1, bad position. If the location is not good, no matter how good the taste is, it is difficult to make it. In the catering business, the location factor should account for more than 50% of the decisive factors. It turns out that "good wine is not afraid of the depth of the alley" has no universal truth today. Everyone feels the same way. Sometimes, a little lame will dispel a common idea. The reason is that the current consumer market, diversified and homogeneous, has been unable to make patient choices, and a little feature has been unable to leave a deep memory. "Shun Jiao" often becomes the first choice for consumption, and lots account for an increasing proportion in commerce. We are talking about universal principles here, but of course there are exceptions. There are also some individual shops outside very remote rural areas, and the business is often full. However, this is very rare, and the more developed the place, the less this phenomenon is. After careful analysis and research, its success also has success factors and contingency. Extreme examples are not universal and are not worthy of emulation and efforts by future generations.

2. The quality is not good. This is a common reason. A large part of catering operators always struggle between cost and quality. When we do business, the first thing to consider is how to satisfy our guests. If they are not satisfied, who should we sell the products to? It's a simple truth, but some people still try their best to reduce costs there until the quality of the food is so bad that they don't know it. As everyone knows, the cost is reduced to an unreasonable level and the guests do not accept it. They don't want to come and have no business. The cost is not decreasing, but increasing sharply, and the risk is also increasing sharply. It's like throwing an arc. Exceeding a certain limit is counterproductive! Take hot pot as an example. The soup in the hot pot is the core. Is it called hot pot without soup? The color and taste of soup determine the quality of hot pot. Often people try to reduce the bottom material, and reducing the bottom material reduces the color and fragrance. Is it feasible to sell a pot of water to guests? Are you willing to accept the price and quantity of food if your boss pays? If you always put yourself in the position of the consumer, the price, quantity and quality of that pot of soup and dish in your shop are easily accepted by the guests. Poor quality is a common problem in many stores. When business is bad, first check if there are any quality problems in your store. If there is a problem with the quality, we must pay attention to it regardless of the cost and strive to regain the recognition of consumers in a short time. At this time, we should pay more attention to it. Once a bad influence is formed in consumers' minds, don't expect them to change their feelings in a short time. "Illness comes like a mountain, and illness goes like reeling." If I know this, why should I know it?

3. Pricing determines the life and death of an enterprise. Pricing is not determined by the decoration grade. Some people decide the price of food by the decoration grade of their own stores, which is actually incorrect. It is certain that the decoration grade affects the pricing, but it is consumers who decide the pricing of dishes. They are paying the bill, and the pricing power is in their hands. Improper pricing, they don't accept it, and they lose the market. Therefore, the consumption level of consumers within the surrounding radiation range determines the consumption price. Decoration grade can be used as a means of promotion.

4. Improper marketing and positioning. A typical example is that, according to common sense, it is right to meet the needs of customers when doing business. Almost all enterprises are thinking according to this idea, and the results are not always good. Why didn't you get the ideal effect after doing this? Marketing is a psychological war, a competition between cognition and ideas. Catering itself is a product that is difficult to adjust, and each brand has its own operating characteristics. Whether the requirements put forward to consumers are universal is very important. Because everyone's tastes are different, if you want to be accurate to everyone's taste needs, no one can do it, including himself. It depends on whether the requirements meet their own business characteristics and strategic positioning. After all, it is their own enterprises that are responsible. He may not fully understand your business philosophy and strategic positioning. If you are influenced by his casual personal opinions, it is hasty for anyone to change the long-term development plan of the enterprise. The ancients said that "big things are less moving, small things are more moving", so we should treat consumers' opinions correctly and prevent them from being overwhelmed by too many opinions.