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餐饮酒店常见问题1：客户信息无保存，资源利用率低
Common Problem 1 for Catering Hotel: customer information not saved, low resource utilization rate
1、客户就是"上帝"，是我们的衣食父母，但是我们经常连自己"父母"是谁都不知道。
Customers are "god" and the ones on whom our livelihood depends, but generally we don't even know who they are.
2、无论是VIP还是普通散客，预订的时候都是以纸质的预订本登记，日常预订信息随手就丢，更谈不上对客户资料进行收集、分析和有效挖掘，是对门庭若市的客户资源巨大浪费！
2. Whether VIPs or ordinary customers, they are registered on paper reservation book at the time of reservation, and the daily reservation information will be lost as will, let alone having collection, analysis and effective exploration on the customer data. It is a huge waste for the customer resources crowded as a marketplace!
餐饮酒店常见问题2：沟通方式被动，信达度低
Common Problem 2 for Catering Hotel: passive communication, low transmission
1、大多数情况下都要等客人上门或电话呼入后才能有效的进行菜系、菜品介绍和企业变动情况介绍，较少主动的把信息传播给客户，信息有效传达率低下。
In most cases, the hotel can only have effective introduction to cuisine style and dishes and introduction to enterprise change after the customers come to the hotel or call us, while we rarely actively send the information to the customers, making effective transmission rate of the information low.
餐饮酒店常见问题3：客户关怀被忽视，忠诚度低
Common Problem 3 for Catering Hotel: customer concern is ignored, low loyalty
1、人走茶凉，这句话很好的体现了现在食客与餐饮企业的关系，好似客人离店后与企业再无瓜葛。不论节日、假日、重大纪念日，企业想不起客人，客人记不得企业。相互间的黏度很小，忠诚度很低。甚至VIP卡，通常也只是个摆设。
The tea cools down as soon as the person is gone. This saying reflects the relationship between the customers and the catering enterprises very well. It seems that the customers have nothing to do with the enterprises once they leave. No matter holiday, vacation or important anniversary, the enterprises forget the customers, and the customers can not remember the enterprises. The mutual viscosity is very small, and the loyalty is very low. Even VIP card is just a name.
餐饮酒店常见问题4：预订以口头为主，信息转达不方便
Common Problem 4 for Catering Hotel: mainly in oral reservation, inconvenient information transmission
1、现在，大家订餐、订座的时候都通过打电话进行口头沟通，接线人员登记后，口头确认，没有任何凭据或反馈信息。而且，预订座客人很难将预定信息及时准确的传递给需要邀请的人员，往往需要进行多次的电话沟通，非常麻烦。
Now all the people make oral reservation through making phone call. After the operators make the registration, they have oral confirmation, without any evidence or feedback information. Moreover, it is very difficult for the customers making the reservation to accurately transmit the reservation information to those they need to invite. Generally, they need to have telephone communication for many times, causing lots of troubles.
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