The positioning of restaurants

According to the consumption economic capacity of this area, it is determined to be based on upper-middle or lower-middle customers.

location: the night market should be the main place near residential areas, the afternoon market should be the main place in industrial areas or office areas, and the midnight market should be the main place in hotels and commercial areas.

preparation: it can be made with reference to the scale of nearby restaurants. it is best to have a large plane on one floor, and it is necessary to use more than two floors. (The staff on more than two floors will use 15% to 21% more.) It is best to have a view in the VIP room.

planning: Chinese food or western food, directors, administrative staff, sales department, kitchen, snack department, roast meat department, floor and purchasing department. Accounting department. Warehouse department, cleaning department.

There are many jobs under each department, such as the kitchen. The kitchen can be divided into the chef, the second, third and fourth woks, until the staff cooks, the fish king and the water table (? Fish), steaming (tube steaming and stewing, steamed fish and stewed abalone, wings, etc.), board occupation, loading, yard execution, work, dish delivery (board floor), cleaning and receiving, etc., increase or decrease depending on the planned size.