How can restaurant management save time and effort?

1. Keep abreast of the table reservation and restaurant service task list of the day, and implement the arrangement of the table 2. Accept the temporary reservation of guests.

3. Responsible for the reception of guests who come to the restaurant to dine and greet and send off.

4. Clean appearance and do not leave the post without permission.

5. According to the guests of different objects, arrange their favorite seats reasonably.

6. Answer the questions raised by the guests about food and hotel facilities, collect relevant opinions, and report them to the restaurant supervisor in a timely manner.

7. Politely refuse non-dining guests to enter the restaurant and guests who are not neatly dressed to enter the restaurant.

8. Ensure the hygiene of the lot and make all preparations.

9. When the restaurant is full, politely explain it to the guests. And warmly contact or introduce guests to other restaurants in the hotel.

The use of network monitoring, high-tech products, and the application of network intelligence products can not only increase the characteristics of the restaurant, but also save time and effort.

Artificial intelligence catering waiters, not only with camera function, but also can serve the public and increase affinity.

By doing their job and planning ahead, you can recruit experienced employees.

This is a small program and a canteen management software, allowing guests to report meals in the canteen, and your kitchen can prepare meals carefully, as well as manage staff and money.

Using the Bangdu F&B operation system will help you save time and effort.

Catering management is a very important thing, good management can make the operation of the store smooth, and the tacit understanding between employees can reduce unnecessary waste and maximize the profitability of the store.

The catering operation system is a set of all-round store operation management system, which is managed from various aspects such as staff management, store operation, staffing, raw material management, hygiene management, daily attendance management and so on. Then adjust it according to the actual situation of the store, so that the store has the ability to replicate.

Hope it helps.