Attached you a catering investment guide
For small and medium-sized investors, I'm afraid there is no industry more attractive than the catering industry. First, the investment can be large or small, can be independently operated, can also be joint venture, franchise; Second, the investment cycle is short, fast results, do on the road, just a few years, can be completed from a single store to the chain of the entire development process, to do the rapid value-added funds; Third, the threshold is not high, in and out of the free. Therefore, do catering has become the best choice for many entrepreneurs to start a business for the first time.
However, any one line of work is a learning curve, as they say, "different lines like mountains", the catering industry is not as simple as it seems. Many "laymen" flocked to the catering industry, may soon be able to capture consumers through unique dishes and creative, but then it is difficult to continue to expand the impact of the scale of development. Not only lamented, catering industry water is too deep.
Entrepreneurship is difficult to keep a business is even more difficult, and make the business bigger and stronger is even more difficult. Entrepreneurs can rely on unique product advantages, in the market in the cracks to kill a bloody road, but often stand firm not yet a few years, was swarmed by imitation, competition, counterfeit stirred up, or a foot into the wrong investment, blindly expanding the sludge, and then difficult to get out.
How deep is the water in the restaurant industry? Some people say: good learning and willingness to work, do 3 years to be considered as a beginner; want to be a hands-off, not out of 3 months will have to close. A restaurant, from site selection to opening, from service to procurement, from ordering to cashier, involving too much knowledge and details. If any of these details go wrong, it will plant a landmine on your way to scale. The more landmines there are, the greater the pitfalls.
Scientific Investment magazine, through the tracking and investigation of dozens of enterprises in the catering industry, interprets the inherent operating rules of catering enterprises for entrepreneurs, digs out the marketing skills and business tools needed to make the catering industry bigger and stronger, brings readers to personally feel the difficulty of operating in this industry, and explores any hidden dangers that may arise as well as the effective solutions to make operators cross the dangers of growth and find the way to grow bigger. This will enable operators to overcome the dangers of growth and find a way to make it big. Although this article is based on a case study of the restaurant industry, many of these techniques can be used in other industries. As long as the operator to add their own creative, flexible use, the big development is just around the corner.
Products can be copied, the technology can be copied, but the creativity can not be copied, creativity is the spark of thought, due to the accumulation of experience and burst; creativity is to create a market for the sword, with this sword can open up a new territory, create a new world.
Flavor innovation: dare to be the world's "fresh"
The catering industry is like a magic magnet, attracting people from all walks of life. Into the catering industry people of all shapes and sizes, either because life is forced, no choice but to start from a few tables to do catering; or there is a certain specialty dishes, the crowd praised after the beginning of planning to market; or by mistake, by mistake into this field.
For small and medium-sized investors, the catering industry is a low threshold, investment in filial piety and quick results, into the attack, retreat can defend, is simply born to invest in the treasure land. However, the Scientific Investment Magazine study, the catering industry is like a calm sea, into the easy, but to swim to the depths, often encounter waves, to make a point of appearance, create a new idea is not so simple.
There is a saying in the catering industry: "vision is gold, characteristics are treasure". Although operators enter the form of different, but regardless of their background, to be in the catering industry to raise a banner, find a foothold, find the characteristics of the project is always the most critical step.
Fushu snail: new varieties to help you
10 years ago, Yan Qi, like most people, living a stable and comfortable salaried life, working as an accountant in a bank in Chongqing Municipality. By chance, she and her friends found that people in Chongqing like to go to the suburbs to taste the food, because they feel that the dishes in the suburbs are more flavorful. So, in 1994, Yan Qi in the city 20 kilometers away from the Chengdu-Chongqing high-speed road, opened their first small restaurant. At that time, the restaurant had only five tables, and because of the ordinary dishes, only five tables are often empty.
Yanqi knew that the only way to attract people to come to the restaurant was to offer something special, but she and her friends thought long and hard about what they wanted to do. But she and her friends thought long and hard about what exactly to do, mulling over the project for a long time. They had tried to use people's common soil screws to make dishes, but the guests ate them and found them fishy, muddy and tasteless, and the business still didn't take off.
One day at the end of 1994, Yan Qi happened to see a message in the newspaper. Professor of the Southwest Agricultural University, the introduction of a new species of snail called Fushou snail. Fukushou snails do not have the disadvantages of soil screws, and the meat is tender. Yan Qi was pleasantly surprised to find such a good variety. However, she soon thought that others can also find Fushou snail, take it to do specialties. In order to have no competitors for their own dishes, they must also work harder on the flavor to be unique.