In 2020, the sudden epidemic will bring immeasurable losses to major industries, especially the catering industry. How should operators find the right direction and focus for restaurants and even catering enterprises on topics such as increasing competitive pressure in the catering industry, increasing operating costs and upgrading traditional catering? Yuan Ji's snack franchise list suggests that catering operators learn to establish a profit model that suits them, such as the following:
1. Open source and reduce expenditure: 20 19 has passed, and 2020 has arrived. Under the trend that catering is becoming more and more difficult and all kinds of operating costs are increasing collectively, the best way to make the restaurant business good and make money is to open up sources and reduce expenditure. What are open source and throttling? That is, with the help of marketing, on the one hand, we should find low-cost and efficient drainage strategies, keep customers locked in and recover cash flow; On the other hand, we should also reduce unnecessary expenses and save investment.
2. Drain customers: customers are the basis of restaurant income, and what restaurants fear most is the lack of customers, especially the lack of loyal customers. Therefore, how to rob customers and turn them into repeat customers is very important.
When draining, the lowest cost must be achieved in order to achieve the highest profit. There are two aspects to achieve the lowest cost drainage: first, it is clear that the direction of drainage is not from the outside, but from the inside of the restaurant, that is, to find the target customers from the customers who enter the store, and second, it is more important to lock customers than drainage.
Drainage is a part of marketing. If you want to do it well, Yuan Ji's snack joining list thinks: First of all, staff service should be enthusiastic, so that customers will have the desire to come again. How to improve the enthusiasm of employees, we need to set up a good incentive mechanism for employees' work, clarify performance and distinguish rewards and punishments, because there is motivation. All marketing execution must rely on employees, so it is very important to increase the trust between bosses and employees.
3. Cost reduction and efficiency improvement: Cost reduction means reducing costs, and efficiency improvement means greatly increasing turnover on the basis of unchanged existing conditions. In the cost composition of catering, the fixed cost of staff plus rent generally changes too much in a short time, and the reduced cost is mainly variable cost.
What is variable cost? For example, the cost of purchasing ingredients every day is realized through processing. From these two aspects, the cost can be reduced by adjusting the structure of dishes and unified procurement. Although the rent can't be controlled in the fixed cost, the labor cost can be controlled in some ways, such as changing cooking methods, processing dishes in advance, reducing the cooking rate, improving the cooking rate of open booths, and letting chefs replace chefs. How to make employees reach the best working condition? According to the ranking of Yuanji snack franchise stores, the reward and punishment mechanism can not be less, which can stimulate employees to work independently and spontaneously. Estimate the turnover every day, set targets for all employees, and establish good relations with employees. Only when employees make money can restaurants make money.
4. Survival Guide: If a restaurant wants to survive, it must do a good job in five dimensions: employees, customers, family members, relatives and society, build an excellent team, provide quality service and meticulous management, and standardize, quantify and copy the dishes at the same time, so as to ensure the stability of the restaurant's gross profit.
Efforts should also be made to create a customer experience, including the improvement of the service experience before, during and after meals, as well as the annual, monthly and daily marketing, and the marketing of each festival. The business of the restaurant will naturally flourish.