“餐饮企业如何在”微利时代“胜出?餐饮行业赢得利润的新空间又在哪里?高效利用现有员工创造更多的价值不失为一种有效策略。”餐饮企业拐向微利时代早已成为业内共识,而如何打破这一局面,找到提升利润空间成为迫切需求。有数据证实,当前餐饮企业的上座率要达到125%才能保本,而此前为75%。海底捞能够成功,很大程度来自于对员工的管理和释放,尤其是服务员,他们是顾客口碑的第一面“镜子”。举步维艰据调查,原材料成本和人工成本不仅占据了餐饮成本的大头,也成 “Catering enterprises in the ” profit era “Catering industry to win the profits of the new space and where? Efficient use of existing staff to create more value after all, is an effective strategy. ” Catering companies turn to the meager profit era Become the industry consensus, and how to break this situation, find room to enhance profitability has become an urgent need. Data confirmed that the current catering business attendance to reach 125% in order to protect, compared with 75%. The success of sea fishing, largely from the management and release of staff, especially waiters, they are the first side of customer reputation “mirror ”. Difficult to take According to the survey, raw material costs and labor costs not only occupy the bulk of the cost of catering, but also into