As a person who eats out for a long time, although he has never run a restaurant, he has eaten hundreds of restaurants. Some stores don't want to go to the second time after eating once, and some stores want to go to the second time after eating once. A successful restaurant doesn't look at how many customers there are in a day, but when consumers are hungry, they can still think of the store. From the perspective of consumers, I would like to offer the following suggestions to those who are running or planning to run restaurants.

first, to run a restaurant, we must first take honesty as the foundation, take customers as God, and we must never cheat customers or be short of weight. There are still many shops that have closed down because of problems in business integrity in real life. Where I used to go to college, there was a grilled fish shop at the school gate, which was finally discovered by customers because it was short of weight, reported by customers and discussed by everyone, and finally closed down.

in fact, the problem of honest management is common in many restaurants, but the problem is not obvious and it is difficult for everyone to detect. Just like everyone eating noodles outside the noodle restaurant, you are hungry at noon, and you feel that you can't eat enough by ordering two or two noodles, and then you ask the boss to cook three or two sides. As a result, the three sides served are almost the same as the two sides you usually eat in other stores. You sighed in your heart, the weight of this store is really small, and you can't eat enough on three sides. Although most consumers will not say anything, they will leave after eating and checking out. But store owner, do you think that consumer will come to eat here next time when he is hungry? Obviously impossible, and so am I personally. On the surface, this seems to be a problem of the weight of food, but in fact it is essentially a problem of the integrity of the merchants. How big a bowl can you cook on two sides and how big a bowl can you cook on three sides? I think the boss who has no idea can weigh it and cook it himself.

second, that is the hygiene problem of restaurants, which is also the most important issue. I won't talk about some basic principles, such as what tableware should be washed and disinfected, and the table top and floor of the restaurant should be kept clean and tidy. These ordinary restaurants are all right, but the operators of small restaurants, I want to remind you here, do you know what behaviors in your are most offensive to our consumers? Come with me one by one.

First of all, when some shopkeepers are free, they light a cigarette next to cooking and smoke. Do you know how disgusting such behavior is in the eyes of those who are a little particular? Anyway, I will think so. Maybe there is soot in my food, so it's hard to swallow if I think about it. Secondly, it is the problem that the boss and waiter in the store didn't wear masks. You know, many people will spit when they talk, whether it's the chef of the chef or the waiter who serves food, wear a mask!

thirdly, the health of food. Nowadays, when eating out, besides the pursuit of taste and hygiene, the most important thing is the health of food. The most direct reflection of food health problems is whether the ingredients in your home are fresh enough. Is the source of ingredients safe enough? Finally, consumers should feel comfortable after eating. If they go home with stomachache or diarrhea after eating, others will not come to your store again!

Finally, the food in the restaurant should be less oily, less salty and less sugar while pursuing the taste, for the sake of consumers' health. You have to believe that a restaurant with fresh ingredients, light taste and little oil and salt will last forever, although it will not be popular for a while. Because in today's public pursuit of healthy living and eating, for the sake of consumers' health, the business of restaurants with consumers as the least emperor will never be bad!