1. Messy reception desk

Guests should be greeted with a smile, not a messy reception desk. The reception desk can't be a cabinet for waiters to put things. It should be clean and tidy, and only the necessary items, such as a reservation book, a pen or a small light (if the reception desk is dark), canned tea, drinks and hair bands should not appear.

2. Poor storefront layout

Poor storefront layout, including the layout of waiting area, bar area and table area, will affect service and guests. Please consult a designer who has experience in restaurant design before looking for someone to decorate it. Even if you have a perfect space, the wrong layout will make this perfection full of defects. The most common problem: many layouts can't provide enough seats, or put tables in the most frequent areas. All these need to be avoided. In order to ensure that every table in the restaurant is well arranged, the campers should sit in the seat during business hours to observe whether it is too noisy, too blocking the road, or has other problems.

3. Irrelevant furnishings

Clumsy, dirty, dusty or other devices that are not helpful to brand tonality are unnecessary. The whole restaurant needs to focus on brand story and brand personality. Good planning can lead to good execution, and this sentence also applies to restaurants. So write down your vision for this restaurant first. Starting from the vision, think about decoration, lighting, furniture, tables and chairs. Please keep in mind that everything in the restaurant needs to be related to your restaurant brand story, which can well express the brand positioning and personality. If you find a teddy bear on the shelf of an upscale western restaurant with a white tablecloth, it's really an "interesting" signal. Clear all irrelevant furnishings out of your restaurant and dust them regularly.

4. Exposed "backstage area"

It is not a pleasant experience to see pots or full trash cans in a restaurant. Many people don't want to cook in their dirty kitchens, so naturally they don't want to see the mess in the kitchen of the restaurant. They don't want to see the pool full of dirty dishes and the messy tableware, kitchenware and pots. So please keep these "backstage areas" away from guests' sight.

5. Toilet door

When designing the toilet, pay attention to the details. Most toilet doors will be designed to be pushed out or pulled out. Generally speaking, guests will prefer the pushed door because they don't have to touch the doorknob when they go out. If the toilet door must be designed to open, please put a trash can next to the door, so that those who don't want to pull the door handle can wrap the handle with paper towels and leave the paper towels in the trash can after the door is opened.

6. Noise pollution

Just like arranging the right number of waiters, the sound problem in the restaurant is also very subtle, because guests don't want to eat in a quiet place like a library or next to a rock concert. There should be a proper degree, so that guests feel that they don't have to shout at the top of their voices or whisper. Quiet is often accompanied by drowsiness, and the toilet is also suitable. So play appropriate music and use furniture (such as sofa or curtain) to sound insulation or reduce echo.

7. Dirty tablecloth

It seems unwise to spend a lot of money on linen and cleaning services. Many restaurants think that only white tablecloths can highlight the high end, but in fact, good wooden tables can have similar effects. In the long run, those restaurants that cover poor tables with tablecloths cost more, so it is better to buy good tables directly. If you already have a good table, it's a bit wasteful to cover it with linen. If you use tablecloths, please buy ones that can be easily cleaned. If you have to deal with them through a third party, it will be too expensive.

8. Indoor signs

It is easy for restaurants to ignore the direction signs and in-store marketing signs. Restaurants can advertise themselves in different ways in different areas, such as TV, desktop, window, welcome area and even toilet! You can make full use of the resources in the store to convey information to the guests, and if used properly, the guests will also have a fresh sense of participation. Not to mention the direction sign, it is also very important for guests to know where the toilet is and how to get to the exit.

9. Space planning

Space is money. Inadequate warehouse and kitchen planning will reduce the efficiency of kitchen, which may affect the dining time and the turnover rate of unit guests. Calculating the cost per square meter in a restaurant, thinking about how to use space or equipment more efficiently and calculating the floor efficiency will be of great benefit to your space planning.

11. Inventory system and cost control

There are still many links between raw materials and food preparation. If there is no clear and effective system flow and cost control in restaurants, it will cause waste and even decrease the quality of food. There must be a process to ensure that all links are carried out smoothly, including quality and quantity, and that raw materials are not wasted due to improper storage. Of course, it also prevents employees from sneaking around. Make a list memo and establish a responsibility system. Each employee needs to bear corresponding responsibilities. If there are several people managing the warehouse, please make sure that there is a clear responsible person.