what should I do if the restaurant business is poor? How can we attract customers? The restaurant business has declined slightly, and the catering boss is like an ant on hot bricks. When he is in a hurry, he will inevitably come up with some tricks. What if the restaurant business is not good? Teach you a few tricks to attract customers.
The worse the business is, the more ingredients and portions should be made than customers expected.
When the business is bad, the correct soft landing posture should be: be willing to give up, and both ingredients and portions should exceed the standard. If you only want to pursue economic interests, you will easily lose the essence of catering industry, which is the fundamental reason why many restaurants are in trouble. When business is bad, insuring the price and raising the price will be more ideal. While raising the price, we will introduce better quality products, so that customers will come to the door and sit up and take notice. After all, nothing is more important than making customers feel the sincerity of the dishes.
Eliminate the magnetic field of "bad business"
Once the business is bad, the boss's psychological platform begins to disintegrate step by step until it is fragmented, and the business process is beyond his power. Slowly, the restaurant began to be shrouded in a low-pressure gas field, which naturally attracted customers. For example, it's cold when you enter the door in winter, and it's hot when you enter the door in summer. The lights are dim, the dining chairs are untidy, the desktop is dirty, the kitchen is messy, the waiter is listless, and the attitude is cold ... When the business is bleak, don't lose heart and don't be perfunctory. It's true that the steamed bread is fighting for breath, and the restaurant must keep its desire to make money. For example, it has repeatedly urged all the team members to play an extremely active role and tide over the difficulties with the restaurant. You should know that a little care in service can make people move. Secondly, the boss should lead the senior executives to explore the reasons for the bad business, whether it is improper location, unreasonable menu or unclear positioning ... Find the breakthrough point from their own strengths and make clear their own methods and plans, instead of blindly following the trend and stepping into areas where they are not good at.
research and develop new products regularly, but stick to the best dishes
from the consumer psychology, we can know that customers will get tired of eating a product for 5-7 times in a row, so we should design the cycle of research and development of new products at this frequency. R&D is the core competitiveness. If there are two or three self-innovative dishes every month, it will be very competitive for the current catering industry. A dish can change into different flavors and different ways of eating, but it must be suitable for local tastes, keep trying and leave behind fine products. But remember, it is fundamental to insist on cooking your best dishes, upgrading your most famous dishes and the dishes that customers know best. Generally, it is suggested to upgrade the main menu once every six months. Considering the supply chain and equipment usage, 21%~31% of the products can be replaced. Seasonal menu doesn't need too many varieties, 5-11 kinds are enough.