1. Decorating the facade with bright egg yellow will make people feel sunny, energetic and appetizing.
2. Calculate the passenger flow in each time period, the average time for cashiers to process a single order, what dishes customers usually order and what kind of dishes they order; The length of the waiter's meal and the length of the customer's meal. Then find out the causes of congestion and overcome them one by one.
Maybe the cashier is not skilled enough, or the cashier is understaffed. If this is the reason, increase manpower and train cashiers.
Maybe the ordering process can be improved. Is there a dish name on the keyboard of the cash register, and the cashier will automatically calculate the price as soon as he presses this key? Is it a "set meal ABC" that customers often order together, and the cashier kindly suggests choosing a set meal when customers are hesitant? The set meal can shorten the ordering time as much as possible, which is also well-founded. Although people's eating habits are different, there are always similarities: some people like to eat fried breakfast, while others have a light taste; Some people like breakfast that is convenient to take away, while others are more particular and like to sit and eat slowly. Package pricing can be divided into several parts, which saves the trouble of calculating the total price and changing. Packaging will also increase some potential consumption. Some customers originally only wanted to eat steamed bread, but later they accepted suggestions and asked for packages such as steamed bread, porridge and eggs. But this requires a patient summary.
It may shorten the time for customers to think and hesitate. Can you see the variety and price of breakfast at the checkout counter or at a glance outside the store? Is the price tag old enough to make customers hesitate to change to a cleaner restaurant? The price tag must be clear, beautiful and eye-catching, so that customers can think about what they want before entering the store. Like KFC and McDonald's, the leaflets of new products are particularly eye-catching and posted on the glass wall. Customers who didn't intend to eat can't help but want to go in when they see the advertisement.
6. Are there enough seats? If the business is booming beyond the capacity, we should consider whether to expand the scale. The first is to increase the takeaway window and buddies; The second is to expand the facade; The third is to change the pattern inside the point into some benches and long tables, and make benches and benches back to back with partitions. Partition can increase the capacity of the store without feeling crowded. There is a powder shop in my work unit. After the business was booming, I merged the left and right stores and sold snail powder in the store on the left. The shop in the middle also sells snail powder, stewed vegetables and drinks; The shop on the right sells fried powder and porridge. There is also a fast food restaurant, which used to be a group of two singles and a group of two doubles. Later, many partitions were added, with benches and long tables on both sides, and the number of customers doubled. I think the practices of these two stores can be used for reference.
7. Is there a long line at the vegetable window? Then the vegetable guy is short of hands, so we need to increase it. Is the tableware placed smoothly?
8. Have any customers complained that the person who ate in front left the table but didn't clean it up in time? If so, then we should spend some time on planning and division of labor. See which position is crowded and which position is short of people. Whoever doesn't move fast should strengthen training or change to skilled workers.
9. What is the docking from ordering to cooking? Some shop cashiers shouted at the vegetable seller, and some shop customers showed the small ticket to the vegetable seller. Some stores take number plates, and the menu represented by each number plate is directly transmitted to the vegetable guy through the machine. If there are not too many kinds of breakfast and the prices are not much different, you can make some plastic "meal tickets", distinguish the prices by color, distinguish the varieties by patterns, or only distinguish the prices, so that the vegetable guy will know what to order when he sees the tickets. Shorten the query time.
Personal opinion, not necessarily right, for reference only:)