Your question is too wide, so I'll try to answer it:

1. If you open a branch. The best way to allocate personnel is to match the old with the new. Especially in key positions, old employees must be arranged, and the ratio of new and old employees is 3: 7 or 4: 6, which is within a reasonable range.

2. The manager of a store is the soul of the store. When opening a new store, you must choose a good manager. The manager must reserve in advance so that he can be familiar with the workflow and working standards of the whole restaurant to manage other employees.

3. The most important thing in catering is the location. When opening a branch, the location must be done well, which is a matter of life and death.

I hope it helps you!