Doing catering next door opened a peer to deal with the method:

1, first observation: people have a new and old mentality, there are old customers to go to the new store experience is also very normal, but if the experience is not good next time will not go.

2, increase the variety of dishes: provide more types of dishes for customers to choose from, people like to eat a variety of dishes and affordable, but do not fight with each other price, price may be in a short period of time to get more traffic, but for a long time to go down the loss is inevitable.

3, improve service: in the overall dining experience, the service is also a very important customer. In the same location, the dishes taste similar circumstances, as long as the service is better than other stores, not afraid to keep customers.

4, first do not easily and rivals into the price war. General new store opening, discount promotion is the primary strategy to expand new customers, but in the supply chain information transparency, any store is unlikely to continue to fight the price war. Customers generally have the psychology of taste, a month, the customer base has 10% -15% change is normal. But if it still hasn't picked up after 2 months, it's time to pull some popularity through promotions.

5, to retain your important employees, the most effective method is not to increase wages, but more care, such as weekly and staff to eat 3-5 times the staff meal, monthly organization of collective activities, and take the initiative to care for the staff family. This can increase your mutual understanding and emotional interaction, the staff to form a more lasting incentive.

6, for the long-term training of important employees, the use of direct partners, encouraging the store manager or backbone directly to the store to invest money (generally within 100,000 yuan), to become a minority shareholder, and to give it about 30% of the profits dividends. This is more stimulate the enthusiasm of the backbone members, the boss can also free up energy to research and development of products, standardize the process, and prepare for multi-store expansion.

For many grassroots workers in the restaurant industry, the main reason for leaving is not because of the working environment, but the accommodation. But this is less often brought to the table to discuss, so it has also long been ignored.