When restaurants are not good, many bosses start to be decadent, don't know how to run them, or even get confused. They want to attract customers back by way of promotion. In fact, such eagerness will make your store business bad and exposed to all consumers. Since they know that your business is not good, they may doubt your dishes and your services, so they won't come. Senna impression reminds restaurant owners that the worse the business is, the more attention should be paid to these points!

1. Don't worry about making money. The worse it is, the more willing you are to spend money.

once the business of many restaurant owners is not good, they fall into a panic, thinking about saving money and cutting costs, so they make inferior products as good ones, which will make your store go bankrupt faster.

The more you do this, the more calm you should be, serve every customer well, and improve the ingredients and taste more, so as to save every customer who comes to the store and even bring you new customers.

second, please eliminate the bad business atmosphere.

It doesn't matter what kind of store you open. Don't let customers feel that your store is very deserted. Although some customers have never been to your store, they will judge whether they can enter the store for tasting according to the number of people in your store.

For example, it's very cold in winter, very hot in summer, dim lights, untidy tables and chairs, etc., which are all conveying to customers that there are no customers in your store. So, from the perspective of customers, would you like to spend money in such a store?

third, the worse the business, the less you can choose to reduce the price.

When business is bad, many restaurants immediately choose to reduce prices, but they don't know that this is a way to make your store go bankrupt quickly!

why do you say that? Your business itself is not good, and if you do price reduction activities, one will reduce your profits, and the other, in the eyes of customers, price reduction may also reduce your quality. They always feel that businesses will not be so kind.

Therefore, it is better to choose "price protection" or "price increase" when the business is bad. At the same time, when the price is increased, more distinctive dishes will be produced to improve the quality of the dishes. Only in this way can customers improve their original impression of your store, and even more, they are curious about whether the new dishes are delicious, so they can't help but enter the store to taste them.

fourth, let the store have "star products".

this will involve whether the store management mentioned before is "diversified" or "professional". For food and beverage outlets, diversification can certainly make the store repeat itself, but it can also make the store look more ordinary and can be replaced casually.

as a restaurant, when the mouth is sharp, they think that "professional" shops will make it taste better. After all, they specialize in this dish. Therefore, it is advisable to improve the previous management mode, make clear what you want to sell, and let the store have "star products" to stimulate customers' desire for consumption, and want to see how delicious the store's flagship products are.

5. A restaurant should not make ends meet by saving.

According to the survey, compared with unsuccessful shopkeepers, successful restaurants take part in study tours twice as often, as well as spend money.

Successful restaurant owners are not very good at saving money. They always want customers to come to the store to eat well and comfortably. Therefore, trying their best to improve the quality of dishes and provide thoughtful service will cost some money.

most of the service tenet of successful shops is: whatever pleases customers, whether it is the work needs at that time or the impact on customers in the future, they will spend money and labor to complete them.

The failed shopkeepers always want to "save money" to keep the balance between income and expenditure, which will reduce the dining experience of customers, and the competition in the catering industry itself will be fierce. Your concession is an opportunity for other shops.

6. Make the store more human and make customers more moved.

At this time, I have to mention the service of Haidilao again. When I overheard the customer's birthday today, it was like magic. A piece of cake was brought out, and blessing song sounded "Happy Birthday" in the store. The clerk sang "Happy Birthday to you." Let customers be surprised and happy, and even more moved. Who doesn't like such a shop full of human feelings?

Therefore, when training employees, we should also let them know how important it is to touch customers and make the store full of human feelings for the survival of the store and how important it is to improve the business of the store. As long as everyone works hard to meet customers' needs, serve every customer well and make customers feel respected, sincere and human feelings, this store will naturally be popular.

When you open a restaurant, it is inevitable that business will be bad. When you encounter such a hurdle, you can't give up easily. Instead, you should face it more bravely and think of ways, so that the store can tide over the difficulties and go further. I hope the above six points can provide you with some help. If you have other good ideas, you can also talk about them.