2, in-depth understanding of peers: As the saying goes, knowing ourselves and knowing each other can be invincible. What the restaurant manager should do next is to get to know his peers deeply. There is a saying, take its essence and discard its dross, and catering managers can learn from the good places of their peers and make use of them, thus defeating their peers more effectively.
3. Make good products: products are the essence of a restaurant, and only good products can retain customers. But all catering-related industries will inevitably encounter such a choice: to be healthy? Still want profits? Just like customers choose breakfast, whether it is overnight or freshly baked! There is no doubt that fresh baked goods sell better, so the restaurant manager must strictly control the products so that the business will continue to find you.
Details that restaurant managers should pay attention to.
Don't leave early: A qualified restaurant manager has strong language skills, and good communication can help the restaurant manager to know the internal information of the restaurant in detail. The restaurant manager can be late, but never leave early. The restaurant manager who leaves early will ignore many problems in the restaurant.
You can't trust the marketing minister: a good marketing minister can say that he is alive. If he didn't have this ability, he wouldn't be sitting in this position, so his words can be trusted.
Don't lose your temper with the chef: the chef is the core of a restaurant. The restaurant manager can be angry with the front desk and cashier, but never with the chef, because good chefs are hard to recruit.
Taboo all-staff marketing: all-staff marketing is a signal to close the door. If the business is average, you can die early after the activity. If you hear that competitors are doing this, the restaurant manager need not worry at all. If it is small enough, it must not be an opponent.