First, the location of the restaurant has not been chosen. The wine is not afraid of the deep alley, and this theory of opening a shop is no longer applicable to the present. The catering industry can only do a good job if it opens its stores in areas with large passenger flow and high floating population. This is also convenient for customers to pass on word of mouth to you. When customers refer to you, they say that your food is delicious, but his friends can't find a place for a long time. Therefore, the location of the store must depend on the location and whether your facade decoration can attract people's attention.

second, I didn't know the market clearly and chose the wrong project. Nowadays, when many people start a catering business, when they see others selling well, they will follow suit and sell similar or similar things. Others have opened up the market and have their own fixed consumers. If you still do it at this time, you'll have to share the leftovers. It's like there are already three or four chicken chops in a street. At this time, if you open a fried chicken shop again, it's obvious that you will be killed by others. Unless you have a price war, it's much cheaper than his stuff.

thirdly, I have no relevant experience in catering. For example, you used to work in an office, and suddenly you opened a restaurant. You don't know exactly how this industry should operate and what needs attention. Just trying to make money, I went to open a shop with enthusiasm, only to find that there were many problems in it that I didn't understand at all, which caused a lot of waste of funds.

fourth, there is no persistent spirit. It is impossible for the restaurant to be full of business just after opening, and the customer base is slowly cultivated. Don't work for a year. If you feel that you have lost a lot of money or haven't reached your ideal profit, turn it off. With the permission of our own funds, we should persist and improve more, so as to get a thorough reputation.