Some restaurants are good business is the root cause of the location. Dry catering site selection is the "top priority", if you open the location of the restaurant in the place where no one goes, and then the good taste of not many people know.

Imagine, if you open your restaurant in the traffic lot, the daily flow of hundreds of thousands or even tens of thousands, even if your restaurant is not good, but the flow of more than one, every day to go in to eat more people. Of course, the location of the restaurant must be in line with the positioning of the restaurant, can not be an ordinary restaurant opened in a very high grade of the commercial district.

Notes:

1, positioning

Small restaurant positioning is clear, is to meet the guests to eat, cost-effective in line with market demand. Everyone a year days of 3 meals can not eat all the time to eat well, basically in line with the law of two or eight, 20% have a flavor, 80% of the belly only.

So the average small restaurant is more likely to be accepted by the public. Clearly the positioning of their own restaurant, to find their own customer groups, as the owner of the restaurant must have a clear perception of their target audience.

2, price

A reasonable price, will win the patronage of customers, customers eat in various restaurants, there will be comparisons, more willing to accept a good price.

3, service

Many small restaurants are husband and wife store, customers go to have a "God" feeling, go to high-end restaurants to order a bowl of chaos, their hearts are embarrassed. Even if you eat a bowl of fried rice in a small restaurant, you will have the courage and not be afraid of being looked down upon by the boss waiter. This is a kind of consumer psychology.