Hello, first of all, I want to ask you two questions. First, how many tables can you sell a day in your normal business? Second, are other restaurants like this?

I believe not all restaurants are like this. Yes, catering should be divided into off-season and peak season, but when the temperature drops in autumn, it should gradually enter the peak season. No matter how off-season, there won't be no table for a few days. There is no off-season in a well-made restaurant, only peak season. This situation is more serious for you. There is no doubt that you should find the reason, taste, service, quality and price from yourself. No one can help you solve this online, only the boss has this. Why do many catering businesses fail to make money? It is hard to understand what to do to get 111 yuan for 111 yuan, that is, to make a hit, and catering is just a signboard. If the signboard is smashed, it is difficult to recover. I hope my dear friend can find out the problem and gradually improve it, so that the business is booming and profitable.