Drawbacks one; turnover rate is low, usually a meal is 1-2 hours. Disadvantage two; personnel management does not work, low threshold practitioners poor quality. Disadvantage three; health is not good, the news frequently broke out so-and-so restaurant health is poor. Disadvantage four; flavor is not fixed, the chef is in a good mood out of a good dish, the mood is not good,.

Improvement; 1, to improve the turnover rate, the approach is super, such as music exciting point. 2, first training and then on the job, 3, health inspections to set out the long-term mechanism, 4, personnel stability, personnel stability means stable service, stable flavor, stable management.