Management drawbacks and hidden dangers of coffee and catering chains

Tan Xiaofang conducted an experiential consultation and diagnosis on the whole coffee and gourmet chain before and after training for a certain brand coffee chain. Found the following problems: lack of initiative in service (customers want, just remembered); cleaning up the mess before opening the shop (guests have not finished entering the door); waiters often forget to ask again and again what the guests have just ordered; after cleaning up the store, there are also misplaced items, the service speed is procrastinating, which is not fast enough; the flexibility of hospitality is not enough: guests will not take the initiative to introduce consumption items; after ordering, guests do not observe and add meals in time.

Teacher Tan Xiaofang believes that looking at the essence through the phenomenon, the above problems are the most basic services that should be done well, and there are strict regulations in our training manual, but why can't we always do it well? The root cause is the lack of supervision and implementation to the end of the process follow-up. Although the emergence of these service loopholes is small, it is big. With the intensification of competition in the industry, it will cause the loss of customers, affect the progress of joining work and other problems. Teacher Tan Xiaofang (booking Mr. Tan's chain catering management training course, please contact 13733187876) believes that this is actually a hidden danger caused by the malpractice of food chain management:

1. Lack of initiative in service-- reflects the lack of responsibility and dedication education and incentive implementation measures in the management of staff, as well as the lack of training, thus forming the current passive service situation of "when a monk rings a bell".

2. Clean up the mess when opening the shop-most of the stores have been operating for more than a year. It is wrong to make this phenomenon, because this kind of high-end place should pay more attention to the maintenance of the consumer environment, which shows that the standardized management is not strong enough.

3. Waiters are often forgetful-this is the result of non-procedural management, so repeated mistakes over and over again.

4. The flexibility of hospitality is not enough, which is the result of the failure to establish the concept of "customer-oriented" behavior in the hearts of the whole staff.

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