1 capital chain, important, very important, very important
More important than the books emphasize, entrepreneurship you need to have a clear plan to arrange for the use of funds and the need to keep enough I think you need at least half of the amount that can sustain you for half of the business cycle, take catering for example, a small business cycle for a month. So you need at least half a month's expenses as a minimum reserve, I think one month is optimal. 2 input can not be too idealized
Just entrepreneurs tend to hold the ideal to do things, want to build the brand, the image of the mood is very urgent. In this mood, it is easy to ignore the actual financial situation. Everything has to be formal, everything has to be the best. This kind of starting point for doing things is not a problem, but entrepreneurship is not just to create, in fact, it is more important to be able to establish a business. Ideal can lead us to fly very high, but it is also very easy for you to ignore the immediate. And precisely the immediate is the foundation of your business. So hold the ideal to plan, face the immediate to operate. 3 boss's mentality
Who want to let go of their own business projects can continue to money money, and they have a lot of time to enjoy life, and regularly to look at the collection of money can be on the line. Such a good program I think there should be, but may not be the turn of you and me such a small businessman. This society does not lack of money, this kind of good thing is not your turn, even if you hit, I believe that will soon be copied. So in the early stage of business, don't hold the mentality of the boss to do things, on the contrary, when you are an employee. Hands-on does not mean that you do not understand the management, but the initial must. Do a good job as an employee, and then think about being a boss.
4 psychological positioning of employees at all levels
For the chef and other relatively professional staff, psychological to be treated as a partner, which helps to weigh some things, for the waiter, psychological to be treated as a temporary worker. Their salary and age can only afford you such a position. Always be prepared for them to leave, high mobility is common with them. Above said only psychological level, the performance to be treated equally, can be no cost to show care!
5 cost compression, and then compression
This point seems to have a lot of people mentioned, but I have to repeat it again. Because I'm the nth 'person who knows what's wrong, and that's a big part of the first-time entrepreneur's mental ****iness is not focusing on the small bucks. There has to be a Grampian fascination with expenses, a half-hearted revelation of being able to save an extra dime, but not so that you can cut corners, at least I don't want that. A gentleman should take what he can get.
The above five points are what I feel most y, and I hope that my summary of failures will help more entrepreneurs succeed. Entrepreneurship is really a wonderful life experience, although I failed, but I enjoy the process. *** Mianxian! Friends on the road.
Entrepreneurial catering failure to summarize [Article 2]
The catering industry at any time is of great concern, in recent years to join the catering industry entrepreneurs in the minority. But for a franchisee who has never had experience in catering business, the entrepreneurial process will undoubtedly be difficult, today I will come to the catering industry for you to summarize the 5 major entrepreneurial failures, and I hope to bring help to you.
1, the capital chain, important, very important, very important
More important than the books emphasize, catering business you need a clear plan for the use of funds to arrange, and the need to leave enough reserve, I think at least need to be able to maintain the amount of your half of the operating cycle to catering, for example, a small business cycle for a month. So you need at least half a month's expenses for the bottom of the reserve, I think a month for the optimal.
2, input can not be too idealized
Just entrepreneurs tend to hold the ideal to do things, want to build the brand, the image of the mood is very urgent. In this mood, it is easy to ignore the actual financial situation. Everything has to be formal, everything has to be the best. There is no problem with this kind of starting point to do things, but entrepreneurship is not just to create, it is actually more important to be able to establish a business. Ideal can lead us to fly very high, but it is also very easy for you to ignore the immediate. And precisely the immediate is the foundation of your business. So hold the ideal to plan, squarely in front of to operate.
3, the boss's mentality
Who want to let go of their own catering business project can continue to money money, and they have a lot of time to enjoy life, and regularly look at the collection of money can be on the line. Such a good program I think there should be, but may not be the turn of you and me such as small business owners. This society is not short of money, this kind of good thing is not your turn, even if you hit, I believe it will soon be copied. So in the early stage of business, don't hold the mentality of the boss to do things, on the contrary, when you are an employee. Hands-on does not mean that you do not understand the management, but the initial must. Do a good job as an employee, and then think about being a boss.
4, the psychological positioning of employees at all levels
For chefs and other relatively professional employees, the psychology of the partner, which helps to weigh some things, for the waiter, the psychology of the temporary workers. Their salary and age can only afford you such a position. Always be prepared for them to leave, high mobility is common with them. Above said only psychological level, the performance to be treated equally, can be no cost to show care!
5, cost compression, and then compression
This point seems to have a lot of people mentioned, but I have to repeat once again. Because I'm the nth person who knows what's wrong, it's also a big part of the first-time entrepreneur's mental ****iness is not focusing on small money. There has to be a Gramscian fascination with expenses, a half a day of snickering at being able to save an extra dime, but not so you can cut corners, at least I don't want that. A gentleman should take what he can get.