How to open a restaurant

You have to consider whether to take the high-end route, the mid-range route or the mass route. For high-end and mid-range, it should be relatively loose, but the decoration should be upgraded. The capacity of guests depends on what kind of facilities, wine cabinets, central glass kitchen and so on. Arrange your hardware, and then consider customer capacity.

There must be a chef with a pot, a pastry chef, a cold salad chef and at least two chefs. There are helpers and buyers, and the waiter will not say it.

You can ask your relatives and friends to go to the recruitment place to test the wages of other stores.

Find your wife or someone you trust in the financial world.

The chef is your ace chef. You ordered the incense pot, and he was responsible for preparing the incense pot.

Whether you go high-end, middle-end or resist, you must remember one word: hygiene.