At first I also think, so hard to eat how still have the nerve to come out to do restaurants, with more and more extensive exposure, it found the problem.

First, the understanding of the flavor is not the same, such as the people around Hebei, the fish is not sensitive to the smell of the earth (do not spray, I only said most of them), they used to rely on the fish frying and stewing, will not be too much to eat to the fish's fresh taste; for example, in addition to the clouds, Guizhou and Sichuan outside of the people are very difficult to accept the taste of the fish, this is the regional impact on the people's eating habits. There are also individual differences, some people who are not concerned about eating, the flavor itself is not so much cognitive, so he himself does not know that it is difficult to eat!

Second, the understanding of the catering industry and cognitive bias. Catering is a relatively low threshold of the industry, for some of the skills of small operators, not very good at doing other things may choose the catering industry as the direction of investment, coupled with a so-called franchise agent company's encouragement, there will be a lot of blind investors. The consequence of this is that these bosses open after the income is very bad, the more business is not good the more afraid to spend a lot of money to hire a big chef, but also do not dare to spend the cost of innovation in the dishes, quality improvement, so it is more and more difficult to eat ......

I am doing the United States, contact with more restaurant bosses, all have a **** the same characteristics: is my family meal flavor is the best, the market can not find the second, I want to put whoever (competitors) squeeze shut! Whether it is delicious or not, this is the boss's own perspective.

If this store is hard to eat, everyone says so, then this store can not live long, or this store is open here is not to rely on the turnover of this store for a living, there are other uses, other income!

My personal understanding is: delicious or not delicious by the market decision, decided by the customer, 100 people, there are 80 people think delicious can be! A lot of bosses made a mistake, is that they feel delicious, open store will be fire! I have seen the fastest closing, dry a week, transferred!

Summary: You think it's hard to eat, that's your taste! The boss thinks it is delicious, that is delicious, if not long after the store closed, proving that your taste is right!

I'm a restaurant owner, so I'll tell you what I think!

There's a phrase in English called elephant in the room, which means something very obvious, but it's always been overlooked.

From an entrepreneurial point of view, everyone who owns a restaurant thinks their food is delicious!

This is from the time he started to prepare for the opening of the restaurant, this belief is firmly in his mind!

It's the same way that people attribute failure to social circumstances!

The restaurant's old store is not doing well, and often do not realize that the food in their restaurant is not good!

Restaurant old board stores business is not good, often do not realize is their own restaurant meals are not good!

Restaurant old board stores business is not good, often do not realize that it is their own restaurant meals are not good!

This sentence is very important, and an important reason for the closure of more than 2 million restaurants across the country each year!

The store business is not good, the restaurant owner is more thinking about the economic market is not good, the people have to pay the mortgage, the restaurant near the residents are too poor, people can not afford to go out to eat, or I have this restaurant's location is not good, the consumer requirements are too much, too difficult to serve!

And won't bother to look for the problem in themselves!

Business is not good, not many people come to the restaurant to eat, some restaurant owners want to change, want to go to hire a master chef with excellent cooking skills, but think about it, and now lose a thousand or two thousand per month, to go to hire a chef, but also to spend eight or nine thousand, it is not cost-effective!

So, do not want to change, or the same old, but the business is the same old, and ultimately three months after the support can not go on, closed down!

The hardest thing to do in the world is to change, especially for loss-making entrepreneurs! Often there is no bottom line to spend a lot of money to try to change!

Different standards of quality, some restaurant owners are very stubborn, never change, always think they are, but that there are people to eat, because the owner of this cultivate a part of the same level of appreciation of his diners, but this kind of restaurant is basically in the state of half-dead, maintenance, just maintain, the good times will not last long.

Because of this operation, one is limited craftsmanship, short-sighted, never consider the development of the problem, the cost of the dish to make a big fuss, reduce the proportion of the main ingredients and ingredients, raw materials to buy the cheapest.

The second is not to hire chefs and waiters, basically a family unit business, over a day to say a day, anyway, the family members are not paid, the daily turnover of a person alone.

This type of restaurant is mostly concentrated in the urban and rural areas, in the first and second tier cities have no place, basically eliminated.

The same reason is not the boss does not want to improve, but there is no way to improve. It is not that he wants to do this line of work but he also want to survive, so encounter such a situation, generally do not think there is much to laugh about,

Generally these people now eat restaurant sooner or later will go to open the restaurant, because life is forced, there will be a rise and no superior period of time after this time will fall to the bottom of the bottom of the so that the museum side of the people is a student but just work into the society of the people, the main is not too much pressure! Not deep heavy, they eat early parents and then their own wages and overdraft consumption, this stage seems to be tasteful diners, are eating food appetizer. There are talking and laughing with eating dozens of cups of this and that tea, hundreds of a this and that meal, dressed in a pretty mainstream, life is also wonderful people's insights are not, after a few years and a dozen years of these people have become a one looks like not so good store owners, do not eat the meal, they are also aware of, but there is no way to live with the ring of responsibility,

Not dip the water of the ten fingers, daily soak in the water to wash the dishes.

The ten fingers that do not dip in the water of the sun, soak in the water every day to wash dishes. The first thing you need to do is to get your hands on a pair of shoes or boots that you want to wear. Don't like to do housework, lifting heavy work lifting heavy things, this is life when you have to how to look at the time as well as after some time they will be to this step to experience. Do not think they are elite, in the world of the elite all will become incredibly ordinary, in the undergraduate is standard, graduate students can not find a job today you guess in that layer, or not to open a cooking difficult to eat the restaurant. It's all about love not being able to afford to do it yourself.

This is very normal, the boss's attention where the harvest is also where, and give up will be he can not see and can not think of the place.

The meals are made by the chef, usually the boss will not go to the kitchen.

And bosses do not know that their meals are very difficult to eat this is normal, because they are very often tired of eating their own restaurant to hear the meal, often do not eat their own food. This is also the bosses a lot of times do not pay attention to.

And a large part of the boss only cares about the cost and profit, for the quality of their meals is not very concerned.

Then the quality must not be what we all want it to be.

The quality of the food and the marketing of the boss, not very much, this boss business will not be bad.

As if the world needs to be balanced, this is the way to balance the hotel, there is no balance of business will not come, so that the quality of their meals can afford to stand up to their own customers, customers will naturally pay the bill.

And the pursuit of profits and low-cost operation method, has been outdated.

Love, love yourself and love your guests at the same time, is the only criterion for the boss to think correctly.

Legend has it that in the last century, there was a silly melon, only love the customer, what is the result, a pushcart peddler, a few years to become a super businessman, and do not love themselves so that he ended up with the result is not very good.

Ideas determine the way out, the right way of thinking is to run a restaurant owner should learn.

The problem is very realistic, and few people admit that they are not doing well. There are three reasons. One such as admitting that they do not do well, feel that they have no face. Second, that will affect their business, third, most people think that their own Prick is better than others, a little bit of the king's wife to sell melon, self-promoting mentality.

The meal on the train is very difficult to eat, the boss himself knows that it is difficult to eat, the travelers also know that it is very difficult to eat. Travelers also know that the boss knows that the meal is very difficult to eat, the boss also knows that travelers know that the meal is very difficult to eat. But the bosses still don't want to make the meal taste good. This is the boss.