Question asked: What specific issues should be considered when choosing a restaurant?

first of all, what is the essence of catering site selection?

Secondly, what is the relationship between catering site selection and catering management?

the above two items are the foundation of' catering management'!

As for the specific issues that should be considered in the location selection of restaurants, it is only an extension based on the premise of ① and ②.

The details are as follows:

① The essence of catering location lies in the fit between the products (services) provided by catering and the needs of regional consumer groups!

first of all, we must determine the key target customers served by the catering industry (commercial office area: white-collar workers). Old town: family customers. Business center: couples/foreign tourists. Government administrative function area: office workers).

secondly, the following factors should be reflected!

Specifically, it includes: 1. Convenience (the distance between the location and the target customers): compared with competitors (peers), the same catering products (services) can be delivered more quickly (e.g. take-away format), which can save customers' dining time (e.g. the' bright kitchen' in social catering industry). Plenty of parking spaces)! 2. Difference (type of the selected property): The same catering products (services) can meet the needs of regional customers in dining experience, service process and dining cost (economic expenditure/time expenditure)! For example: the dining needs of customers (office workers) in the commercial area (the best location is in the commercial office building, with convenient transportation and no need to wait for the elevator. Chinese food: the time should not be too long and the price should not be too high. Dinner: a dining environment suitable for business negotiations, preferably with a private room).

② The essence of the relationship between catering site selection and catering operation lies in the size (capacity) of market demand (which can ensure the balance of payments and retention of catering operation and ultimately gain profits)!

firstly, the size of market demand includes four latitudes: capacity/stock/increment/flow!

secondly, the relationship between the four is: capacity = stock+increment+flow!

what is the relationship between these four latitudes in site selection? !

first, observe the stock (if there isn't any trade around that is the same as or similar to your selected industry, then you need to reflect on whether it is suitable here! ) there will never be a situation where you have a unique eye for location and others are not as good as you!

the second is to observe the increment! Pay special attention to the old city here! If there is a vegetable market and chain pharmacies around! It can basically be judged that it is not suitable to choose a site here (the consumption characteristics and living habits of middle-aged and old customers will not bring more cash flow to the catering industry)!

finally, observe the traffic! Now most entrepreneurs attach great importance to'' traffic''! Of course, most of what they understand belongs to the category of' network'. In fact, we should also pay attention to the element of'' flow'' in the location of physical catering! Specifically, the sum of the' target customers' who are forced to pass through the site selection area is the' flow' (the key lies in the two preconditions of' forced passage' and' target customers')! Not'' people flow''! Please attach great importance to this!

to sum up: let's go back to the subject!

③ Specific issues that should be considered in restaurant site selection!

first of all: meet the needs of target customers!

specifically, it includes:

how to choose the format (in-house/take-out)? This paper discusses it with'' dining''!

property selection: street shops (suitable for driving customers to spend money)/commercial and residential dual-use property merchants (commercial users are stock customers)/office leasing (providing convenience for white-collar customers to eat)/new residential areas (providing family customers with dinner and socializing)/government administrative functional areas (it is recommended to provide group meals).

secondly, it is convenient for customers to eat!

specifically:

parking conditions (generally based on the number of dining places. For example, if the dining space is 121, the parking space is 31-51.

traffic conditions: try to avoid the following types (one-way lane/broken road/narrow sidewalk (width less than two meters))!

finally, meet business needs!

fire fighting infrastructure: it must be perfect or available (a prerequisite for handling the catering service license and business license)!

power supply: based on the power sum of the electric equipment in the kitchen! Plus the power of air conditioning (heating) equipment in the front hall, and the lighting and lighting power in the front door and the store, which are the basic requirements for power supply!

Sewer pipes: There are professional pipes (pipe diameter is more than one meter), and the operating water of the kitchen can be directly discharged!

the floor height of the property: the internal height is more than 4.5m (erection of air duct and fresh row)!

width of door head: 5 meters or more is appropriate (display surface/advertising space)!

In addition, it is necessary to establish a good relationship with the community (both residents' complaints and pollution complaints will affect the normal operation of catering)!