1. Ensure the quality of goods and price competition. This is very important, now buy what is very convenient, consumers are very savvy, to cut corners in the small mind put away, first down to earth and do a good job of the product.
2. Ensure business hours. Every day business hours are very important, although their own business, but do not say off on the off, very hurt customers, must have their own rules.
3. Do a good job around the service, the so-called peripheral, that is, and all of your sales products associated with the service program, must be done carefully but will not make people uncomfortable kind.
4. Do more market research and data analysis. Do not just squat in the store does not move, more observation, more learning, more analysis of competitors. You can broaden your horizons a little bit, takeaway platforms are available to choose to locate, and look around the city to do the best in the same category of business with the dishes and pricing.
5. Properly lose money. This at first glance a little scary, but in fact is a very good means. Now the network market are so developed, in fact, the cost of raw materials is very transparent. Can be appropriate to choose some particularly transparent, we all know the things, play hard to do discount sales. Consumers look, obviously cheap beyond their general knowledge, while the quality is also good, will bring a large amount of traffic, traffic has, drive other high profit dishes, money earned. Do this or refer to the fourth point, more investigation and learning, to create a pop-up and enhance the profit point is also a great learning.
6. Complete formalities and a clear conscience. Food safety is now a minefield, never touch. No matter how well connected, the basic food safety issues to do a good job, the need for formalities to get perfect business qualifications, believe me, no harm done.
That's all for now, good luck with business.
I have not done catering, but I eat a breakfast; I have not been the boss of catering, but I have been the boss of education and training institutions.
I have a story and an experience to share.
A story:
There is a small breakfast store downstairs in my house, and generally do better. But there is one thing that I am not satisfied with, that is, the soybean milk of the small store is really too hot, to drink in three minutes time, it is really a little difficult. For those of us who are in a hurry to go to work, we really don't want to order soymilk there, and of course, because of this, I don't want to go to this store on the morning of work. Reason: Soymilk is too hot
On one occasion, I politely mentioned it, but the owner didn't think so. The owner felt that the soymilk was hotter, kept longer, and made sure that every customer who came in got hot soymilk.
But the owner hadn't thought about the customers in front of him who were too hot to handle, and he hadn't thought about the key point of breakfast being early and fast.
The food was so hot that customers could not leave the store for half a day, and it was also crowded for the small store, affecting the subsequent customer experience. When you get to the door, there are too many people not to enter the store, go away.
Isn't there a solution to this problem?
This story, tells us to put ourselves in the customer's shoes to consider the problem, including the customer's whining and complaints.
As a boss, you can't bury your head in the sand.
The boss is the role of coming up with ideas and putting guidelines in place.
Two, an experience:
A project can be successful or not, that is, the so-called business is good or bad, I personally believe that depends on the following points:
1.Venue. The marina is important.
2. Personnel. The human factor is critical.
3. Ideology. The mode of operation, the mode of payroll, etc.
This 3 factors are important.
Based on my experience of running training organizations in the field, the staff is the worst factor to address. Because the difference in the quality of the staff is so great. It's so odd that you can't imagine: this is a college undergraduate too?
In most cases, the site, you can spend a high price to solve; ideas, the boss can keep brainwashing; but the staff is not good operation. Sometimes it's not even a question of whether the boss is offering a high wage or not. Figuring out the people is the most difficult problem.
People are the most critical link in all means of production.
Solve the problem of people, clay into gold, nothing is a problem.
This is my deepest experience. I believe everyone who starts a business will feel the same way.
Doing catering, how can I make my business better?
I am doing small catering entity - Chang'e sister, welcome to like + attention, share the catering aspects of the practical experience and insights.
Doing catering, how can you make your business better!
First you do or do well the following points, your business is not far from good.
One, to ensure that the flavor of the dishes, try ~ try ~ try to do to meet the public taste.
Two, to ensure the freshness of the dishes, if the next day's dishes, can not be used resolutely do not use, do not hold a little bit of saving is a little bit of mentality, the customer's stomach is very sensitive.
Three, to ensure good value for money.
Four, to ensure quality service is also one of them.
Fifth, there are also some details on the things, to slowly figure out their own.
Six, do people is also a necessary condition, here refers to whether the business is good or bad, the mind must be good.
In summary, if you do, there is no reason why business is not good, except for bad luck. Hey, hey!
1, good taste, competitive and differentiated.
2, treat guests with good service attitude.
3, good publicity, now pay attention to the word of mouth and brand, in fact, is the exposure of la
From your description, it is very likely that you do not use the mind in the business, just by experience and habit. In fact, in recent years, the underlying logic of the restaurant industry business has changed a lot, you still use the most primitive way to operate, certainly more and more difficult, as if peers are using a bazooka, you are still using a slingshot. Therefore, your problem can not be solved by a single method, we suggest you think more and learn more, and systematically improve the level of operation, otherwise there is no solution.
To be honest, after reading your question, I can't answer you responsibly because I don't know anything. What is the surrounding environment of your store, how much consumer potential, what are your competitors, the surrounding fixed population, mobile population. Consumption preferences, consumption frequency, consumer crowd, etc., these questions are not known, so can not answer.
I am now also considering this issue, tens of thousands of dollars to open the store, a day turnover of only a few dozen dollars, how to do, worried about
Now the store competition is huge, the traditional catering business model has slowly been replaced by online, the birth of WeChat public number to the catering industry a huge turnaround. Zhang Xiaolong said, "even a small individual, also has its own brand, now the WeChat user group is so large, if the store to consume customers can pay attention to your public number, then your store will have a lot of fans, from time to time to do activities to engage in promotional activities for you to bring the second consumption, that is a constant stream. Than you go hand out flyers a lot stronger. If you will not do it, it is okay, find a professional operation company outsourced to them, than you do not do anything much stronger. Now operating companies are also mixed, how can I choose a good company, here to recommend a "know the guest listed professional operations team, the price is very fair.
Food and beverage can do three good points will be able to do business hot
First, the product. Your dishes are not good taste, what else needs to be improved?
Second, service. For example, the customer has a cold, you should not boil ginger water to let him drive away the cold; customers to pack the remaining pastries, you are not taking the initiative to send him the whole plate, etc., so that customers feel inner satisfaction, to attack the inner points, so that they just eat the first impression of the first impression of the consumption of your place
Third, the strategy. A complete set of marketing strategies, to establish their own profit model
The main thing to do catering is fresh food, not missing pounds. Hygiene has to keep the right, good service attitude, fair price. I do catering for twenty years, has been a thriving business. Guests are old customers.