1, cost-effective is the key
2019, the ordinary people with tight pockets will be more concerned about the cost-effectiveness of a meal, in addition to meet the immediate needs of consumers themselves, spend less money to eat more varied things, tasty and inexpensive to have a face is also a consumer scenario, such as Xi-tea, is not expensive, but also to meet the "sunshine "It is also a kind of cost-effective. The economic situation is declining, consumers are more rational, but cheap is not the same as cost-effective, but from the dimensions of the product, environment, service, so that consumers feel cheap. This kind of cost-effective itself can be outward to get traffic, and to implement this kind of cost-effective, the enterprise itself within the cost structure, operational efficiency need to be improved.
2, R & D innovation, focus on explosive products
The purpose of innovation is to attract customers, so that customers do word-of-mouth publicity for the restaurant, thus attracting more customers to store experience. The innovation of small and medium-sized catering enterprises can be divided into "user experience" innovation and "product" innovation. The key to the success of Haidilao is to maximize the service, do a good job in every detail to meet every customer's needs, "user experience" innovation to win a good reputation. The market is unpredictable, want to give the restaurant a longer life, innovative thinking and the spirit of continuous improvement is indispensable, "the survival of the fittest" is the eternal truth!
3, fast on the fast away is the best policy
Restaurant food fast, so that the guests left quickly, in order to improve the turnover rate of seats. But the restaurant can not improve the turnover rate and drive away guests, or poor service attitude. Waiters should skillfully make guests leave quickly. Methods are:
1) in the full, the waiter should be new guests greeted, "please wait", and arrange to have finished eating guests to leave as soon as possible.
2)Some guests finished eating, still talking endlessly, the waiter should take the trouble to go up to add tea for him to interrupt the guest's conversation, which is also a skill. When adding tea two to three times, the guests will most likely feel embarrassed and leave.
3) in the low peak, should try to let the guests slowly enjoy, slowly leave, because the guests with such a psychological, that is, the fewer the guests are reluctant to go to the door, there are guests in the seat, to dare to rest assured that they will enter. Service personnel should try to change more towels and hot tea for guests to retain guests. For the old guests, restaurant supervisors should go up to greet them and ask for guests' opinions.
4) music is an effective tool to control the guests to stay time, the peak of the guests, you can play a light and beautiful marching songs, so that the guests unknowingly speed up the action, and quickly leave. Low peak, then play classical music or lyrical music, can make guests delayed departure.