How to manage a restaurant and other catering establishments

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Written by Vanesa España Auñón
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Restaurants have specific management components, so in this article we will focus on the traditional commercial restaurant service, although it should be noted that, throughout the history of catering, different formulas have been developed.

Different ways to manage a restaurant
Direct restoration:

Traditional commercial catering (Traditional restaurants).
Neo-restoration or evolutionary netherlands phone data restoration (fast food, food truck, take away, drug store, vending, online buffet or free flow, etc.).
Delayed restoration:

Catering for groups in hospitals, schools, etc.
Catering for special events (weddings, baptisms, inaugurations, etc.)
Catering of means of transport (train, plane, boat).
Captive restoration:

There is no competition (canteens in educational centers or workplaces).
Complementary restoration:

F&B (Food and Beverage) department of a hotel.
catering management

 

Do you want to know how to manage these restaurant businesses?
Type of service according to the target audience
When designing the type of service to be offered to the client, we must take into account different variables such as:

Target audience.
Market share.
Type of offer.
The price.
Decoration and ambiance.
Sales objectives.
Profitability of raw materials.
Attendance rate.
Direct and indirect competition.
Socioeconomic level of the area.
All of this is considered in a prior market study, without which it is impossible to find the right type of service for the target customer. This is why planning services, reservations and task distribution is of great importance.