How to manage Japanese restaurants?

There are many important problems in the development of western food and Japanese food, from "small restaurants" to "catering industry". From individual family management to multi-store chain management, there are roughly four topics as follows. Only by meeting these conditions can serialization and chain operation be realized.

These conditions are:

(1) savings of capital

② technology accumulation

③ Cultivate a large number of talents.

④ Improvement of working environment.

To realize the evolution from "private family business" to "enterprise", the above conditions must be met at the same time.

"Traditional flavor" catering industry is booming day by day.

It is not only a big house that commercializes and systematizes "traditional flavor", "family flavor" and "home cooking flavor". There are also "beef 1: 1 rice", "turntable sushi", "tempura" and "Lamian Noodles", many of which have been scaled up, and there are also "curry rice" which has become a Japanese tradition and formed the scale of more than 600 chain stores nationwide. These stores have abandoned empiricism and familism, expanded their scale along the road of serialization and chain, and systematically expanded their proprietary technology by joining the chain voluntarily. At present, the stocks of four beef 1: 1 rice chain stores have been listed, and the stocks of curry rice and revolving sushi companies have also been listed. Japan's traditional diet has absorbed American management methods, accumulated its own proprietary technology and realized modernization. There is great potential for the commercialization of family meals in China, South Korea and Thailand in the future, and the serialization of traditional Korean family meals "bibinba" has begun.

The production of Japanese cuisine requires fresh materials, exquisite cutting and artistic display, emphasizing the harmony of "color, fragrance, taste and utensils", especially not only the taste, but also the visual enjoyment. Harmonious food requires natural color, delicious taste, diverse shapes and excellent utensils. Moreover, materials and conditioning methods attach importance to the sense of season.

The characteristics of Japanese cooking emphasize natural flavor. There is no doubt that [original flavor] is the primary spirit of Japanese cuisine. Its cooking method is very exquisite, and the broth, seasoning and cooking methods cooked for several hours with small fire are all based on preserving the original flavor of the food.

The delicious secrets of Japanese cuisine are basically sugar, vinegar, monosodium glutamate, soy sauce, firewood fish, kelp and so on. In addition to tasting fragrance, taste, touch, vision and smell can not be ignored.