Don't be luxurious, but be distinctive

How the store decoration environment is, it doesn't mean that the more you invest, the better. It is more about design. Sometimes, it is more attractive to customers to design a mud wall with little money to reflect the positioning of Tujia cuisine.

No advertising, only word of mouth

There is a saying in the catering industry: Gold and silver cups are not as good as word of mouth? . The catering industry has a strong human touch. Customers who eat special dishes and feel different services in a certain store will become its voluntary propagandists.

in all kinds of information dissemination, customers pay more attention to the information provided by people around them, such as family members, friends and colleagues, than the information provided by advertisers and salesmen. They are particularly easy to recognize the information provided by people around them and continue to spread it to others, so that the information can be spread continuously with people's subjective evaluation.

so in many cases,? Word of mouth? The penetration effect is far greater than the promotion activities of the store itself.

　? Word of mouth? It is very important for small shops, which are not suitable for large-scale advertising and whose customers are mainly repeat customers.

what is the service? Home? Don't standardize

For small shops, the waiter is very? Home? Proactive greeting is very effective in attracting guests.

yes? A fresh move? Don't sell staple goods

and eat it all over the world? Small shop management must have? A fresh move? , there are things that customers remember and give customers a sense of freshness, in order to generate attraction.

Don't emphasize everything, only sell one feature

There is a saying? Everything is easy, everything is loose. ? When introducing dishes, don't emphasize everything, because having everything means nothing and nothing special. The reason why many small shops are not well managed is that there are too many dishes and customers have no choice.

The longer the menu, the greater the workload in the kitchen, the more troublesome cooking and the more time it takes. There are many menu patterns, which will lead to more wear and tear, and the inventory will also increase, which is also quite nerve-racking when purchasing goods.

Therefore, menu making should follow the principles of standardization, particularity and simplicity, and make distinctive dishes with simple menus so that customers can remember one or two varieties. At the same time, the simpler the dishes are, the better materials can be selected, so that the unit price can be reduced, the loss can be reduced, the production can be made quickly, the seat turnover rate can be accelerated, and the restaurant features can be easily remembered by guests.