cafemarcobuffetplan

1、一、全日餐厅 - 马哥孛罗咖啡厅 营运计划all day restaurant-cafe marco operation plan1.0目标群体/target guests:晋江马哥孛罗酒店全日餐厅的市场定位主要目标：main target guests for marco polo jinjiang all day restaurantØ 是以当地家庭聚餐，情侣。local family dinner party, lovers.Ø 周边的公司商务宴请。company business entertainmentØ 住店商务客和游客。in-house busin

2、essmen and tourists.2.0 马哥孛罗的优势/advantages品牌/brand作为晋江市乃至泉州地区唯一一家涉外国际五星级酒店，拥有独一无二的品牌效应。 as the only international five star hotel in jinjing and quanzhou, it has unique brand effect.位置地点/location晋江马哥孛罗酒店地处于中国的鞋都晋江的中心地带，毗邻阳光广场，离晋江机场，长途汽车站均在10分钟车程之内，周边商业配套齐全。马哥孛罗西餐位于酒店的二楼，环境幽静，典雅，以及开放式厨房，目睹产品的制作过程，为就餐

3、的宾客更添一份安全保障，也成为餐厅的一个卖点。 marco polo jinjiang situated in the heartland of chinese shoescity-jinjiang, adjoining sunshine square, 10 minutes drive to jinjiang airport and coach station with business area all around. cafe marco is situated in the hotels second floor, wih quiet and elegant environment.

4、guests can see all productscooking from the show kitchen thus add safety guarantee for guests and can also be a selling point for restaurant.人员优势/asociates advantage我们拥有晋江乃至泉州地区唯一的法国厨师，法餐一直被全世界认为是西餐的鼻祖，同时我们拥有经过专业培训的周到体贴的服务人员。 we have the only french chef in jinjiang and quanzhou. french food has alw

5、ays been regarded by the world as originator of western food, also, we have a professionally trained attentive and considerate service team.3.0营运时段/business operation:主要用餐时段将同时提供自助餐与零点菜单的服务provide buffet and a la carte menu service during main business hours.l 自 助 早餐breakfast buffet 06:30am -10:30am

6、 (mon. fri.)l 半自助午餐 semi lunch buffet 11:30am 2:00pm (mon. fri.)l 自助早午餐cafe brunch：06:30am -02:00pm (sat & sun.)l 自 助 晚餐dinner buffet 18:00pm 10:00pm (mon. sun.)l 零点a la carte 11.30 23:30l 24小时 客房送餐服务 24-hours room service营运时段涵盖了客人的所有用餐需求。员工实行三班制轮岗，中间空档时段均有人员在岗，可提供零点服务。特别节日及美食推广时段请关注酒店宣传手册和媒体广告。

7、operation time period includes all guests meal requirements. we apply a three-shift system to ensure personnel on duty during the operation time. pls pay attention to hotel sales kit and media ads for special holiday and food promotion.座位数量available seats：餐厅内可容纳166个座位，座位以一桌4人和2人座位为主，但可根据实际的用餐需要可以随时调

8、整为6人，8人，10人甚至更多的餐桌，同时还拥有可以容纳12人用餐的贵宾包厢。166 seats are available in restaurant. tables are mainly for 4 persons and two persons, but can be adjusted for 6,8,10 or even more in accordance with guests requirements. beside, we still have a vip room for 12 guests.4.0 自助餐的改进improvement plan for buffet：结合1.

9、0中对 于群体的定位，提出以下改进：according to the positioning of target guests in 1.0, we came up with the following suggestions: 早餐breakfast：早餐的主要对象是住店客人，在我们酒店客人中还是以中国客人居多，同时有相对固定的外国常住客。因此根据现有的出品提出以下改进计划：breakfast guests are in-house guests, and most of them are chinese guests, some others are regular foreign gue

10、sts. the followings are suggestions to improve the breakfast buffet.l 西式早餐中的品种是相对固定的，如麦片、牛奶、培根、火腿、早餐肠、焗豆、煎蛋等。现有的出品中，品种是相对齐全的，但是在质量上有待提高，比如，培根，国外人食用培根时要求培根的是很脆的；早餐肠：早餐肠的品种可以提供2-3种，让客人有更多的选择。麦片：麦片的品种需要增加，一般在4到6个品种。面包，早餐的面包品种需要增加，至少常见的品种需要有，如，多拿滋，丹麦包，松饼，牛角包（原味以及巧克力）等；芝士：芝士在西式早餐也是不可或缺的一部分，所以在早餐中的芝士可以是相对

11、普通一点的芝士。但是一定要保证新鲜，提供两种左右就可以。products on western breakfast are relatively stable, e.g. cornmeal, milk, bacon, ham, breakfast sausage, backed beans, pancakes, french toasts and fried eggs. the present products is ok in variety but need improving in quality. for example, bacon-foreing people like it to

12、 taste crisp; breakfast sausage-provide 2 kinds to offer more choices for guests (chicken, beef). oatmeal-more variety, about 4-6 kinds. bread-more variety. at least some common varity like doughnut, danish, muffin, croissant (plain and chocolate). cheese is essential for western breakfast, so we ca

13、n just put some common cheeses, but must be fresh and two kinds are enough.l 中式早餐：中国人对于早餐的要求就是要营养，清淡，所以在中式早餐中，我们中式蒸点可以相对再增加2到3个品种。在粥挡中每天应最少提供六个品种，即白粥、地瓜粥、绿豆粥、面线糊、粗粮粥（小米或黑米）、咸粥（皮蛋瘦肉粥、鸡丝粥或鱼片粥轮换）。让来自其他地方的国内客人品味闽南风味，也更契合了当地人们的口味。另外，对于早餐的青菜和炒饭应以少油、清淡为主，烫面档的也应以清淡为主。chinese breakfast: chineserequirements f

14、or breakfast is nutritious and light, so we can add 2 or 3 more chinese steamed dim sum. provide at least 6 varieties on the congee counter, congee, sweet potato congee, mung bean congee, 午餐lunch：目前晋江几家酒店在午餐方面都没有推出一个完全的自助午餐，都是以半自助或者套餐形式。这取决于当地人们的饮食习惯。所以对于午餐提出两种方案：present hotels in jinjiang do not re

15、ally have a complete lunch buffet, they are mostly semi-buffet or set menu, which is decided by local catering habit. followings are two plans for such conditions1. 半自助午餐，就是客人在主菜牌中挑选一道主菜+自助形式摆出两道例汤（一西一中）+一个自助沙拉和水果吧+一个小型甜品吧。同时，客人也可以选择不吃主菜，只选汤+沙拉+甜品。semi-buffet: guests select one main course from main

16、 course menu+two daily soup put on buffet counter (one chinese one western) + one salad and fruit counter + one small dessert counter. guests can choose not to have main course, only choose soup+salad+dessert.2. a-la-carte，但是对现在的菜单做一定增加和更改，重点增加亚洲菜和闽南特色菜，这些菜一定要有代表性。就零点而言，我们的定价无法随行就市，因此需要制定一个相对合理的价格，相

17、对其他地方酒店来说，我们现有的价格低出很多，所以应当作出相应的调整。a- la-carte: add and change the present menu. mainly increase asian food and southern fujian signature food. as for a-la-carte, our price can not only adjust to local markets, our price is lower than hotels in other cities, so we should make some change about the a

18、la carte price.晚餐dinner ：晚餐主要目标是当地的客人，兼顾住店客人。目前，晚餐中菜的数量不少，但是品种很少，重复的很多。mainly targeted at local guests, in-house guests . so far, dish quantity is enough, but variety is not enough, many of them are reduplicated.1. 在西式热菜中，每天至少有一个扒羊排或者牛排，在pizza台有可能的话需要增加到两种，意大利面必须包含在自助餐中，而且需要摆在明挡中，因为这是西餐构成不可缺少的部分。沙拉吧

19、青菜品种也是需要增加并且在摆盘方面需要更加的美观。 have at least one grilled lamb chop or beef steak in western hot dish. if possible, add to 2 kinds of pizza. spaghetti must be included in buffet and must be put on show counter because it is an essential part of western food. green vegetables needs increasing on salad bar

20、and the plate arrangement is to be improved.2. 在亚洲菜或者中式菜肴这一块，需要增加，主要突出东南亚菜式还有晋江或者闽南的地域特色和地方口味。比如海鲜，可以完全按照当地的口味要求去做，第一，符合当地客人的口味，第二，可以向其他地域的宾客展示当地的独特的饮食文化，成为一个卖点。increase asian food or chinese food, mainly focus on southeast asia style and jinjiang or southern fujian and local flavor. for example, se

21、afood can be cooked in local way and flavor. one thing is to accord with local taste, second is to show local catering culture to guests from other regions which can be a selling point.3. 作为临海城市之一，海鲜是不可或缺的一个亮点，目前海鲜这一块数量和品种都比较缺失，海鲜品种建议本地化和进口7:3的比例，因为第一本地海鲜新鲜有特色而且在价格方面有优势，有利于减少成本的支出。as a coastal city,

22、 seafood is an essential bright spot. presently, quantity and variety of seafood are not enough. suggest promotion of local seafood to a ratio of 7:3. to imported seafood because local seafood is fresh and special and have an advantage over price, which is good for cost control.4. 甜品的品种数量可以再增加，法式甜品也

23、是西餐中的一个亮点。同时在出品的摆设方面有很大的提升空间。more variety and quantity for desserts. french desserts is a selling point for western food. besides, desserts setup to have elevated display饮料beverages：酒吧将提供完整的酒水单，其中包括了国际品牌的饮料与知名鸡尾酒类，与特殊窖藏精选葡萄酒，以及新、旧世界的葡萄酒，同时也供应高品质的名庄酒。葡萄酒供顾客选择单杯饮用或整瓶出售。（阴影部分待商榷） the bar will provide f

24、ull beverage list, including drinks of international brands, and well-known cocktails, special cellar fine wine and wine from both new and old worlds as well as high quality fine wines. wine can be ordered by glass or bottle.(shadow part is to be further discussed.)50 服务service： 目前，西餐在职的80%的服务人员都是实习

25、生或者新员工，同时基层管理人员也是新进和刚提升的，所以在服务质量还是比较薄弱和欠缺的，需要一定时间的专业的培训。基于目前餐厅已经开业，无法再集中进行培训，所以采取每天抽取一道两个小时的在岗培训，培训的形式也是以现场操作为主。同时也采用各个击破的方式，以每个老员工和领班带领2个新员工的方法。最终是培养一批具有专业技能和技巧，能提供周到，细致服务的服务大使。 so far, 80% associates in restaurant are trainees or new comers. in the meantime, basic management associates are newly p

26、romoted; therefore, service quality is weak and fragile. all need professional training for certain period of time. because operational restaurant can not focus on training, we apply 1-2 hour in-service training daily and mainly by way of role play. each old associates and captain teach 2 new ones.

27、our final goal is to bring up a team of professional skills, attentive and considerate service.60 推广计划promotion plan：周末儿童主题晚餐weekend children theme dinner buffet：对象：有4到10岁儿童的家庭。target:family within children of 4-10 years old.措施：在西餐厅的vip间设置一个kids corner，用于儿童的娱乐。（仅提供于周五、周六和周日晚上）measures: create a kids

28、 corner in vip room of cafe marco for children.( limited to fri. sat. and sun. night)1. 放置电视，播放当下流行的卡通片或者儿童歌曲。put a tv set to broadcast popular cartoon or children's song2. 每周定一个儿童主题，设置一个长台，用与儿童绘画和涂鸦，安排一名chef 现场教小朋友制作简单的pizza或者甜品等，儿童制作的pizza或者蛋糕我们的师傅可以帮助儿童最后加工成为熟食。让孩子的父母一起享用孩子的劳动成果，酒店可以给参加制作的儿童发

29、一个证书，其一，用来给儿童留作纪念；其二，也是酒店免费的广告载体。这种提倡儿童自己动手能力的活动，在其他的城市的酒店中非常受欢迎。decide a theme weekly. set a long stage for children to draw or scrawl. arrange a chef to teach children to make easy pizza or dessert and our chef can help to cook when the pizza or dessert is done. let parents share childrens fruit o

30、f labour. hotel can issue a certificate for those children to give over them a souvenir and it also act as a free ads carrier. such activities to encourage childrens hand skills is very popular in other cities.3. 餐厅派员工，穿卡通服装照看和逗儿童玩耍，并和儿童拍照 。通过这些举措让儿童喜欢上餐厅并且让儿童主导父母的用餐地点。arrange associates to wear car

31、toon clothes and take care of children, play with them, take picture with them. make children love the restaurant thus lead parentsmeal place.特别节假日special holidays：1月1日元旦（new year's day)（新年自助晚餐new year dinner buffet）2月14日情人节(valentine's day)（浪漫法式情人节套餐，结合套房促销romantic french set menu for lover

32、s, combined with suite rooms）3月8日国际妇女节(international women' day)（以女性为主题的促销mainly for females）5月1日国际劳动节(international labour day)5月第二个星期日母亲节(mother's day)（康乃馨自助晚餐carnation dinner buffet）6月1日 国际儿童节(international children's day)（以儿童为主题的促销活动mainly for children）6月第三个星期日父亲节(father's day)9月

33、10 日中国教师节(teacher's day)10月1 日中华人民共和国国庆节(national day)10月31 日万圣节(halloween)11月最后一个星期四美国感恩节(thanksgiving day)12月24日 平安夜（chrismas eve）（圣诞火鸡自助晚餐、大型演出及抽奖活动chrismas turkey dinner buffet, big show and luck draw ）12月25日 圣诞节(christmas day)（圣诞节自助晚餐christmas day dinner buffet）中国传统节日除夕夜(spring festival eve

34、)（火锅围炉自助餐hot pot around the fireplace buffet）农历正月初一春节(the spring festival)（合家欢自助餐happy family buffet）农历正月十五元宵节(lantern festival)（闹元宵自助餐，汤圆lanlern festival celebration buffet, rice dumpling）农历五月初五端午节(the dragon-boat festival)（粽子促销zongzi promotion）农历七月初七 (中国情人节）(double-seventh day)（七夕情人节自助餐chinese val

35、entines day buffet）农历八月十五中秋节(the mid-autumn festival)（中秋月饼促销moon cake promotion）农历九月初九重阳节(the double ninth festival)（以老人为主要对象的活动mainly for elderly people）年度美食促销及推广annual food promotion：分别在3月，6月、8月和10月，计划推出不同地域的风情美食节。具体活动内容将与合作商确定后再列入计划.introduce stylish food festival of different areas in mar. jun.

36、aug. and oct. promotion details to be put on plan after checking with partners以上特别节假日和中国传统节日的活动将另行公布价格。prices of special holidays and chinese traditional festivals are to be given the other day二、imai - 今井日本料理餐厅 营运计划imai japanese restaurant operation plan针对今井日本料理餐厅营业收入用餐人数下滑的情况，我们也做出了相应的整改，具体如下：in al

37、lusion to the declining of covers and revenues of imai japanese restaurant, we make some adjustment as follows:1、今井餐厅通过7月至9月消费人数的对比（7月：午餐74人，晚餐744人；8月：午餐174人，晚餐550人；9月：午餐123人，晚餐528人），数据显示晚餐用餐人数占总体收入的比例最大，同时午餐用餐人数也出现下滑的情况。因此，从10月至12月，今井餐厅将在每月以午餐新菜推介的形式，每月推出6道新的特色菜式，让新老客户每月都能品尝到新菜。为酒店培养忠实的客户群体。by way

38、of contrast of covers from july to september (july: lunch 74, dinner 744; august: lunch 174, dinner 550; september: lunch 123, dinner 528), data shows that dinner cover accounts for the big part, and lunch cover is also declining. therefore, from october until december, imai will introduce 6 lunch n

39、ew special items monthly so that our old and new guests can taste new food and bring up guests loyalty.2、开发新的客户群，餐厅将从10月份开始采购当地海鲜，推出晚餐特价的形式。自助：以烤、炸和铁板为主，无限量海鲜吃到饱；套餐一：以各式精致的前菜、铁板、碳烤、火锅为主，平均每位80-100元；自助餐每位188元，价格维持不变但增加菜式；套餐二：每位288元，用日式铁板做法料理本地海鲜，吸引当地的新客户群。在分析了当地客人的用餐喜好和口味后，特价菜式的用材将全部采用当地的特产为主要原料来迎合当地

40、客户群。develop new client base. the restaurant will start to purchase local seafood from oct. and introduce dinner special price. buffet: mainly roasted, deep-fried and taipanyaki, limitless seafood; set menu no,1: mainly assorted exquisite appetizer, taipanyaki, bbq, hot pot, average check is about rmb80-100; set menu no,2: rmb 288/person, local seafood, japanese taipanyaki, attracting new local guests. after analyzing flavor and taste preference of local guests,