How to manage a hot pot kitchen?

How to manage the front office waiter of the hot pot restaurant and how to train: I personally feel that the management is implemented in accordance with the system and requirements. The training is divided into basic training for new and old employees. >>>More

You are a manager, you must be a wolf who takes the lead, not a sheep who takes the lead, and the veteran figure is not afraid, but what you are afraid of is that you have no means, you can directly transfer the post and ask him to do something to do and so on.

Depending on your format and products, a central kitchen is not a kitchen anyway, it is more like a food factory.

I think the cost of the central kitchen is too big, it is better to directly use Cong Kitchen their semi-finished dishes, saving time, worry and effort, and saving costs.

1. The most important thing is to understand various management systems and methods, understand the background of various systems, and study in depth the conditions applicable to various systems, and do not preconceive. The management method must be suitable for the environment of the hotel, because the environment of each hotel is different, so it is impossible to have that kind of management system can be applied to each hotel. Even within the same restaurant, employees in different departments sometimes have to be managed differently. >>>More