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Anonymous users2024-01-24Training, find a manager who has done a large-scale restaurant to come and do training. This kind of training is not done once, but every day so that your employees can remember it.
Generally, training is conducted once a day before opening.
As a restaurant manager, it is often found that due to unclear and unreasonable work arrangements or limited acceptance of some employees, some people in the team are busy and some are idle, resulting in low work efficiency. >>>More
First of all, the decoration and tableware of the restaurant, this is definitely to be done, because your decoration style is high-grade, it will naturally attract customers who are willing to spend high, they will be willing to pay for a good environment and atmosphere, even if the price of the dish is expensive, they will be happy to eat, the menu and dishes, is the main dish of your restaurant, is there any gimmick that can be sold, whether the taste is popular, etc., the service of the restaurant, which needs to standardize the staff of the restaurant and improve the service level of customers, Food safety and hygiene of ingredients and other ingredients are also the most important things
This starts with the boss and the leader. For example, if the leader greets the employee, the boss greets the employee first. >>>More
aesthetic features in
Home-cooked food is lighter and less meaty.
I've been in the cafeteria for eight years, and the most annoying thing is that the cafeteria is the same every day. >>>More