1. Target sales of Haitianlou Shuanghui cooked food in 2024: 1 million yuan.

2. Improve customer satisfaction and increase return rate.

3. Optimize the product structure and enrich the menu selection.

4. Strengthen staff training and improve service quality.

5. Planning marketing activities to attract more customers.

6. Innovate marketing methods to expand brand awareness.

7. Improve the store image and create a comfortable dining environment.

8. Optimize supply chain management and reduce costs.

9. Collect customer feedback regularly and make continuous improvements.

Shuanghui cooked food store sales target in 2024: 700,000

Shuanghui cooked food store sales target in 2024: 700,000

1. Sales will reach 650,000 yuan in 2024, which will be achieved in stages. 350,000 from January to June and 300,000 from July to December.

2. Feature high-quality ingredients and unique taste to create a high-end private kitchen experience.

3. Enhance brand awareness, achieve sales growth, and expand into new markets.

4. Improve customer satisfaction and achieve our store's sales goals by optimizing dishes and services.

1. The sales target in 2024 is 650,000 yuan.

3. Product innovation: launch more specialty cooked foods to meet different customer needs.

4. Improve service quality: train employees and improve service levels.

5. Marketing strategy: Strengthen online and offline publicity to attract more customers.

6. Optimize the supply chain: improve the quality of food ingredients and reduce costs.

8. Factory-enterprise cooperation: Establish good relationships with surrounding factories, and cooperate with Muyuan and Dongfu factories for distribution, achieving mutual benefit and win-win results.

9. Employee care: Pay attention to employee welfare and improve employee satisfaction.

1. The sales volume of the cooked food counter of Wandelong Supermarket in Shigang reached 500,000 yuan.

Sales of 200,000 yuan will be achieved in the first half of 2024, and sales of 300,000 yuan will be achieved in the second half of the year.

3. Marketing strategy: Focus on promoting the Shuanghui cooked food brand to increase product visibility and reputation.

4. Product optimization: According to the needs of customers in the town, we will continuously adjust and optimize the structure of cooked food products to improve product quality.

5. Price strategy: Combined with Wandelong Supermarket, adopt a flexible price strategy to meet different consumer needs.

6. Promotional activities: Wandelong Supermarket holds various promotional activities and free tastings to seize the opportunity to attract more consumers to buy Shuanghui cooked food.

7. Capture supermarket customer traffic: Increase the exposure of Shuanghui Delicatessen in Shigang Wandelong Supermarket through online and offline multi-channel promotion, and attract more customers to visit.

1. In 2024, the target sales of Zhenping Shuanghui Delicatessen Niyang Sanxiao Store: 1 million

2. Optimize product structure to meet different consumer needs.

3. Improve service quality and customer satisfaction.

4. Strengthen employee training and improve team execution.

5. Innovate marketing strategies and expand market share.

6. Pay attention to food safety and ensure product quality.

7. Strengthen communication and collaboration with the headquarters to ensure the implementation of the plan.

8. Regularly evaluate performance and adjust business strategies.

9. Continuous improvement and pursuit of excellence.

1. Adopt a partnership structure to realize the sharing of equity and responsibilities.

2. Establish a partnership system to stimulate employee enthusiasm and innovative spirit.

3. Partnership system helps optimize resource allocation and improve enterprise efficiency.

4. Through the partnership system, the inheritance and development of corporate culture can be realized.

5. The partnership system helps attract outstanding talents and enhance the competitiveness of enterprises.

7. Partnership system helps to improve the market sensitivity and adaptability of enterprises.

Party A is responsible for store investment/equipment/decoration/supply chain distribution

Party B: Operating costs: rent/water and electricity/manpower/deposit of 60,000/10% of sales to be paid to Party A

1. Have rich experience in the catering industry and understand the market demand and consumer preferences of cooked food.

2. Have good credibility and reputation, and be able to establish a good image for the Shuanghui cooked food brand.

3. Be able to bear certain investment risks and have full understanding and confidence in the partnership business model.

4. Have the spirit of teamwork and be able to develop together with the Shuanghui Delicatessen team to achieve a win-win situation.

1. Store Manager: Responsible for overall operation management and ensuring that the store operates smoothly according to the plan and organizational structure.

2. Trainer: Responsible for employee training and improving employee business capabilities and service levels.

3. Marketing Specialist: Responsible for store promotion and increasing brand awareness and customer flow.

4. After-sales service personnel: Responsible for handling customer complaints and suggestions to improve customer satisfaction.

5. Food Safety Supervisor: Responsible for store food safety management and ensuring compliance with relevant regulatory requirements.

Manager Zhu is directly responsible for

6. Logistics and supply chain manager

7. Chef Helping in the Cooking

8.11 store managers and 11 store clerks

9. Buyer: Responsible for purchasing ingredients and ensuring the quality and stable supply of ingredients.

10. Finance: Responsible for store financial management to ensure rational use of funds and risk control.

The general manager is solely responsible for

1. Website recruitment ---- Neixiang direct recruitment, BOSS direct recruitment

3. Internal recommendation reward mechanism

4. Social media recruitment: WeChat, Douyin

7 days of pre-job training for new employees

training content

Partner training

Store manager training

Store clerk training

1. Provide internal and external training opportunities to help employees improve their skills.

2. Establish career development paths and encourage employees to pursue promotions.

3. Hold regular knowledge sharing meetings to stimulate employees’ enthusiasm for learning.

4. Encourage employees to participate in industry seminars and events to broaden their horizons.

5. Establish a reward mechanism to recognize employees who perform well in learning and self-development.

6. Provide employees with learning resources, such as books, online courses, etc., to support their independent learning.

Performance evaluation standards for chain deli stores:

* rewards system.

Outstanding Staff Award. Salespersons with outstanding performance are selected every month and given certain material rewards or certificates of honor to stimulate employees' sense of competition.

Recommendation Award. Encourage employees to recommend new people to join the company, and provide certain rewards to new people who successfully recommend to increase employees' sense of belonging.

Holiday benefits. Provide benefits to sales staff during holidays, such as red envelopes, gifts, etc.

Birthday benefits. Participate in a group birthday party for employees, which is hosted by the company.

* Punishment system.

Late and leave early. Employees who are frequently late and leave early will be fined or given a warning in accordance with company regulations.

Service attitude. Give verbal warnings or fines to employees who have poor service attitude or argue with customers.

Product knowledge. Provide training or fines to employees who do not have sufficient product knowledge.

Hygiene and safety. Employees who violate health and safety regulations will be fined or dismissed.

When implementing a reward and punishment system, you need to pay attention to the following points:

* fair and just. Rewards and punishments should be fair and impartial, without favoring any party, and avoid causing dissatisfaction and conflicts among employees.

* Timely feedback. Employees who perform well must be rewarded and praised in a timely manner, and employees who perform poorly must be promptly reminded and corrected.

* System transparency. The reward and punishment system should be transparent so that employees clearly understand the company's regulations and standards to avoid unnecessary misunderstandings and disputes.

* Humanized management. When implementing the system, we must pay attention to humanized management, care about the growth and development of employees, and help employees solve problems and difficulties.

Store manager 1---2500

Employees 1---2000

1. Set up regular communication meetings to ensure employees understand company strategies and goals.

2. Establish employee feedback channels and encourage employees to make suggestions and opinions.

3. Provide training and development opportunities to help employees improve their communication skills.

4. Strengthen cross-departmental collaboration and promote information flow and resource sharing.

1. Organize team-building activities, such as outdoor activities, dinner parties, etc., to enhance understanding and friendship among employees. 1 time per month.

2. Establish an employee reward mechanism to commend outstanding employees and stimulate work enthusiasm.

3. Organize regular training courses to improve employee skill levels and promote personal growth.

4. Carry out employee opinion collection, pay attention to employee needs, and improve the working environment.

5. Establish an employee welfare system, such as health examinations, holiday gifts, etc., to improve employee satisfaction.

6. Encourage employees to participate in company decision-making and enhance their sense of belonging.

7. Regularly organize cultural activities to inherit corporate culture and enhance corporate image.

1. The values ​​and mission of Shuanghui Delicatessen Store are clearly communicated to employees to ensure that they understand and uphold the corporate culture.

2. Maintain good communication with employees and understand their opinions and suggestions on corporate culture.

3. During the recruitment process, focus on whether candidates have values ​​that are consistent with the corporate culture.

4. Seriously deal with behavior that violates corporate culture and maintain corporate image and cultural value.

.Do a good job of hygiene and cleaning before and after work. All props in the front and back areas should be kept clean and tidy without oil stains. The ground should be open and not slippery.

Kitchen utensils, materials, cleaning utensils, and cooked food ingredients are neatly arranged and labeled.

The floor, pool, operating table, and chopping boards in the operating room should be kept clean and stain-free after use. Chopping boards should be kept upright and dry when not in use.

Trash cans must be covered with lids, and the amount of garbage must not exceed two-thirds.

Cleaning tools are neatly placed in fixed positions, and mops and brooms are hung to dry naturally.

Mops are not allowed to be washed in the pool

1. Arrange products strictly according to their categories to ensure that all types of cooked food are neat and orderly.

2. Maintain product freshness and regularly check whether cooked food on the shelves has expired.

3. Optimize the display space and make rational use of walls, counters and other display areas to improve the display effect.

4. Clean dead corners regularly to keep the store clean and beautiful.

5. Provide detailed product introductions and price tags to facilitate customers' purchase.

6. Product display timeline

7. Goods should be first in, first out

8. When the goods are insufficient or sold out, notify the operation room in advance for processing and production, and replenish the goods frequently to keep the goods on display.

9. The temperature of the freezer is guaranteed to be below -18 degrees, and the temperature of the freezer is guaranteed to be between -2 degrees and -5 degrees.

[Commute to and from get off work according to time

[Neat appearance and standard work attire

[Products must be maintained and taken care of on site at all times during business hours.

[Turn off the power of all electrical appliances when no one is using them to save water and electricity and reduce energy consumption.

[All personnel must serve customers with the highest enthusiasm and serve with care, sincerity and heart

1. Develop promotional activity plans: Plan various promotional activities in advance to ensure orderly store operations.

2. Promotional activity budget: Reasonably allocate the budget for promotional activities to ensure the effectiveness of the activity.

3. Promotional activities: Increase customer participation through online and offline multi-channel promotion activities.

4. Promotional prizes: Provide a variety of prizes to attract customers to buy.

5. Promotional activity time: Reasonably arrange the promotional activity time to improve the effect of the activity.

6. Promotional activity staff training: train employees to master the processes and techniques of promotional activities and improve service quality.

7. Promotional activity monitoring: Monitor the effectiveness of promotional activities in real time and adjust strategies in a timely manner.

8. Promotional activity data analysis: Analyze promotional activity data and summarize experiences and lessons.

9. Promotional activity feedback: Collect customer feedback on promotional activities and optimize the activity plan.

1. Membership card discount: Recharge 200 and get 20

2. Member activities: Regularly hold member-exclusive activities to increase interactivity. Enjoy membership benefits on Wednesday, Membership Day.

3. Member data management: conduct refined management of member information to improve customer value.

4. Member feedback: Establish a complete member feedback channel to solve customer problems in a timely manner.

5. Member recommendation rewards: Encourage members to recommend new customers and increase brand awareness.

6. The store clerk must understand the content of membership activities and be proficient in the recharge steps.

Online customers must provide sincere service to gain customer praise and respond to customer reviews in a timely manner. Negative reviews will be processed within 24 hours.

The production staff makes the products according to the process, keeping them clean and hygienic, and the products should be fresh in color and delicious in taste. The raw materials are free from expiration and deterioration, ensuring food safety and health.

Unfinished products should be sealed with plastic wrap and stored appropriately according to the nature of the product.

2. Regular inventory: ensure the accuracy of inventory data, and timely discover and solve problems such as backlog and slow sales.

3. Classification management: According to product characteristics and needs, inventory is divided into different categories to achieve refined management.

4. Safety stock: Set a reasonable safety stock level to deal with unexpected demand and supply risks.

5. Inventory compression: promote or dispose of long-term overstocked and unsalable goods to reduce inventory costs.

6. Optimize procurement strategy: Based on sales data and inventory conditions, adjust procurement volume and frequency to reduce inventory risks.

7. Strengthen supply chain collaboration: establish close cooperative relationships with suppliers, achieve information sharing and resource complementation, and improve inventory turnover.

1. Implement smart logistics systems to improve distribution efficiency.

2. Optimize warehouse management and reduce inventory costs.

3. Establish a reasonable distribution network to shorten delivery time.

4. Improve the skill level of delivery personnel and improve service quality.

5. Adopt green logistics methods to reduce environmental pollution.

6. Strengthen cooperation with suppliers to ensure stable supply.

7. Innovate distribution models to meet the different needs of each store.

8. Introduce big data analysis to achieve refined distribution.

1. Strictly implement food safety standards to ensure product quality.

2. Establish a complete quality and safety management system to monitor every link in the production process.

3. Strictly screen suppliers to ensure the quality and safety of raw materials.

4. Strengthen employee training and improve employees’ awareness and sense of responsibility for quality and safety.