A restaurant should have three conditions: cash flow, good management and experience.
A restaurant refers to a facility or public dining room that provides food, drinks and other catering services to the general public in a certain place.
A restaurant must meet the following three conditions: catering space and facilities with certain reception capacity; Be able to provide dishes, drinks and services for guests; For the purpose of profit. Clarify the basic concepts of restaurants and catering services, and grasp the general operating characteristics of the catering department. Get a preliminary understanding of the types of restaurants and their catering services, and clarify the status and tasks of the catering department. Familiar with the organization and inter-ministerial relationship of the food and beverage department.
different kinds of restaurants have different functions. Multifunctional restaurant can be used as a place for large-scale meals, wine banquets and tea parties, as well as for large-scale international conferences, large-scale trade fairs and festivals; Ballroom, for Chinese banquets and western banquets; Flavor restaurant, a restaurant that provides guests with different special dishes, seafood, barbecue and hot pot; Song and Dance Restaurant not only provides Chinese and western food, drinks and snacks, but also provides places for music appreciation, accompaniment and dancing activities.
The design and layout of the storefront and passageway of the restaurant should be smooth, convenient and safe. The design and layout of the dining room interior space and seats include circulation space, management space, conditioning space and public space. The moving line of the restaurant should make the circulation aisle of the guests in the restaurant free from worry as far as possible, and the shorter the moving line of the service personnel, the better. We should make full use of natural light to give guests a comfortable and bright feeling, because a comfortable mood is more conducive to eating.