To understand the management of a hot pot restaurant, we must first decompose the management, that is, we must first know which places need to be managed.
Generally speaking, the management points of hot pot restaurants are reflected in the following places:
1, financial management, finance is generally done by the boss himself, import and export, wages, daily consumption, etc. There is no doubt about this piece, but once something goes wrong, the impact will be great.
2. Operation management, that is, the store's customer acquisition and drainage is extremely important, which is the key point for the long-term survival of hot pot restaurants, and how to establish old customers is particularly critical.
3, front office management, mainly front office service, face to face with customers, how to serve customers well, is very critical, can also be said to be the first image project of the store.
4, kitchen management, mainly kitchen scheduling, responsible for efficiency, such as eating speed, beating the bottom of the pot, side dishes, kitchen cleaning and so on.
So according to this decomposition, we can see that at least one person is responsible for each key point, such as finance, and one person is enough, but the kitchen is not enough, and there must be more than one person in the front hall (unless you are a couple's shop with dozens of flats). Moreover, the operation of this piece needs continuity and regularity, and it needs to be done right, that is, to learn how to drain shops.
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