There is a Chinese and Western restaurant, mainly coffee, simple meals, tea as one of the comprehens

Ask, are the ingredients here distributed semi-finished products in the central kitchen, and are they simply processed or all made by yourself?

If there is a central kitchen, it is basically 1 person for the water table, 1 person for baking, and 1 person for borderless (that is, 3 cooks, which can also be reduced to 2 people).

The waiters are basically 5 people (not taking into account shifts).

If you don't have a central kitchen for distribution here, there are more people.

1-2 people on the chopping board, 1-2 people for the lotus, 1 person for the steakhouse, 1 person for baking, 1 person for the water platform, 1 person for borderless.

It's up to you to arrange it. If you want to set up posts and people, there will be more people needed, and the business will be a waste of manpower.

Considering that you have just opened your business and have a large flow of people in the early stage, you can match 6 people, and then eliminate or increase it according to the business situation.

Every employee must be required to do it for each position, and then there must be one or two professional employees for each position. That is to say, all employees are on duty, and when there are employees resting, others can stand up to it.

A small shop of 100 square meters, with a daily turnover of less than 5,000, is enough for 4 people.

Arrange the rest at the time when the business is light, and you can arrange part-time work when you are busy, so as to save labor costs to the greatest extent.