according to the restaurant positioning, materials and labor, and referring to the market of the city.

First of all, the target audience of the restaurant should be accurately positioned, because this is the key factor that affects whether others come to your restaurant for a long time. For example, if you open in an industrial zone, the target can only be that most of them are ordinary workers, and your business principle must be that the weight is large and the price is favorable, so as to attract others to eat you.

The rent in the industrial zone is not expensive, and the labor is moderate. Just choose ordinary ingredients. Don't try the water if the green vegetables are expensive. No one will appreciate those delicacies, so you can do some main farm stir-fry and Sichuan style pork. The prices of these dishes are very transparent, because every restaurant has them. When you open the restaurant, you think it can't be higher than the prices of restaurants near your peers. Otherwise, there will be no repeat customers.

Those people eat it every day. Who doesn't know the price? Even if you weigh a little more, it won't help. We must gain an advantage in price, and there will be a play later. Some restaurant owners will feel that their taste is better and their weight is more, which will attract guests to see you again. What attracts this kind of migrant workers is the price!

after you find out the local market, you can watch the food for dinner. You can only calculate the cost of rice, the amount of vegetables and the amount of meat for a fast food of 21 yuan. Plus the consumption of lamp oil, fire wax and so on, so being a boss is also laborious. It's not easy to make money. You can keep your guests at a low price, and then make money from dishes that others don't have. Larger and more popular dishes, basically do not lose money.