Pet Forest Questions about the operation of the hotel

Grade 1-7 estates are mainly engaged in coffee.

When a customer buys coffee, they'll send you an email with the ingredients in it. And so on, as well as the badge of the manor upgrade. Keep it for now, upgrade if you don't have to. Because high-level cuisine also requires you to get it at a high level, wait for a certain amount and then level up together.

The main thing is coffee and milk coffee.

Some things are made when there is a festival, and when you attend the festival, there will be customers to buy it.

Other foods can be given to pets, just give them to pets, I wasted a lot at the beginning

types.

2. To capture pets, the main thing is to look at the opponent's blood volume, the amount of blood of the captor, and it is necessary to defend until 70 rounds before it can be caught.

3. I don't understand.

4. There are many categories mainly plus 1 dark attack, light attack 2, light defense and dark defense 3hpsp4 other attributes 5, not necessarily.

6. Fortress Osland is an independent country.

7. That kind of card should not be used normally and is not easy to have. Food festival with 8, Farm Town Bronze Praise Badge, Zayak Bronze Praise Badge, Heyer Bronze Praise Badge, Farm Town Silver Praise Badge ......There are also gold ones.

9-10: Unknown.

11. Forget Lak.

12. Cosmic trumpet.

13. I don't know.

14. Hayer bronze (silver and gold) praise badge.

15. The Egg Castle of the Sea Emperor.

16. Health value and hard work.

17. I don't know.

18. I don't know.

19. I don't know = =

20. Red Fox Equipment.

Meals are divided into pet-only, normal, and festive meals.

Ordinary guests only order ordinary dishes.

During the festival, if you use the ceremonial flower (received by the Ammonite Port Festival Keeper), someone will order the festive food and pet food, which only your pet can eat.

The point is open!They just want Java coffee, milk Javanese coffee and Javanese coffee cake!!Wait for the rest to expire! !

Ask. Have you ever ordered the opening of the café?

Generally, the food in the coffee shop is ordinary cuisine, in the first few stages, as long as you prepare Javanese coffee, milk Javanese coffee and Javanese coffee cake, other potato soup tortillas or something, only come in handy at the food festival, ordinary customers who come to the store will not order, so if you want to sell more, coffee beans, mellow milk, eggs and green ears of wheat are essential.

Did you order the inside of the store to open for business?

The principle of picking a restaurant.

If there is a fish tank at the gate, there are fish and seafood. You can basically conclude that this restaurant is a mess of management. It's better not to go. Put these things to be eaten at the door. Explain that the owner is vain and unhygienic, and also takes up space for guests.

Vegetarian] If you walk into a restaurant, it feels good about the gate. Then you look at the menu. If there are too few vegetarian dishes, there are too many meat dishes.

Or vegetarian dishes are not good. Then you could say that the restaurant is not very good. Vegetarian dishes are a basic skill, meat dishes stimulate energy or desire, and vegetarian dishes reconcile the body or emotions.

Vegetarian ingredients** are cheap. So it's not difficult to make money with vegetarian dishes. The vegetarian dishes are not good, which means that the operators of this restaurant are more excited, less calm, and not very stable.

Generally, I do not choose it. Cuisine].

If a restaurant is a restaurant that operates one cuisine, that's generally fine. If you operate more than two cuisines, you basically do not choose. Unless it's two cuisines, it's made by two chefs.

Even so, it is better if the two cuisines are not geographically adjacent as well. If Sichuan cuisine and Hunan cuisine, even if two chefs cook in one restaurant, it is not good. For example, Sichuan cuisine and Northeast cuisine are not adjacent geographically, and two chefs in one restaurant can still be chosen.

Specialties] The specialties are clear, and cheap, anyone can eat them, ** more. The menu clues are clear, so you won't be left at a loss and don't know how to eat. Such a restaurant is a good restaurant.

The most important thing is the location.

The concept you mentioned is not very useful for a hotel, and it is enough to absorb the experience and methods of some predecessors. I don't know how big your restaurant is, but if it's a simple self-employed business, you first have to target your customers. I understand that your specialty is the goose meat boiled in a large pot.

Then your customers should be people who like to eat goose meat, but now people eat a wide range of foods, so your strategy is to promote goose meat to the general public.

This is all general, and it is estimated that it will not help you much in your actual operation. But for your information, there is still no problem. Because management comes from practice!

At the end of the year, I also plan to open a store, where is the buddy, I want to learn from you.

There are some pitfalls to pay attention to when subleasing the store: First, because the sublease encounters a road demolition project, it can no longer be opened, and it only wants to recover some of the initial investment by subleasing. Therefore, when looking for a store, you must first inquire carefully with nearby stores, and it is best to inquire about the planning, housing management or industrial and commercial departments.

If a place is about to be demolished, the local industrial and commercial office will generally be notified. Second, the original restaurant was restricted in terms of sewage discharge, fire protection and other issues, and had been asked by the relevant authorities not to open any further, but the tenant did not know the inside story, and when all the sublease fees were paid, they found that they could not open a restaurant at all. This is most common in the downstairs of residential buildings.

Third, after renting, the other party cannot provide the real estate certificate, in this case, the industrial and commercial office will not give a business license. The fourth situation is that the other party subleases the store after speculating on the business, and the purpose is only to earn the cost of subleasing. There are some restaurant owners in downtown Hangzhou who like to operate in this way.

After taking over, I found that the store was already in recession, and it was very difficult to prosper again.

If a storefront is sublet one after another in a short period of time, you must also be very careful. There is a saying in Hangzhou's catering industry: "If you are a paralyzed restaurant, the feng shui is not good", which mainly refers to the kind of store that has changed hands many times, and it is very difficult to do it well.

Sometimes, the storefront looks like it fits many of the characteristics of a good location, but some hidden weaknesses can be difficult to see. For example, although it is located in the center of the city, there is a lot of traffic, and there are many commercial buildings on the side. However, it may have problems such as inconvenient parking, inconvenient access, etc., and the result may be that the business is not doing well.

How to calculate, remember to get a receipt, open a store must be honest, have their own characteristics of "business methods and meals", but also know how to calculate costs, of course, must be able to cook.

Do you have a business license? Is there a health permit? Do the attendants have a medical certificate? There is also the source of the dish, etc.

Usually the problems encountered by the hotel are, first, the fire escape, the industrial and commercial bureau, and the tax bureau.

Second, environmental sanitation.

Third, the health certificate of the employee.

Fourth, oil, whether gutter oil.

Fifth, fish, meat, shrimp, chicken, and other foods should be checked for safety, whether they are expired, whether the dishes are fresh, etc.

Usually the biggest problem encountered by the hotel is that there are not enough guests, this problem can be solved, and it is easy to say that other problems are troublesome, and if this problem is not solved, it is not meaningful to solve other problems.

Food safety is very important, the health certificate of the employee, the health status of the hotel, and your business license procedures, these units include the industrial and commercial department, the health management department, and sometimes the urban management will also, there are also fire protection facilities, and the hotel also bears the obligation of safety warning to consumers (like some slippery places as long as there are potential safety hazards should be noted). Finally, there is the problem of operation, including the location of the hotel, which part of the selection of their own products should be done in pricing, improving the quality of meals, and providing good service. The rights and interests of hotel employees and management are all issues to be considered.

First of all, the main thing about the operation of the hotel is to look at the source of customers. Another point that people tend to ignore is repeat customers, as long as there are repeat customers, they are not afraid of bad business. Another point is that it must meet the taste of the public, and then set it reasonably**!

I didn't have any money in my pocket after eating, and I forgot to bring my mobile phone. It's embarrassing.

Nothing more than that, taste, hygiene, service, location.

Do these well, don't worry about no one.

Of course, you'll also need a very large amount of start-up capital.

After all, be prepared for the first month or two of people to be few.

It's up to you to advertise.

The passenger flow is small, and the competition between the same industry repeats customers.

If there is a problem with the diet, the industrial and commercial bureau will come to investigate, fire protection and business license and a series of factors. Just like buying a car, buying a car is easier said than it is to maintain it.

There will be troublemaking, food poisoning, etc.

1.whether the purchase of ingredients is the same as the customer's taste;

2.How to increase the number of restaurants.

3.How to save costs while also gaining the love of customers.

Pan Xiaopeng and Zhang Li, "A Preliminary Study on the Competition Pattern and Countermeasures of China's Tourist Hotel Industry", Tourism Research, No.2, 2003.

Because of time.

Here bai only talks about a little du

On the balance of the development of China's catering industry.

However, there is a lack of efficiency and only goal orientation.

It's like having a world-class engine.

The parts equipped are the bottleneck that restricts the speed.

We don't lack good products.

As far as the product itself is concerned.

There are too many good products to take out at random, far more than hamburgers, fried chicken, what we lack is the overall combat capability.

Lack of overall balance.

There are good commandos.

But there were no good assists.

There is no better command.

To put it another way.

We are defeated strategically.

There is nothing remarkable about being defeated.

But it's important to learn from your opponent's strengths.

We can apply what we have learned.

And make the most of our strengths.

Only in such cases.

Chinese dining will have a chance to catch up.

Become a true food and beverage powerhouse.