2 before opening to fully understand the surrounding consumer level, pricing should be reasonable.
3. Decoration, decoration is very learned. If you open a noodle snacks and other small stores, especially in the station, dock to open this kind of small store decoration can not be too good, mid-range under the best. In short, fresh on the line! If it is open hot pot restaurant, ventilation is very important. There is also a selection of lights, noodle store should choose the white lights, hot pot and small fried should choose the warm color, this is quite important, do not ask why? Long time you will naturally know!
4. On the scale, first of all, to see how the popularity of the surrounding, but it is recommended that the funds allow the case to be as large as possible. Especially than the same type of store in the same area to the size of the big! If it is not enough money, we recommend that you give up! Don't ask me why, this involves too many things to pull, later slowly and everyone to pull!
5. On the main ingredients and accessories, the main ingredients do not use too good, as long as they meet the quality standards, in line with national food hygiene standards do not affect the production of dishes can be. This point do not have to ask why it. But accessories, that is, condiments ah what, must use the best, especially hot pot accessories must use the best, do not be afraid of too expensive.
6. On the pre-publicity, especially the opening of a larger store, or hot pot store pre-publicity is very important! Can be 15-20 days in advance to start publicity, it is best to mobilize their own staff to publicity can be pulled, there is no need to go on the newspaper or TV to pull! Propaganda way: it is recommended to customize the distribution of paper towels, very cheap no more than 20 cents a packet, plus please around the community of the elderly rice-planting songs or drums, along the perimeter of the publicity for a few days!
7. On the use of people: this is to give a boss and prospective bosses advice to pull, adhere to the advantages of doubtful people do not use, use people do not doubt the principle. However, it is recommended that you do not rely too much on someone!
87. Fully grasp the surrounding consumer heart, take the hot pot, such as in suburban areas to highlight the amount of dishes, flavor to highlight the spicy fresh, in the city and other busy areas should highlight the color of the dishes, styles, taste to the fresh taste back to the sweet taste, and other characteristics of the taste is given priority to!
Three, market analysis
1, economic indicators: the local catering business conditions, the strength of the arrangement; the form of ownership and the proportion; the number of business outlets; the number of employees.
2, branch of the selected market restaurant business status: the number of enterprises and competitiveness (has formed a scale competition?). ; the level of business management; business grade level; cuisine status.
3, competitor analysis:
A, the status of traditional competitors: the number, performance level, turnover, profit and income statistical analysis; the reasons for success: advanced management level? Excellent service? Social environment conditions are superior? Failure reasons: food problems? Failure of the operating mechanism, etc.?
B, traditional competitor advantages: traditional advantages; scale of operation advantages; location advantages; main dish advantages.
C, emerging upscale restaurant operators: what kind of cuisine? Cuisine orientation? Whether civilianization, aristocratization. Business location: which district, section, the style of decoration features and selection of decorative objects. Operating conditions: turnover, operating profit, the number of diners, the number of orders, etc.. Scale of operation: the area of the store, the number of guests can be accommodated. Hall area distribution.
4, consumer analysis:
A, the market consumer eating habits, taste preferences, choice of dietary preferences.
B, the market consumer spending characteristics, including consumer spending awareness, whether they like to eat in the restaurant, individual or family spending ratio compared to how Chengdu, the level of consumption.
C, the target market consumer classification: government, military, business, family consumption (including wedding banquets), tourists.
5 , the advantage of opening a store in the place of strategy:
Competitive strategy: the best entry point to the market;
Marketing strategy: publicity and customer recognition; cultivate customer preference; the establishment of a network of frequent flyers relationship.
Site optimization program description
A, the government demolition risk prevention
1, pay attention to buildings, street demolition and reconstruction, to avoid blindly on the construction of stores.
2, to determine the location of the restaurant must be consulted to the local government departments and obtain a written commitment from the government.
3, to avoid disputes over property rights in the construction of stores.
4, all licenses must be complete and in accordance with legal and policy procedures.
B, local business conditions: pay attention to the collection and assessment of the restaurant around the rapid growth of commercial data, and make an objective and accurate assessment.
C, the nature of competition assessment:
1, providing similar food dish service restaurants may lead to direct vicious competition.
2, the establishment of the store to avoid direct competition in the early stages of business.
D, size and appearance:
1, parking lots and other facilities should be given sufficient size capacity.
2, the restaurant in a square or rectangular best, unless the other space is large, or not desirable.
3, to consider the acceptability of future consumers.
E, land value:
1, pay attention to consider the potential value and the real value of the comprehensive assessment.
2, regardless of the city center or suburban, the key to look at the consumer households, the size of the number of mobile.
3, consider whether rising land prices have a greater impact on business inputs and outputs
.