1. Usually, when we diagnose that the business of a hot pot restaurant is not good, we must first fully understand his situation, but it is not good from the beginning. There are still no guests after opening for a month, or business begins to decline in about three months.

2. Is there any problem with the location of the store? What promotion and exposure activities were done in the early stage of opening?

3. Whether there are unstable factors in the taste of hot pot, whether the hot pot dishes are standardized, and whether the prices of hot pot and dishes are too high.

4. Is there a problem with the service process of the hot pot restaurant waiter? Whether the service quality can keep up with the customer experience.

5. Understand the number of other hotpot restaurants of the same type in this area.

Analysis and solutions

1. Hot pot restaurant business was bad from the beginning. Most of the reasons are congenital defects in store location and insufficient advertising marketing. Gone are the days when good goods are not afraid of deep alleys. If the hot pot restaurant is not born with a good store location, it must rely on the day after tomorrow, publicity, marketing, drainage and other programs to be used alternately.

2. Some hot pot restaurants have been open for about a month, and probably no guests will go. The reason why this kind of store has no business is because customers leave a bad impression on their first experience, mostly because they are dissatisfied with the taste and service. The solution is to start with the taste and quality of hot pot dishes and cooperate with necessary marketing and drainage means. Due to the negative impact of opening, the advertising investment of the second marketing will be high. But there is no way to rebuild customer confidence. To save customers, we must completely change from the inside out.

About 80 to 90 days after the opening, the business of hot pot restaurant slowly declined. This shows that the taste and service quality of our hot pot are slowly declining. Hot pot restaurants need this situation now. It is necessary to control the standardization of hot pot taste and dishes, rectify the front desk service personnel, strengthen service quality and enhance customer experience. With some marketing activities, old customers send some return cards to lock in customer consumption.

There are too many competitors in the same type of hot pot restaurants in this area. If there is nothing wrong with the basic taste and service of our restaurant, we need to make some strategic adjustments. Or add some new products, know yourself and know yourself, and win every battle. We need to know everything about our competitors, such as making our best-selling dishes into our specialties, or even free drainage dishes.

Summary:

Compared with other restaurants, hot pot is highly standardized and easier to operate. I often say that our hot pot restaurant must have a perfect "catering gene" (delicious dishes, good store location and good service quality), that is, it must have the right time, location and people. Only the "catering gene" is basically excellent, and proper marketing and drainage facilities will be "icing on the cake"!