How to improve the catering service level

First, catering products should have their own characteristics. This has been proved by many successful catering enterprises. Once catering products are positioned, their tastes need to be recognized by consumers, which is the core competitiveness of enterprises. Therefore, catering enterprises should make menus that can cater to customers' tastes on the basis of fully understanding customers' consumption intentions, and take this as the basis and guide for determining restaurant types and specifications, purchasing equipment and staffing. As the center of the Central Plains Economic Zone, Zhengzhou has formed the characteristics of gathering local flavors and adapting to all directions. For a long time, Shi Ying's famous Henan cuisine has been deeply loved by consumers. As an old Zhengzhou native, I have always had deep feelings for Henan cuisine. According to my experience, Henan cuisine has the characteristics of fragrance, distinct seasons, elegant color and moderate taste. Of course, with the changes of the times and customers from all over the world, people's taste needs are also very different. Therefore, catering enterprises should keep pace with the times, tap their potential, constantly develop new varieties on the basis of inheriting tradition, and strive to make their catering products into brands.

Second, catering services should be humanized. Statler, known as the "father of hotels", said: "Hotels sell only one kind of goods, and that is service." Delicious catering products, coupled with thoughtful service, can truly meet the needs of customers for catering. This requires catering enterprises to strive to develop human resources and take improving the quality of service personnel as an important task. It is necessary to educate service personnel to keep in mind the eight-character policy of "initiative, enthusiasm, patience and thoughtfulness" and the service tenet of "customer first" and treat customers with a good service attitude. Catering enterprises are known as the "hospitality industry" and have always attached importance to politeness. Catering service personnel pay attention to manners and etiquette, which not only embodies personal accomplishment, but also makes customers feel the civilized demeanor of the enterprise. All regions and nationalities usually have some customs and habits. As catering service personnel, we should understand these common sense of service, be polite and make customers feel at home. It is necessary to organize catering service personnel to learn etiquette knowledge, and be familiar with and master polite expressions in various occasions such as addressing, greeting and seeing off. In on-site service activities, everyone should greet customers when they come, thank them when they meet customers, apologize when they are in trouble, and say goodbye when they leave, so that customers can come happily and return with satisfaction. In this way, the store is hot.

Third, the dining environment should be pleasant. The restaurant of catering enterprises is not only a place for dining and business, but also a special and pleasant cultural harbor. Delicious dishes, humanized service and pleasant dining environment can make customers enjoy a higher level. "Delicious" is about this artistic conception! Indeed, creating a unique dining environment has become a means and condition for the promotion of catering products. The decoration and layout of catering service facilities should be coordinated with the grade of the enterprise. As a catering facility, furniture, tableware and wine utensils must also be matched, in harmony with the overall environment. Service places should also strive to create an atmosphere and artistic conception that is compatible with the scope and mode of operation. The purpose of designing the tangible atmosphere of catering service places is to arouse the enthusiasm of customers for dining in enterprises.

Fourth, catering products should be safe and hygienic. The safety and hygiene of catering products is the first requirement of every customer, which is related to the physical and mental health of customers and has a great influence on the reputation and image of catering enterprises. Grasping the safety and hygiene of catering products is an important principle that managers of catering enterprises must always adhere to and cannot slack off. The safety and hygiene of catering products mainly includes food hygiene, article hygiene, personal hygiene and environmental hygiene. Usually, while paying attention to food hygiene and tableware cleaning and disinfection, we should focus on kitchen hygiene and make unremitting efforts. Kitchen hygiene should pay attention to employee hygiene. As the working object of kitchen staff is the processing of dishes and food, strict regulations must be made on their hygiene and safety standards. It is necessary to adhere to the pre-job physical examination, and those who meet the health standards can be issued with a work permit before they can take up their posts. In addition, the toilets of catering enterprises are public areas for customers' activities, and customers have always had high hygiene requirements here. In addition to improving the relevant facilities to meet the toilet needs of all kinds of people, enterprise managers should also have special personnel to clean and keep ventilation, so that the toilet is always in a clean state.