1. Do not understand the business positioning, blindly opened, accidents are repeated. Due to poor management, frequent replacement of operators or chefs, resulting in high input low product.

2. Business premises are not suitable for opening restaurants. For example, because of the impact of business on the outside world, suffered a number of complaints, and can not operate normally; or inconvenient transportation, do not have the conditions to attract guests, etc..

3. Business varieties are not the right way. Copy the business varieties of good business enterprises, not the store's internal and external environment and technical force to do a comprehensive analysis of the specific, subjective set of business varieties, so that no one asked for.

4. There is no clear specification requirements for all aspects of the operation. Operators are too arbitrary. Both make the staff at a loss, but also does not take into account to meet the needs of the guests.

5. Pricing of dishes is unreasonable. Or pricing is too high, fast knife slaughter, kill away the source; or pricing is too low, so that the enterprise gross margin is too low, not enough to make ends meet, resulting in losses.

6. The phenomenon of contempt for the service is serious. Operators do not know the relationship between service and operation, service and efficiency, did not put the service work in the operation of the important position. So that the enterprise does not have a good reputation, and gradually lose customers.

7. Management system is not sound, or not follow the rules, in effect. Do not take the goods, custody, resulting in a large loss of business property.

8. Operators and employees against. Work methods are simple, vulgar, hard, the punishment as the only way to dispose of staff faults, often disputes, resulting in the defection, the gradual paralysis of the enterprise.

9. The efficiency is not good, do not know the root cause. If you do not work to improve the quality of dishes and quality of service; or the doorway is high, low standard meals are not willing to take, high standard meals are not good, just want to rip off the guests, the guests do not go back to the head.

10. Dining environment is old, the business model of the old-fashioned. Do not accept new things, never new ideas, over time the guests will be repeatedly through the door and not into it.