improve efficiency and quality.

the core of restaurant operation is efficiency. The efficiency here has nothing to do with speed, but whether the use of space, equipment, tools and personnel is efficient under the premise of conforming to the category's own positioning. Generally speaking, the restaurant's dynamic line can be divided into customer's dynamic line, service dynamic line and kitchen dynamic line.

efficiency refers to the ratio of useful power to driving power, and it also has many meanings. There are many kinds of efficiency, such as mechanicalefficiency and thermalefficiency. Efficiency is not directly related to the speed of doing work.