It can only be said that the culture and customs are different, and they have a tradition of serving small portions of food with a lot of variety since ancient times. But do you know why Japanese food is so rich? Japanese cuisine has always been known for its deliciousness and is loved by modern consumers. As we all know, the Japanese restaurant industry is relatively developed and very competitive. In such a big environment, Japanese restaurants will research their products to a very fine level, especially in the line of single product innovation. Each specialty restaurant has its own main product and will continue to optimize around that main product. The level of fines makes it almost impossible for consumers and peers to detect mistakes. In recent years, our overall restaurant environment has lagged relatively. While many new restaurants have opened, many have also closed.

The more this happens, the more widespread self-employed loose management will be eliminated. How can China's restaurant industry optimize its business management system and achieve scientific transformation? Perhaps we can learn from the Japanese restaurant management. a multi-brand development of Japanese catering people believe that "catering enterprises only a brand is dangerous". Although a single brand can be simplified and centralized, but once consumers are tired of this unique brand, the enterprise will suffer fatal injury.

Secondly, the location of Japanese restaurants is precise. Due to land size constraints, restaurants are often designed to be small, precise and customer-oriented. However, its restaurants are also quite "picky" about where they are located. They occupy four corners of high-traffic areas and set up store in different formats and multi-brand layouts. Although each restaurant is small in size, the number and variety of restaurants are sufficient to meet the dietary needs of different consumer groups, dividing the whole into several parts and accurately capturing the market. Thirdly, the "centralized kitchen" has become the norm for a small piece of land area, so the Japanese territory can be called "every inch of land, every inch of gold". The restaurants are small and compact.

As a result, many companies have highly concentrated their products and built practical and compact central kitchens around them, with advanced equipment and strong production capacity. For example, in the central kitchen of a ramen store, ramen relies on the combined production of multiple machines. All the workers need to do is to pour the flour into the mixer and put the packaged ramen into the box. Fourth, kitchens in state-of-the-art Japanese restaurants are usually small, with little room for many employees.

As a result, chefs in Japanese restaurants usually have several positions. A way to reduce the pressure on cooks is to use easy-to-use and efficient machinery and equipment. The support of equipment such as automatic rice steamers, dishwashers, and cutters greatly reduces labor costs. Fifth, make full use of restaurant space Japanese restaurants focus on light decoration, heavy decoration, removable decoration can be reduced to a certain extent to take up space. Japan's catering industry has refined the catering industry, very worthy of our catering industry to learn from. Catering industry is not easy to operate, requires a lot of effort to make money.