The traditional model of the more backward business philosophy

1, the operation of the restaurant has continuity and extension. It is likely that the marketing activities just launched, in a few days or a week or two after the restaurant performance will gradually power.

2, the effect of the small environment. Each restaurant has its own small environment, also known as the business district. The business district is commercial or comprehensive, or whether it is a tourist area, whether it is seasonal nature, etc., will affect the operation of the restaurant.

3, restaurant operations should have a sense of the big picture, to analyze and control the overall situation.

Instead of just focusing on a few days or weeks of turnover. To find a balance between profit and loss, in turnover should also pay as much attention as possible to the average value, including the monthly average and quarterly average, carefully analyze these data in order to draw valid conclusions. If there is too much difference between the highest and lowest peaks of turnover in the month, it may be a problem with the restaurant's marketing strategy, and adjustments need to be made in a timely manner.

Doing catering, the most important thing is still to seek stability and progress in stability. In the face of the decline in performance, operators should analyze the problems from the data and environment to optimize the existing strategy. Instead of going to wait for the right time, or in order to control labor costs and quit the store staff to do it themselves. These practices are not desirable.

The current catering market is seriously saturated, which means that some of the restaurants that rely on the wind to do up to face a huge test, the loss of competitiveness will then face a decline in performance. Stop loss is very important!