Some people who haven't done catering before misunderstand the gross margins of catering and think that they should be very high, even around 70%. Sure, some catering products have such high gross margins, but most catering products have gross margins in the 40% range. Because you want high gross margins, when you price the dishes in your store, you often price the product very high. The dishes are priced too high, above the average local price, so the store won't do very well.

Many people think that as long as the food service worker's job is personal, that's wrong. Just because the overall education level of food service workers is low does not mean that everyone can do it. Sometimes the level of service a server provides directly affects the store's business. For example, the just-launched Dungeon of the Sea hotpot restaurant is well known to consumers for its high quality service level. Waiters need not only professional service skills, but also certain sales skills. Poor service quality often drives customers away.

In those medium and large-sized restaurants, almost all employ a chef R & D team, the work of the R & D team is to constantly develop new dishes, a store generally a quarter to replace 10% of these dishes, the sales of good dishes to be retained, and those poor sales of dishes eliminated. The poor business of the restaurant, almost no new dishes on the market, may store opened a year, the store is still a few old dishes, around the consumers have long been tired of eating, who is still willing to enter the store to spend it!

No matter how good or bad a restaurant's business is, the most basic job is to keep the store clean. Consumers enter the store, will certainly be the first to see the hygiene of the store. A store with good hygiene conditions will not cause consumer disgust even if the food is not good. However, the hygienic condition of the store is poor. A dead cockroach and a pile of rat droppings. I believe the restaurant can't survive for a few days, so the hygienic conditions of the restaurant must be improved.

There is customer speculation in some restaurants, which happens more frequently, especially when there is a store marketing campaign. In the event, the promotion is to spend $100 and give $30 as a gift, but in the end, $30 is given as a voucher. And, the prerequisite for using the voucher is to spend $100 next time. I believe the customers who participated in the event would feel cheated. As time goes by, everyone will have the feeling of being cheated and the store has a sense of distrust. Slowly, the store's business will get worse.