in the first location, small restaurants should join in the fun, and don't open in remote or sparsely populated places. In decoration, don't be too luxurious and don't pursue scale. In this way, even if the business is frustrated, it can turn around and reduce business risks.

The second operation should have its own characteristics. Small restaurants do not emphasize everything, but only highlight one characteristic. As the saying goes, "everything is proficient and everything is loose", and there are too many dishes to start. Small shops should highlight their characteristics so that customers can remember them as soon as they eat them, and they don't care more about essence.

Thirdly, in terms of service, small restaurants do not pay attention to standardization but pay attention to the atmosphere of affection and affinity, and the service varies from person to person.

Fourth, we should be careful in cost. The magic weapon of a small shop is small profits but quick turnover, and the principle of diligence and quick sales should be achieved. In dish manufacturers, we should pay attention to coarse grains instead of high-grade and large-scale production.

Fifth, in operation, it emphasizes quantity and makes flow. Small profits can make quick turnover, and small shops can make profits by opening up the flow. Therefore, in operation, it is required to produce quickly, serve quickly and guests naturally leave quickly, so as to strive for the turnover rate.