Stop Using Performance To Evaluate Your Store Manager!
For chain catering companies, the store manager is equivalent to the company commander and instructor in the army and is the most basic store core management representative.
Restaurant Operations
Restaurant Operations
How Does A New Restaurant Do Facebook Marketing Well?
Social media marketing is something every boss needs to know, especially FaceBook marketing.
6 Tips For Promoting Your Restaurant On TikTok
How to make your restaurant popular in TikTok? You will find the answers here.
How To Create An Instagram Celebrity Restaurant?
This article will take stock of the 5 restaurants with the highest number of followers on Instagram. In the catering industry, how did they break through the siege and attract followers via social platforms? Who owes their success on social media?
Measures For Restaurants To “Reduce Costs And Increase Efficiency”
Now, as the epidemic continues, it has triggered a market chain reaction such as declining consumer confidence and shrinking consumption power.
Do These 6 Things Well At The End Of The Year, And Staff Will Always Be Full Of Energy!
Indeed, the staff’s quality of service is related to a restaurant’s life and death. So how should restaurant managers tap employees’ potential and make them the “engine” for the restaurant to move forward?
High Quality But Not Profitable? 5 Business Ideas To Teach You On How To Run An Efficient Restaurant
If you have an experienced chef, but the restaurant business is never in good shape, you may be missingout on the following 5 types of business thinking!
Three-Month Death: How To Avoid A Poor Catering Business Opening? (PartⅡ)
In the previous article, the causes and some of the solutions to the “Three-month Death” in the F&B industry were discussed. This time, suggestions will be made for merchants to better manage their own restaurants from three aspects: the lack of sustainability, financial problems and external factor
Three-Month Death: How To Avoid A Poor Catering Business Opening? (PartⅠ)
A three-month period of a restaurant after opening is known as the Three-month Death in the F&B industry. Some of these restaurants have been popular for a while, but the flow of customers is not sustainable while others were never good from the moment they opened to when they closed.
Choosing Takeaway Packaging: Four Tips To Improve Your Restaurant’s Performance!
A properly packaged takeaway is more competitive in the marketplace, deepening consumers’ impressions and encouraging them to buy again.