Say hot pot restaurant business is not good, you can find the reasons from the following aspects:
1. Summer, low season. Summer is hot, which has always been the off-season of hot pot. Solution: increase the number of cold cups such as dry pots and improve business. You can also try a pot of hot pot for one person, because there are many kinds of bottom materials, and there are also soup-washing bottom materials suitable for summer.
2. Look at the repeat customer rate. Is there such a situation? When I first started business, business was good, there were many customers, and I was satisfied with the taste and decoration, but I didn't come twice after I came once.
because
The dishes in hot pot restaurants are updated slowly, only attracting the consumption of friends for dinner. Without rapid innovation, there are few opportunities to come again.
The vip system is not perfect, the customer maintenance is not perfect, and the interaction with them from the mobile phone is insufficient.
Market positioning needs to be close to just-needed markets such as lunch and dinner. After all, in the winter of the catering industry, we should consider products that just need the market (including schools, office buildings, business districts, etc.). The price is right and the speed is fast.
3. Look at the ability to attract new customers. Where do new customers come from? This has something to do with site selection. Do you rely on the high popularity of large shopping centers, or do you have a shop with good traffic at your doorstep or in the business district, or do you choose a shop with lower rent? Each has its own advantages, but in this networked era, don't forget that in addition to the passenger flow in front of the door, the nearby passenger flow can attract customers from further afield to eat, but the storefront must have its own signature features and reasons for coming. For example, when there were few vegetarian restaurants a few years ago, people in need would drive there specially.
4. How is the service? What is the proportion of our old waiters in the overall service staff? Is the waiter stable? Have we used intelligent means to reduce labor costs? Reducing the repetitive work of service personnel and making them spend more time paying attention to customer needs and communication can greatly increase the proportion of repeat customers. Sea X fishing is a very successful case.
These are common diagnostic methods. The business quality of your own store depends on the specific store size and surrounding conditions.