Is neodymium dirty? Fei Shasha is a giant? Is Fiji good at aggression and venting? Is poisoning frequent? Slow down and make trouble? Hey? First of all, foreign managers can't understand China's consumption habits. Restaurants in foreign countries are small in scale, with many takeaways and unlimited venues, while restaurants and venues in China are mostly in hotels, especially for large-scale events such as weddings, which require good hotel facilities and many service personnel. But now many hotels in China use too many temporary workers, and the service quality is not guaranteed. Foreign managers don't understand Chinese food in China. I remember my boss's catering director came from many countries. In Europe and America, the internal organs can't get on. Many delicious foods in China come from chicken feet, pork bellies, goose feet and so on. When a director came from South Korea, the coriander in the Chinese restaurant disappeared. I remember a year or two when it was useless to decorate incense. When a director from Southeast Asia comes, you are always allowed to decorate with beautiful edible materials. There are all kinds of lettuce forests, but the food in China is not as beautiful as the traditional one. If you want to protect shark fin, you have to say goodbye. Don't eat shellfish, you can only cook less shells. After a few years, diners have no interest in looking back. As far as the food cost of Chinese restaurants is concerned, many hotels require a gross profit margin of 33% for banquets and 34-35% for Chinese food. Of course, this does not include the service charge. If Chef China is not careful, it is inevitable that your meals will cost five yuan. These are marginal costs due to the poor liquidity of grain. This will make China people feel worthless. Participate in the opening of Yindu Hotel in Xinjiang after 1996. After 16, their catering business is still very good, mainly because the cost requirements are low. Of course, because it is run by China people, it is also related to the low requirements for food types. Managers in foreign countries value success rather than personal skills, while chefs in China need many years of experience, and each position needs too much experience, while ordinary chefs in western food can only graduate from college for a few years. I remember Ning, a famous manager in China and chairman of COFCO, once summed up that western food is mostly factory-style production, while Chinese food is mostly personal experience, like Chinese medicine and western medicine. However, in today's hotel industry, many people only hire one or two Chinese meals, and there are many such people. Because of the inexperienced staff, the difficulty of the dishes is greatly reduced, and most of them are simple and easy to cook, so as to ensure that there will be no complaints at the beginning of the opening, which is also an impatient choice. Because foreigners don't understand China food, not to mention fashion trends, this will lead you not to bother me, so I will admit your new hotel culture of China food and cause the hotel chef to do nothing. The mobility of chefs in China is the biggest in hotels, because most of the hotel owners in China are local, and they want to eat your food every day. If you are a little dissatisfied, you can go home. However, chefs with incomplete knowledge and low management level can survive in restaurants, and foreign management companies can only acquiesce. Of course, there are many reasons why the five-star Chinese food business in China is not good, but the Chinese food business of five-star hotels with local brands is generally better than that of international brands, which is also the reason why many Chinese food bosses intervene.