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How difficult it is to run a restaurant, it is tears to say.
First, reduce the difficulty of cost.

In recent years, prices have skyrocketed like a volcanic eruption. Rent has gone up, electricity has gone up, gas has gone up, water has gone up ... It's crazy. Even the money for hiring people has gone up a lot. You see, compared with the waiter invited last year, it is 300 yuan short. Money is needed everywhere, thinking of other ways to reduce the cost of opening a store, but it is always unrealistic to purchase ingredients from other places. Buying raw materials in partnership with others is also a dispute of interest, so fewer workers are invited and the restaurant is busy.

Second, management is difficult.

There are several difficulties in the management of catering personnel:

First, employees are difficult to recruit, manage and stay;

Second, the accounting procedure of bill management is too complicated;

Third, the management cost of dishes is too high.

Most employees in the restaurant don't have any lofty dreams, but just need a job, so it is inevitable that there will be a large turnover and a high turnover rate, which will inevitably lead to handover issues. It's impossible to do everything yourself.

Third, it is difficult to make features.

Homogenization in the catering industry is very serious. Basically, a "pickled fish" can be eaten in different restaurants. Why do people come to your company for dinner? Service quality and keeping up with the development of the times are the key. In popular restaurants, guests are often complained because they have waited too long to order, or because of poor service. In the information technology era, intelligent ordering is one of the new directions to make your "pickled fish" stand out among many "pickled fish".