Some things I've learnt about management of a F&B outlet:

- Cash register one person per shift responsible (may not necessarily means sole access. This is so that all mismatched debts can be accounted for.

- Full time staffs that worked from opening to close must at least have $10 meal allowance, in fact should have one meal on the house.

- Kitchen staffs should be entitled to try house dishes for free, in order to improve standards and to be able to answer or recommend to customers in detail and recount.

- For opening to close, should distribute jobs, such that he would not need to manage too much, for example, kitchen will have one in charge of cook, hire part time to do the dishwashing, especially in peak hour and days.

- Schedule should be carefully planned, to never allow 2 staffs to run the whole busy cafe themselves, and yet sometimes having 5 staffs with little customers. In fact, it is even better to have team approach, for example on monday, put someone in charge of all part timers in his team, to plan such that they would help service as well as kitchen like dishwashing or minor preparation. This team would be given fixed amount of money, up to them to distribute among themselves. So they are free to all help to ease job. This will enhance team building, maintain motivation, increase effectiveness and quality service, because the front line staffs would not be lethargic after a long day of work.

- Event management. In cases where there is event, must definitely organise a different team to set up and perhaps if possible another team to dismantle, because if these are done by kitchen, its 2 additional jobs for kitchen besides cook and dishwashing.

- Kitchen should never be only one who is well versed, should have at least two, that rotates mon-thur, opeing to closing, then fri-sun both will help, so that kitchen can also be flexible and help service on fri-sun when manpower is needed.

- More part times in kitchen should be encouraged, because their idle times can be used for servicing as well. And perhaps can engage poly students, firstly its cheaper than part timers in labour pool, secondly they will get experience, and their good time serving might lead them becoming full time in future, thirdly if they do well they would do good in their internship. So many benefits.

- Welfare of staffs is most important, should heed staffs' advice, so that they are dedicated to give constructive feedbacks, thus be more humane towards staffs, understand their needs, besides money, they are not robots.

- Should empower service staffs more, so that they will be more confident to make decisions that satisfy customers, to effectively make non-programmed decisions. As long as they take charge of their decisions, should grant them the courage to drive the extra mile. Dont be too profit orientated, be service orientated, because most people are willing to pay for service, and many times is the ambiance and service that attracts them other than affordability of meals.

- If possible, take lets say 80% of profit, left 20% to be distributed to staffs, this way their effort will be in direct relationship with sales and profit, so they would be more driven to earn more using their effort.

- Should have annual meet as the whole company, and monthly meet for branches to discuss about issues, to recognize extraordinary staffs, and strategies.