The essence of a restaurant store is a service-oriented enterprise. From the perspective of enterprise management, the first prerequisite for making a restaurant profitable is that you have business, and if you have business, you must have customer consumption!

From the management point of view, you should do a good job in strategic analysis and research, and formulate your own scientific and correct industry and market positioning, customer orientation, pricing strategy, sales strategy and profit model in combination with the market environment and your own conditions!

from the perspective of management and operation, you should start with the core competitive elements of the catering industry, such as taste, environmental sanitation, price and service, constantly strengthen your competitive ability and highlight your competitive advantages and selling points! To do these jobs well, we must focus on human resource management and cost accounting and control, and use the right people, good people, make characteristics, emphasize marketing, strengthen service, control costs, increase performance, compete for customers, and ensure profits. I wish business prosperity!