It's very realistic and cruel to open a restaurant. Don't trust your eyes too much

1. This industry is very deceptive (it looks like a sea of people, and some bosses have to borrow money to pay wages, delay payment and rent);

2. Taste is very important, and customer experience is crucial (delicious doesn't mean that customers will come back next time, and comprehensive satisfaction is the core);

3. Don't trust your eyes too much (the excitement of the dining season, don't forget the misery of the off-season);

4. Don't be superstitious about the business theory that wine is not afraid of the depth of the alley, but money makes the mare go (positioning is not something that can be successful with a slap in the head);

5. If you really have to do catering, remember to put half of the funds in the bank. In case of failure, there is still a way out (budget and internal control are very important; No one can guarantee success);

6. Don't think that you can hire a good chef just because you have money (there is a difference between concept and value);

7. For franchisees, be cautious and don't believe what they say (go and see how many stores that have joined in the past two years are still alive, have your own judgment ability, and there are still good brands, depending on how you screen the brands that can make franchisees make money);

8. With regard to opening a restaurant, the location is the most important (one of the important factors that determine your success);

9. Since you have opened a store, you need to be patient enough and have the ability to keep the store for a long time (the time for keeping a new brand depends on the business model);

11. There should be a professional management team, with no doubt about employing people and no need for suspicious people (it is still necessary for the boss to delegate power appropriately, and the key is how to let go).