It's really difficult, especially in front of the stove. Although you have stipulated that the upper limit of oil for a certain dish is 1 yuan and 2 cents, in fact, the chef used 2 ounces, and you can't help it. This Chinese-style empirical method determines the quality control, and the cost is different from the standard method of the ghost guy.

when your restaurant is small, for example, when it is about 21-31W per month, there should be about 11+11 people in your kitchen and front office (in general)

In this case, suggestions are:

1, do everything yourself

2, come first and leave last

3, don't use it. Step by step refinement

5. Key control at the turning point of each process (from the time the customer orders, the order is pushed): receiving orders, delivering orders, cooking in the kitchen, serving food, cashier, cleaning up, washing dishes, and sorting again. Look at each link to see if there are any problems left over

6. Inventory the warehouse every month, and inventory the kitchen materials every week

The fifth key point is

. Or McDonald's, just wait for the company's management law!