What are the taboos for opening a restaurant

With the increase of living expenses, many people have joined the entrepreneurial army. As the saying goes, food is the most important thing for the people, and more and more friends have opened restaurants. Every industry has its own business skills and taboos. Let's share some taboos for opening a restaurant. What are the taboos for opening a restaurant? 1. Avoid blindly choosing a location when opening a restaurant.

Choosing a location is a very important point in catering, which is related to the flow of people and the number of customers in the store. When opening a restaurant, some people blindly choose the location without carefully examining the local situation, such as: go there when they think it is prosperous, listen to the second landlord too much, and choose where the second landlord says it is good. These are all wrong, the catering industry in a prosperous place may not be able to do it, and the words of the second landlord also have obvious subjective bias. In fact, the correct site selection still depends on your own observation and analysis, and make a plan.

Second, it is forbidden to rent a hotel for a short period of time.

If it is observed that the flow of people in a place is acceptable, it is necessary to rent a store if there is a prospect for opening a hotel, but not from short rent. Because a hotel's investment is still relatively large: decoration, equipment and so on. If the lease term is short, the handling fee will be more, and it will be unstable to your own shops, so you can choose some long-term rental shops to safeguard your own interests.

Third, avoid positioning errors when opening a restaurant

Hotels are also divided into high-end and low-end restaurants. When opening a restaurant, you should make clear the positioning of your hotel: whether you are a high-end restaurant or a middle-low-end restaurant, and avoid positioning errors or vague positioning. In that case, not only are there fewer customers, but also their own costs are high, and they have done something with half the effort. At the beginning of opening a store, we need to do a detailed market survey to ensure that this category can be welcomed by everyone in the market. We can do some surveys according to local tastes and choose some novel and delicious categories.

4. Avoid arbitrary management when opening a restaurant

Even a small restaurant should be strictly managed. Everyone has his own position, and it is the ideal state to do his or her job. Therefore, the management of opening a hotel should not be arbitrary, which will lead to a rapid decline in one's prestige, and the people's hearts will be scattered, and the hotel will be loose.

5. Avoid short-sightedness when opening a restaurant

There are some things that need a long-term view, so don't be short-sighted. For example, honest management is the performance of long-term vision, and it is sincere to every customer, so there will be no fewer repeat customers, and the hotel will become more and more prosperous. Another example is some online celebrity dishes. Don't rush to learn them. It is possible that the dishes will be out of date by the time you learn them, which will waste resources in vain.

6. Don't trust employees when opening a restaurant

When you are your own boss, you should look carefully at the candidates. No doubt about employing people, no doubt about people. Since you have chosen this employee, you should trust him, delegate power appropriately, and don't keep power in your own hands all the time. This will help motivate employees and won't be too hard for yourself. What are the taboos for opening a hotel? 2

1. The hotel gate should not face the indoor stairs. Now many hotels are decorated with two or more floors, and the stairs often face the storefront gate, which is a typical financial leakage in Feng Shui, so we must pay attention to it when decorating. At the same time, we can also set up a screen between the hotel gate and the stairs to resolve it.

2. There should be no trees in front of the storefront of the hotel. Everyone knows that there should be no trees in front of the storefront, which is unlucky in Feng Shui, and it is auspicious to open the door to do business, so you'd better pay attention. But the hotel also pays attention to a good environment, so the trees in front of the hotel store can be arranged according to the five elements of the hotel owner, which will not only not violate Feng Shui, but also optimize Feng Shui and gather wealth.

3. The Guanyin statue should not be placed in the restaurant. Guanyin is pure and flawless, and meat is forbidden. Therefore, it is not appropriate to offer Guanyin statue in the decoration of the restaurant storefront, so try not to place Guanyin statue. However, if the owner especially likes it, he must keep in mind the three directions of geomantic omen: one is not to the toilet; Second, do not go to the gate; Three not to the dining table.

4. Don't sit in a fierce position at the hotel gate. The orientation of the gate determines the prosperity and decline of popularity, and whether the overall management idea is correct or not, that is to say, whether the popularity can be gained or not, and whether the operator's overall management idea is correct or not, the orientation of the gate is very critical. In feng shui, it is better to sit in the northeast facing southwest, which is a symbol of good luck, suitable for starting a business, and there are many joys of making a fortune.

5. The hotel's feng shui fish tank should not be placed in a lucky place. It can not only gather wealth but also block evil spirits. It is often used as a feng shui mascot. However, it must be noted that the feng shui fish tank is more suitable for being placed in a fierce position, so that it can resolve the evil spirit and turn it into good luck.

6. The cashier in the hotel should not be in a fierce position, and the cashier in the hotel should be in a financial position. Only in this way can we promote prosperity and achieve the goal of rolling in financial resources, good luck and peace. In addition, the cashier is a platform for customers and operators to communicate, which represents the relationship between the host and the guest, so the relationship between the cashier and the main guest seating area should be well grasped.