I now own a restaurant with about 35 tables, making morning, noon, afternoon and evening tea, as wel

It's quite complete, first of all, you have to arrange the shifts, two shifts or three shifts, two shifts are divided into morning shifts and evening shifts, and three shifts are divided into morning, noon and evening. If the staffing is 35 tables, it will be calculated according to the source of customers. According to the situation of full occupancy, the waiter is expected to have 5 tables (four people) in the morning, and if the lunch is mainly engaged in Chinese stir-frying, the waiter is 2-4 tables (four people), afternoon tea is prepared according to the breakfast, and the dinner is prepared according to the lunch, that is to say, 20 waiters are needed a day when the room is full (according to the class calculation, you ask 20 waiters enough, so as to ensure that there is a good service in the case of full occupancy, and the waiter can pour tea for the guests, change the bone plate and so on).

If the standard of service is not demanding, 15 people are enough). The chef's words are also calculated according to the full capacity, according to the number of people and the classification of dishes, the speed of production and the requirements of customers, 8 woks are enough to meet the serving speed of the dishes, and 5 people are enough for cutting and loading. These are standard depending on the situation of full occupancy.

You also have to consider the actual situation, your positioning, your customer source, your attendance rate, and whether you have concierge staff, food delivery staff, and off-duty and shift staff. The answer you get for half a month of trial operation is much stronger than the answer you get from asking questions here, and now all you get is theoretical data!

The master master must have at least four Ten waiters are needed in the front office.

In terms of size, it is a medium-sized restaurant, with 5-8 chefs. Waiters 12-20 people.

If you want to see the details, Chapter 35, it depends on what area and consumption level, medium business and rent? Generally, the rent of the 35th chapter is between 10,000 and 25,000, of course, it depends on what area, the daily turnover is 6,000 to 20,000, and it depends on whether it is the first floor or the second floor, so it is said that the rent of the medium bar is 20,000 per month, and the daily turnover is 15,000, and the floor is on the first floor, if it is a northern restaurant, a cashier and a proprietress lady, three vegetable passers, four waiters, a pick-up aunt, three cooks, three exhibition boards, four interviews, a dishwasher, a cold dish master, three thousand eight cold dishes, The rent is 20,000 plus the cashier is 2,000, plus three dishes are 6,000, plus the waiter is 2,005 each, plus the aunt 1,060, the chef is 5,000 each, plus 3,000 for each interview, plus 3,050 for each display board, plus 2,000 for washing dishes, which is equal to 82,400 per month, which is the cost of death, and the food cost of water and electricity is still alive, and the current catering market is about 200,000 per month, and the daily turnover is an average of 15,000 per day, these people are just enough, 15,000 a day, 1440,000 a month, minus 200,000 is 250,000, After subtracting the cost of food and water and electricity of 250,000 yuan, it is about 50 to 60 percent, and there is 50 to 40 percent left, about 100,000 yuan per month, and about 1.2 million yuan per year, which is the most conservative valuation, not counting working capital and inventory, I hope it can help you.

The kitchen can be contracted so that there is no need to consider the staffing.

Three chefs, eight staff ......

35 tables are more than 130 seats, if it is a tea restaurant, the kitchen should have more than 20 people, "3 roast meat, 3 dim sum, 3 bar counters, 3 woks, 3 cutting matches, 3 lotus, 1 miscellaneous, one water table, one head chef, it is Chinese food or other Sichuan cuisine, Hunan cuisine, it also takes more than a dozen people,

It depends on how you position, the kitchen should have 21 people, I am a professional Hong Kong-style tea restaurant, I have been doing it for more than 10 years, I have been working in the most successful and profitable Hong Kong-style tea restaurant in Shanghai!