How about restaurant drainage? See the following points:

First of all, self-analysis should be carried out to be marketable. It is necessary to know the main target of your restaurant service, who come to your restaurant to eat and consume, the age range of most of these consumer groups, why most people come to your store to eat, and what advantages and disadvantages your restaurant has compared with other restaurants around.

as the saying goes, those who are in charge are confused, while those who are on the sidelines are clear. Conduct a sample survey of new and old customers, sum up the shortcomings, listen to the opinions of customers and employees and improve them. Improve service quality.

optimize the menu, keep the special dishes, and get rid of the dishes with insufficient sales. Introduce new special dishes. Reduce the price of dishes and implement the principle of small profits but quick turnover and genuine goods.

Conduct online and offline activities and make promotions. First, improve the reputation and service, retain old customers and attract new customers.

focus on special dishes to reduce expenses and costs.

add services, which can provide free room delivery service and door-to-door customization service.

platforms such as live short videos can be launched for publicity.

build a group to engage in activities, and give out red envelopes to grab discounts. Interact with them more. Promote secondary consumption.

Open an enlightened kitchen, broadcast live, and let the public supervise, watch and interact with it. Show the process of making dishes. How to add online orders.

open membership service, package service, etc. Seize the main passenger flow group.

there are still many methods to analyze specific problems, find out their own reasons and social reasons, and decide according to their own actual situation.