In small catering shops, you earn hard-earned money. If you hire people, the profit will be less. If you don’t hire people, you will be too busy during peak hours. Think about it differently:

1. Check which raw materials can be prepared in advance. If it is prepared on the first day, it will have no impact on the quality. Then if you need to prepare it on the first day, you should never prepare it before the peak of the next day. Whatever can be prefabricated must be prefabricated in advance, and whatever must be made fresh must be made fresh.

2. Check whether the kitchen layout is reasonable. For example, are the raw materials and tools you need most frequently within 1 square meter of where you turn around and immediately available? Things are not arranged cluttered and you can definitely find them within 1 minute. A reasonable kitchen layout can help improve work efficiency.

3. Check the daily work schedule. What should be done before the peak and what should be done after the peak? Use your time and energy on things that produce the most benefits.

Hope it helps you