Some restaurants look red and alive, but they don't make money

First, good bosses eat.

knowledge is more important than knowledge, and the easiest way to gain knowledge is to eat everywhere.

second, the catering industry is specialized.

people who do fast food don't necessarily know dinner. Banquet makers don't necessarily know takeout.

don't think that success in one field is a panacea.

Third, the success of a restaurant needs many variables, and the expert only talks about the variables that are useful to him.

for example, some people say that the door has brought success, some people say that the menu has brought success, and some people say that changing the name of the store has brought success. In fact, neither of them is the only factor for success.

fourth, if you attend a few classes, you can put your turnover on the rocket.

then teachers have long been in no mood to give lectures. I went to the store to seek listing.

5. If you find something that the catering industry doesn't know.

the biggest possibility is that you don't know yourself.

after six years, I feel I know everything, and after ten years, I feel I don't know much.

getting started is easy, but mastering is difficult. I feel that I understand everything because I don't have enough knowledge.

7. Those who have no awe of catering have little chance of success.

"The food is simple, I'm sure I can do it. Losing money won't happen to me." You underestimate your enemy because you don't understand this industry.

8. There are no experts in the catering industry.

there are only winners and losers.

Nine, the training class can't save you.

Most food and beverage courses in the market are nutritional medicines. There is no cure for the disease. It's not even painkillers. It doesn't relieve pain.

ten, the catering boss should see clearly, think thoroughly and do it.

Scholar's wisdom, business thinking and Jianghu ability.

Xi. I want to bid for Haidilao.

The development of restaurants is divided into different scales and stages, and the scale of learning is similar.

If you want to learn from Haidilao in a fly house, you should learn from Apple in the same way as a mobile phone maintenance booth.

12. Why are many catering consultations natural?

Because they tell you the answers you want, not the answers you need.

XIII. There are few unified answers to typical questions.

people often ask me, how can I make the store fire?

I don't even know what your store is like. I can't answer this question.

XIV. Learning the success of a store is an archaeology.

Take a look at the history of his pioneering period and learn how he succeeded in those years, instead of copying the current practice.

The reason why you can't learn Haidilao is that you didn't learn it from scratch.

15. Some shops seem to be busy and prosperous, but they don't necessarily make money.

it may be speculation, exchange of stores, or joining in. Or looking for investment.

16. Every city has shops with bad locations that are very popular, but they can't learn.

either a brand formed by history or a brand smashed with money.

it's not that the food service is good, but the location is not good.

seventeen, many people learn from good stores, but they only learn what they approve of, don't you know? What you recognize is not necessarily the core of his success. You have learned the wrong place.

eighteen, learning is necessary, not everything.

don't think that you can become an expert in catering by studying.

There are thousands of recipes and cooking videos on the market.

Those who can become formal chefs according to these are very rare.

XIX. How to judge whether it is professional?

The ability to find problems determines whether you are a beginner, and the ability to solve problems determines whether you are a professional.

twenty, learning is learning the law.

instead of learning the case, draw a tiger according to the cat.

twenty-one, if business is not good, study, and the more students are interested, the worse. People who don't seriously study the problems in the store and want to take shortcuts by learning can't do a good job in the store.

twenty-two, even if the opponent has all kinds of mistakes, only a little right, it is also worth learning.

there is nothing wrong with staring at your opponent's mistakes, in order to prevent yourself from making similar mistakes.

one of the highlights of learning from your competitors is to be better for yourself.

twenty-three, learning from losers is sometimes more meaningful.

success cannot be imitated, but failure can be used for reference.

twenty-four, there is no specialty in catering, only success.

making money is the only criterion for testing a major.

twenty-five, I have business cooperation with Tencent-I have paid for Penguin.

Many consulting and training companies are flaunting themselves as Haidilao and Xibei have cooperated. When you choose them, the easiest way is to look at the works. What do you do for Siebel?

Twenty-six, consulting planners are also subdivided

Some do marketing, some do menus, and some do kitchen management.

it's true that there are specialties in the art, but one hammer in the east and one stick in the west have ruined the restaurant.

27. There are too many pseudo-experts.

you don't have to make a food TV movie or host a food program to understand catering.

twenty-eight, don't learn new thinking every day. The old thinking hasn't been understood yet.

There is nothing new in catering, and new thinking is basically useless.

twenty-nine, some popular practices have nothing to do with consumers, and are purely made by the catering people themselves.

For example, the Ming-dang kitchen was popular for a while, but it disappeared. Recently, the catering circle began to advocate it again.

31. When someone tells you that "XX strategy is a good strategy", "XX choice is a good choice" and "XX is very popular".

you need to ask the other person first: "what are the prerequisites for this strategy to succeed? Do I have this prerequisite? "

31. The truth is what is useful to you, and the good way is what is useful to you.

many good words are of no use to us, because male and female servants can't do it.

thirty-two, catering is "competent".

it's just that you're an amateur or you haven't reached that height, so it's hard to understand.

thirty-three, what kind of fishing mode, what kind of tea-loving mode, is useless to you.

what is useful to you is the reasonable mode.

34. What is the teacher's major? Lecture, of course.

if you speak well, you don't necessarily do well. if you use the popularity gained by lectures to manipulate, it will be irresponsible to yourself and your customers.

thirty-five, people who are keen on classes will not be stupid if they know how stupid they are.

Spending money and time will ruin your brain and your mood, which is the result of frequent classes.

thirty-six, it is a good habit to seek the opinions of people in the industry.

but only if you have judgment, otherwise, you will be confused.

people who are full of jargon are either liars or novices.

The former uses terminology to fool laymen, while the latter uses terminology to pretend to be an insider.