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高端餐企转型湖锦酒楼为何屹立不倒(High food prices in transition why Kam Lake Restaurant standing)

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高端餐企转型湖锦酒楼为何屹立不倒(High food prices in transition why Kam Lake Restaurant standing)高端餐企转型湖锦酒楼为何屹立不倒(High food prices in transition why Kam Lake Restaurant standing) 高端餐企转型湖锦酒楼为何屹立不倒(High food prices in transition why Kam Lake Restaurant standing) High food prices in transition: why Kam Lake Restaurant standing? Author: Information Center...

高端餐企转型湖锦酒楼为何屹立不倒(High food prices in transition why Kam Lake Restaurant standing)
高端餐企转型湖锦酒楼为何屹立不倒(High food prices in transition why Kam Lake Restaurant standing) 高端餐企转型湖锦酒楼为何屹立不倒(High food prices in transition why Kam Lake Restaurant standing) High food prices in transition: why Kam Lake Restaurant standing? Author: Information Center source: food news release time: 2013 03, 20 hits: 321 By the end of this year to the beginning of this year, although the value of spring, but a number of Wuhan catering enterprises into the "catering industry" severe winter". Reporter recently learned that in the food and beverage market downturn under the impact of the environment, many high-end catering enterprises are actively seeking transformation, and Kam Lake restaurant has maintained a stable growth trend, leading the Jiangcheng catering market. Main banquet market positioning Avoid shrinking public spending Since the introduction of the central eight, coupled with the food and beverage industry has been a strong dependence on government consumption and business consumption, leading to many catering enterprises in Jiangcheng under the influence of the environment, the operation of serious decline. According to Kam Lake Restaurant battalion Sales Director Yang introduced, Kam Lake restaurant has always insisted to mass consumption, in addition to annual consumption will be affected to a certain extent, weddings, full moon party, birthday party and other party market consumption compared with previous years, the overall steady state. Willow introduced, last year the entire group & restaurant sales growth of about 10%, the first quarter of this year compared to the same period last year the growth rate slowed down, but also maintained at a growth rate of about 3%. This wedding Kam Lake restaurant market has maintained a good momentum, the wedding feast Chinese shop accounted for a larger proportion of sales, the banquet venue is good, good dishes, banquet of good reputation, many customers choose in advance booking banquet, banquet banquet has been booked to shop at present in 2014 November. "No matter what of the catering market and restrictions, hunger breeds discontentment, or in the public dining demand increased year by year, the food market volume is still in constant increase. Enterprises should hold on to the market and improve their internal skills." Willow said, in the current situation, Kam Lake Restaurant adhere to their own position, by continuously strengthening internal management, enhance the core competitiveness of enterprises, the service quality, food quality best, strive to obtain recognition of the vast number of consumers. Strictly standardized, trained standardized management" Reporters learned that in 2011, began to introduce the performance evaluation mechanism of Hujin restaurant management, set product standardization, standardization of services, so as to better serve consumers. Kam Lake restaurant in the environment is not affected by the downturn, and meticulous management is closely related to. In 2012 May, Kam Lake Restaurant invested nearly 10 million yuan to establish a central kitchen, through a unified procurement, unified process, raw material production, unified distribution, to achieve the standardization of products, stable product quality. Kam Lake restaurant to establish a "food security firewall" food inspection room first in the enterprise, through the detection of the key indicators for raw materials, to guard against the potential dangers of food hygiene and safety, prevent food safety accidents severely in the enterprise. Only 300 varieties are detected each year to be sent to Huazhong Agricultural University. Kam Lake Restaurant battalion Sales Director Yang introduced the enterprise through continuous learning industry standards, develop all kinds of management standards, strengthen internal management to enhance the management level of management personnel at all levels. In 2011 the company passed the "quality management system", "occupation health and safety management system", "environmental management system", "food safety management system" 4 quality system certification, and passed the national identification of platinum Five Diamond restaurant. The above two aspects of the audit and management standard, has become the Kam Lake restaurant management normalization work requirements. The management is fully aware of the annual national quality system certification and the platinum Five Diamond Restaurant of the audit work which is the necessary process of management, through the enterprise internal audit and expert review, found the problems of the company, timely improvement. Good dishes must be accompanied by good service. "We have formulated a standard vegetable quality card, in order to achieve standardization of dishes process, the main ingredients, accessories quantitative, To do the analysis of nutritional ingredients, the chef is required to make each dish in strict accordance with the standard dishes and the quality cards." Willow said, in order to strengthen the standardization of service management, according to customer feedback collection, according to the front management personnel processing customer satisfaction and customer complaint satisfaction rate setting assessment index. Service oriented to meet the market demand Kam Lake restaurant in order to better meet market demand, to increase and extend from the banquet function banquet service. Through the continuous improvement of each party consultant working ability, provide safe and comfortable and intimate party reference for customers, each customer can make the party goes well and satisfied in Kam lake. The reporter learned that the future will be based on the Kam Lake restaurant now people living habits, interested in Wuhan and the surrounding areas of Hubei province to build the community dining mode, expanding community stores. Through joint research with Huazhong Agricultural University bioinactivation preservation technology, "spicy dishes will Hujin jump, Congxiang duck, scallion carp, sauce duck tongue" mature industrialization of food products, with the community dining platform, the characteristics of products covered by the Kam lake to reach thousands of households, industrial products, so that more consumers do not to the restaurant you can eat Kam Lake Restaurant dishes. Newspaper reporter Yin Qing A popular wedding scene shop Kam Lake restaurant. Newspaper reporter Tian Zhenlong photo Authors: Tian Zhenlong, source, Changjiang Daily News)
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