hello! Doing business should give priority to two aspects, that is, the source of tourists and goods, pricing and what kind of customer base are the key. It is suggested to visit other seafood self-service shops that have been opened, understand their customers' situation, and predict the running water and gross profit. The competition in Beijing's catering industry is already fierce, so it is necessary to fully understand the geographical location of the store, especially the number of floating population and consumption power. I wish you a happy holiday and a prosperous business! According to the survey, more than 51% of consumers' psychology is "you can eat as much as you like, and you don't have to pay more if you eat more", and "if you spend money, you should try your best to eat it back", which has a great relationship with people's living level and consumption habits. \x1d\ phenomenon is: "only eat expensive, not right", "drink less thin, eat more dry", "eat less fat and oil", "grasp every minute, eat more if you can, and don't waste time." Moreover, there are many men and few women, or you can't eat them back. The most classic sentence is "hold the wall in and hold the wall out", which has almost become synonymous with buffet. \x1d\ As a businessman, in order to make a profit, they show themselves as follows: less expensive, slower, or not, if it is really not good, they will take the broken ones. Just make up the number, and control the time. Can eat less ".For many years, enterprises have lost in this game with customers, and they have no good reputation. Customers have not left any good impression. \x1d\ With the arrival of the 21st century, the living standard is getting better and better. With the improvement of people's income and quality, At first, "quantity" is not valued. The demand for "quality" is getting higher and higher. A high-end cafeteria that can only be seen in star-rated hotel chains has appeared in the commercial centers of large and medium-sized cities. The price is more than 111 yuan. Its characteristic is that it can taste the cultures of various countries-from Korean barbecue to Japanese cuisine, from Indonesian satay to Guangdong roasted meat-in the same buffet. For example, Hanlai in Beijing, Starwood in America Island, and Leopard in Shanghai can be said to be copies of star-rated hotels for these buffets. Therefore, it should be noted that it is already an independent and cost-effective enterprise, and there is no strong tourist source of star-rated hotels. Moreover, the dietary characteristics should be based on the dietary needs of customers around the restaurant. Consumers have been divided into different levels, mostly middle class, and most of the dining purposes are business activities. Only a few get together with family and friends .. Consumers value the grade, environment, taste and quality of dishes, and the kind of "holding the wall in and holding the wall out" has almost disappeared. What style of dishes and the cost-performance ratio of consumption amount will be the balance in customers' hearts. It is necessary to know that the current society is oversupply, and consumers have great choices. So whoever can grasp customers' hearts now will be in an invincible position, but the cost and cost will be beneficial. \x1d\ According to the characteristics of the industry, the per capita consumption is fixed, and the cost is changeable, so it can't be shared with consumers in time. The scientific method is to "open source and reduce expenditure". \x1d\ Open source means to open up customers, take customers as the center, segment the market, and adopt different marketing strategies, which can be divided into "export and domestic sales. \x1d\ Export mainly includes: \ x1d \ Its employees enjoy the membership price for dining \x1d\2. Take each company as the unit, the public relations department and the point-of-sale department as the public relations targets, and develop team customers \x1d\3. Develop family-oriented birthday banquets and wedding banquet teams \x1d\4. Carry out catering activities \x1d\5. Cooperate with other enterprises in the same consumer group according to specific conditions. Marketing in market segments is more valuable than large-scale advertising \x1d\ Domestic sales are complementary to export sales, and it focuses on the maintenance of customer service, making it a loyal customer. \x1d\1. Membership system: registering customers, subdividing, and providing family-friendly services \x1d\2. Formulating different offers by grades to attract consumers. \x1d\3. Adjusting the overall positioning of the restaurant in time \x1d\ aims to make customers have a good reputation and form a healthy and long-term operation \x1d\ throttling: "Control waste and save costs. This is also the first priority of internal management. In our impression, saving is customer-centered, requiring customers to take less, don't waste, control time, or cook less or slowly high-cost dishes. Customers will be rude and choose other restaurants. Of course, some restaurants have special meals before the end of dinner, but I don't suggest that the dishes will be discounted, which is unfair to consumers. This is not the best cost control method. \x1d\ The first step of throttling: procurement cost control \x1d\ The current procurement method mostly focuses on self-procurement and supplier delivery. The advantages of self-procurement are that the cost can be controlled to a minimum. Disadvantages: the purchasing point is not centralized, which is time-consuming and laborious. It will be detrimental to the supervision of purchasing personnel. Dealers usually supply goods by methods commonly adopted by star-rated hotels. The advantages are that they can control the purchasing quality and purchase funds. The disadvantages are that the cost cannot be minimized. Its costs include many things, such as freight, staff salaries, etc., and it is also easy to breed the gray income of purchasing personnel. \x1d\ With the characteristics of buffet, high costs can be taken. Goods with unstable prices are purchased by themselves. Goods with low cost and small price changes are delivered by suppliers \x1d\ Step 2: Kitchen cost control \x1d\ Kitchen cost control is mainly divided into two aspects, one is the cost control after making dishes, and the other is the cost control before making finished products. Here, the statistical experience method is adopted \x1d\ First, the finished products should be placed as much as possible in order to control each cost. Statistics are made in several aspects: statistics on production quantity, statistics on customer consumption quantity, statistics on waste quantity after receiving meals and statistics on the number of guests seated. The relationship between them can be analyzed. Average consumption cost of customers. \x1d\? The proportion of customers' eating of various meals \x1d\ \x1d\ The consumption of each vegetable material can be adjusted through the long-term data value, so as to ensure that the goods are not pressed or out of stock, ensure that the dishes are always fresh, and finally control the consumption of costs. \x1d\ Because the production cost can be accurately registered and then summarized with the raw materials in the warehouse, the unnecessary waste of human factors can be controlled. \ In fact, the customer's consumption cost is not high, but we don't have a reasonable and scientific management method, shifting the responsibility of unprofitable to customers and squeezing oil and water from customers. This method can only lead to the further and further separation between you and customers. \x1d\ Remember, only if you stand on the customer's side, you will operate for a longer time. \x1d\ Playing your own brand is the most successful!