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Anonymous users2024-01-23If it's easy to access items and doesn't interfere with diners' access, there's nothing wrong with that.
Nowadays, the competition in the pasta meal industry is becoming more and more fierce. If a small noodle restaurant wants to be more competitive in the market and attract more customers, it must have its own characteristics. These dishes should not only be distinctive, but also uniquely decorated. >>>More
Look at how many seats and what grade.
There are 100 people, and everything is processed in one kitchen. >>>More
At least 90 pieces, if the guest wants two bowls, can you still take the original bowl back? It's not at home, 30 seats, so that's 60 bowls, if the last batch of guests leaves, this batch of guests comes, you can't brush the dishes now, you can't have time, besides, washing dishes can break at any time, so, if you want to do a good job, at least always keep 90 bowls turnover.
The kitchen display solution breaks through the blind spot of chef performance appraisal and controls the dish information throughout the whole process 1, improving kitchen work efficiency: intelligent sorting of dishes, intelligent urging, intelligent coordination of dish production sequence, and simultaneous production of dishes with the same name; >>>More
It's okay to open a small one, but it's a little small, there are only 2-3 tables in front of the kitchen, and the business doesn't have much money for a day.