Zhang Yong of Haijilao said in a sharing? Anyone who blows their own taste is good, the last will die very quickly, because there is no understanding of a truth, there is no one thing in the world is everyone is satisfied?
At the same time he also said in the "under the sea you can not learn", ? Hot pot flavor is actually similar, especially spicy flavors, eat to the end of a flavor. But our service is good, customers because our service is good, praise our flavor is good? Anyone who says that flavor is important I'm almost certain that you only have one store. More will not be more than 5, and each store is inside their own people in the business.
There is a friend is to do big hotel chef, monthly salary of more than 20,000, he saw the boss is very lucrative, so they want to open their own store, the results of a year past, he store closed, and honestly go back to work.
He did not taste good? Of course not, and he talked to him once, his ambition is too big, his own ability to just fry, but when the boss will only fry is far from enough. His ability to stir-fry is only worth 20,000, but he wanted to make 100,000 a month, his own store business has not done well. Store business is not good, it is easy to rush to make money, only think of the pursuit of immediate economic benefits, it will be easy to lose the essence of doing catering, which is the root cause of many restaurants in trouble.
Business is not good, the most easy to fall into the cycle is: thinking of substandard raw materials instead of good raw materials, thinking of how to minimize the portion of the dish sold at the highest price, thinking of how to reduce staff costs, reduce service costs, and sometimes even from the customer? Rations? On the effort, such a practice, indeed? Cutting back on expenses? But it directly kills? Open source?
The taste of the food is the basis of the restaurant, the flavor is good, there is no need to show off too much, this is not the fundamental factor in the success of your store. You only need to open the store in the early stage to develop a good taste of the dishes, and then standardized operation can be.
The boss's heart should be more in the operation, the eyes should be more focused on the customer.
I once went to climb Mount Tai, more than 4 hours to climb up, tired and hungry, plus the mountain is cold, this time to see a stall selling plate noodles, hurry to run over, ask 20 yuan a bowl. Too dark, but still ordered a copy, wolf down the food, then felt the noodles really delicious. Is it really good? Of course not, if you get to the foot of the mountain plate noodle restaurant comparison, found that the mountain noodles are not so delicious. The board noodles at the foot of the mountain cost 8 dollars a bowl, the amount is very sufficient and the flavor is very good. The one on top of the mountain sells them for $20 a serving, which is not a big portion and tastes bad, but people just go there to eat them. That's the advantage of location.
The taste is good because you can attract that part of the customer to eat, the location is good because of how many people come to eat. The flavor of any kind of dishes are some people like, you feel difficult to eat, but others feel delicious, you want to make money in the store, we have to find this part of the people who love to eat, and find ways to tell them.
We are accustomed to investigating competitors, found some good aspects of competitors began to imitate, the results are more and more similar to the opponents? Good things? According to have, their own restaurant charm instead of increasing, on the contrary, but also killed the unique charm of their own restaurant.
What is the most important thing to do catering, store? Or what should be studied?
Three aspects: themselves, peers, customers.
Their own advantages, peer disadvantages, customer needs. What are your own advantages, you such as money, contacts, socializing, etc. are advantages, to maximize their own advantages. A lot of restaurant business is not good, immediately let the chef change dishes, this is a must. Stick to do your best dishes, upgrade your most signature dishes, customers most familiar dishes, this is the fundamental. For example, the head chef I mentioned earlier, his strength is that he is great at stir-frying, he only stir-frying, and then hire an experienced person to manage the store, the expenses are a bit bigger, but the success rate will be much higher. Then slowly develop a bit, business is stable, he is still the head chef, invited chefs over, teach them to stir fry, so that ensures the flavor of the dishes, they have time to slowly learn how to be a qualified boss.
There are a lot of small pavilions, opened on the side of the road, looks broken and old, the price is very expensive, but every day queuing, such a store is worth catering people to learn the goal. Nowadays, more and more catering outlets spend money on decoration, which results in people feeling as if they are paying for the venue when they pay for their meals. Therefore, for non-chain individual caterers, even if they are short of funds, they can turn their weaknesses into strengths by pursuing ? Good food, high prices and shabby?
Nowadays, many bosses who open stores are just too anxious to make money, and instead ignore some other important aspects.
Doing more and more food and beverage, peers are also more and more competition. You do not matter what dishes will have peers, this time to go to the study of other peers have any disadvantage, is what we call the problem. As an example, we should all know that Haidilao and Banu are two strong competitors. Haidilao's service is very good, you want to surpass him, basically impossible `. The owner of Banu then focuses on the dishes, which are tripe and mushrooms. That's why the advertising slogan of Ba Nu? Service is not our specialty, maw and mushroom soup is.? This is the strategy of differentiated marketing, but also the reason for their success, because they know exactly what they are? Sell what? The...
Customer demand, which I think is the most important, you if even the needs of customers do not understand, then you open the store is basically a failure.
A friend in a university near the opening of a Western-style restaurant, decorated with a very luxurious atmosphere, per capita consumption of about 70 yuan, since the opening of the business has been lukewarm, they can not find the reason. He invested millions of dollars a year to earn a hundred thousand or so, to recover the cost of ten years, it is not worth the loss. Later, after exchanging views with me, I suggested that he change his store into a chicken casserole store and earned four hundred thousand dollars a year.
His mistake is that he did not understand the needs of the customer, the food is delicious, the customer can not accept the price, will not go to visit. You want to let a college student days spend hundreds of dollars to go to your store to eat, his meal money from where? Sell blood? You have not reached the level of hunger created by Apple's cell phone. So no matter how good you make it and how moody you decorate it, no one will go to eat it because they? can't afford it. What are the needs of college students? The flavor is delicious, the price should be affordable, the decoration should be moody. Food price is the first demand, flavor is the second demand, the environment is the third demand. Find who customer demand, and then go to open a dish that can match the customer demand, business must be good.