Some people say it is the high cost of crushing a lot of restaurant bosses, the cost pressure is like a stone hanging over the head of the catering people

2 eager to get ahead of the game, greedy to want to make money

Most of the catering white people do not have the experience to do so, or do not know the business at all. Obviously do not know anything, think they have a recipe for a certain dish, they and their friends around them think it is delicious, it must work. As a result, after the opening of the business will be really only themselves and friends to support the scene.

There is another kind of catering white know that they have no experience, thinking of "leaning on the tree," chose to join, after paying the money and then found that you want to find someone to help you solve the problem, but it has become a difficult thing. Marketing activities, food, service and other operational issues, no one asked. The result is that they have no way to rise from the dead, external forces and no, it is a loss.

3 want to do a handshake, just want to enjoy, lazy death

Dining looked at the threshold is very low, in fact, is a labor labor work. You see reports that pancake mom monthly income of 20,000, a brother selling buns to buy two suites ...... think catering really good income ah. However, do you know what time the big mom has to get up every day, what time to go back? How much did she go through before she made 20,000 a month?

There are brothers selling buns to earn two suites, then you know that they are actually operating 10 years before they can afford to buy a house? They had to get up in the early hours of the morning to make buns.

Doing catering is hard money, get up early and work all day, after accounting sleep to the middle of the night, this is the catering people's norm. But many young people, do not understand the industry, thought it is simple noon or night busy a few hours on the line;

4 too much dependence on the chef, the chef a change in flavor on the unstable

Many catering whites, their own inexperience and lack of technology, the output of the natural have to rely on the chef. But the dishes themselves are not involved, do not do a good job of staff reserves, the chef is gone, the output is not stable, customer complaints. The word of mouth is bad, and business is bad.

With a good chef can certainly guarantee the output, but they do not know how to cook, and then too dependent on the chef, then the subsequent operation will be very troublesome. This is why many restaurant owners at the beginning of the opening of the restaurant thinking about how to standardize the dishes.

5Laissez-faire management, a lot of problems

Are these problems inevitable? Not really, just that we are accustomed to feel accustomed to see. Even, is to see also do not want to manage, as long as the business is good on the line. This kind of laissez-faire management, the back of the kitchen is dirty, waiters are lazy, the service is general, a bunch of complaints, in the long run that of course, only one way to close the door.

The most serious thing is that if the recruitment of staff is not reliable, the store deficit, you still think it is their own bad luck.

6 redecoration, did not open dragged down

Undeniably, most of the customers are "value pie", are out to eat, who do not want to find a beautiful place to sit comfortably, in a good mood and then a few selfies, as for the taste of what, but also have to be someone willing to come in the door before the opportunity to show ah.

So many restaurant owners are happy to spend a lot of money to create the image of the store:

Being a rice noodle store has to be decorated as a post-modern concept of science fiction.

Obviously a fast food restaurant, but decorated as a literary model of the small fresh.

The highest price per customer is 20, 30 yuan, you spend tens of millions of dollars on renovation, when can you return to the capital? You do not lose money, who lose money?