-
Anonymous users2024-01-23If it is a high-end restaurant, you can improve the salary and increase the recruitment requirements, which is the fundamental solution.
Others can be gradually improved through daily training and training, and attention should be paid to improving the cultural education of employees.
-
Anonymous users2024-01-22Teach them to love their jobs before they can work well.
Western restaurants don't need to be divided into cold days and summer bars, but the drinks need to be cold on cold days and hot drinks on hot days.
Management is the same, but there are some differences in details.
Our western restaurant has 100 seats, 7 kitchen staff, 6 bar counters, 1 manager, 2 foremen, and 10 waiters.
According to your area, business model, peak turnover, foot traffic, turnover rate, a shift is generally 6-30 people.
Know what co-marketing doesn't.