initiative. How can we increase the customer unit price? There are two ways to increase the customer unit price: one is to let customers order more dishes; the other is to let customers buy more expensive dishes. Here are a few tips that you may be able to use. 01. Positioning-The second half-price online has a very popular paragraph:'When is the single dog most lonely?' Answer:'When the second half-price is. 'Many people have had this experience: after ordering a dinner, if the waiter tells you to order the second half price of dessert, most people will order it. It's like passing by a McDonald’s dessert station and seeing the second half price of a cone, but they still can’t bear it. Go and buy. How to get customers to order more dishes? There are many methods. A common case is the second half price, which is used by McDonald's, KFC, Starbucks, etc. Of course, not all dishes are suitable for the second half price. Staple foods that are easy to eat should be excluded. When you are full, the desire to order other foods will be lower. 02. Combination set menus When we go to dinner, we can often see single set meals, two set meals, and so on. Assuming that a restaurant can receive 1,000 customers a day, the turnover of ordering only single staple food is 18,500 yuan/day, and all of them order set meals. It will become 29,500 yuan/day. It can sell an extra 11,000 yuan a day, and an extra 4.015 million a year. 03. The turnover of self-service meal-taking 'IKEA Restaurant' makes the catering industry astounding. In 2015, the turnover of IKEA's restaurants alone reached RMB 1 billion, which is quite amazing. The IKEA restaurant is a flow-style self-service meal collection. This self-service meal collection mode not only makes customers feel very convenient and hassle-free, but also invisibly encourages customers to take one or even a few more dishes, which greatly improves customers. unit price. Although not everyone knows these catering management skills, after knowing this, not many bosses can practice it. What are the reasons? Because they don’t have a systematic catering knowledge system to implement these methods, they need a partner like the 'three boiled mountainsHave such a team. Foshan Equipment Co., Ltd. is a professional company engaged in commercial kitchen equipment customization, kitchen engineering design, production research and development, kitchen equipment installation, maintenance services, and catering smoke exhaust system design. Provide customers with four major solutions: energy-saving kitchens, environmentally friendly kitchens, safe kitchens, smart kitchens and other one-stop overall solutions. Serving five major customers: chain catering, banquet hotel catering, central kitchen, unit school canteen, star hotel. Six major product systems: stove energy-saving system, environmental protection purification system, safety operation system, central kitchen system, refrigeration and heating system, dishwashing and disinfection system. Professional quality casts a professional brand and focuses on the development of benchmarks in the kitchen equipment industry. Previous: [Wikipedia] When using natural gas, the kitchen must turn on exhaust equipment Next: Do a good job of catering precautions, or work for the landlord