Hello, now I’ll give you the answer (the following answer is handwritten and original, please do not copy and paste). To figure out the management of a hot pot restaurant, you must first break down the management. In other words, you must first know what exactly

Places need management.

Generally speaking, the management points of a hot pot restaurant are reflected in the following areas: 1. Financial management. The boss usually hires his own people to do the financial aspect, including import and export, salary expenses, daily consumption, etc. There is nothing in this area.

Doubtful, but once something goes wrong, the impact will be huge.

2. Operation management, that is, the store's customer acquisition and traffic flow, is extremely important and is the key to the long-term survival of hot pot stores. At the same time, how to build regular customers is also particularly critical.

3. Front office management, mainly front office service, facing customers directly, how to serve customers well is very critical, and it can also be said to be the first image project of the store.

4. Kitchen management, mainly the scheduling of the kitchen, responsible for efficiency, such as meal delivery speed, cooking pot bottoms, side dishes, kitchen cleaning, etc.

Therefore, according to this breakdown, it can be seen that each key point must have at least one person in charge. For example, one person is enough for finance, but one person in the kitchen is definitely not enough, and there must be more than one person in the front office (unless you

It is a mom-and-pop shop with an area of ??several dozen square meters), and the operation needs to be done continuously, regularly, and correctly, that is, you must learn how to attract traffic to the store.

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