First, blindly reduce prices

Restaurant business is not good. At this time, most diners will improve their business by reducing prices and promoting sales, but this is not a long-term solution. For consumers, restaurants that blindly reduce prices will not be considered as good restaurants. Although "picking up cheap" is in line with consumer psychology, blindly reducing prices will make consumers question the quality of restaurants.

it is not advisable to reduce the price drastically in order to reduce the operating pressure and increase the cash flow, because this will damage the image of the store, which will directly affect the future business. There is no problem with proper price reduction and promotion, but we must master the tricks, and blind price reduction is often counterproductive.

Second, it is very common to be short of Jin and Liang

Shortage of Jin and Liang is very common in the catering industry. When the restaurant business is not good, many catering people will be short of Jin and Liang on dishes to ensure profits, including shoddy, cutting corners, etc. Although this practice can gain temporary benefits, if it is seen for a long time, it will be tantamount to quenching thirst and directly accelerating death.

Do business according to your conscience, especially in catering business. In the highly competitive catering industry, don't blindly pursue passenger flow, quality is the foundation of survival. Therefore, if you want to do long-term business, it is absolutely impossible to be short of two pounds, and you must not do things that ruin your future in order to pursue immediate interests.

Third, follow-up marketing

Other people's Mid-Autumn Festival marketing is very successful, and you followed suit during the National Day, even without changing the propaganda slogan. Such follow-up marketing is absolutely impossible. Marketing "crash" is not uncommon. Once there is a problem in marketing, it will easily arouse consumers' resentment, and the effect is even more counterproductive.

For catering people, marketing must be done, but it is not advisable to follow suit. Good marketing is helpful to the development of restaurants, but follow-up marketing is not the case, and even consumers will remember the "owner" wrongly, which must be the result that catering people don't want to see, so don't follow-up marketing.