The fundamental reasons for the loss of restaurants are:

First, the loss caused by positioning errors.

second, the loss caused by the food problem.

third, losses caused by management problems.

fourth, the investment cost is high and the expenses are high.

five, no culture, no characteristics, no soul.

no matter what kind of food and beverage it is, as long as it is positioned incorrectly, it must be adjusted quickly, and if it cannot be adjusted, it will be decisive to quit, not to continue fighting, and not to be stubborn.

specifically, how to adjust, according to the actual situation, for example, the hot pot restaurant loses money, first analyze whether there is a problem in positioning, and if so, how to adjust? Is it to adjust the product or change the hot pot into other categories? If it is not the positioning that causes losses, what is the problem? The biggest fear is that I can't find the problem.

The boss is making a blind change. If the positioning is wrong, it will be a waste of people and money to focus on management, service and marketing activities? Can't solve the fundamental problem.

Solution:

The dishes can't meet the needs of local customers. The most effective way to adjust the dishes and taste problems is to change chefs. The prices of dishes refer to local restaurants of the same grade. According to the pricing strategy of Jiugongge, there must be entry-level drainage dishes, explosive products and profitable products.