2. Respect teachers, teach apprentices, strive for perfection in cooking, and be strict with yourself.
3. Let yourself grow and lead employees to grow, which is the basic element and core logic of the enterprise.
4. There are many modes of making money from catering. Never choose only one mode of making money, that is, selling vegetables. Wear new shoes and walk the old road, and it must be yourself, not others, who get hurt in the end.
5. Life is beautiful because of service, and service is wonderful because of heart.
6. Only the weak don't like the strong.
7. Diners are the soul of catering, the builder of catering families and the comforter of travelers' hearts.
8. Different restaurants have different locations, different categories, different customer groups, different opening hours and different marketing methods. Not all methods can be universal, and one vote can be eaten.
9, high efficiency, busy to the point.
10, people who do things always don't pay attention to doing things, but people who don't do things care about doing things.
1 1. Since this road is my choice, I can't give up halfway.
12, spontaneous, always beyond the expectations of leaders.
13, no one is much smarter than anyone, and no one is much more stupid than anyone. You play with people, they don't take you seriously! You cheat people, and they tell you to fuck off! Stupid people don't mean really stupid, just tell the truth! Fooling doesn't mean being blind, just don't want to be exposed! Being a fool doesn't mean being bullied, just be generous and patient!
14, don't just climb up to offend people. When the tiger falls in Pingyang, you will encounter a lot of rain.
15, the boss does well first, and the enterprise can be good.
16, you can't attract customers by losing money, you must get normal profits with high-quality services. Long-term provision of quality services and better varieties to diners can achieve sustainable development.
17, strive for perfection and make yourself irreplaceable.
18, being practical does not mean not letting go. If you find something wrong, stop at once, knowing that only injury will give you a next chance.
19, the resources of any enterprise are limited, so do one thing right at a time.
The success of business depends on whether we can seize the opportunity. Usually, we should choose the right time to investigate the varieties that diners want to choose and form new profit growth points in the store.
2 1, I am a catering person, standing in the crowd, my appearance is not amazing, but I am ordinary but extraordinary, I live in the kitchen, never play with my mind, a simple and clear me.
22, uphold a sincere heart, even if there are not so many rhetoric, rhetoric, will be recognized by others.
23. First-line chefs should pay attention to the fact that quality and efficiency depend on you.
24. Don't dislike your customers, and treat every guest sincerely.
25. All extremes come from minimalism.
26, live, just let go, it doesn't matter if life is bitter, just live well!
27. Only innovative restaurant franchisees will have a future. If they stick to the rules or blindly imitate others, they will eventually fail. Any catering franchise store must show its own characteristics if it wants to create added value and continuously increase customers.
28. Have extraordinary ambitions, do ordinary things and coexist peacefully with ordinary achievements.
29. People who do things are immersed in doing things all day, while those who don't do things are preoccupied all day.
30. I feel proud when I send away a table of guests and get a smile and a thank you!
3 1, I am in the array, and the flag will not fall! What we catering people are best at is survival, and only after a painful blow will we realize what rebirth is!
32. Because I am serious, I am excellent, not seeking the best, but seeking to do better!
33. Life is only a few decades, and suffering is a blessing. Why pinch pennies because of interests, and why haggle over every ounce because of feelings. I always believe: good people are rewarded, and fools are blessed!
The real danger is that no one tells you it is dangerous, so you should be good at finding it yourself.
35. Opening a shop has never been a difficult task, but the difficulty lies in how to make money.
36. You should do marketing and don't raise customer expectations excessively. Not only to gain customers, but also to retain customers, and not to hurt customers.
Don't argue in front of the guests. Be gentle and elegant.
38. Please tell me the bad places and your friends my good places.
39. When cooking, I am used to doing things wholeheartedly. Fooling is not my principle. Life is based on true temperament! Just like vegetables in the kitchen, whether steamed, boiled or cold, the leaves always have its real taste.
It doesn't matter whether the guests are right or wrong, what matters is their feelings.
4 1, warm and thoughtful service, happy and satisfied guests.