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.” — Erica Gillespie, Ani Ramen Spend some time figuring out how long you’ll need to properly (and successfully) reopen—with considerations for new employee health & safety training, inventory delivery, PPE equipment orders, menuplanning, etc. Sanitization and cleaning ?? Book a demo to learn more.
This includes overseeing staff, inventory management, creating menus and pricing dishes, ensuring customer satisfaction, and adhering to sanitation and safety regulations. Menuplanning and development are also often up to the manager and head chef.
Quality MenuPlanning A well-plannedmenu can make your fast food business profitable. You have to consider some factors such as cost, customer preferences, and profitability before planning your menu. Regularly sanitize and disinfect high-touch surfaces, such as counters, POS systems, and door handles.
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