Some small restaurants are not delicious, but their business is booming. What are the reasons?

I have been engaged in catering for many years. This problem is actually very simple. I have summarized several reasons:

No matter how big or small restaurants are, the most basic condition is the taste. If the taste is not good, everything is basically useless. Of course, people who dare to open restaurants now have seven or eight floors, and the competition in catering is very fierce now.

the choice of location is very important. after it has a certain flavor, the second one is the location. the location of this small restaurant must conform to the positioning of a small restaurant. you can't open a small restaurant in a very high-grade business district, can you? If you open it in an upscale business district, others will see it as a fly restaurant, and you can only fly there all day long. The cuisine and price of the restaurant should conform to the crowd around the site.

The cuisines in those hot small restaurants generally have some characteristics. The cooks bring their own several good dishes, which can make different flavors, and the price. I wonder if you have noticed that the prices in those hot small restaurants are often a little higher, which means that the prices are basically acceptable to the guests as long as they are not outrageous. Pay special attention to eating habits. You open a Cantonese cuisine in Sichuan. Do you think Sichuanese can eat such a light diet? Maybe everyone will start to look fresh, and who will go later.

who are the people who eat in small restaurants? Friends and relatives! ! ! Everyone gets together to eat and drink, and talk about things. If there is traffic and noise around, will business be good?

Some bosses who know how to do business, when they greet and send them, receive them warmly, and then erase the odd change after checking out, will it make you feel comfortable? Let's not talk about this petty profit, does this make you feel comfortable, if you send another two appetizing cold dishes? Isn't it beautiful as a diner?

when it comes to hygiene, it's not about keeping the restaurant spotless, but about keeping it clean. The personal hygiene of the staff, the hygiene of the plates and the hygiene of the seats are enough. The only thing that hasn't been mentioned here is the hygiene of the dishes. Everyone should know that when the restaurant is busy, how hygienic do you think it can be? It's clear how well it has been cooked.

We ordinary people have a strange appearance, that is, the more people there are, the more they want to make fun. Even if the taste is not particularly good, they will try it, even if they wait in line. If a shop can do this, it will be popular.

I once asked a friend that at least the dishes in this shop are fresh, and the answer made me feel very uncomfortable.

You can have a look at every item I mentioned above. Those small restaurants that are hot have basically achieved the above points, and some details have not been finished, but I want to open a restaurant to achieve the above points, and there is basically no big problem, which is also a necessary condition for the restaurant to be hot. Of course, some friends who wrangle will compare, thinking that some shops do not meet these conditions, but I want to say that others may foster strengths and avoid weaknesses, and friends who feel reasonable can pay attention to me, and we can learn from each other.