How to grill and distribute food in a barbecue restaurant when there are many people ordering?

Reasonably allocate personnel.

First of all, you must clearly define the positioning of your store. Many customers think that barbecue restaurants are similar to night stalls, especially in the summer. It is very common to set up a table outside, go shirtless, blow bottles, and do boxing. Such shops are mainly located along the street in residential areas, and customers do not have high requirements for the "standardization" of the store. They mainly focus on atmosphere and taste. The proprietress is nice, knows how to shout and greet customers, and the staff in the store are busy and lively. In addition, the strong aroma of barbecue smoke spreads thousands of miles, which can stimulate human beings' most primitive desire for meat. In this way, most of the staff in the store may be the boss's relatives and friends. Everyone works together, helps each other, and has a simple division of labor, but the main thing is to work non-stop.