1. Location 2. The boss's management methods. The taste of food. The boss's communication skills.

To tell you the truth, I've been looking for a store recently. . loathing

One. Location is very important, and the main investment cost is transfer fee and rent, so we can't be careless. However, for restaurants, although the location accounts for a small proportion, it is also 40%-50% important.

Never be blind. First, determine the grade and style of your restaurant. For example, to open a cheap civilian restaurant, you must go to a place where the community is concentrated and the school is concentrated, and it should not be too commercialized. For example, if you open a fly restaurant in the shopping plaza, others will not go, or if you are too shabby, you will not go shopping. Another example is that you open a petty bourgeoisie restaurant, which is very stylish. That's definitely not cheap, and it must be opened around densely populated, commercial areas, business buildings or high-end residential areas. In a word, location is very important. . When you see a place. Be sure to step on it and stand there from morning till night. The flow of people depends on the consumption level and traffic conditions. . Anyway, it is a place that is in tune with the grade and style you want to open.

Second, the boss's management style accounts for 25%-35%. For example, all kinds of promotion methods are the boss's idea. I once watched another old lady who was hired to sell ducks wandering around with a fragrant pocket with the name of a small shop on it. There is also the price, buy three get one free, get a card and so on.

Three. The taste of food used to be said that wine is not afraid of the depth of the alley, but now it is out of date. Why? As long as you don't open a specialty restaurant. General formulas and additives can be bought everywhere, online and in bookstores. It's important to practice more. You don't need to know everything like a chef, just master a few things. We have a seller who soaks chicken feet, but it sells the same, and the business is very good, not more exquisite.

Four. The boss's communicative competence is a matter of emotional intelligence. There's really nothing to say. Look at the pros and cons of human nature, what is larded, anyway, just those things, see more and practice more, no problem.

In short, according to my experience, a small restaurant, a kitchen, leaving a dozen square meters is very enough. Fifty squares is enough for this table. And it is not crowded. Mainly your characteristics and your position.

Landlord, my hands are weak, all from my own experience in opening a shop. I'll leave it to you.