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Anonymous users2024-01-24First of all, you need to know how to eat.
Secondly, choose to be familiar with catering, and will be able to control costs, on-site management, marketing, employee motivation and people to help you manage.
Or don't have those qualities.
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Anonymous users2024-01-23The kitchen or the vestibule, I used to be a chef, and the Five Constants work very well.
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Anonymous users2024-01-22You have to pick a representative name.
No matter what unit or what kind of business, "people manage people" has always been a difficult problem, so you must implement "system management people".
First of all, we need to know what the purpose of opening a restaurant is and what the purpose is. What to attract customers and retain them. I think if you understand these points, your management will follow. >>>More
Grasp the hearts of employees, listen to the opinions of employees on a regular basis, and improve staff relations, because the happiness of the waiters directly affects the attitude towards customers. The second is the details, the cleanliness of the kitchen and living room, safety issues, such as fire, electricity...
The most important thing is to understand the various management systems and methods, understand the background of the emergence of various systems, and thoroughly study the conditions applicable to various systems, and do not preconceive. The management method must be suitable for the environment of the hotel, because the environment of each hotel is different, so it is impossible to have that kind of management system can be applied to each hotel. Even within the same restaurant, employees in different departments sometimes have to be managed differently. >>>More
The kitchen is a very inconspicuous place, but it is a place that reflects people's qualities. Since 2006, I have been conducting systematic research on kitchens, and by the end of last year, the 560,000-word manuscript of "Kitchen Hygiene Engineering" had been completed. The bitterness of the period is beyond words. >>>More