2. Menu design and adjustment: design the menu according to customer demand, seasonal changes and other factors, and adjust the dish collocation and price in time.
3. Maintenance of kitchen equipment: Check, clean and disinfect kitchen equipment regularly to ensure the normal operation of the equipment and meet the hygiene standards.
4. Personnel training and management: provide employees with professional skills training and professional ethics education, and formulate strict operational norms and disciplinary requirements.
5. Cost control and profit analysis: Improve operating efficiency through refined cost control and marketing strategy optimization, and timely analyze the profit situation and make corresponding adjustments.