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Anonymous users2024-01-24How many customers can you run at the same time? In terms of operation, I think: if your restaurant does not have 200 seats, there is no need to outsource the kitchen!
There are more disadvantages than advantages, because kitchen outsourcing will involve the following problems: 1. Wages are not in place. 2. The technical ability is uneven, there are contradictions, and it is difficult to manage.
3. Cost control has become privacy, and production reform has become personal mentality and self-preference. Please think carefully! If there are more than 200 seats and the layman is not able to manage it, the chef must meet the following conditions:
1. There must be new products to meet customers every month (at least 30 channels) 2, and the gross profit margin must meet the requirements of the hotel. 3. The main staff must go through the monthly assessment and be eliminated at the end. 4. The production error rate is symmetrically linked to the selling point of the new product.
5. Very sensitive to market trends. before contracting can be granted.
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Anonymous users2024-01-23This boss doesn't need to contract your restaurant, the buddy upstairs made it very clear
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Anonymous users2024-01-22Depending on the size of your restaurant, the size of the business, the number of businesses, give different prices. It also depends on whether you are cooking Chinese or Western food, so it's troublesome.
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