-
Anonymous users2024-01-24The kitchen is determined by the operating income, also known as the turnover. Monthly fixed expenses (salary, rent, utilities, broadband, telephone, television, government management fees, taxes, etc.) to share expenses, raw material expenditures. That is to say, the sales revenue of the day - the purchase expenditure of the day = the net income of the day, the monthly net income - the monthly fixed apportionment expense = the monthly profit.
The chef is tiered with the boss based on the monthly profit, i.e., the contract fee. Therefore, without sales revenue, all contracting is empty talk.
Others eat your responsibility, trust, do not do what you do not want, do not do it to others, good will be rewarded, evil will be rewarded, not reported, the time has not come. >>>More
First of all, do your best, let others serve you, take care of your staff, the restaurant should be neat and clean, customers can eat at ease, walk with peace of mind, so that customers have a feeling of aftertaste of food, and will come next time.
Just point out some of the recent situations in the restaurant and how to deal with such situations, what the chef should be able to do to prevent such situations from happening again, and then look forward to what kind of benefits everyone can get after doing so, that's it!
Point directly, otherwise you will be chased by others, and you will get the moon first near the water.
3. All of them can be folded in the kitchen, and they can be folded and put down when they are not in use, so that they will not affect the use of the kitchen, and then put the folding table up when eating. Of course, the location of the folding table can also be selected in the balcony, living room and other areas. >>>More