But it is difficult to open a restaurant with a good reputation.

I am good at the kitchen because I am a chef. Let me talk about some knowledge or key points I know about the catering industry.

Several aspects can not be ignored.

1, service. Service is the "face" of every store, and I don't want to say more about its importance. Poor service must mean no repeat customers.

2. production. Including the quality of the dishes, the speed of production, whether the dishes meet the tastes of local people (considering foreigners and floating population), and their cost performance. To be more detailed, we can consider the personalization and humanization of tableware and so on.

3. the kitchen. The kitchen has always been the core department of the restaurant, including cost control, reasonable deployment of personnel, sanitation, fire protection and so on.

Let's talk about the cost first. First of all, we should build a restaurant with a good reputation. The materials should not be too bad, they must be kept fresh. This will test the chef's ability to control the cost, control the daily purchase volume (enough to keep the raw materials fresh), and some small problems such as leftovers left by employees' meals to control the cost. (Within 40%, you will not make money. After that, the price of the dishes is determined by the cost.

Secondly, personnel appointment, having a group of good employees really saves trouble and saves some personnel costs. Be familiar with the strengths of each employee and learn from them.

Sanitary facilities. Hygiene is the most important thing in the kitchen, without which nothing can be said.

If you don't put out the fire, a big fire will burn your hard work.

Wait, so you really have to think twice about choosing a chef. Observe for a while. It doesn't matter if you can give more money.

4. Decoration style. It's easier if you have less money. If you have more money, you can consider making a theme restaurant, or have a little personality. Try to unify the restaurant style with the food style, including the restaurant background music, tableware, food factions, staff costumes, restaurant culture and so on. Of course, if you take the low-end route, that is another matter.

Be careful when entering the business.

To sum up: nothing is a problem if the team is good, and nothing is a problem if the team is poor.