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The five advantages of running a new restaurant are: high profit margin for wine and beverages, high turn-over rate of inventory, credit terms for ordering, everyday income in real cash and flexible use of capital. Most important of all, there is higher flexiblity in the matching of food in restaurant, rendering more room for change.
Features of the restaurant includes the following aspects:
Food production aspect: Food production has to be accurate with fine quality, taste has be delicious with several Chef's recommendations.
Decoration aspect: The tone has to be fresh with gentle color and the restaurant should be well-lit.
Operation aspect: Price should be reasonable with new cuisines from time to time. Promotion campaigns for customers should be formulated and emphasis should be put on training the techniques and skills of staff.
Service aspect: Intimate with endeavour, active and generous, polite and be able to remember the names of customers.