How can customers choose dishes when they come to the store to eat? Either by your event poster, or by your menu. But we found that many restaurant owners do not pay much attention to the design of the menu. They only think that "what do I have" in the menu is enough, but they neglect to tell customers "what should I choose".
A good front hall circulation allows customers to get service more quickly; a good kitchen circulation allows more efficient production and dining. Focusing on some principles and methods in the design of the front hall and the rear kitchen, the following will guide the bosses to self-check the restaurant's movement problems.
After the resumption of work, Chinese catering is not optimistic. How can catering owners in Cambodia "win the epidemic"?
Many restaurants are unable to survive the epidemic, but some restaurant owners have made a fortune by "grabbing shops"!
Customer unit price, as the only controllable variable in restaurant operations, is a key index that cannot be ignored. Its changes directly affect restaurant revenue and profits. Managers must continue to study the relationship between customer unit price, turnover, and profit, and optimize the restaurant's operating strategy, dish marketing and customer service based on the analysis of data results, in order to form their own core competitiveness to deal with fierce competition Catering market.
Not all restaurants are suitable for take-out during the Spring Festival, but what needs special attention when doing take-out during the Spring Festival? The following precautions should be known to every restaurant owner.
The epidemic has prompted restaurants to open up new profit points, so mining private domain traffic has become a compulsory course for catering people!
The micro-meal intelligent system understands the restaurant's "customer-centric" principle, obtains customer information through multiple channels, and intelligently classifies customer behavior data, thereby improving store operation efficiency!