Looking for a partner in the management of a western restaurant

The daily business plan of the western restaurant mainly includes the following four aspects: >>>More

Forced. Coke is 82 years old, the plates are made of C jadeite, the knives and forks are made of tank gold, the ingredients are imported, and the waiters go to the university to find foreign students. There is no à la carte menu, from the starter to the dessert, the chef himself uses the best and freshest ingredients that arrive today, and the chef does what the customers eat, and the drinks are all French wines. >>>More

The problem of serving efficiency is often a problem of insufficient preparation. Manpower. It's impossible to do the work of three people by one person, and it's impossible to serve the vegetables while chopping them. >>>More

Specifically, it is required to have a certain understanding of Western food. Able to find a good experienced Western chef to serve as the head chef. There is also the front field is the core of service, or to find a leader who is more familiar with various Western etiquette and service, and it is best to choose alcohol. >>>More

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