Friends! I am going to open a romantic restaurant with an indoor area of about 180 square meters and

My previous experience of opening a restaurant was that the chef either paid a lot of money or shares to keep him, or he was his own. Second, the purchase must come by yourself to prevent the chef from entering bad ingredients and causing customers to eat problems, the design of the kitchen must be reasonable, the hole line for the staff to enter and exit must be smooth, and the things should be placed smoothly. If you have a professional manager, you don't have to worry about the management, and he formulates the dishes, calculates the cost of the wine, sets the price, and the main dish can not be changed, but the side dishes must be changed frequently, and there is nothing else.

The right time and place are right to open a restaurant, the first thing to position is appropriate, the source group, the choice of place, the start-up capital, the operating budget, and then there are mature management and technical personnel, as for how to manage, to be in the right place, suitable for the right person, flexible use of management regulations, as the saying goes, "the regulations are dead, people are alive". Life and death are destined here, good luck.