casual dining in the current market is already the It is quite common for how to intercept, but operate a casual dining restaurant, which is in the whole network of There is much fineness in, look at the small as we do it up.
first, the concept of management. The concept of business is divided into two, one is the sign concept, sign the first impression I have done wrong, porridge to others before it, roast effect is good, the customer signs will have a clear concept of consumption, but there is a time to do a delicacy Zhuang situation is very miserable, because customers go after not feeling a lot of delicacy is very disappointed, so to grasp the concept of the sign. Two is the promotion concept.
two, personnel structure. A lot of restaurants will feel too much spending on staff salaries, and work efficiency is also very low. In fact there are many holes are exposed in the management aspect, one is not the best, especially a comprehensive assessment of the factors without the attention in the technical aspects, such as the kitchen staff understand a line as long as it is not very good, must know more than three technology. In order to ensure that at any time there is a complete operating team to deal with all kinds of mutations (such as the business was excellent, or an employee is temporarily unable to post).
The development of
This paper from the whole network (