QSC means "Quality", "Service" and "Cleanliness".

Where Q is the quality of goods (QUALITY); S is the quality of service (SERVICE); C is the cleanliness of the situation (CLEANLI-NESS). QSC is the most basic management system of the restaurant, and the restaurant management is to do to provide consumers with the best quality of the product, service and cleanliness, in order to improve customer satisfaction, thereby increasing restaurant turnover. Increase the turnover of the restaurant.

Service quality consists of both the technical, functional, image and real moments of the service, as well as the gap between the perceived and expected quality.

Achieving a higher level of QSC can be considered the first step in marketing. Stores should have a system in place to satisfy customers. Each department of the store should work together to improve the image of the store and to satisfy the customers. Whether or not the staff at the front line of the store, who are in direct contact with the customers, receive the customers in the right way will affect the image of the store and determine the competitiveness of the store.

Therefore, the store manager should strictly train the staff, and stand in the customer's point of view to actively implement, analyze the current situation of the store, and actually let the staff participate in the work of decision-making, improve the quality of staff.

QSC implementation

No rules, for the store standards, either do not formulate, if formulated, then ask all to comply with, otherwise this rule will be in vain. For store management, third-rate team management, second-rate team management rules, first-class team management culture. The highest state is the store and company culture y affects everyone, smile service are from the heart.

Don't go formalism, also don't rely too much on the checklist, sometimes when necessary, should be quick to respond to the unexpected situation in terms of cleanliness and hygiene. Cleaning and organizing several times a day, as required, is not a problem; the question is whether you can keep it clean with care and attention.

The store manager should take the principle of cleanliness and neatness as the basis and make a tour around the store every thirty minutes, and arrange for the staff to inspect the store every fifteen minutes, leaving no corner untouched. Only by making QSC reach a certain level can we compete with our competitors, survive and whether we can increase our sales. Store managers should realize that this is the status quo of the business war.