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Anonymous users2024-01-23(1) Raw materials should be prepared, including prices, as well as purchase channels (2) Store selection, try to rely on the location of large flow of people. (3) Do a good job in service, because this is the service industry, and the return rate of customers is the most important.
Funds, ingredients, employees, vegan chefs, business licenses, health permits, fire safety certificates. That's about it.
Personally, I think it can be done in three ways:
1. For the management of employees, cultivate employees according to the corporate culture of the restaurant, let them accept this culture, usually commute to and from work on time, and do a good job in working hour management. >>>More
1. Service reputation: There have been conflicts between waiters and customers before, and they have been exposed by customers on the Internet, which has caused a bad impact; 2 Quality of dishes: There are also problems with the dishes now. >>>More
1. Site selection, which is the most important and takes the most time, ranks first 2, decoration, the door is hung early to show the opening time a week in advance, water, electricity and steam exhaust, sewer engineering 3, equipment and appliances procurement, installation and commissioning. >>>More
The first thing to pay attention to is your management skills, and some only need your connections. Proficient in the service procedures and operating specifications of the table, private room and banquet, assist the waiter to complete the work at any time during the meal, and correct and guide the problems found in time. Reasonably distribute the work of employees, set districts, people, posts, and responsibilities, bear hardships and stand hard work, care about the thinking and living conditions of employees, and set a good example for taking the lead. >>>More