HOME - MANAGEMENT It is a page to introduce mainly my practice of the management of a small-scale restaurant. Japanese page

Contents

Introduction Finding a Power man. "Ki" rise an atmosphere of the store. Using a POP. The menu book is regularly updated. New menu. Tukidashi, the first serve, is an important menu. A thorough conversation rises potential. Make important the bottom-up improvement. Even single goods analyze the cost rate and the cost is reduced greatly. The sales composition according to the article gives birth to big value by combining with the cost rate. Use of sales target calendar. Is the vicinity restaurant is an enemy or ally? How to pray for God. About the expenditure rate and the cost rate of a small-scale restaurant. Brush up the strong point.

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