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Anonymous users2024-01-231 procurement, warehouse manager; 2 tail stoves (cooks); Washing, picking, distributing, and selling have a few windows, just find a few aunts, and get it done. It mainly depends on your size, some universities have 5 canteens
The customer flow and the per capita consumption of guests directly determine the level of turnover, so in order to increase the turnover, it is necessary to start from the two aspects of increasing the customer flow of the restaurant and increasing the per capita consumption of guests, and strengthen the training of service personnel to promote their sales skills and establish an incentive mechanism. >>>More
Problems are found in "walk-around management".
"Walk-around management" is a must-do job for restaurant managers every day. The restaurant manager has to go to all corners of the restaurant and the staff every day to understand the restaurant products, and "walking" is a kind of visible management. The restaurant manager often walks on the front line of the business point, and can not only find the problems in the service operation, but also the mental outlook of the employees, the attitude of the employees, the work efficiency of the employees, the accuracy of the service results, and the problems of the environment and equipment. >>>More
The consumption level of secondary school students is much worse than that of college students, so you can send out your own flyers to inform us that there are also good and cheap food in tea restaurants.
According to the future development trend of the service industry, it is necessary to connect with the guests in depth, and lead the guests to take the initiative to ask for the improvement of the hall, so that the guests have a sense of participation, and the good standards are determined within his budget, and other competitors cannot enter the venue, remember to be loyal and long-lasting actions to be effective; FYI!