In my opinion, the controlling part must go hand in hand with the leading aspect.

The first and

most important thing for the control to be carried out easily and effectively is the managers musr
set the standards that need to be achieved in terms of cost, output, profit that the restaurant get in
1 month or the efficiency and so on. After that, managers need to compare actual goals and
performance with standard goals and performance so that we could know how the restaurant is
growing. In addition, managers need to have certain social skills. Because manager must
carefully evaluate the operation of the restaurant and staff, that means managers must be able to
deliver bad news in the best possible way so employees don't feel offended and still be
productive. Moreover, the manager need to know how to talk to customers to solve problems that
occur in the restaurant to minimize damage. Following the decisions that we think is best for 4
servings, I think the restaurant will become a competitive advantage with efficient use of
organizational resources.