"Food is the most important thing for the people", and the basic demand for food has created a catering industry that has been charming for thousands of years. Today's catering industry has formed a "three-legged" situation of luxury and high-grade restaurants, convenient and fast Chinese and western fast food and unconventional restaurants. In the fierce food and beverage war, "all people" are becoming more and more difficult to adjust. Eating characteristics, taste, culture and health has become the hope of many consumers.

When the lights were first on, it was the peak time for restaurants to decorate and celebrate their guests. Some restaurants were often full of cars outside, while others were depressed. If you pay attention, you will notice that the phenomenon of "waiting for seats" is mostly those restaurants with distinctive features. Why do customers have to endure the temptation of fragrant and mixed meals and wait in front of a restaurant for a long time hungry? This may be the pride of the specialty restaurant. Many people go from Dongcheng to Xicheng in order to taste the specialties of this restaurant. There are also many people who reserve seats early in order to experience the special atmosphere of that restaurant; Of course, some people deliberately walk into a restaurant to satisfy their curiosity ... In a bustling city, people who are always in a hurry always want to find a distinctive restaurant, have a rest and have a good time.

"Thousands of miles of warblers sing green and reflect red, and the water village is covered with wine flags.". Smart merchants have long grasped this kind of psychology of customers. The signboards of characteristic restaurants are not only played out in modern cities, but also attracting more and more repeat customers by relying on the favorable weather, geographical location and human harmony. This booming scene has touched more and more restaurant operators, who are thinking: shall I open a special restaurant, too?

specialty restaurants win by being "special", but they are also puzzled by being "special". It's far from being competent for the fierce competition with only one exclusive skill. To put it bluntly, the modern catering market is actually a big stage where wisdom, courage and ability compete on the same stage. The operators of every restaurant are working hard and racking their brains to revitalize this dish of "restaurants". Without a keen market forecast, a well-thought-out plan and a wise mind, it may be difficult to stand on the forefront forever.

So, when you plan to open a special restaurant and realize your dream of starting a business, don't forget to look through this book, which can help you in this intellectual contest.