Yintoni umsebenzi woMcebisi weGastronomic, Isikhokelo sika-2024

Ngaphezulu kwe-50% yempumelelo kwishishini ngenxa yokutya okulungileyo. A umcebisi gastronomic inokuphucula indawo yokutyela yakho ngeendlela ezininzi. Kwimarike ezele lukhuphiswano, ukusungula izinto ezintsha kunye nolawulo olululo zibalulekile. Fumana nathi apha yintoni umsebenzi womcebisi we-gastronomic.

Kulo ishishini lokupheka, umcebisi ubalulekile kulwazi lwabo kunye nothando lokutya. Ukusukela ngo-2018, bangaphezulu kwama-300 abantu abavela kwihlabathi liphela abagqibileyo Indawo yokutyela Consultant Course. Le khosi ibonisa ukubaluleka kunye nokukhula kokubonisana. Abacebisi banceda amashishini ukuba abengcono kumgangatho, iingeniso kunye nokhuphiswano.

Abacebisi bavavanya amashishini ngocoselelo kwaye bacebise ngophuculo. Kwakhona benza iimenyu ezintsha, ukunciphisa iindleko kunye nokuphucula ukuthengisa. Kule minyaka ili-10 idlulileyo, benze ngaphezulu kwama-7,000 ale misebenzi, bebonisa ifuthe labo elikhulu kweli candelo.

Ukuba nomcebisi akuphuculi nje ishishini kuphela, kukwaqinisekisa isondlo sabasebenzi esilungileyo kunye nolawulo. Oku kunika inzuzo ebalulekileyo kwimarike.

Iingongoma eziphambili

• Ngaphezulu kwe-50% yempumelelo kwi-gastronomy ibangelwa kukutya okunikezwayo¹.
• Abacebisi beGastronomic bafuna ukuphucula umgangatho, inzuzo kunye nokukhuphisana kwamashishini okupheka.
• Ukusukela ngo-2018, bangaphezulu kwama-300 abafundi abalugqibileyo uqeqesho kwi-gastronomic consulting².
• Abacebisi baphendule imibuzo engaphezu kwama-7,000 kule minyaka ilishumi idlulileyo².
• La ukhuseleko lokutya kunye nolawulo lweqela yimiba ephambili yomsebenzi womcebisi.

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Intshayelelo yokubonisana ne-gastronomic

La Ukubonisana nge-gastronomic inyusa amashishini zokutyela. Abacebisi basebenzisa amava abo ukuchonga iindawo zokuphucula, ukongeza ekuphuhliseni iimbono ezintsha eziphucula unikezelo lokupheka kunye nokwenza kube nokhuphiswano ngakumbi.

Yintoni umcebisi we-gastronomic?

Umcebisi we-gastronomic unceda ukuphucula umgangatho wokutya. Bachonga iingxaki baze bacebise ngezisombululo. Ngokomzekelo, iindawo zokutyela ezininzi ziphucula inzuzo yazo nge-3% ukuya kwi-5% ngoncedo lwayo, kwaye intengiso inyuke ukuya kuthi ga kwi-20% kwinyanga yokuqala.

Ukubaluleka komcebisi we-gastronomic kwishishini lokutya

Umsebenzi wakhe ungundoqo kwishishini leendwendwe namhlanje⁴. Banceda ekuphuculeni kwaye babe nezinto ezintsha. Ukusukela ngo-2018, bafundise abantu abangaphezu kwama-300, bebonisa ukubaluleka kwabo kwihlabathi³.

ESpain, kukho iinkampani ezibalaseleyo kule ntsimi, ezinje ngabapheki ababini abaninzi kunye neSummumm⁴.

Ukongezelela, indlela ekujongwa ngayo oko kunikezelwayo ibaluleke kakhulu. Amanqaku amaninzi abhaliwe malunga neenkonzo zabo. Oku kuye kwanceda ekuphuculeni isidima sawo³.

Umpheki uJohn Guerrero: Ingcaphephe yeGastronomic Consultant

El Umpheki uJohn Guerrero Ungumntu obalulekileyo kwi Ukubonisana nge-gastronomic kwimarike yaseSpain nakwiLatin America. Ubalasele ngamava akhe abanzi kunye nendlela entsha yokwenza izinto. Ukhokele utshintsho kwishishini lokutyela, ebonelela ngezisombululo ezilungiselelwe ngamnye.

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Umsebenzi kunye namava

Umsebenzi kwiLatin America

• Waqalisa ukusebenza ekhitshini eneminyaka eli-16 ubudala eCaracas, eVenezuela, kwivenkile yokutyela ebizwa ngokuba yiCafé Olé eyayinekhitshi elitofotofo.
• Emva koko waphuma ekhitshini encedisa umncedisi waya kumpheki wezinto kwenye indawo yokwamkela iindwendwe ebizwa ngokuba yiCitron Café.

Umsebenzi eSpain

• Ekupheleni kweminyaka engama-90, wagqiba ekubeni ahambe eSpeyin (kunye naseFrankfurt, eJamani) ukuze afunde ngezinye iinkcubeko, asebenzisane nezinye iingcali kwaye afunde iindlela zokupheka zezinye iintlanga.
• Wenza i-internship kunye nabapheki abadumileyo baseSpain abanjengoSanti Santamaría (Can Fabes) kunye noJordi Parramont (Vic, Barcelona).
• Emva kokucebisa iindawo zokutyela ezininzi eMadrid, wagqiba ekubeni aseke ivenkile yeencwadi ye-gastronomic ejolise kwihlabathi lokupheka kunye nabapheki, ababizwa ngokuba Cooks.info, yokuqala ekhethekileyo kwicandelo ngo-2006 kwaye ngo-2010 yathengiswa kwiqela. Izithako zeSoda.
• Usebenze njenge Umlawuli weGastronomic ukusuka kwiqela elaziwayo lokubuyisela Indawo zokutyela en Tenerife South, kwicala kunye nolawulo lweendawo zokutyela ezingaphezu kwe-12 phantsi koxanduva lwakhe.
• Ngoku usebenza njenge-CEO ye Chefbusiness Gastronomic Consulting y IGastroSEO yezokutyela.

Iingcebiso kunye noShishino

• Okwangoku, ngenkampani yakhe "Chefbusiness Gastronomic Consulting", igxile ekucebiseni nasekuboniseni amaqela amaqabane, iinkampani ezikwicandelo lokutya, kunye nabatyali-mali abafuna ukuseka okanye ukungena kwicandelo lokutya kunye nelokwamkela iindwendwe.
• Iphuhlisa iifranchise, iiresityu kunye neekhefi, kuxhomekeke kakhulu kubuchwephesha obutsha.
• Inombono wezinto ezininzi apho idibanisa yonke imbono yeshishini ukusuka ekukhawulweni ukuya ekuqaleni kunye nokusebenza.

Ngamafutshane, UJohn Guerrero Unamava abanzi ekhitshini, eLatin America naseSpain, esebenze kwiindawo zokutyela, waqhuba izifundo zoqeqesho nabapheki abaziwayo kwaye ngoku ugxile ekuboniseni kunye noshishino lwegastronomic ngenkampani yakhe.

I-CEO ye-ChefBusiness Gastronomic Consulting

Okwangoku, uChef Guerrero ukhokela Chefbusiness Gastronomic Consulting. Le nkampani ibonelela ngezisombululo ezintsha kwicandelo lokutya⁶. Phantsi kolwalathiso lwakhe, ukusebenza kweendawo zokutyela ezininzi kuphuculwe, kwandisa impumelelo yabo.

Ukongezelela, uthatha inxaxheba kwiiprojekthi ezifuna ukukhuthaza uphuhliso lokupheka kwinqanaba lehlabathi. Ezi nzame zinceda ukukhula kweshishini le-gastronomy⁶.

Uxanduva oluphambili lomcebisi we-gastronomic

Umcebisi we-gastronomic unemisebenzi emininzi ebalulekileyo. Banceda impumelelo yamashishini okwamkela iindwendwe. Bavavanya unikezelo lokutya ukwenza iimenyu ezinomtsalane ezilungele ukuthanda kwabantu. Bakwaphucula amava okutyela ngohlalutyo olulungileyo lokusebenza kwayo.

Kubalulekile ukuhlalutya okwenziwa lukhuphiswano. Umcebisi kufuneka afumane iingxaki kwaye acebise ukuba zingasonjululwa njani ukwenza indawo yokutyela ibe yimpumelelo.⁷. Kwimakethi yaseSpain ekhuphisana kakhulu, kubalulekile ukuba uhlale usexesheni ukuze ungashiywa ngasemva.⁸.

Uyilo lwemenyu ludlala indima ebalulekileyo kwezi ngcali. Bakhetha izithako ezikumgangatho ophezulu kwaye balungiselele izitya ezintsha ezithandwa ngabaphulaphuli ekujoliswe kubo. Basebenzisa iindlela zokupheka zanamhlanje ukugcina abathengi bonwabile.

Ukongeza, balawula iindleko kwaye balawule nababoneleli. Bafuna ukunciphisa iindleko ngaphandle kokulimaza umgangatho, ophucula inzuzo yezoshishino. Ishishini le-gastronomic eSpain likhulu kwaye libalulekile, libonelela ngomsebenzi kwizigidi zabantu⁸.

Asinakulibala ukuthengisa nokulawula abasebenzi emsebenzini wabo. Ukuba nesicwangciso sokuthengisa esicingisiswe kakuhle kunceda ukutsala kunye nokugcina abathengi. Ukuseka iqela elilungileyo ngundoqo, kuba abasebenzi babonisa undoqo wevenkile yokutyela.

Ukwenza umsebenzi wabo kakuhle, aba bacebisi kufuneka babe ngabanxibelelanisi abalungileyo kunye nobuchule.⁹. Ngaloo ndlela, banokunikezela ngenkonzo epheleleyo ehamba ngokutya ukuya kulawulo olupheleleyo lwendawo yokutyela. Injongo yabo isoloko kukuphucula ishishini labathengi babo.

Uhlalutyo lweshishini kunye novavanyo lwamanqaku abalulekileyo

El ukuxilongwa kwendawo yokutyela Ibalulekile ekuqaleni. Umcebisi we-gastronomic uyenza ukwazi imeko yeshishini. Khangela iinkalo apho kunokwenzeka uphuculo. Ijonga yonke into ukusuka ekutyeni ukuya kwindlela ephathwa ngayo imali.

Uvavanyo lwesindululo se-gastronomic

Oko ivenkile yokutyela inikezelayo kuhlalutywe ngokucokisekileyo. Uyakwazi ukubona ukuba izithako zisemgangathweni kwaye ukuba izitya zibonisa ubuchule. Ikwavavanywa kwakhona ukuba imenyu iyahambelana nesazisi sendawo¹⁰. Ingcali inokucebisa iimenyu ezintsha nezinomtsalane ukuzisa abathengi abaninzi. Ezi menyu zikwafuna ukuphucula iindleko¹⁰.

Uhlalutyo lweendleko kunye nenzuzo

Kubalulekile ukuqonda inxalenye yezoqoqosho neyemali. Umcebisi olungileyo usebenzisa izixhobo ukubona apho ulondolozo lunokwenziwa khona ngaphandle kokuthoba umgangatho¹¹. Ukusetyenziswa kwesoftware ekhethekileyo kunceda ukulawula okungcono kunye nokusebenza kakuhle¹².

Ukuthengisa kunye nezicwangciso zokulawula abasebenzi

Ukuthengiswa kokutya ngundoqo wokuma. Izicwangciso kufuneka zenziwe ezitsala abathengi kwaye zibagcine. Ukongezelela, ukuba neqela eliqeqeshwe kakuhle kuyiphucula kakhulu ingqalelo enikwa abatyeleli. Oku kuqinisekisa ukuba umxhasi ngamnye ufumana umbono olungileyo wendawo.¹⁰.

Uyilo lwemenyu oluyilayo

Yakha iimenyu zokuyila Ibalulekile kulawulo lwerestyu. Kubandakanya ukukhetha izithako ezisemgangathweni kwaye wenze iiresiphi ezothusayo. Ezi kufuneka zihlangabezane noko kulindelwe ngabathengi kwaye zilandele iindlela zangoku.

Ukukhethwa kwezithako ezisemgangathweni

Kubalulekile ukulawula ukuthenga kakuhle ukugcina nokuqinisekisa umgangatho¹³. Ukukhetha izithako ezilungileyo kuqinisekisa izitya ezimnandi nezintsha. I abacebisi gastronomic Banceda ekufumaneni abona baboneleli abalungileyo, banakekele ukusetyenziswa kwezibonelelo kunye neendleko¹⁴.

Ukuphuhliswa kweeresiphi ezilungiselelwe abantu ekujoliswe kubo

Ukuziqhelanisa neencasa zabathengi kubalulekile kwi ukutya okutsha. I abacebisi gastronomic Bafunda abathengi ukwenza iiresiphi ezibavuyisayo¹⁵. Ngale ndlela, unokutsala abantu abaninzi kwaye ugcine abo sele behleli. Esi sicwangciso singundoqo kwimpumelelo nayiphi na indawo yokutyela¹³.

Ngoku, siza kubonisa idatha efanelekileyo malunga noyilo lwemenyu kunye nezinye izihloko ezibalulekileyo kwi-gastronomy:

Ukuphucula iindleko kunye nothethathethwano nabaxhasi

Kushishino lwegastronomic, ukonga kubalulekile ukuze ufumane imali eninzi¹⁶. Sifuna amacebo okuhlawula kancinci ngaphandle kokuthoba umgangatho. Oku kususela ekuthetheni nabathengisi ukuya ekulawuleni oko sinako kwisitokhwe kakuhle.

Ukuthetha ngcono kwabo basithengiselayo kunokunciphisa iindleko, umzekelo, ngokufumana izaphulelo¹⁷. Ngokuba ngabahlobo nabathengisi abalungileyo, banokusinika izinto ezisemgangathweni ngexabiso elihle.¹⁶. Kwakhona, ngokwazi indlela yokuthethathethana ngeekhontrakthi, singonga kakhulu ekuhambeni kwexesha¹⁶.

Ukucwangcisa kakuhle into ekufuneka siyithengise kubalulekile ukuba siyichithe ngobukrelekrele¹⁶. Kwilori yokutya, umzekelo, kubaluleke ngakumbi. Incinci indawo yokugcina izinto apho.¹⁷. Kwiindawo ezifana nebhaga edibeneyo, kulungile ukusebenzisa umgaqo we-FIFO. Ngaloo ndlela, inkunkuma iyaphetshwa kuba ezona mveliso zindala zisetyenziswa kuqala¹⁸.

Ukusetyenziswa kakuhle kwezibonelelo kuchaphazela kakhulu iindleko zesitya ngasinye esihanjiswayo¹⁶. Ukuqeqesha abasebenzi kunye nokulungelelanisa ikhitshi kunceda kakhulu ukuba usebenze kakuhle. Oku kukwathoba iindleko ezinxulumene nomsebenzi.¹⁶. Ngokuphucula indlela ikhitshi eyenziwe ngayo, usebenza ngcono, uyancipha kwaye yonke into ijika ngokukhawuleza kwaye ibe ngcono¹⁸.

Ukuphumeza ulawulo lwemali olusebenzayo, kubalulekile ukuphumeza izicwangciso zolawulo lwemali ezisebenzayo. ulawulo lweendleko kwiindawo zokutyela, evumela ukwandisa inzuzo ngaphandle kokunciphisa umgangatho wenkonzo.

Izicwangciso zentengiso yesiko

Kwihlabathi lokutya, izicwangciso zokuthengisa zingundoqo kwimpumelelo. Banceda ukufumana abathengi abatsha kwaye bagcine abadala bonwabile. Oku kubalulekile kulo naliphi na ishishini lokutya.

Ukunyaniseka komthengi

Ukufumana abathengi ukuba babuye kubalulekile. Kuyimfuneko ukunika ukutya okusemgangathweni ophezulu. Oku kuphunyezwa ngokukhetha ezona zithako zilungileyo kwaye uzigcine zintsha kwaye ziboniswe kakuhle.¹⁹. Ukongeza i-touch touch yenza umthengi azive ekhethekileyo¹⁹.

Ukusebenzisa i-intanethi kunye nokuba kwiinethiwekhi zentlalo kunceda ukugcina unxibelelwano nabantu. Oku kukuvumela ukuba unxibelelane ngokuthe ngqo kwaye uxelele malunga neentengiso kunye neendaba.¹⁹.

INCWADI yeNtengiso yeGastronomic: Isixhobo ekufuneka wonke umthengisi afunde ukuze akhuphisane kwicandelo le-gastronomic, qhagamshela kunye ne... (4 Iincwadi zentengiso yeeNdawo zokutyela)

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Ukuphuculwa kwesidima soshishino

Udumo oluhle lwevenkile yokutyela lubalulekile. Ukwenza oku, kubalulekile ukusebenzisa intengiso yedijithali. Nceda wenze umfanekiso omhle weshishini lakho²⁰.

Ukusebenza kwiintanethi zentlalo yomeleza uphawu lwakho. Ziyindawo efanelekileyo yokukhuthaza kunye nokutsala abathengi abaninzi²⁰. Ukusebenzisa ii-imeyile kukwaluncedo. Ngale ndlela, ugcina abathengi bakho benolwazi malunga nokwenzekayo kwindawo yakho yokutyela.²⁰.

Ukubonisa umdla kuzinzo kuphucula imbono yabantu ngeshishini lakho. Inceda ukutsala uhlobo lomthengi onenkxalabo malunga nokusingqongileyo¹⁹. Ukusebenzisana neminye imibutho kunye nokuba nezibonelelo ezahlukeneyo zomeleza isikhundla sakho kwimarike¹⁹.

Ulawulo lwabasebenzi olusebenzayo

Ulawulo lwabasebenzi lungundoqo kuyo nayiphi na indawo yokutyela. Ukukhetha ngokucokisekileyo iqela kunye nokuqhubeka liqeqesha kuyanceda ukuba nabantu abanomdla nabaqeqeshiweyo. Makhe sibone indlela yokuyifeza ngempumelelo.

Ukukhethwa kweqela kunye noqeqesho

Khetha amalungu afanelekileyo kwi iqela lomsebenzi ibalulekile kwinto elungileyo ubunkokeli zokutyela. Umzekelo kukusebenzela abathengi abangama-40,000 ngonyaka ngabasebenzi abali-9 kuphela. Oku kusebenza kakuhle kugxininisa ukubaluleka kokukhetha kakuhle.

Umsebenzi ngamnye udlula kwi-a uqeqesho lwabasebenzi eneenkcukacha. Ke, sifuna ukuthobela imigangatho ephezulu ye umgangatho kwinkonzo.

Ukuchitha i-euro ye-145,000 kubasebenzi kunyaka odlulileyo kubonisa ukuba iqela kufuneka likhethwe kwaye liqeqeshwe ngokufanelekileyo. Oku kuvumela utyalo-mali kwingeniso ukuba luphindwe ukuya kuthi ga kwi-3.31 amaxesha²¹.

ESpain, i-93% yamashishini okutya afuna iingcebiso. Oku kugxininisa imfuneko yoncedo lobungcali ukuphucula uqeqesho lwabasebenzi²².

Gcina inkonzo esemgangathweni engaguqukiyo

Ku Inkonzo esemgangathweni rhoqo, ingundoqo esweni imveliso ye iqela lomsebenzi. Ngeeyure eziyi-18,500 ezisetyenzisiweyo, umyinge wabaxumi abayi-2.16 ngeyure baye babonelelwa²¹. Kubalulekile ukuyila iishedyuli ezenza uninzi lwabasebenzi, ngakumbi ngamaxesha axakekileyo.

El ubunkokeli zokutyela Kufuneka ikhuthaze ukuqinisekisa umgangatho wenkonzo. Unxibelelwano olucacileyo lubalulekile nabasebenzi kunye nabathengi²³. Ukuguquguquka kubalulekile ukulungelelanisa utshintsho kunye nokugcina umgangatho ophezulu wenkonzo²³.

Ukuphucula imveliso ngeyure kubalulekile. Oku kunceda ukubonelela ngenkonzo egqwesileyo kwaye ube nenzuzo ngakumbi ngaxeshanye.

Ukuphunyezwa kweenkqubo ezisemgangathweni

Ukuphumeza iinkqubo ezisemgangathweni yeyona nto iphambili kwihlabathi lokutya ukuqinisekisa umgangatho wako kunye nokhuseleko. Ukongeza ekuphuculeni into oyidlayo, iqinisekisa ukuba abathengi banelisekile. Iingcebiso zokutya kweengcali zinokunceda kakhulu xa uvula okanye uvula indawo kwakhona. Uncedo ngeenkqubo kwaye unike iingcebiso zeengcali²⁴.

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Isiqinisekiso sokhuseleko lokutya

La ukhuseleko lokutya Ibalulekile kuyo yonke indawo yokutya. Ukuba ayiphathwa kakuhle, ngaphezu kwe-90% yeendawo zokutyela zinengxaki kwimenyu yazo, enokuchaphazela olu khuseleko.²⁵. Ukuba nencwadana esemgangathweni kwenza umsebenzi wemihla ngemihla usebenze kakuhle kwaye ukhuseleke ngakumbi²⁴. Kukho iimpawu, ezifana ne-H Distinction okanye i-Clean Point seal, eqinisekisa iimeko ezicocekileyo kakhulu²⁶.

Ukoneliseka komthengi

Inkqubo elungileyo yomgangatho yenza abathengi bonwabe. Ubume beendawo kunye nokuqeqeshwa kwabasebenzi kuphucula kakhulu amava akho. Kwakhona benza ukuba ishishini liphumelele ngakumbi kwaye libe nemveliso.²⁴. Ukunciphisa inkcitho yokutya kunye nokubeka amaxabiso afanelekileyo kunceda ukugcina ishishini liqhuba kwaye likhuphisana²⁴. Oku kuqinisekisa ukuba abathengi bonwabile kwaye kuqinisekisa a lawulo lo mgangatho ngaphezulu.

Iimpawu ezibalulekileyo kunye nezakhono zomcebisi olungileyo we-gastronomic

Umcebisi omkhulu we-gastronomic umi ngaphandle kweyakhe izakhono nolwazi. Izakhono zokuhlalutya, ubuchule bokuyila kunye noqeqesho lwezemfundo zingundoqo. Ezi nkalo zibalulekile kule nkalo.

Ulwazi olunzulu lwe-gastronomy

Ulwazi lwe-gastronomy lubalulekile. Ibandakanya uqeqesho kwi iindlela zokupheka, iimveliso kunye neendlela zangoku. Imfundo efanelekileyo kunye namava akuvumela ukuba usebenzise izicwangciso ezisebenzayo zokupheka.

ESpain, ngaphezu kwe-13% yoqoqosho kwi-gastronomy kunye nokhenketho²⁷. Oku kuqaqambisa ifuthe layo kwingqesho kunye nokusungula izinto ezintsha. Ngaphaya koko, ngo-2018, ngaphezulu kwe-4.000 yezigidi zatyalwa kwiihotele, i-23% ngaphezulu kunonyaka ophelileyo.²⁷.

Uhlalutyo kunye nezakhono zokuyila

Ukuvavanya nokulawula ishishini le-gastronomic lifuna izakhono zokuhlalutya. Ukusuka kulawulo lohlahlo lwabiwo-mali ukuya kwinzuzo, ukwenza izibalo kubalulekile²⁸.

Ubuchule bubalulekile kumcebisi. Ukuqulunqa iimenyu ezintsha kunye nobuchule kubenza bahluke. Ke, banikezela ngeziphakamiso ezizodwa kubathengi.

Ubunkokeli, umbutho nonxibelelwano zibalulekile. Umcebisi kufuneka akhokele amaqela kwaye alungelelanise ishishini²⁸. Ekufundiseni, umlawuli wekhitshi ufuna amava, ulwazi kwi-gastronomy kunye nokulungelelaniswa kwimpumelelo yeziko.²⁹.

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Yintoni umsebenzi womcebisi we-gastronomic

Umcebisi we-gastronomic udlala indima ebalulekileyo kwishishini lokutya. Ayiphuculi nje imenyu kwaye ifuna ukunciphisa iindleko. Ikwazisa neembono ezintsha ukwenza iindawo zibe nokhuphiswano ngakumbi.

Inceda ukuphepha iimpazamo eziqhelekileyo, inzuzo ye-80% yeendawo zokutyela³⁰. Icebiso lakhe libalulekile kwabo batsala nzima kwiminyaka yabo emihlanu yokuqala.³⁰. Ukuba namava abo konga ixesha kwaye kukukhokelela empumelelweni³⁰.

Olu hlobo loncedo lukwaphucula ishishini. Ivumela abanini ukuba basebenzise oko bakufundayo kwiimeko zabo³⁰. Umbutho wakho kunye namava zingundoqo ekwenzeni imali³⁰. Ngesi sizathu, abanini abaninzi bayalithemba iingcebiso zabo ngolawulo olusebenzayo.

ESpeyin, iinkonzo zomcebisi zinokubiza phakathi kwe-300 kunye ne-8.500 €³¹. La maxabiso ahluka ngokuxhomekeke kubukhulu bendawo kunye nodumo lomcebisi.³¹. Bafuna ukuphucula ishishini kunye nokwaneliseka kwabathengi. Ukongeza, banikezela ngenkxaso ubuncinane kwiinyanga ezili-12 emva koko, ngamaxabiso phakathi kwe-€200 kunye ne-€2.500 ngenyanga.³¹.

Umzekelo, i-Hospect Method inyuse inzuzo yabathengi bayo nge-25%³². Oku kuthetha ngaphezulu kwe-7M yezigidi ezongezelelweyo kubo kwiminyaka nje emibini³². Baye bafezekisa ezi mpumelelo ngokunciphisa iindleko kwimpahla ekrwada kunye nabasebenzi³².

Los iinkonzo zokubonisana Banganyusa oovimba ukuya kuthi ga kwi-80%³². Bakwanyusa umndilili wenkcitho yabathengi nge-10%³². Ukuqukumbela, umcebisi we-gastronomic uphucula zonke iindawo zokutyela. Indlela yabo ibanceda bafezekise iinjongo kwaye bahlale bekhuphisana kwimarike efunayo.

Ungathanda kwakhona

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Indlela yokubala i-Inventory Turnover kwiNdawo yokutyela

Ulawulo lweeNdleko zokutyela: Isikhokelo esiBalulekileyo sowama-2024

Fumanisa ukuba yeyiphi iRoner ekhitshini kwaye yintoni na yonke into enokusetyenziswa ngayo

Imibuzo Ebuzwa Rhoqo malunga nokuba yintoni umsebenzi woMcebisi weGastronomic

Isiphelo

Ukubonisana nge-gastronomic ngundoqo kwikamva lokutya. Inika iingcebiso ezintsha kunye nezisombululo. Inceda ukuphucula iimenyu, umgangatho wokutya kunye nenkonzo yabathengi. Igalelo lakho libalulekile ukuze uphumelele kwihlabathi le-gastronomy³³.

Umcebisi weRestaurant uphendule imibuzo engaphezulu kwe-7000 kwiminyaka eyi-10 kwaye ebefundisa abanye abacebisi ukusukela ngo-2018.³⁴³⁵. Lo msebenzi unceda ukuphucula icandelo kwaye unike izixhobo kubantu abafuna ukuqala ishishini labo lokutya.³³.

Ukutshintsha rhoqo kwabasebenzi kwiivenkile zokutyela, phakathi kwe-30-40%, kubonisa ukubaluleka kokulawula abasebenzi kakuhle³⁴. Abacebisi bancedisa ukusebenzisa iinkqubo ezisemgangathweni kunye nokudala izicwangciso zokuthengisa. Ngaloo ndlela, benza ukuba amashishini okutya akhule kwaye azigcine ixesha elide.³³.

Ulawulo lwerestyu eBUTEMBO

65,90 €

Thenga kwiAmazon

Sifumana ikhomishini ukuba uthenge, ngaphandle kweendleko ezongezelelweyo kuwe.

06/28/2025 09:03 am GMT

Ukuqukumbela, ukuba neengcebiso zengcali yokutya kuphucula iindawo zokutyela. Inceda ukujongana nemingeni yemarike yanamhlanje. Ukongeza, iphawula indlela yomgangatho kunye ne-gastronomy eyimpumelelo.

Nyusa irestyu yakho nge Ukucebisa ngeGastronomic de Chefbusiness Gastro Consulting. Ilungele abanini bendawo yokutyela, abapheki kunye nabaphathi bokubuk' iindwendwe, sinikezela ngesikhokelo sobuchwephesha esiyimfuneko ukwenza ishishini lakho libe nempumelelo kushishino lwegastronomic.