small restaurants earn hard money, so the profit is less when they hire people. If they don't hire people, they are too busy at peak hours. Think differently:

1. Check which raw materials can be prepared in advance. If it is prepared on the first day, it will have no impact on the quality at all, then what needs to be prepared on the first day should never be prepared before the peak of the next day. What can be prefabricated is prefabricated in advance, and what must be done now must be done now.

2. Check whether the kitchen layout is reasonable. For example, do you need the most frequently used raw materials and tools within 1 square meters of your turn? Things are not in disorder, and you can definitely find them in 1 minutes. Reasonable kitchen layout can help improve work efficiency.

3. Check the daily work schedule. What should be done before the peak and what should be done after the peak, and spend both time and physical strength on the most profitable things.

I hope it helps you.