Establishing a business in the restaurant industry has become a choice for more and more people, and the competition among peers has become more and more intense. Many restaurant owners complain that the restaurant business is getting worse and worse, especially many small restaurants, which usually close down after three months. Every day new stores open and old ones close. So why has catering not done well in recent years? It is mainly affected by these factors.

1. Rent is high and landlords increase rent from time to time. There are many reasons why it is difficult to start a business in the restaurant industry, and rent is the most important reason. I'm sure many restaurant owners have had this experience. When they first opened their business, they were inexperienced and their business was not good. It was not easy for business to improve and the landlord started to raise the rent. So the end result is either to move out or close down with no money. Therefore, when we sign a lease contract with the landlord, we must reach a good agreement on the term of the contract and the rental relationship.

2. Labor cost is very high, so hiring employees should be done carefully. Currently, the wages of workers are getting higher and higher, and every month's salary gives many bosses a headache. Nowadays, when you open a small restaurant, waiters, dishwashers and cooks are also a big expense. In the past, a chef could have earned 3,000 yuan, but now people won't even consider it without 5,000 yuan. This is one of the reasons why it is difficult to start a business in the restaurant industry now. At present, there are many chefs who use their capital to take a share in the restaurant or run the restaurant in partnership with the owner. Both parties share a share of the restaurant, which greatly reduces brain drain and changes in important positions, such as back-of-the-house.

3. The cost of food ingredients is high and prices are very volatile. Today, food prices are very unstable, especially vegetable prices. There is also a big difference between winter and summer. The same vegetables can differ by several dollars a kilogram. However, restaurants don't dare to change the price of vegetables frequently for fear that customers will never come back because of the high price. If the prices go up occasionally, customers will complain. If vegetable prices are adjusted regularly, it is estimated that the customer turnover rate will be higher. As a result, price increases lead to higher costs. Owners who regularly buy food ingredients will notice this rule in the market. It is cheaper to buy food from Monday to Thursday and more expensive from Friday to Sunday.