BISNIS Fried Chicken

The daily operation of a fried chicken restaurant includes multiple aspects. Firstly, it is necessary to purchase high-quality chicken and seasonings to ensure that the ingredients are fresh and safe. Secondly, it is necessary to develop unique fried chicken formulas to attract customers and maintain competitiveness. During the production process, it is necessary to strictly control the oil temperature and frying time to ensure that the fried chicken has a crispy taste and fresh and tender meat. In addition, the fried chicken restaurant also needs to hire skilled employees and conduct regular training and evaluation. In terms of sales, it is necessary to set reasonable prices, actively promote, and maintain good store hygiene and environment. Finally, the fried chicken restaurant also needs to establish good customer relationships, provide high-quality service and fast delivery to meet customer needs. This is a mind map about BISNIS Fried Chicken's operations. The map contains 5 main branches, namely: SUPERLIER, PUT, PROSES, OUTPUT, CUSTOMER. Each main branch has multiple sub branches with detailed descriptions. Suitable for people interested in the management of Fried Chicken.