1 minThe facial control of waiters.Do you have strict requirements for the appearance of your waiters? The commonest is the hair removal in girls (braids, buns), short haircut
1 minHow often should you do a stock-taking?Simple answer - monthly. However, if your restaurant has more than one shift, probably you wish to count the most expensive alcohol and kitc
1 minThe more you pay your chef the lower should be the COGS.How much should you pay your head-chef? Does it somehow related to the profit margin and your COGS (food-cost)? In my humble opinion, it is