In the catering industry, hygiene should be the top priority. Hygiene is not up to standard, and you may not even get a catering business license. Although his noodle restaurant has posted a hygiene certificate, it can be seen from the daily business model of their noodle restaurant that it is impossible to carry out some effective cleaning. For example, the plates and bowls used by customers are simply washed with clean water and detergent, and then used again without cleaning or disinfection.
This situation may be unacceptable to many young people! After all, many people think that tableware that has not been sterilized at high temperature is not clean. This will prevent some customers from becoming old customers. The so-called old customers are all residents around, or some people take advantage of his family's appetite to eat. As for why I became an old customer of his noodle restaurant? In fact, I don't pay much attention to these problems. As long as I can eat enough, the taste is generally good.
2. The variety of food is single and the selectivity is too small.
Noodles, generally not just noodles! Jiaozi, spring cakes, steamed bread, stir-fried dishes, stews and so on, these daily foods should also be available! However, his noodle restaurant has only one selling point. Noodles in soup and fried noodles are the main foods in his noodle restaurant. Besides, there are some pickles and shredded pork.
It is normal for such a small restaurant to have few people. Clients come and go, and I have met them many times. Why? In fact, it is obvious that when customers ask, "Can we stir-fry some hot dishes?" The boss responded: "No, just noodles!" After hearing this reply, many customers are impulsive and disappointed! In addition, many old customers will get tired of eating, and choosing a change of taste will reduce the number of times they enter the old shop.
3. The service level needs to be improved.
His noodle restaurant is a small restaurant with a small storefront, only the size of a house and five tables. So his noodle restaurant has no waiter, and the husband and wife run it together. His wife is cooking noodles in the kitchen. He is both the boss and the waiter, responsible for serving customers. He is a little neurotic and doesn't pay much attention to details, such as meal time. With fewer customers, he will eat in his own shop, which will make him eat at the same table with customers, so some of his bad habits will be seen by customers.
For example, when he is eating, another customer who eats noodles comes, then he will appear with food in his mouth and mumble, "What to eat?" Phenomenon. He didn't realize this impolite behavior at all. It was a disrespectful attitude. If some sensitive customers see this situation, they may lose their appetite immediately and turn away!
The above three situations are actually the characteristics of many small restaurants. Although some small restaurants have won the favor of customers with high quality and low price, as time goes by, when old customers get tired of eating, some minor problems will gradually accumulate and no longer patronize our store. The catering industry will encounter this situation. After all, as a catering industry, your specialty dishes are fixed, but the tastes of old customers want to taste new specialties. Therefore, they will look for restaurants with new characteristics.