first, the name of the hotel should not be called too loudly, otherwise it will easily deter guests.

Second, the frontispiece in the hotel must be bright. At night, you should pay attention to the lighting in front of the door. Don't use cool lights. The lighting should be moderate and not eye-catching, as long as it can give people a comfortable feeling.

Third, the waiter is also very important. It is recommended that you don't try to be cheap, but you should be successful, kind and diligent. You don't have to be too good-looking, just have some temperament.

Fourth, the chef doesn't have to hire expensive ones, but can hire some young, studious and enterprising ones.

5. As a boss, you should be kind to your employees, don't be mean, often take the chef out for dinner, go to a few small restaurants with good business and a little fame, and ask for more special dishes. * * * It doesn't matter if you analyze the same, you can think, learn and take advantage of many families for a long time.

Sixth, the price is also very important. Don't set the price too high. Let's gather popularity at a low price first. Money is not made in a day.

7. The cost must be controlled, but the quality must be guaranteed. The eyes of the masses are discerning.

eight, according to the environment, go to other peers to see more, and analyze the feeling from the environment, service and dishes.

9. The target customer group must be clear. What kind of customers does your Food and Beverage Department need for consumption? These customers' consumption ideas and dining preferences. Find the demand points of these customers.

11. Publicity, launching the whole hotel publicity, showing the advantages of the food and beverage department and the cheap food to customers, and boldly proposing the themed food culture.