1. the taste of the restaurant is not good, the daily performance: there is no repeat business, most of the people who come to eat for the first time.

2. The restaurant and the surrounding consumption level is not equal, daily performance: to eat is not the mainstream of the surrounding population.

3. Service attitude and details, such as hygiene and so on. This is your own observation.

Friends you ask the question is too general, not very good answer, you have to do, not to think about how to remedy to make the business good, but to think about, exactly where the problem. Finding the problem will be a good solution.

Turnover is down, what is the reason? Stores operate as usual, why suddenly underperform? Catering operators in the end where to look for the reasons? In the face of the difficult problem of declining turnover, many people's solution is to engage in activities, push new dishes or discounted food delivery. However, adjustments without identifying the cause are very often useless. Business is not good for many reasons, the solution is not the same, but in general can not be separated from: identify the problem - the right medicine - implementation.

Restaurant business is not good, first find the reason. From your competitors, if the other restaurant business is as bad, it shows that the location of your restaurant is a problem. Then next if the marketing or can't stay up then consider retreating. But if other restaurant business is good, daily traffic is also a lot, but just do not enter your store, then you have to consider the following questions:

Restaurant signage and advertising boxes are clearly marked their categories, there is a desire to let customers into the store?

Does the restaurant have a store environment that customers like?

Do the advertisements placed in front of the restaurant fully display the characteristics of the dishes? Does it state the price point?

Restaurant staff welcome staff is enthusiastic enough? Has the atmosphere been fully driven?

If the above questions you have not done, then you should know where the problem lies.

About customer analysis: customers are not willing to go to the door or there is no repeat business restaurant, doomed to be not long. Restaurant business is not good, restaurant owners also need to research and analyze their customers.

Do you know what type of customers come to eat?

How often do they come and which time of day is the peak time?

What is the average amount they spend?

Any idea why they come to your restaurant?

Are you friends with them? Do customers follow your public number or add you on WeChat?

Found out the problems affecting the restaurant business is not good, then we must study the solution, so as to treat the symptoms.

01 Study customers

How many old customers? That is, the rate of return, such a proportion of customers is not much? If not much, then more efforts in this area, must be less investment in quick results.

02 Study dishes

Frequency of dish updates. How long has it been since your menu was updated? What are your signature dishes? Are customers dropping off because you've changed their favorite dishes?

03 Study the market

This is to look for reasons from the inside, mainly in:

Is there a clear division of labor for the team in the front office, and have the dishes of the back kitchen team remained stable?

Do the store manager and head chef regularly launch promotions and specials?

Is there any marketing expense within the team? Does anyone develop promotional programs?

Find out the internal reasons, then you can go step by step to implement your strategy.

How to save the restaurant

One: do the program, two: implementation, three: evaluation of the results.

Clearly do the program for the purpose of what? When promoting, don't just send out leaflets and roadshows, etc. You can use WeChat QR codes, smartphones, etc. to complete the promotion of the program. Of course, doing promotional activities on local food dailies or organizing some tasting activities can also increase the exposure. Implementation is very important, but also the most boss headache, the implementation of the time so that every employee to understand the participation in it. Even better programs and measures, no implementation in place are useless. Evaluation can be considered from two aspects:

Compared with the last few months, the restaurant's turnover has increased?

Has there been an increase in the number of customers who return for more than two purchases?

Are there several times of the day when business attendance has increased significantly?