Why do some people start business with the word "trial business" and others start business directly? What is the difference?

Many food and beverage outlets directly set up a storefront. Once they are decorated, they will start business on a good day, which means they are afraid of wasting rent, regardless of whether the products are skilled in technology, taste, manpower and so on.

actually, the trial operation is an adaptation period for the store owner and customers. Trial business is to try the "market" and the other is to try "yourself".

In others' eyes, it's just a simple trial operation, but it's actually a science in catering management.

first, let's answer why we should try to open the business.

1. Trial operation is a period of continuous optimization

Why do you say that? When we first started our business, there were some places where we didn't do so well because we were not experienced enough or unfamiliar with the environment.

trial operation is to tell customers that we are still in the testing stage, and if we are not satisfied, we can improve and adjust.

so we can optimize and improve a little bit through this process.

2. Trial operation can be our excuse.

When we have any problems that make our customers dissatisfied, we can use trial operation as an excuse to explain to our customers: I'm sorry, please forgive me if there is anything that makes you dissatisfied during our trial operation.

in this way, customers will be very receptive. Because everyone is tolerant of people who make mistakes for the first time and can accept and understand your mistakes.

3. Trial operation is a running-in process.

Only after trial operation can we know whether our products are suitable for the market, liked by consumers, outstanding in taste or popular.

This process is a running-in period between us and the market. Only after this running-in period can we be more integrated into the market.

If you choose to start business directly without trial operation, there may be two results:

① The quality and taste of your products are just what customers like, and the service and price are just acceptable, so congratulations, it's not a big problem, and business can flourish;

② If your taste is not liked by customers and the price is not accepted by everyone, there is no room for you to turn over. Because after you have officially opened the business, you will make adjustments, giving customers the feeling that your business is not good and you are forced to make adjustments.

second, let's analyze what are the doorways for the trial operation of restaurants.

why did some restaurants close down during the trial operation, while others became popular just after the trial operation?

in addition to hard conditions, what should be done in the trial operation of restaurants?

1. Accurately control the trial business hours

There is no standard answer to the trial business hours, but each boss decides according to his own storefront and market acceptance.

two or three days after the trial operation, the preparation is sufficient, and it is possible that the trial operation has not been adjusted for two months.

for example, there was a Japanese restaurant that was officially opened after a trial operation for half a year. Many people think this kind of behavior is incredible and unnecessary.

but this also shows that the store is "stable" from the side, not seeking speed, but seeking quality.

It's true that Japan pays more attention to raw materials. Their way is to fly a blue whale tuna on the official opening day, so that guests can choose the parts at will, point to where to cut them, and the master will cook them on the spot.

therefore, the length of trial operation is not a problem, but whether it can meet the requirements of most target customers before opening is the key.

2. Do a good job in problem summary and feedback

The trial operation period is the most easy time to expose problems. Then, we should summarize and solve the problems from all aspects.

for example, how satisfied are customers with the environment? How satisfied are you with the service? What's the speed of serving vegetables? How does it taste delicious?

summing up the problem is the first step, and the second step is to solve the problem in a targeted way.