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How to open a good snack bar, I personally believe that we should pay attention to the following points:
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1, beforehand to examine the surrounding consumer groups and measure the level of consumption. Because if you do not decide to open what kind of snack bar according to the consumer object, then it is destined to store in the operation of certain difficulties, it is likely that a large part of the sale will not go out. That investment is not too risky? My friend opened a Sha Xian snack bar last year, business is particularly good. At that time, he selected a location, mainly want to do breakfast, and then for a week to see the flow of customers. After he felt that there was no problem with the customer flow, he made a very detailed market questionnaire to investigate the taste of the residents of this place. Because people's tastes are different in different places, what you think tastes good, he thinks tastes bad. And you have to follow the majority of people's tastes, rather than you want to change the majority of people's tastes. Now more than a year down the line, his business is the most prosperous one there.
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2, according to the tastes of the surrounding population snack type positioning. Only in-depth understanding of the local flavor can be more helpful to the business of the store. Imagine, if a person does not eat spicy, you favor to add to his bowl, he will eat it? And some areas are less chili can not, especially in Hunan, Jiangxi, Yunnan, Guizhou and other regions.
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3, store decoration to make people feel very bright, shopkeepers environmental health to do a good job, food marketing generally have high environmental requirements. Store decoration can not be too beautiful, but must be clean, so customers will feel hygiene, have an appetite.
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4, service attitude should be good, smile. Customers are actually one of the best salesmen, a pass ten, ten pass a hundred, can help your store business to the next level, and vice versa.
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5, strive to innovate. Only strive to innovate the restaurant will have a future, stick to the rules or imitation of others, and ultimately will fail, any restaurant must show their own characteristics, in order to create added value, but also to continue to increase the number of customers.
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6, listen to the views of diners. Must understand the needs of diners, do this, the best way is to listen. To brainstorm, go with the flow, and then do what needs to be done, there is bound to be no harm.
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7, grasp the opportunity. The success of the business, depends on whether you can grasp the opportunity, usually have to choose the right time to investigate the varieties of diners want to choose, the formation of a new profit growth point in the store.