first: the dishes are not delicious

the dishes are not afraid of being not delicious, but they are afraid of one taste at a time. Many restaurant dishes are just one taste at a time, with new products, and the boss makes the final decision, as long as they feel delicious. The final sales volume was not good and had to be withdrawn.

there is also an unfamiliar taste, which is wildly innovative and runs counter to the public's taste.

second: the speed of serving food is slow

serving food is too slow, and in some restaurants, guests shout for a long time without answering. How can business be good in this anarchic restaurant? Even if marketing attracts a large number of customers, it will lead to great disaster.

third: checkout problem

some restaurants are not rounded. But four homes and five entrances. Such a restaurant has no flexibility at all. Who can stand it? With the thinking of ten years ago, run the restaurant now, and your peers will not stand it until they die.

fourth: frontispiece question

Some of the plaques are inconspicuous, so you can't see them at all. How can you get in? You can see it, but customers don't want to go in. The most important thing is matching, matching with the target population and matching with the product.

In a relatively high-end area, frontispiece is in tatters. At first glance, it looks low-grade and doesn't want to enter. In a region with low consumption level, frontispiece is tall, which is very expensive at first sight (actually not expensive), and people are afraid to enter.

It makes sense that frontispiece is shabby and tall. The key is what kind of customers you face, so you should choose what kind of frontispiece. Be sure to give customers a reason to want to go in.

fifth: the restaurant smells

some restaurants will smell uncomfortable when they enter the door, which makes people want to go out at once. Employees have been in the store for a long time and are used to smelling, so they don't know it smells. This is the most terrible thing. The second is the bathroom, which must be handled well.

sixth: environmental problems

the environment must be comfortable, what kind of customers, what kind of decoration, what kind of products and what kind of decoration. Still have to match. Your restaurant environment is not what you like, but what customers like.

Seventh: no innovation

Every time I come, it's the same, and there's nothing new. Maybe you will say that some restaurants have not changed for many years. What Jin Shu wants to say is. The consumption concept of most customers is still innovative, and the sameness will only make fewer and fewer customers. It is imperative to innovate dishes.