1、注重厨房管理
1. Pay attention to kitchen management
厨房相当于餐厅的心脏部位，是店铺经营的重中之重。因为厨房关系到了你的餐厅成本和餐品质量。
The kitchen is equivalent to the heart of the restaurant and is the top priority of store management. Because the kitchen is related to the cost and quality of your restaurant.
如今很多餐饮店都采取了量化管理的方式，这样做有什么好处呢？如果没有定量的标准的话，餐品的成本就不好控制。比方能做10份米粉的原料，没有定量会容易出现一些“损耗”，可能后只能做出9份米粉，相当于减少了一盘菜的实现目标。而采取量化的管理，对材料都会有具体的分量要求，同时也可以积极利用剩余食材进行用来开发新餐品，提供材料利用率，减少浪费。
Nowadays, many restaurants have adopted quantitative management. What are the benefits of doing so? If there is no quantitative standard, the cost of food is difficult to control. For example, the raw materials that can make 10 parts of rice flour are prone to some "loss" without quantitative measurement. Maybe only 9 parts of rice flour can be made later, which is equivalent to reducing the realization goal of one dish. With quantitative management, there will be specific weight requirements for materials. At the same time, surplus food materials can be actively used to develop new meals, provide material utilization rate and reduce waste.
2、选择的供应商
2. Select high-quality suppliers
想做好餐饮的人万万不能忽视餐品的质量，对食材的选用要严格把控。选择的供应商，并建立合格的长期合作关系，自然能够获取美、品质好的食材。品质食材好，顾客吃的合格，树立一个合格的经营形象。同时又能够有小的控制成本，提高/增加自己的收获空间。
People who want to do a good job in catering must not ignore the quality of food products and strictly control the selection of food materials. By selecting high-quality suppliers and establishing qualified long-term cooperative relations, we can naturally obtain food materials with beautiful price and good quality. Good quality food materials, customers eat qualified, and establish a qualified business image. At the same time, it can control the cost and improve / increase its own harvest space.
3、注重人员管理
3. Pay attention to personnel management
餐饮行业属于服务行业，劳动量密集，人员的储备是不可缺少的。大多数的餐厅为了控制人员成本投入，往往并不会聘请多余的人员，一般就是够用。但这样有个弊端就是一旦有员工离开，人手使用就会很紧张。而我们三郎米客米粉人员需要少、操作简单、时间短、出餐快，很受市场欢迎。
The catering industry belongs to the service industry, which is labor-intensive, and the reserve of personnel is indispensable. In order to control personnel cost investment, most restaurants often do not hire redundant personnel, which is generally enough. But one drawback is that once an employee leaves, the use of manpower will be very tight. And our Sanlang rice noodle is very popular in the market because of its less personnel, simple operation, short time and fast meal delivery.
4、不可以次充好
4. It can't be recharged at once
很多餐饮店一开始无论是餐品品质还是服务上都很好，但也有经营者为了提高营收空间，慢慢的就降低了餐品的质量、忽略消费者的用餐体验。长此以往对餐厅的发展是有害无利的，等于是搬起了石头砸自己的脚。因此餐厅经营应该注重口味的统一和质量上的平衡。
At the beginning, many restaurants are very good in both food quality and service, but some operators slowly reduce the quality of food and ignore the dining experience of consumers in order to improve the revenue space. In the long run, it is harmful to the development of the restaurant. It is tantamount to lifting a stone and hitting yourself in the foot. Therefore, restaurant management should pay attention to the unity of taste and the balance of quality.
These are the main contents shared by the noodle shop franchise store today. Please continue to pay attention to us for more wonderful contents: https://www.gnlsm.com
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