What trouble is the restaurant most afraid of, and what people are most afraid of when opening a res

1. Chefs change jobs.

In the past, many traditional catering enterprises, most of the bosses and chefs adopted the contract system, and the operators basically did not use technology, let alone control the kitchen staff, so many chefs became the best people in the restaurant, and even sometimes more than the boss, too tired to do it, too little money to do it, the boss has a bad attitude and does not do it, and the customers are too tricky to do it, and many kitchen chefs use this to blackmail the boss to raise wages and increase benefits.

Second, customers are looking for trouble.

Don't be afraid of customer complaints, because most customers can communicate, and it is easy to solve, once you encounter a particularly difficult guest is in trouble, no matter how you apologize, free order is useless, what he wants is your store reputation is not good, what you want is to let you **, meeting such a guest is the most troublesome.

3. The landlord and boss raise the rent and repair the road.

Many traditional catering companies die as soon as they rise, and they don't even hesitate to throw away the decoration and lose the equipment, and they don't dare to continue to operate. Municipal construction is also a troublesome thing, small repairs, small repairs are easy to do, can not delay too much time, just take the opportunity to study, exercise the team. But if you have to deal with major repairs and repairs, it will be troublesome, sometimes half a year, sometimes a year, so you can't choose.

Fourth, all kinds of emergencies.

I am most afraid of food safety, especially if I eat bad food for guests, food poisoning, if it is a mass incident, it will be more serious, and the catering license will not be there.

I think the most feared thing about opening a restaurant should be the fire department, because the fire protection requirements are all hardware requirements, and most restaurants are rented. It is difficult to do this in place, and there are new regulations and higher requirements for fire protection in the new year. If you didn't have a fire certificate before, if you don't do it now, it will still be difficult.

In addition to the competent departments of health, industry and commerce, in fact, the most feared is fire protection!

In fact, the health and industrial and commercial departments rarely conduct inspections, unless there are serious accident complaints.

Fire protection is different, no matter how good the catering industry is, there will be problems with fire protection, and the law enforcement power of fire protection is quite large, and you must prevent this! Their appetite is also huge!

The health and quarantine department, the environmental protection department, and the public security and fire department can suspend business for rectification if it seriously affects the lives of residents.

It is mainly responsible for medical and health policy and environmental work, and the specific law enforcement and operational work is implemented by subordinate institutions, including the Health Supervision Bureau (Institute) responsible for administrative law enforcement, the Center for Disease Control and Prevention (formerly known as the Health and Epidemic Prevention Station) responsible for the prevention and control of infectious diseases and chronic diseases, the maternal and child health hospitals responsible for maternal and child health, as well as hospitals at all levels, township health centers, etc.

Extended information: Administrative penalties imposed by border health and quarantine authorities in accordance with border health and quarantine laws and regulations shall be under the jurisdiction of the border health and quarantine authorities at the place where the illegal acts occurred. The Health and Quarantine Bureau of the National Health and Family Planning Commission is responsible for investigating and handling major and complex cases.

In the event of a dispute over jurisdiction between the border health and quarantine organs under the Health and Quarantine Bureau of the National Health and Family Planning Commission, it shall be reported to the Health and Quarantine Bureau of the National Health and Family Planning Commission for designation of jurisdiction.

The competent health institutions of the relevant departments entrusted by the National Health and Family Planning Commission as stipulated by laws and regulations, or the competent health institutions of the relevant departments of the National Health and Family Planning Commission and its prescribed supervision responsibilities, shall be responsible for the cases within the prescribed jurisdiction.

Flies are the most afraid of. Water and electricity outages during cooking. Or some, the Food and Drug Administration of the Ministry of Health Comprehensive Law Enforcement came to check. Hope it helps, thank you.

The catering industry is most afraid of food poisoning, and the hygiene is not up to standard. Therefore, it is necessary to ensure the quality of food ingredients, hygiene and cleanliness.

The catering industry is a service industry, to serve customers well in order to do business for a long time, the first to face different customers, the so-called difficult to reconcile, different customers have different tastes, this should be satisfied as much as possible, second, sometimes the guests go very late, this is a common problem that catering people have to face, or not impatient, try not to conflict with guests.

Food poisoning, now with a COVID wartime state.

1. When opening a restaurant, I am most afraid of meeting people who pass the time: if this kind of people are wives and retirees, they have idle funds and sufficient time, so they want to find something to do, and catering is an industry that is easy to enter, so they chose this industry.

2. When opening a restaurant, you are most afraid of encountering people with rhapsody: this kind of person is delusional that he has supreme talent, insight, value, power, knowledge, imitation, and so on. Driven by this thought, they will deliberately change their lifestyle to cater to their delusions, become extravagant, arrogant, fanatical, have many unrealistic ideas, and have few down-to-earth jobs.

3. When opening a restaurant, I am most afraid of meeting blindly confident people: this kind of person wants to open a restaurant, so he has done some research, such as visiting a few restaurants of the same type, going to see the environment and style of other people's stores, what to taste, experiencing it a few more times, and having some understanding of the restaurant in his mind, etc., but he thinks he understands everything.

4. When opening a restaurant, they are most afraid of encountering superstitious people: they attach more importance to a certain type of work, even to the extent of superstition, thinking that as long as there is this element, everything has stupidity, and everything else is not important, and the thinking is very one-sided. Or, it is controlled by traditional backward thinking.

5. When opening a restaurant, I am most afraid of encountering people who are complacent: this kind of person cannot keep pace with the times, always stays in a certain experience or experience, does not see or look at the development status of the entire industry, and does not understand that competitiveness and attractiveness can only be sustained by continuous improvement. In the final analysis, this kind of person lacks enterprising spirit and sense of competition.