The reasons for the entrepreneurial failure of graduate noodle restaurants are as follows:

1. Ignoring the management of the catering industry. Do not understand the business orientation, blindly open the business, and accidents occur frequently. Due to poor management, operators or chefs are frequently changed, resulting in high input and low products.

2. The business premises are not suitable for opening restaurants. If due to the influence of business on the outside world, it encounters many complaints and cannot operate normally; Or inconvenient transportation, do not have the conditions to attract guests.

3. The business varieties are not right. The business varieties of well-run enterprises are mechanically copied, and the internal and external environment and technical strength of our store are not comprehensively and concretely analyzed, and the business varieties are subjectively determined, so that no one cares.

4. There is no clear standard requirement for each link in the operation. Operators are too arbitrary. It not only makes employees at a loss, but also does not create new customers' needs.

5. The price of dishes is unreasonable. Or the price is too high, kill people quickly and kill customers; Or the pricing is too low, so that the gross profit margin of enterprises is too low, making ends meet and causing losses.

6. The phenomenon of neglecting service is serious. Operators don't know the relationship between service and operation, service and benefit, and don't put service in an important position in operation. So that enterprises have no good reputation and gradually lose customers.

7. The management system is not perfect, or there are rules that are not followed. Failing to close the purchase and storage, resulting in a large loss of enterprise property.

8. Operators are opposed to employees. The working method is simple, vulgar and blunt, and punishment is the only way to punish employees' negligence. Disputes often occur, resulting in betrayal and gradual paralysis of enterprises.

9. The benefit is not good, and the root cause is unknown. If you don't work hard to improve the quality of dishes and service; Or the threshold is high, the low-standard meal is unwilling to pick up, and the high-standard meal is not well picked up. I just want to kill the guests, and the guests will never look back.

11. The dining environment is outdated and the business model is hidebound. If you don't accept new things, you will never be innovative. Over time, guests will repeatedly go through the door and not enter.