I am most afraid to touch the industry is catering, almost do not know really do a good job in this line of friends.
And the catering industry seems to be a low threshold, so that people mistakenly think that it is particularly easy to get started to do a good job, looking at a lot of very hot restaurants, and red felt that it is a short, fast and rapid money industry. So open more, of course, also collapsed a lot, open a good almost a phoenix.
In the 90s, I was still in elementary school. A relative surnamed Zhang, then he was already a millionaire, nicknamed Zhang million.
He was in my third grade when I chartered a big restaurant in our city. At that time, I love to go to his restaurant to relatives, a variety of rarely seen dishes, Zhang million from the field to invite the chef team. I was impressed with a dish with flower petals and fruits fried sweet shrimp balls, poured in the fried golden potpourri, young me can eat a plate alone.
The restaurant has always been bustling with traffic, mainly guests of the package banquet, the room is basically full, we have always thought that the business is so good must be a big profit. I never thought that 2 years later, Zhang million actually turned out of the restaurant, I just remember he said it was flat out, this put no money.
Now analyze, probably because the cost of the kitchen is not well controlled, on the one hand, the chef are invited from abroad, wages can be imagined; on the other hand, I think it is a character problem, Zhang million uncle himself is a very brash character, the details of the control is not enough, and catering is a hard line, is to rely on the details of the cost of control to make money.
This is the turnover of water are good, but the cost management did not do a good job and the failure of the example, but also in the small my heart buried in the catering is not good to do the seed.
The year before last, in the center of our city on the pedestrian street opened a Sichuan snack store called Shu taste, store about 80 square feet, most of the meals are noodles and powder, followed by an increase in risotto. The dan dan noodles are very good, I and Mr. Wang made a special trip over to eat a few times, each time it is cold and quiet, never full. The best thing about the restaurant is that it serves food quickly and looks clean and tidy. It didn't last long, and the store closed in less than a year.
Years ago we went to another city to do business, chose a store called Chongqing small noodles, ordered dan dan noodles and chicken small noodles. The flavor is really very general, you are welcome to say is the lower level, but can not help but a lot of people, places have to wait, the turnover rate is relatively high, we went to the time is not yet meal time has been to more than 60, the estimated turnover of a day in the 5,000 or so. The store is located next to the entrance door of a large local supermarket, with plenty of foot traffic. In addition to noodles and noodles, the store also has a bowl of chicken and a shop-in-shop window selling marinated food, which can be taken away or eaten cold on the spot.
After the meal, we analyzed the pros and cons of these two stores on the road.
First, the name of the store: Shu's name does not reflect the meal, it sounds like the store does not understand the content of the main business, and the name of Chongqing small noodles at least one heard probably know that there will be a small noodle to sell;
Second, the location: Shu's taste selected in the center of the neighborhood of a small turnoff, most of the surrounding stores, the crowd did not have to consume snacks of the willingness of the people; Chongqing small noodles in the supermarket at the entrance to the willingness of the people to consume and store
Third, meals: since the opening of the restaurant, most of the meals above the ordinary level, and there are unique features has been a must.
We have a friend, he was just 20 years old to do business on his own, and now has been 25 years, there are a few more successful companies, he personally more fond of catering business, so has been off and on the catering industry. He a **** opened 5 times the restaurant, the most recent franchise opened a hot pot brand store is considered a real success.
The first time he opened a store in his 20s, according to his own words is flat out, hard 2 years do not earn no loss.
The second opened in the back alley of a university, is a Hong Kong-style cafeteria, the beginning of the business is good like, days a long time customers began to thin out, but the renovation costs invested in, not 2 years can not hold out, a loss of 100,000 or so out of it.
The third opened a Mediterranean mood of the coffee bar in the downtown area of the capital city, the name was asked to specialize in the name, publicity and promotion is in place, but the attendance rate is not, and then a friend said that the feng shui is not suitable for their own, it is out of the grass, after the change of hands I've been to a few times, but also the business of the Pupu.
The fourth time we ate together a Chaoshan restaurant, meals are very unique, the owner does not want to do, friends took over, huh huh, and then changed hands.
The fifth time, the friend is very on the road, with a few local foodie friends to try to eat the Sichuan and Chongqing areas of the ten hot pot store, and then selected a do join. Store are open just over 1 year, not yet to the payback period. Of course, friends open very attentively, the store manager is specialized in digging the bottom of the sea to do, we have been to a few times, every time we have to wait for a seat, the group to buy and send a variety of activities have never been broken. But then, according to friends just increase the daily cash flow.
In 2014, after recognizing a group of small friends, entrepreneurship has not stopped a variety of statements, the cafe is one of the most I have heard the most.
Coffee store is now the most difficult to open a kind of food and beverage type of store, even if the company is to open a franchised coffee shop, but also can not guarantee that every store can be profitable. Starbucks is highly respected, in fact, in large part because he did the hard thing well.
Friends who generally come to talk to me about coffee shops, I can't get down to the bottom line. Ask about the business plan, investment ratio, business ideas, precipitation period, basically nothing to talk about. It is normal that most of the people who want to open a cafe have a literary heart, but the business is so cruel that it can't tolerate this kind of literary imagination.
Howard Schultz, one of the founders of Starbucks, once opened a coffee shop. Howard Schultz, one of the founders of Starbucks, once opened a cafe called "Everyday", which later ended in failure, and he returned to Starbucks, and then after more than 10 years to open the Starbucks that we see now. The core factors have not changed, but still may face failure.
The restaurant business is an ancient industrious business. And the development to the present, has not just diligence can do well. Diligence can only ensure that the loss is not so bad.
Name, location, meal, cost control, even if all good, there is a probability of fiasco, can see the good store are survivor bias exists.
I remember that there is an outlet has not yet opened when the investment, want to ask Haijilao in which to open a store, and then asked Zhang Yong to go to see the store, gave a lot of preferential conditions. Zhang Yong spent half a day in the empty Ole turned around, and then said that although the conditions are really very heartwarming, but can not open, because the crowd's mentality there is not in line with the customer base to eat Haidilao hot pot.
We can not learn from the bottom of the sea, more is not learn from Zhang Yong's "something for, something not for" the ability to know.
We can't learn from Haidilao.