How to speed up the cleaning speed of catering hotels

Packing speed? Is it the speed of cleaning the shop at closing time?

In this case, on the one hand, it depends on personnel management, on the other hand, it depends on process production. In layman's terms, it is who should do it and how to do it.

First of all, the question of who will do it is to let the most professional and responsible people finish it as quickly as possible. For example, in-store accountants and proprietress will do it quickly (accountants have their own cash accounts, and proprietress also has their own), and the hygiene in the store will be cleaned by waiters in sub-regions (they will know where it is dirty and where to adjust after working there for a day). All the work is done by people who know best.

Then there is the craft production, which is very simple. Many times the lack of methods leads to low efficiency and slow speed. Such problems should be refined and optimized to meet the actual requirements of the store, otherwise the employees of the whole store will pay a lot of labor but have little effect.