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Anonymous users2024-01-24The selection of the project is unparalleled.
Investment budget. Business district assessment.
Adversary surveys. Cost accounting.
Breakeven. Shop rental.
Personnel recruitment. Gonghong is designed for this process.
License processing. The project is a construction project.
Equipment procurement. Raw material procurement.
Product trial. Opening promotions.
Business estimates. Profit estimate. Wish. Good luck.
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Anonymous users2024-01-23Project selection.
Investment budget. Business district assessment.
Adversary surveys. Cost accounting.
Breakeven. Shop rental.
Personnel recruitment. Design.
License processing. Engineering construction.
Equipment procurement. Raw material procurement.
Product trial. Opening promotions.
Business estimates. Profit estimate.
Good luck.
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Anonymous users2024-01-22Be careful not to let others eat enough and steal something from your restaurant.
Cafeterias need to consider customers walking back and forth to pick up food, so in the layout, it is necessary to consider the increase in the number of customers during peak periods, and the design of the pick-up channel and the food to ensure smooth circulation. Secondly, the location of the hot food area should be close to the dining area to ensure the temperature of the hot food after the customer picks up the food from the tray and returns to the table. Secondly, you should pay attention to the location of the cash register, which should be at the entrance of the restaurant, so that customers can pick up the food after entering the door to pay. >>>More
Spacious and comfortable design.
Bright and easy to move around. >>>More
Clause.
1. The design style of the internal space of the cafeteria should be simple, bright, spacious and bright. In order to make customers who choose food walk back and forth without collision, the passage of the restaurant is wider than that of other forms of restaurants, so as to greatly speed up the efficiency of customer dining. >>>More
First of all, in the catering decoration of the cafeteria, we should pay attention to the division of internal functional areas, reasonably organize the flow of customers, and then design the width of corridors and passages according to the scale of our restaurant; While bringing people a comfortable experience, make reasonable use of every space. Do a good job in shaping the characteristics of the restaurant and the overall decoration, we know that an ordinary thing is not able to arouse people's interest and at the same time has no competitive advantage compared with the same industry; Through the design and decoration to present our characteristics, from large to attract people, customers to enhance our competitiveness. >>>More
The buffet is afraid of waste, so start from here;
Replace the small cutlery to achieve a small amount of multiple feeding. Develop a waste warning. There is also the cost of purchasing the kitchen. >>>More