How Do I Start a Catering Business?

Catering services: The quality and level of service are not only related to the hotel's effectiveness and reputation, but also to the survival and development of the hotel. In the process of institutionalization, proceduralization, and standardization to individualization and diversification, the service goal we are pursuing is "harmonious service".

Catering Services

Catering Services:

There are two main concepts of catering: First, food, such as operating catering and providing catering. The second refers to the industry or institution that provides catering to meet the catering needs of diners, and thus obtain corresponding service income. Due to the different eating habits and tastes of different people in different regions and cultures, catering around the world shows a variety of characteristics.

The catering market will enter the era of brand consumption, and China's catering industry will continue to play an active role in expanding consumption and promoting employment at a 16% growth rate.

For catering companies, the importance of brand power is self-evident. The competition in the catering market will eventually be the competition between brands. Whoever has stronger brand power can have a broader market. Brand power has become the key to catering companies' competition.

Brand power is also the most critical factor in attracting consumers. As people's requirements for dining environment, experience, and service are getting higher and higher, many people like to choose to eat in some famous restaurants with famous brands. Because you can not only enjoy a good dining experience, but also very face-saving, but also eat at ease. The reason why some catering companies can succeed is that in addition to strong product power, brand power can be described as a key consumer factor.

Brand is a symbol of organizational image and a measure of economic strength. It can turn invisible into tangible and has powerful functions. First, consumers identify products through brand elements (name, logo, color, etc.) and the core values they provide. Make it a certain degree of awareness in the minds of consumers. Thereby forming brand memories, generating brand associations, and stabilizing the catering market. Secondly, the brand is a guarantee of the quality of the carrier of integrity. Purchasing branded products can reduce consumers' multiple risks, such as physical, financial, social, and psychological, and enhance consumer satisfaction, thereby forming brand loyalty. Finally, a brand is an important intangible asset of an enterprise. It can be bought, sold, transferred, or lent as a commodity. And as long as it operates well, the brand has a strong value-added function.

So the foundation of building a brand is to establish the concept of brand marketing. Only if the catering company finds the need and meets the changing needs of consumers, can it be possible to design products, calculate costs, and set prices in accordance with consumer needs, thereby establishing consumer trust and loyalty to their products, and what real brand marketing has to meet It should be the comprehensive needs of consumers and society, including not only the needs of target consumers, but also the needs of society. Only under the guidance of this marketing concept, while satisfying consumers, the company also strives to meet the needs of society, such as the needs of spiritual civilization, ecological needs, sustainable development needs, harmonious needs, etc. With the recognition of society, we can realize the economic and social value of the enterprise and truly establish the road of brand management and development.

The current development situation of the catering industry is very grim. The large-scale fast-food chain companies maintained a growth rate of about 10% in the first half of the year. The proportion of new store expansion completion plans is only 20% -30%. The profits of local fast-food brands are less than 8%. The growth rate of dinner companies has slowed down significantly. Enterprises in Guangdong, Hainan, Hunan and other places even closed down due to overwhelming, or rented or transferred externally. In addition, the turnover rate of hot pot enterprises in the first half of the year generally reached the lowest in history.

In 2006, China s retail sales of food and beverage for the first time exceeded the trillion yuan mark for the first time, reaching 1034.55 billion yuan, an increase of 16.4% year-on-year, a net increase of 145.8 billion yuan over the previous year, achieving double-digit high-speed growth for 16 consecutive years, and reform and opening up. Compared with the early 1978, it increased by 188 times.

In 2007, the development of China's catering industry reached a new level. The annual retail sales reached 1,235.2 billion yuan, an increase of about 200.65 billion yuan over the previous year, an increase of 19.4% year-on-year, and 3 percentage points higher than the same period last year. 13.8% of the total, driving the growth of total retail sales of consumer goods by 2.6 percentage points, and contributing 15.6% to the growth of total retail sales of consumer goods. The rapid and sustained development of China's catering industry shows that under the general background of social needs and economic development, the overall scale of the industry is expanding, and its position and role in the national economy have been significantly enhanced and strengthened.

From January to November 2008, the retail sales of the hotel and catering industry nationwide reached 1.3901 trillion yuan, a year-on-year increase of 24.9%, which was basically the same as the previous month, an increase of 6.1 percentage points from the same period last year, and accounted for 14.2% of the total retail sales of consumer goods in the same period Total retail sales of consumer goods increased by 3.5 percentage points. Among them, in November, the country's accommodation and catering industry continued to maintain rapid growth, with retail sales reaching 137.66 billion yuan, a year-on-year increase of 25.1%, an acceleration of 3.5 percentage points from the same period last year, but a decrease of 6.6% from the previous month.

Catering service is the sum of a series of actions by the staff of the catering department to provide catering products to dining guests. High-quality catering services are based on first-class catering management, and catering service quality management is an important part of the catering management system. It is an important part of good hotel catering management. The purpose of its control and supervision is to provide guests with High-quality and satisfactory services create good social and economic benefits for the hotel.

The basis of catering service quality control and supervision must meet the following three basic conditions in order to carry out effective catering management.

First, standard procedures for catering services must be established. When formulating service regulations, first determine the procedures of the service, and then determine the unified actions, language, time, and equipment of each link, including the ways and methods to resolve accidents and temporary requirements. The task of management personnel is to implement and control procedures, especially to grasp the weak links between various sets of procedures, and use service procedures to unify various service work, so as to achieve standardization of service quality, standardization of service posts, and service programization, Serialization. Second, we should do a good job in training employees. The competition in service quality among enterprises is mainly the competition in the quality of employees. It is difficult to imagine that employees without good training can have high-quality services. Finally, quality information must be collected. Restaurant managers should know how effective the service is, that is, whether the guests are satisfied, and take measures to improve service and quality.

As for the specific catering service quality control methods, from the perspective of a scientific system, it is mainly divided into the following three types.

Pre-control

The so-called "pre-control" refers to all management efforts made before the meal in order to achieve the predetermined results of the service; the purpose is to prevent the quality and quantity of various resources in the meal service from being biased. The main contents of advance control are: (1) Advance control of human resources. (2) Pre-control of material resources. (3) Pre-control of sanitary quality. (4) Pre-control of accidents.

Site control

On-site control refers to on-site supervision of on-site catering services to make them standardized and procedural, and to handle accidents quickly and properly. The content of on-site control is mainly: (1) Control of service procedures. (2) Control of the timing of serving. According to the guests' dining speed and the cooking time of the dishes, master the rhythm of serving. (3) Control of unexpected events. Catering services are direct, face-to-face services that can easily cause complaints from guests. Once a complaint is raised, the supervisor must take prompt remedial measures to prevent the situation from expanding and affect the dining mood of other guests. (4) Human control. During the meal, the waiter implements the district stand responsibility system and serves in a fixed area (generally, the service area is arranged according to the workload of each waiter who can receive 20 individual passengers per hour). However, the supervisor should perform a secondary division of labor based on changes in customer sentiment to achieve reasonable operation of personnel.

Feedback control

Feedback control is to find out the deficiency of service work through feedback of quality information, and take measures to strengthen pre-control and on-site control to improve service quality. The control and supervision of catering service quality is one of the important contents of catering management. In the catering service system, departments and teams are the backbone of the implementation system, and the post responsibility system and various operating procedures are the guarantee. Their common purpose is to provide customers with excellent services.

Catering service licenses are classified and managed according to the format and scale of the catering service operator. The classification is as follows:

(I) Restaurants (including restaurants, restaurants, hotels, restaurants, etc.): refer to units that use food (including Chinese, Western, Japanese, Korean, etc.) as their main operating items, including hot pot restaurants, barbecue restaurants, etc.

1. Extra-large restaurants: refer to restaurants with an operating area of 3,000 square meters or more (excluding 3,000 square meters), or dining seats of 1,000 or more (excluding 1,000).

2. Large restaurants: refer to restaurants where the operating area is between 500 and 3,000 square meters (excluding 500 square meters, including 3,000 square meters), or the number of dining seats is between 250 and 1,000 (excluding 250 seats, including 1,000).

3. Medium-sized restaurants: refer to restaurants with operating area of 150-500 square meters (excluding 150 square meters, including 500 square meters), or dining seats of 75-250 (excluding 75 seats, including 250).

4. Small restaurants: refer to restaurants with an area of less than 150 square meters (including 150 square meters), or less than 75 seats (including 75 seats).

If the area and the number of dining seats fall into two categories, the restaurant category is based on the larger one.

( 2) Fast food restaurant : refers to a unit that uses centralized processing and distribution, on-site meal sharing, and fast provision of dining services as the main processing and supply form.

(3) Snack bar : refers to the unit that mainly deals in snacks and snacks.

(4) Beverage shop : refers to a unit that mainly supplies alcohol, coffee, tea or beverages.

Dessert station: refers to a catering service provider set up in or near its main restaurant premises, has a fixed business place, sells directly or after simple processing, sells ice cream, beverages, and dessert-based food distributed by the main restaurant Affiliated storefront.

(5) Canteen : refers to a unit that is located in an institution, school (including child care institution), enterprise, institution, construction site, etc. (house) for meals by internal staff, students, etc.

(6) Collective dining delivery unit: refers to a provider who centrally processes and distributes food but does not provide a dining place according to the ordering requirements of the collective service object.

(7) Central kitchen: refers to a supplier established by a catering chain enterprise with independent premises and facilities and equipment, which completes the processing of finished or semi-finished food products and directly delivers them to catering service units.

The intersection of food service supervision and public place supervision

During the period when the old "health and epidemic prevention station" existed, the departments established inside the epidemic prevention station had many departments such as public place supervision and food sanitation supervision. The administrative department executes it, so when it comes to public places such as teahouses and bars, the Food Hygiene Department does not supervise it. At the same time, it involves restaurants, and it does not supervise public places. It is supervised by only one department. At the same time facing the above problems, school health supervision.

With the catering service industry license supervision divided from the health supervision agency to the food and drug agency, the two management supervisors have begun their supervision activities separately. The health supervision department still carries out separate supervision and management of infectious diseases and public places in restaurants, restaurants, canteens, etc. in accordance with the Law of the People's Republic of China on the Prevention and Treatment of Infectious Diseases, the Regulations on the Management of Public Places and its Implementing Rules ^.

(1). Does the catering company have the shape, stability and complete variety, because any production needs profits to maintain, where does the profit come from? Is it exploiting factory employees or earning the difference in wholesale of the material brokers? Is the company's primary consideration. Because having a large logistics center that purchases a large number of wholesales is the key to ensuring the quality of meals.

(2). Whether the catering company has a successful canteen management model, and whether the catering company has a successful canteen management model, is the content of the key assessment. Therefore, the catering company is required to explain and provide the management model, and to check the actual effect of the management of the hiding in the field.

(3). It is necessary to examine the investment scale of the catering company on the spot, carefully evaluate the economic strength of the contracted canteen company, and visit the contracted factory to check whether their promotional materials are consistent.

1. The catering company may try to contract the canteen for 1-3 months, and then sign the formal contract after the other party is satisfied;

2. The contracted unit can provide kitchens, kitchenware, dormitories for canteen staff, water, electricity, and fuel (the specific situation will be discussed separately);

3 The catering company can advance the meal expenses of the personnel of the contracted unit, and settle once every 15 or 30 days;

4 After the canteen is contracted, the staff's salary and all benefits are the responsibility of the catering company;

5. Company employees are free to choose various types of dishes provided by the catering company. The catering company sets reasonable prices according to the dishes, and the employees of the contracted unit purchase meal cards in cash or use IC card recharge for meals.

The Food Safety Law establishes China's segmented supervision system for food safety. The health, agriculture, quality inspection, industry and commerce, and food and drug supervision departments perform their duties and are responsible for the food production, food distribution, and catering services. Supervision

I. Name and legal person column: It should be the same as approved by the administration of industry and commerce.

2. Address column: Fill in the detailed address of the business place.

Third, the license type column:

(I) Restaurants (also known as restaurants, restaurants, hotels, restaurants, etc.): refer to units that use food (including Chinese, Western, Japanese, Korean, etc.) as their main operating items, including hot pot restaurants, barbecue restaurants, etc.

1. Extra-large restaurants: Refer to restaurants where the operating area is more than 3,000 square meters (excluding 3,000 square meters), or the number of dining seats is more than 1,000 (excluding 1,000).

2. Large restaurants: refer to restaurants where the operating area is 500-3000 (excluding 500, including 3000), or the number of dining seats is 250-1000 (excluding 250 seats, including 1000).

3. Medium-sized restaurants: refer to restaurants with an area of 150-500 square meters (excluding 150 square meters, including 500 square meters), or 75-250 dining seats (excluding 75 seats, including 250).

4. Small restaurants: refer to restaurants with a business area of less than 150 square meters (including 150 square meters), or less than 75 seats (including 75 seats).

If the area and the number of dining seats fall into two categories, the restaurant category is based on the larger one.

(2) Fast food restaurant: refers to a unit that uses centralized processing and distribution, on-site meal sharing, and fast provision of dining services as the main processing and supply form.

(3) Snack bar: refers to the unit that mainly deals in snacks and snacks.

(4) Drink shop: refers to a unit that mainly supplies alcohol, coffee, tea or beverages.

(5) Canteen: refers to a unit (house) located in an institution, school, enterprise, construction site, etc., and serves as a dining place for internal staff, students, etc.

Fourth, the license number format column: provinces, autonomous regions, and municipalities abbreviations + meal certificate characters + 4 digits of the year + 6 digits of the administrative area code + 6 digits of the administrative area issuing sequence number. If the number in the license number is less than the corresponding digits, it shall be supplemented by zero before the number.

V. Remarks column:

(1) Various types of restaurants: For those who only operate hot pot or barbecue, add "simple hot pot" or "simple barbecue".

(2) Various types of canteens: For those that belong to the construction site canteens and school canteens, add "construction site canteens" or "school canteens".

(3) Units (1)-(4) in the above business categories:

1. Filled with cold dishes "with cold dishes", non-supplied with "without cold dishes";

2. Annotation "with decorating cake" for homemade decorating cakes, and "without decorating cake" for non-supplying;

3. For the supply of raw food seafood, note "with raw food seafood", and for those that do not supply, add "without raw food seafood".

Formalities

2. The applicant submits the application materials to the certificate application window, and the window staff will conduct a preliminary review, register the compliance, and issue a pre-service registration form to inform the review agency or personnel of the contact information. The applicant shall make contact according to his or her own situation to implement the specific matters of on-site guidance and review.

Application materials include:

(1) Application form for catering service license.

(2) Certificate of pre-approved name.

(3) Schematic diagram of the catering service establishment's use certificate and equipment layout, process flow, and sanitary facilities.

(4) A photocopy of the identity certificate of the legal representative or owner of the catering service operator who submitted the application.

(5) A copy of the training certificate of food safety management personnel.

(6) Rules and regulations to ensure food safety.

(7) A copy of the valid health certificate of the employee.

(8) Laws, regulations, rules, standards, regulatory documents or other materials specified by the provincial food and drug supervision and administration department.

2. After on-site guidance and review, if the conclusion is that the requirements are met and basically meet the requirements, the application will be accepted by the window. If the application materials are incomplete and do not meet the statutory requirements, the applicant will be notified within one working period of 5 days Materials will be accepted after correction.

3. Review in accordance with the prescribed procedures and issue the Catering Service Permit for compliance. Give a written reply to the non-compliance and explain the reason.

The application materials should be printed on A4 paper (except drawings), stamped with the official seal one by one, and bound in order; if the submitted materials are copies, the "copy of the original" should be written on the copies and stamped with the official seal of the unit. The contents of the declaration materials shall be true, complete and clear, and shall not be altered. An enterprise that has not obtained the official seal shall sign and seal the legal representative on the materials provided. If the non-applicant comes to apply for it, the clerk shall provide the applicant's power of attorney.