It is estimated that few people will think and answer this question about the management of food stalls. Let me briefly say that it may not be right, because the management of food stalls is very different from that of restaurants, and it is more flexible than many catering enterprises. 1, food stall positioning, this is very important. From the existing food stalls, the main positioning includes: night consumption, rapid consumption in densely populated areas, cheap food positioning, fish stalls (mainly boiled small fish), special food consumption (such as porridge, which is a particularly prominent food), fast food or work banquet positioning in factory areas, external positioning, and so on. Different positioning will affect the follow-up management of procurement, equipment configuration, business arrangement and many other aspects. Don't talk too much. I only talk about the positioning principle: 1. 1, and the differentiation principle. To compete with other food stalls and restaurants, we must differentiate and find out what we can do without others. 1.2, the principle of good quality and low price, which is applicable to food stalls, actually comes from the principle of differentiation and is mainly used to distinguish restaurants from restaurants; 1.3, the distinguishing feature principle is also an extension of the distinguishing principle, but there are differences. Features can refer to dishes or the environment. Personally, I prefer vegetables. Special dishes should give people a sense of value for money. It is necessary to create a table of high value-added dishes around special dishes. Cheap and beautiful things are to attract the public, while a table of expensive special dishes is to cater to the needs of the rich or B. 1.4, the principle of safety, health and comfort is an extension of differentiation. Many food stalls are unsafe and unsanitary, but I calculated an account, put in a little cleaning fee, tableware replacement fee, disinfection fee, and add one more person, which is still very cost-effective for running food stalls. 1.5, the principle of saving costs as much as possible, food stalls are food stalls, although in order to meet the future market demand, we can invest more safety and health costs than others, but other aspects must be compressed and then compressed; 1.6, moral principles, which I personally added. I hope that all catering employees should at least have a conscience, at least dare to solve every meal in their store, at least talk about the catering industry with others, and proudly tell others that everything in my store is safe! 1.7, the principle of location first, the location of food stalls is definitely the first, so this will not be expanded much; 1.8, the principle of appropriate scale, food stalls are not restaurants, the bigger the better, the smaller the better. Appropriate scale is one of the most important positioning, and the scale can refer to the hottest and most deserted peers nearby, and take their median value as a compromise method for the first positioning. 2, procurement and financial management, the principle of cost first to manage finance and procurement; The quality of purchased products should be strictly controlled. Once there is a problem with the raw materials of the dishes, it will seriously affect the operation, so this place can't be sloppy. 3, raw material storage management, there should be a relatively perfect storage method and equipment, fresh seafood in the display fish tank will attract more guests, and now there is a display freezer outside the freezer, which is also a good way to properly display the amount of dishes and raw materials, and it is best to indicate the price, which can promote consumption. 4, personnel management, the most important thing for people in food stalls is the chef and chopping board. Chefs should be good to apprentices, and chopping boards should be professional knives. These two pieces can be signed for more than a few years The best solution is that the boss himself is a chef and one of his relatives is trained as a chopping board. Chefs and chopping boards Many people tend to think that chefs are more important. Actually, there is no need to start this topic. A good cook should be a good chopping board. A good chopping board can be a good cook as long as it is well trained. Basically, the chopping board will be more important than the chef. Cutting meat and vegetables can save a lot of money for food stalls. It is very important to remember this! Chef Many chefs in restaurants forget to save, but an excellent chopping board itself is a raw material configuration! 5, marketing process and management, for food stalls, this topic seems too high, but since you have raised this question, then I think it is necessary to say that marketing process and management are the most direct impact on food stalls. Why are some food stalls not very good, but there are many people? If you look at them one more time, you will understand that the way they receive guests is what they like best. For example, the owner of a food stall with good business is usually a generous person. Giving this guest more rice or more worthless dishes is their magic weapon. For example, food stalls that provide delicious food, give guests a simple and detailed explanation of the origin and eating methods of delicious food, and prepare some unique tools (such as eating crabs and lobsters), which will attract more guests. In the last sentence, food stalls need to be invested, so we should still consider how much money we need to make, and don't pursue height excessively. How to save money and do good deeds is a problem to be considered every day, but please be serious, because it is a catering enterprise. It's unlucky for people to eat here, and it's hard for catering enterprises.