Why do many chefs fail to open restaurants? People think that chefs can't run restaurants. In fact, this is not a simple operation problem. Like many catering entrepreneurs, catering investment is low, the entry threshold is low, and capital flow is regarded as the first choice by many entrepreneurs. But often many entrepreneurs do not make much money after entering the catering industry, and chefs are an important department. The important technical work of restaurants is the same for entrepreneurs who invest in catering. Many amateur entrepreneurs are blank sheets of paper. The advantage of chefs lies in their own skills, which can be done independently, but the overall operation of restaurants is the same, and many of them need to be studied and explored. Why don't I fail to open a restaurant and say that I have been in the catering industry for many years? It's not that there are no successful examples, just some.

Meituan began to rise, and the well-known chain Meituan, which just started working, begged you online, and then all kinds of benefits were promoted free of charge without deducting points. At this time, just do a good job in the chain store, and cooking at this time is the most difficult moment, which means you don't know how to promote the network, how to manage it, and how to operate the chain store (standardized process management). In addition, it is also the most difficult time to recruit ordinary employees. At this time, everyone will stick together to keep warm. Why does opening a restaurant fail? Not without success, just a few.

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