1. Dishes

First of all, I hope the shopkeeper will examine the quality of the dishes in the store. Nowadays, consumers choose more "selection" than "multiple choices". There is an explosive product in the store that can attract enough diners, so we can make more efforts on the category and quality of the dishes.

second, the location of stores

in terms of store location, high-quality lots can highlight the advantages of stores, and lots with large traffic are given priority, but it should be noted that the rent of such lots is high, which still puts some pressure on catering practitioners with limited funds. I hope the shopkeeper can measure the flow of people around him and judge whether it is an obstacle to the business environment. If so, he can consider moving.

iii. operational problems

in the course of store operation, sales promotion activities are indispensable, which is a very effective way to attract consumers, and at the same time, stores should keep up with their services, so as to gain the trust of consumers and increase the customer's return rate. Shopkeepers can take coupons, discount coupons, giving away dishes and other ways to promote sales. At the same time, the propaganda means need to keep up. When the environment permits, they can distribute leaflets or carry out online celebrity-style Kumamon propaganda to increase passenger flow.

Fourth, the way of selling

Nowadays, in a society where in-house food and take-away food are shared equally, sometimes the proportion of take-away food is still very large. It is suggested that shopkeepers should open the way of selling take-away food, so as to increase the single quantity as well as the income.

it's not so easy to engage in the catering industry, so you need to apply it on the basis of your own knowledge and ability, or you can accumulate some operational knowledge in the later period, visit more catering shops, refer to other companies' operation methods and turn it into your own use.

First of all, it's very important to cook and open a restaurant. Without delicious food, no matter how well you do the discount in store marketing, you won't be able to keep customers.

price according to local conditions. When you open a restaurant, you must pay attention to the local consumption level. If you are in a third-and fourth-tier city, the consumption level of your restaurant is very high. Even if your food is really well cooked, it is all high-priced ingredients, and the sales volume will not be too high, because people can't afford it, so the price must be moderate. You should have a steelyard in your heart for what location and price.

inventory big data. The biggest problem in catering now is serious waste. Many five-star hotels waste food in one day that small restaurants can't imagine. This is not only a waste of resources but also a waste of costs. See how you can reduce costs as much as possible through big data. After all, if it is a small hotel that has just started, it is an important step to open up sources and reduce expenditure.

financial audit is the key. No matter what industry, accounting must be essential, and the boss of these accounts must have a bottom in his mind, otherwise he will not know whether he will make money after one year, and it is really impossible to find an accounting company to outsource.

accumulate regular customers and do a good job in word-of-mouth effect. According to the 28 Law, 81% of a hotel's profits come from 21% of repeat customers, especially loyal customers. The long-tail profits brought by the lifelong value of these customers are considerable. How to maintain customer relations is a course to be learned on the road to entrepreneurship.

systematize staff training and service level. A restaurant not only needs delicious food, but also the level and manners of waiters can't be ignored. A waiter with high service level can bring unexpected surprises to the restaurant.

looking for partners with experience in catering management.

To open a restaurant, you must know the trade. If you don't know the trade, you should find someone who knows the trade to help you, otherwise the consequences will be very bad. How many restaurant owners have stumbled here? Even if you were a successful boss in other industries before and didn't know how to set foot in the catering industry rashly, it is still difficult, so you must not save the step of finding a partner.