1. Don't worry about making money. The worse it is, the more willing you are to spend money. Once the business of many restaurant owners is not good, they fall into a panic, thinking about saving money and reducing costs, so shoddy, which will make your store go bankrupt faster.

The more you do this, the more calm you should be, serve every customer well, and improve the ingredients and taste more, so as to save every customer who comes to the store and even bring you new customers.

second, please eliminate the bad business atmosphere. It doesn't matter what kind of store you open. Don't let customers feel that your store is very deserted. Although some customers have never been to your store, they will judge whether they can enter the store for tasting according to the number of people in your store. For example, it's cold in winter, hot in summer, dim lights, untidy tables and chairs, etc., which are all conveying to customers that there are no guests in your store. Then, from the perspective of customers, are you willing to spend in such a store?

third, the worse the business, the less you can choose to reduce the price. When business is bad, many restaurants will immediately choose to cut prices, but they don't know that this is a way to make your store go bankrupt quickly! Why do you say that? Your business itself is not good, and if you do price reduction activities, one will reduce your profits, and the other, in the eyes of customers, price reduction may also reduce your quality. They always feel that businesses will not be so kind. Therefore, it is better to choose "price protection" or "price increase" when the business is not good. At the same time, when the price is increased, more distinctive dishes are produced to improve the quality of the dishes. Only in this way can customers improve their original impression of your store, and they are even more curious about whether the new dishes are delicious or not, and they can't help but enter the store to taste them.

fourth, let the store have "star products". This will involve whether the store management mentioned before is "diversified" or "professional". For food and beverage outlets, diversification can certainly make the store repeat itself, but it can also make the store look more ordinary and can be replaced casually. As a restaurant, they think that "professional" shops will make it better when their mouths are sharp. After all, they specialize in this dish. Therefore, it is advisable to improve the previous management mode, make clear what you want to sell, and let the store have "star products" to stimulate customers' desire for consumption, and want to see how delicious the store's flagship products are.

5. A restaurant should not make ends meet by saving. According to the survey, compared with unsuccessful shopkeepers, successful restaurants take part in study tours twice as often, as well as spend money. Successful restaurant owners are not very good at saving money. They always want customers to come to the store to eat well and comfortably, so they try their best to improve the quality of dishes and provide thoughtful service. Relatively speaking, these aspects also require some costs.