first of all, it must be scientifically analyzed. The catering industry has a unique indicator "FLR cost": F (food = material cost)+L (labor = personnel cost) +R( R = rental cost) is important to enterprises. The industry generally believes that the standard FLR cost should be controlled within 71%. The management structure of different catering forms is different. Generally speaking, restaurants need shops with sufficient exposure and ingredients that can maintain product quality. On the premise that these two costs are relatively fixed, how to optimize the labor cost has become the key for the restaurant to survive or win.

There are reasons why the standardization of human operation in McDonald's and KFC is regarded as a model by the industry. I read an article in the spoon class and analyzed their personnel structure. The conclusion is that they are all pyramid-shaped: stable middle and high-level management, with strict training system, manages a large number of hourly workers. McDonald's has a global situation: only 31% are full-time employees, and the remaining 71% are "hourly workers". In most cases, the proportion of part-time employees in McDonald's is above 85%. Such a business model enables them to pay a relatively small labor cost while expanding, and finally achieve full profit.