Why the restaurant will close - leading to the closure of the restaurant's nine major problems

Dry dining, successful even if the memory of sweetness is glory, but in case of careless operation then all the efforts will be wasted. Below, I'll tell you about the nine problems that lead to the closure of the restaurant, come and see!

Thinking did not change over

Traditional catering, like the dishes comprehensive, decorative solemn. For example, the Sichuan restaurant, if you have to include all the varieties of Sichuan cuisine, customers just read through the name of the dish will take a long time. Traditional catering always try to include as many dishes as possible, this unfocused approach is not conducive to creating brand recognition for consumers. So either you do small and fine, or do a good job of your signature dish to increase recognition.

Whether you're doing tall or small, your thinking has to change, not thinking about making a lot of money, but thinking about being recognizable first.

Poor service experience

There are some restaurants that think their restaurant food is good on the line, the service almost does not matter. The result is that the guests called half a day no waiter to take care of, the dishes are good, the customer ate not good as usual can not come to the door. After all, now the service is first-class, delicious food, the environment is also good restaurant and many ah, why spend money to buy difficult?

On the contrary, if you can use your enthusiasm and smile to receive guests, his heart will be satisfied, the guests are happy, then he will be attentive to taste the dish, if it can reach more than eighty, then he will go to help us publicize the seemingly insignificant details, but enough to dominate the restaurant's `fate brilliant or failure.

Choose the wrong site

If you are still holding the wine is not afraid of the deep alley or look at the crowd so the idea of opening a store, then you are likely to be planted in this point. A bad location is one of the most important reasons (and sometimes one can be removed) for a restaurant to fail. The restaurant has a bad view, there's no parking around, it's not easy to find, or the legendary ? Bad feng shui? are all issues related to site selection.

Not following the law

If you don't pay your taxes as required by law, late fees or other fines can come pouring in, or there are other things the law says you need to do that you don't do, or you do things the law doesn't let you do, and you can be ordered to close your business.

Don't know how to control costs

Catering costs are under a lot of pressure right now, and the price of ingredients is basically a rollercoaster, and how you source them is critical. This month, the price of beef is relatively low, then you can properly recommend more beef dishes, chicken is expensive or pork prices, then you can properly develop other dishes, so it is a good way to open source and cut costs.

Also, your labor costs, calculate the manpower you need, cut out unnecessary waste. Remember to keep an eye on your bills every day, cash if you can't make ends meet then you need to pay attention.

Not finding the right customer needs

In the U.S. survey statistics, 42% of people believe that the reason why they failed to start their own business is because they were looking in the wrong direction, and the demand was not right.

The core of the catering industry is "customer-centric", and the starting point and end point of the service are derived from "people". If you know little or nothing about the needs of customers, the restaurant will have to " rely on the sky to eat ". Restaurant product development and service to win customers, must understand and meet the different needs of consumers.

There are many restaurant owners, like through the subjective vision, especially in the successful restaurant brand dishes after tasting, combined with a personal understanding of the dish strategy is determined. If the direction is not right, then all the efforts are wrong. Similarly, the same is true for restaurant operations. Without finding the right customer needs, without good positioning, your restaurant may just be your family's dining hall.

Don't Know Marketing

Does marketing have to be about discounts and spending a lot of money? That's just promotions. Nowadays, there are all kinds of marketing tactics, from organizing events or cross-border cooperation, to planning theme days. It's fun, it's new, it's fun, it's fun, it's fun, it's fun, it's fun, it's fun, it's fun, it's fun, and it's fun.

The boss does not work

As a restaurant owner, in many cases it means working in the restaurant. A lot of people open restaurants thinking: I'll get a professional manager to run the front of the restaurant, and a chef to run the back of the house, and I'll just stay in the bar area and greet my friends and collect the bills.

Big mistake. If you open a restaurant and don't go deep into it, don't expect that restaurant to give you anything back.

Ineffective restaurant managers

You hire what you think is a great general manager, restaurant manager, or bar manager because they all have great resumes and experience. Then a few months go by and not only are they not running the restaurant, they're straying from the staff and eating out of their pockets, and you're realizing that you're short on money?

Hiring a professional manager is fine, and sometimes necessary, but don't trust someone 100% to handle your finances or business brand. Remember it's your business and no one else is going to want to do it as well as you do.