Guests should be greeted with a smile, not a messy reception desk. The reception desk can't be a cabinet for waiters to put things. It should be clean and tidy, and only necessary items, such as a reservation book, a pen or a small lamp (if the reception desk is dark), canned tea, drinks and hair bands should not appear.

2. Bad store layout

Poor store layout, including the layout of waiting area, bar area and dining table area, will affect service and guests. Please consult a designer with experience in restaurant design before looking for someone to decorate. Even if you have a perfect space, the wrong layout will make this perfection full of defects. The most common problem: Many layouts don't provide enough seats, or put tables in the most frequent areas. These things need to be avoided. In order to ensure that every table in the restaurant is arranged neatly, campers should sit in their seats during business hours and observe whether it is too noisy, too blocked or has other problems.

3. Irrelevant furniture

Clumsy, dirty, dusty or other devices that don't help the brand tonality are redundant, and the whole restaurant needs to focus on the brand story and brand personality. Good planning can have good execution, and this sentence also applies to restaurants. So write down your vision for this restaurant first. From the visual point of view, think about decoration, lighting, furniture, tables and chairs. Remember, everything in the restaurant needs to be related to your restaurant brand story, which can express the brand positioning and personality well. If you find a teddy bear on the shelf of an upscale western restaurant, the tablecloth is white, which is really an "interesting" signal. Clean all irrelevant furniture out of your dining room and clean it regularly.

4. Exposed "backstage area"

It is not a pleasant experience to see a pot or a full trash can in a restaurant. Many people don't want to cook in their dirty kitchen, and naturally they don't want to see the mess in the restaurant kitchen. They don't want to see a pool full of dirty dishes and messy tableware, kitchen utensils and pots. So please keep these "backstage areas" away from guests' sight.

5. toilet door

When designing the toilet, you should pay attention to the details. Most toilet doors are designed to be pushed out or pulled out. Generally speaking, guests prefer sliding doors because they don't have to touch the door handle when going out. If the toilet door must be designed to be open, please put a trash can next to the door so that people who don't want to pull the door handle can wrap the handle with paper towels and leave the paper towels in the trash can after opening the door.

6. Noise pollution

Just like arranging the right number of waiters, the sound problem in the restaurant is also very subtle, because guests don't want to eat in a quiet place like the library, and they don't want to eat next to the rock concert. There should be an appropriate degree to make guests feel that they don't have to scream and whisper to each other. Quiet is often accompanied by drowsiness, and going to the toilet is also suitable. So play appropriate music and use furniture (such as sofas or curtains) to sound insulation or reduce echo.

7. Dirty tablecloth

It seems unwise to spend a lot of money on linen and cleaning services. Many restaurants think that only white tablecloths can highlight the high-end, but in fact, good wooden tables can have a similar effect. In the long run, those restaurants that cover bad tables with tablecloths cost more, so it is better to buy good tables directly. If you already have a good table, it's a bit wasteful to cover it with linen. If you use a tablecloth, please buy one that is easy to clean. If you have to deal with them through a third party, it will be too expensive.

8. Indoor marking

It is easy for restaurants to ignore direction signs and in-store marketing signs. Restaurants can advertise in different ways in different areas, such as TV, desktop, window, welcome area and even toilet! You can make full use of the resources in the store to convey information to the guests. If used properly, the guests will also have a fresh sense of participation. Not to mention the signs, it is also very important for guests to know where the toilet is and how to get to the exit.

9. Spatial planning

Space is money. Poor warehouse and kitchen planning will reduce the efficiency of the kitchen, which may affect the meal time and the turnover rate of the unit guests. Calculating the cost per square meter of a restaurant, thinking about how to use space or equipment more efficiently and calculating the floor efficiency will be of great benefit to your space planning.

10, inventory system and cost control

There are many links between raw materials and food preparation. If the restaurant does not have clear and effective system flow and cost control, it will cause waste and even reduce the quality of food. There must be a process to ensure the smooth progress of all links, including quality and quantity, and to ensure that raw materials will not be wasted because of improper storage. Of course, it also prevents employees from sneaking around. Make a list memo and establish a responsibility system. Every employee needs to bear corresponding responsibilities. If several people manage the warehouse, please make sure there is a clear person in charge.