What should I do if the canteen business is not good?

What should I do if the canteen business is not good? For business friends, business may be bad. When it's not good, it starts to be decadent. I don't know how to run it, or even get confused. I want to attract customers back by means of promotion. Here's what to do if the canteen business is not good. What should I do if the business in the canteen is bad? 1

1. Don't think about making money. Be willing to make money. < P > When the business is bad, it's easy to make money in a hurry, but Okubo said that the worse the business is, the less anxious it is to make money. It is difficult for most catering people to do this. If you do this, you will win half the battle psychologically! He said that just thinking about pursuing economic interests will easily lose the essence of catering industry, which is the fundamental reason why many restaurants are in trouble.

When business is not good, the most easy cycle to fall into is: just thinking about replacing good raw materials with inferior raw materials, thinking about how to sell the dishes with the smallest weight to the highest price, and thinking about how to streamline staff and reduce services. This practice really "cuts costs", but directly kills "open source".

It just pushes the restaurants that still have hope of survival directly to the death. On the contrary, if you want to reverse the restaurant with declining business, it is often the boss who has strong psychological endurance: the more he declines, the more he is willing to invest, the better the product is, and the more he stresses quality. Even if he comes to a guest, let him promise to come again next time.

2. Eliminate the aura of "bad business"

The better the business, the more customers will trust you-this is a wordless endorsement. Bad business has an aura. Only by completely eliminating the aura of "bad business" can restaurants come back to life. What is the aura of "bad business"?

For example, it is very cold in winter and very hot in summer, the front door is unsanitary, the waiter is listless, the lights are dim, the dining chair is untidy, the desktop is dirty, the kitchen is messy, and the communication between the waiter and the customer is cold ... all these are enough to stop the customers from entering the store. In addition, the most important thing is that the contact points with customers (menus, posters, posters) are full of promotional advertisements and discount information. The sooner these "urgent ideas" are passed on to customers, the worse customers will feel.

3. Don't reduce the price. Only by "raising the price" can the business of the store be saved.

The first choice of catering bosses is to reduce the price! Okubo Ichihiko said: He has studied countless dead restaurants, all of which died in this article! On the contrary, almost all the shops that come back to life choose to either protect the price or raise the price! Many restaurants with poor business are bound by gross profit margin, which is completely step-by-step competition and falls into the whirlpool of low-price competition.

Because of the need to control gross profit, the quality of food can't be guaranteed, and the poor quality of food leads to worse business, which gradually enters a vicious circle. Only by raising prices can we get rid of low-level competition. At the same time of raising the price, we will introduce better quality products, so that customers will come to the door and get rid of the inherent impression and sit up and take notice. Nothing is more important than making customers feel the shock of the dishes. What should I do if the canteen business is not good? 2

What should I do if the restaurant business is not good? It is enough to do these four points well.

The business of a restaurant depends mainly on four points: passenger flow, rate of entering the store, experience rate and rate of returning. If your restaurant can't even do one of them well, you will basically lose the ability to compete with others.

passenger flow

the so-called passenger flow refers to the number of people who pass by the store in a certain period of time based on the store address.

note: passenger flow ≠ people flow, people flow refers to including those customers who do not belong to our target consumption.

influencing factors: weather, location, marketing, activities, etc.

passenger flow, the most important thing is the location. if the location is not good, the following are only auxiliary methods, and the location is still the first.

promotion method

the first trick: create the characteristics of dishes and make "star" dishes

as the old saying goes, "eat all the food with one trick". How rich is China's food culture? Sichuan, Shandong, Guangdong, Zhejiang, Fujian, Anhui and Hunan are eight major cuisines. Any one of them has its own characteristics and can make a big fuss. Even if you are in the same cuisine as your competitors, you should consider relying on special dishes to win. The dishes are not good enough, and you should not easily get caught in the price war. Features are always the best competitiveness.

the second measure: upgrade the decoration style of the restaurant

The restaurant has been opened, and the geographical location cannot be changed, but we can pay some attention to some details of the decoration, do a good job of "scene marketing" and impress consumers from the details.

For example, to improve the lighting of restaurants, many restaurants not only arrange warm yellow chandeliers at the top of the table, but also ensure the brightness of light concentrated at the top of the seats. In this way, customers can not only focus on the food, but also make the dishes look more delicious.

In addition, fast-paced background music can be played in the restaurant. Fast-paced music can potentially make restaurant customers eat faster, so as to improve the turnover rate.

the third measure: adjust the opening hours of the store

reasonably arrange the existing manpower and do a good job of employee scheduling; So as to supplement the blank of breakfast and make full use of breakfast time.

the fourth measure: increase the marketing means of stores

At present, the catering practitioners' understanding of "marketing" only stays at the stages of discount, profit-making, preferential treatment, full delivery, etc., or it is a big price war, which hurts one thousand and damages eight hundred. In fact, the means of marketing are far more than these, and it is far from being so "costly".

online and offline discount promotion, holiday promotion, horizontal alliances through product/social hot spot hype or bundled promotion are all marketing methods that can significantly increase store traffic. In this era when the Internet is in power and O2O is prevalent, if you want to enhance the popularity of restaurants, bring in passengers, and then increase the turnover, you must dare to think and do it, and you can't stick to the "old routine" of the past.

The fifth measure: use the propaganda tool

It is suggested that the storefront print some leaflets, which can be distributed in an intercepting way near the front of the storefront before the peak period, or by arranging employees to distribute them in a carpet within 5 kilometers of the storefront in Fiona Fang during the low peak period, thus increasing the publicity.

It's also a good opportunity to promote the brand. It can't be limited to customers who are close to the store, but it should be expanded to let more people know that there is such a restaurant and such delicious food, so as to come to the store for dinner. We get not only the turnover, but also the support of a huge consumer market!

the sixth measure: bind customers with wechat ordering

By using the functions of snap-buying, group buying, lottery, games, etc. of wechat ordering, customers can make full popularity by using the functions such as printing photos for free on wechat, permanently bind customers and realize secondary marketing.

store entry rate

store entry rate refers to the total number of people who enter the store, and the store entry rate = number of people entering the store/passenger flow X111%. The store entry rate can directly reflect the quality of the store atmosphere. If it is well built, the store entry rate will be higher; If the building is average, the rate of entering the store will naturally be lower.

influencing factors: brand influence, store image, store atmosphere, window and gold display area.

the most important thing about the rate of entering the store is that the snacks and dishes are in line with the decoration style. For example, consumers will not go to the cafe-style storefront to eat snacks.

promotion methods

1. Promotion

One of the inevitable links in the operation of food and beverage outlets is timely promotion, which can attract passers-by by by putting billboards at the door, posting the brand food in the store, and posting the current specials, new products, gifts and so on at the door. Although these are very traditional ways, they are very practical, and timely promotion activities can also bring many customers to food and beverage outlets.

2. Tell everyone "What do you sell" in the fastest way

In this era, it is really too important to tell consumers what you sell quickly, just like you talk about it in detail on paper, but it is not as useful as consumers quickly perceive what you sell.

Because consumers won't give themselves time to "savor" you, what they want is 3 seconds to quickly judge your "positioning" and then make a choice.

you are vague, from still hiding half her face from us behind her guitar. I'm sorry. After a period of time, you want to understand, and if you want to catch up with this consumer's cognition, it will be too late, and all customers will go to other homes for dinner!

Third, adjust the background music of the store

Choose to play different music at different time periods, with special emphasis on controlling the music when it is light, which many bosses and store managers have not noticed.

Fourth, the color control of the store

This aspect is mainly adjusted through display. When doing the display, there should be themes and main colors.

5. Sales of seasonal foods

For example, in summer, the air conditioner in the store is turned on, and an iced powder or lemon ice water is sent into the store; In winter, heating is on, hot tea and drinks are available, and customers can see these services at the door.

the experience rate

is the probability that customers will experience new dishes when dining in the store, and the experience rate = the number of people who experience/the total number of people who enter the store.

influencing factors: sales skills, display, service, employees' familiarity with products, marketing plan, etc.

promotion methods

first, according to the sales situation in this region, the preferences (tastes, dishes, etc.) suitable for local customers will be highlighted to enhance customers' interest.

second, by enhancing the sales skills of employees, we should make a short and effective sales term when there are marketing activities in the store, so that employees can enhance the customers' desire to order food through this sentence.

Third, constantly tell employees that we must strengthen the customer's ordering rate, because the ordering rate determines the return rate, so that the sales staff can actively and enthusiastically guide and encourage customers to eat.

fourth, strengthen the training of new employees. Every week, the store manager must give employees a short training, every month, the regional manager should train the store manager in his own area, and every quarter, the boss should do a comprehensive training on the whole sales system.

5. Enhance the cooperation of the whole sales team. In the dining room, we will use team fighting, with two people as a group. When Party A sells, Party B must be there to help, and when Party B sells, Party A must be there to help, and a daily team PK system will be established. The one with the lowest team performance will be fined.

VI. For the marketing activities issued by the company, the store manager must organize the employees in the store to learn, and ensure that everyone can fully understand the whole marketing activities. In the process of sales, marketing activities can be properly used to improve the customer experience rate.

Return Rate

The so-called return rate refers to the proportion of customers who come to the store again to spend money. This data can directly reflect the proportion of store performance. Now many restaurants are advocating VIP. If a store pays attention to the development of VIP, the return rate will generally be high.

influencing factors: in-meal service of employees, taste of dishes, location of stores, etc.

the return rate is a thousand words and ten thousand words, and the most important thing is the taste of the dishes.

promotion methods

1. The business is fair and equitable, and the customers are treated equally

We should have the idea that all those who spend money in restaurants, regardless of wealth, rank and position, are our customers and should be treated fairly and equally.

because businessmen have the mission of supplying goods, no matter how much you like or dislike someone, you must be fair in buying and selling. When you treat all customers equally, customers will flock to your restaurant because your business is fair and just.

Second, pay attention to the attitude towards customers

Every customer is an independent individual and has an independent personality, so you must respect him. At work, sometimes we may have friction with customers because of different opinions. At this time, you need to pay more attention to your manners and respect your customers.

Your attitude may be the starting point of establishing a good relationship between you, or it may be the fuse of a war between you and your customers. In short, under no circumstances should you lose your manners. If you are sincere, your customers will leave a good impression on you and come to your restaurant again.

3. Honesty-based and honest hospitality

You must be honest in doing business, and you can't live by cheating customers in the course of restaurant operation for a long time. Sometimes you can fool customers for a while, but you can't fool them for a lifetime.

In reality, not many people will be deceived. Customers are the cleverest and fairest. As long as he thinks he has been cheated in your restaurant, he will avoid it in the future, and he will tell people he knows about his deception. As a result, the reputation of the restaurant will stink, so don't cheat customers.

Fourth, remind customers not to miss the promotional activities of the restaurant

Tell customers when the special restaurant offers will expire, and there will be no such offers in the future; Or a certain product is suitable for this season, and it will take another year after that.

5. Don't let customers feel sorry

There are many things to pay attention to at work, but this one must not be ignored. We must constantly check to what extent the restaurants we operate satisfy customers from various angles. Have customers ever had regrets here?

Conclusion

Only by continuous introspection and inspection can we continuously improve the quality of our services and win more customers. Only a restaurant that doesn't make customers feel extremely sorry when operating is a truly successful restaurant and a restaurant with both fame and fortune. What should I do if the canteen business is not good? 3

The reasons why traditional business is difficult to do are:

1. The channels are high-dimensional and the prices are not competitive.

The biggest injury of traditional business and e-commerce in competition is the price, and e-commerce is lower than ours. This is because traditional business is five-dimensional, from enterprises, to general agents, to regional agents, to distributors, to terminal outlets, does each layer have to make money, and e-commerce directly and

2. The relationship is very weak, and the store lacks stickiness to customers.

Why do McDonald's and Starbucks offer a "second cup at half price"? Because the cost of developing a new customer will be much higher than the secondary development of old customers, even if the sales are 51% off, businesses can still make money. Most of the business of traditional stores is a one-shot deal, and there is no stickiness at all. A good interpretation of traditional enterprises is the restaurants next to the railway station. The restaurants next to the railway station are generally small in appearance, but most of them have the habit of slaughtering customers. There are 1.3 billion people in China, and it is enough for one person to slaughter once. This is the problem of traditional offline stores.