Teahouse management
Brief introduction of teahouse management mode
The general teahouse management mode mainly adopts standardized management (institutionalized management), which has strong adaptability and is convenient for investors to operate, and is adopted by most teahouse enterprises.
Standardized management, also known as text management, allows operators to predictably prepare perfect management documents as the basis for managing enterprises, coordinating employees, assessing performance and distributing employees' income.
Two. Brief introduction of teahouse management system text
The standardized management system of teahouses must be based on science and practice, with strong operability (otherwise it is useless), and the system itself must be complete, interlocking and easy to implement.
3. We list some common normative management documents as follows for your reference.
1) General principles of enterprises
2) Employee code
3) Operating specifications and procedures (type of work)
4) Work discipline code
5) etiquette and politeness norms
6) Description of terms of service
7) service image specification
8) Staff assessment reward and punishment standards
9) Salary management measures
10) post responsibility system for employees at all levels
1 1) Basic employee induction training documents
12) regulations on the management of teahouse articles (collection, purchase and storage)
13) Tea House Management Standard Form and Statement
14) emergency treatment plan
15) customer complaint handling plan
It must be emphasized here that the management text is adapted to local conditions and must not be copied mechanically. It should be said that if they are two different business premises, their systems are definitely different. For example, there should be a "power supply and lighting appliance control specification" in the management specification of teahouse. Because of different scenes, the power switching time required by each venue is different, so it cannot be simply copied.
The above are some of our work experiences, which we can share and discuss with you.
Four. Contents of CIS planning and design of teahouse
The most complete composition of CIS system in teahouse franchise chain;
First, the basic elements:
1, logo design 6, China standard Chinese characters 1 1, logo and basic data combination.
2, corporate logo interpretation 7, Chinese designated printing font 12, logo and standard word color usage specifications.
3, logo use specification 8, enterprise standard color 13, tea spectrum design
4. Color specification of the logo. Enterprise auxiliary color 14. Employee clothing design
5. China standard word 10, symbol and standard word combination 15, compiled by teahouse system.
Second, the application system:
1, business card production list 8, VIP card, guest card 15, corporate environmental protection logo (house number)
2. Post-it notes 9. Notepad tea card 16. Specification for signboard advertisements
3. Ordinary envelopes 10, handbags 17, coasters
4. Paper cups, consumer cards 1 1, coupons 18, and chopstick sets.
5, ballpoint pen 12, invitation 19, toothpick set.
6. Male logo pattern 13, salary package, coin purse 20, ashtray, water bowl
7. Advertising specification for name tag 14, napkin 2 1, umbrella and sunshade.
5. The application of tea ceremony thought in teahouse management
Nowadays, most enterprise managers have realized that corporate culture plays an indispensable role in enterprise management. China Tea Ceremony, which has been passed down for thousands of years, has become a wonderful flower in the cultural garden of China. It absorbs the essence of China's Confucianism, Taoism and Buddhism, keeps pace with the times, and is eclectic, forming many contemporary tea ceremony schools of thought.
The harmonious culture in tea ceremony thought has been widely accepted by society and enterprises, and "harmony" will enhance the cohesion of enterprises.
Etiquette and politeness in the spirit of tea ceremony also coincide with the quality management in enterprise management, and these spirits are precisely the lubricants of group relations inside and outside the enterprise.
Tea ceremony respects human nature and emphasizes scientific control of human nature. Isn't this the characteristic emphasized by modern enterprise management?
As long as the tea ceremony culture is used reasonably, it can become the corporate culture needed by a teahouse and various enterprises, so as to find the fulcrum of enterprise management.
In the history of China, drug dealers and tea merchants were the two largest trading industries that collected the most money. Tea business has always been famous for its large business volume and high profit rate.
However, tea management technology is difficult. The following are some key points of tea management.
1. Is the teahouse in the right place?
2. Is the teahouse designed reasonably?
3. Is the purchase channel smooth and the quality guaranteed?
4. Is the collocation of tea stocking varieties reasonable?
5. Is the price and timing of tea purchase reasonable?
6. Is tea properly stored?
7. Can tea salesmen and technicians be trained?
How to run a teahouse well
Date of addition: September 8, 2008 at 9: 25: 29.
1. How to increase the turnover of teahouses?
Turnover is directly determined by the passenger flow and the per capita consumption of guests, so we should increase the turnover from two aspects: increasing the passenger flow of teahouses and increasing the per capita consumption of guests.
Strengthen the training of service personnel's marketing skills and establish a reward mechanism.
2. Teahouse marketing activities have been going on, but it is found that the effect is not great. How to carry out the marketing planning of teahouse?
The purpose of teahouse marketing planning is nothing more than improving the popularity and reputation of teahouse and promoting teahouse products and services ... First of all, it depends on whether the activities adapt to the local market. Is it attractive enough for consumers?
Is there any value and so on. Whether the teahouse provides products and services that satisfy customers at the same time, if not, we will get twice the result with half the effort and fail to achieve the expected results!
3. How to win in the fierce competition with peers?
Have a long-term stable and suitable management model, be brave in innovation, seek development in progress, make competition a benign competition, learn from each other's strengths and innovate in reference.
4. The location of teahouse is not ideal. Whether and how to compensate during the operation?
Yes, we need to work hard on business theme positioning, product characteristics and service quality, and then cooperate with appropriate marketing planning.
5. Teahouses can't keep old customers and lack repeat customers. How to improve?
Repeated customers are almost an important support for the long-term stable operation of teahouses. In order to keep repeat customers, it is not only the material enjoyment, the constant renewal of products, but also the added value of guests when they spend in restaurants.
Mainly manifested in the understanding and respect of the guest's consumption habits, concern for the guest, and consideration for the guest from the standpoint of the guest.
6. How to shape the corporate culture of the teahouse itself?
The most intuitive expression of corporate culture is the spiritual culture and cohesion of the enterprise. The shaping of corporate culture is not an overnight achievement, but a long-term accumulation.
7. The teahouse business is good, but there is always no profit or not much profit. What are the problems and how to improve them?
Profit = turnover-expenditure
If the turnover is stable, we need to find the reason from the aspect of expenditure. The correct solution is to put an end to unreasonable expenditure and unnecessary waste and control operating costs.
8. How to reduce the operating cost of teahouse?
First of all, we should understand that the operating costs of teahouses include raw material costs, personnel costs, water and electricity costs, industrial and commercial tax costs and so on. And effectively control the current cost of the teahouse according to normal standards.
9. There are great problems in the management of teahouses, and the system is always not implemented in place. It feels hard. How to improve?
Whether the system is perfect or not is the first question to be considered, and whether there are corresponding reward and punishment measures. Is the executor of the system in accordance with the requirements, and is the enforcement in place? Are all personnel clearly implementing the standards? ...
10. Frequent turnover of teahouse staff is unfavorable to teahouse management, but I don't know how to improve it.
The demand of the industry determines the unusual mobility of its enterprises, creating a fair and just working platform, improving the internal management system of teahouses, shaping corporate culture and retaining the hearts of employees. At the same time, it is also necessary to tap and cultivate talents and reserve human resources.
If you still need information or help, please look for it in Qianlonghui Teahouse or call me.