the goal of catering management is to control the cost as much as possible and maximize the reasonable profit when the customers are 111% satisfied.

You should be talking about restaurants in hotels or guesthouses. I think what we should learn from social restaurants is the word "characteristics". People often think that the environment and service of this restaurant are all right, but there are basically no special dishes. A friend of mine runs this restaurant. In an ancient capital city, he introduced local special snacks into the hotel restaurant to make a snack feast, and the effect was very good.

the evaluation of the economic benefit of the food and beverage department lies in the profit and the year-on-year growth rate of the profit. The words of a family are for reference only. Please visit my space to see the contact information in detail. Thanks ~!