I m going to go to a newly opened western restaurant to do management, but that store doesn t have a

Western restaurants belong to the catering service industry, so the general service industry management concept is applicable.

It is mainly carried out around "service".

The following is the service management concept of a food and beverage store.

Four steps and three realms of quality service:

The four steps are:

Move on to the first stage when you show a positive and welcoming attitude to your guests.

When you identify the needs of your guests, you move on to the second stage.

When you meet the needs of your guests, move on to the third stage.

Meeting the four basic needs of customers is the criterion of effective service:

Make guests feel welcome (welcome demand);

Make guests feel valued (valued needs);

show understanding to the guest (the need to be understood);

Create a comfortable feeling of environment (comfort needs).

When guests become your repeat customers, you're successful.

An important indicator of the success of our service is that we have more and more repeat customers.

The three realms are:

Satisfying customers - the service of satisfying customers is to provide customers with all the services they can provide. Its basic requirements are:

A. The correct concept: treat the guests as relatives and treat the guests as family.

B. Positive and enthusiastic attitude: When customers arrive and put forward needs, the first thing we show to customers should be a positive and enthusiastic attitude.

C. Service in line with norms and standards: the basic needs of customers are met in a timely and accurate manner through standardized and standardized services to ensure the effectiveness of services.

Let the guests surprise - do things with heart, provide personalized service to customers, from satisfaction to overflow. The basic requirements are:

A. Deepening of the concept: guests are relatives and family.

B. Identify the potential needs of customers

Let the guests be moved - serve with affection, exceed the expectations of the guests in terms of physical and psychological feelings, and achieve double overflow. The basic requirements are:

A. Concept sublimation: guests are better than relatives, and guests are better than family.

B. The result of the pursuit: turn customers into real loyal customers.

C. Super service standard:

In our opinion, a service that does not leave guests with good memories and stories to pass on is zero service.

Suggestions: 1. Investigate and analyze the current situation of the enterprise; 2. Put forward the problems to be solved; 3. Find the key issues; 4. Come up with a solution.