Kneel and beg for a restaurant management plan

Now the new idea of catering management is to use the principles of market economy, and it is no longer the early planning era, the selectivity of customer consumption is small, and the irrational consumption leads to the early catering operators to "take one step at a time". Because the catering market in the early stage was in short supply, and today's catering market has shifted from a seller's market to a buyer's market, and the concept of consumer consumption is also becoming more and more mature. Therefore, in the author's opinion, the management and operation of the catering industry should implement "plan management".

The so-called "plan" management is to organize and plan from the preparation and design of catering to the medium and long-term operation. That's it, there's no need to talk about doing too much stuff.