1. Strong customer loyalty.

never just consider the price and taste.

we should look at the guests who come here first. Are migrant workers in possession? %, residents nearby and shopkeepers on the street? %, passers-by and others? %。

let's look at the product line layout of the restaurant. At least there must be two categories: ready-made cooked vegetables and fresh-cooked cheat sheets.

cuisines range from low-grade home-cooked dishes to seafood series, that is, from low prices to medium and high prices.

low-priced home-cooked dishes are the support? The main product line of% migrant workers' customer base, the support points are: a, migrant workers basically pursue benefits, and the low price of home-cooked dishes is in line with their spending power; B, most migrant workers come from other places, and there is a possibility that they can't get used to seafood to a great extent, so the home-cooked side dishes are mainly green vegetables, vegetables and meat, which meets the taste needs of this customer group. C, the supply of cooked vegetables meets the rapid psychology of migrant workers' customers, and it is a psychological feature to get ready to eat without waiting. Therefore, this layout is largely one of the "wrists" to retain these customers.

The customers of shopkeepers on the street can be said to be the "non-business" income of the restaurant, because shopkeepers generally have the possibility and conditions to make their own meals. There are some possibilities for them to spend money: A, they choose the fast food restaurant because it is near or tastes good; B, because the fast-food restaurant has two advantages: ready-made cooked dishes and freshly cooked cheat sheets, it provides the shopkeepers with selectivity and randomness, and creates their habitual consumption and habitual consumption. Selectivity and convenience (making small noise now) make it possible to have these customers who could have cooked their own meals and become their loyal customers.

The "small noise on the spot" is a strong support to attract passers-by and other customers. Passers-by are customers who come to travel and do business. Many passers-by are slaughtered or afraid of being slaughtered, so they often choose these seemingly good small restaurants. Therefore, the "small noise on the spot" in the restaurant has strongly attracted these customers, which may be your high-end customers.

as a small restaurant, the environment is not the first, but the taste is the first. A reasonable product line and price positioning is a good "prescription" to support customers for a long time. The service does not need the best or international standards. Just smile from the heart and give people a sense of intimacy. If it is too good, it will feel awkward or even too fake, which will easily cause customers to resent it.

for the owner of a small restaurant, blindly pursuing elegant environment and emotional appeal is a bit lofty and far-reaching, and it is a bit like walking on clouds. Try to burn the taste well, set the price reasonably, and serve properly to basically retain customers; You can make more money if the cost is controlled. Small restaurants should make money, and they should make money down to earth.

these are the real ways of "experience", which you can't learn in any management class or school.