Very simple reason,
First, the pressure of competition is now big, real case, my neighborhood of a noodle shop, only sell breakfast, to now almost opened 10 years, the taste is quite good, the portion is also enough. At the beginning of the neighborhood seems to be the only one, really hot business, and basically are old customers. But in recent years, it is slowly not, why is it, other people see your business is good, also began to do this thing, customers naturally slowly diverted.
Secondly, I personally feel that even if it is again delicious, you let me eat often for a period of time, I will get tired of eating, it is not something new and old. A good business store, there will certainly be a few outstanding specialties, but as a customer, today eat a kind of, tomorrow eat a kind of, specialties eat finished, other dishes have attracted diners, then certainly eat eat not come.
Third, now we are slowly focusing on dietary health, the information age, often in the major information platforms to see a lot of gutter oil events ah, cockroach incidents, etc., will have a negative impact on the entire food and beverage industry, especially now that the incidence of various diseases year after year, we all began to cherish the life of the can not eat outside to eat outside, although their own may not be as good as many restaurants, but at least they will feel that they have a lot to eat, but they will be able to eat, so that they will not have a lot of food, but they will not have a lot of food. The first thing you need to do is to get your hands dirty.
Fourth, is now the impact of the takeaway platform, a lot of young people, whether because of busy work, or because of laziness, in the takeaway platform above the ordering rate will be higher, and sometimes restaurant bosses will feel that some of the old customers to eat and eat to not come, maybe he has ordered takeaway in your home, you do not know just.
I also do catering, a nearby army, I do all the army business, all the old customers.
Just opened, the business is good no words, because no one in the neighborhood to do catering, those soldiers stay in the army every day, want to eat also have no place to eat to go, is the kind of money no place to spend the place.
I heard that I opened a diet here, coupled with my advertising loud, came a lot of soldiers, a colorful handsome, are to taste the fresh, slowly recognize a lot of handsome, every day to send a lot of takeout, that year, a small earn a ratio.
In the second year, the neighborhood opened two new, less business, after all, so many people, small places and not much of the mobile population, relying on the troops business, that gave them every day in a food has long been tired, and all to that new store to go, coupled with the Monday-Friday do not allow to come out, basically nothing.
Now there are five, business is worse, I estimate that we are ready to close down these five.
I summarize
1. The most important thing to do is to have a high-traffic place to eat.
2. Engage in characteristics. Characteristics more attractive. Can attract a lot of repeat customers
3. Location is very important,
Get these three points a million dollars a year is not a dream.
Looked at many of the answers: are catering people, I ne as a small consumer to say a few words!
Not that consumers are tired of eating, figure fresh (of course, this factor in this society is changing rapidly)! I found that business is doing well, there is a certain amount of foot traffic! Attitude basically some changes: you are an old customer and so on, anyway, more than one of you is not much, less than one of me is not less!
Our small place sells more rice noodles! There are a few of them taste really good, one of them operates more things, my family often go, nearly a year or two it. Then feel quite arrogant: there are times when the child is hungry, the road to buy a cup of rice (his family now boiled, the other is the kind of can be preserved for 15 days), the face is colorful, cynical, if not for the children really want to escape in a puff of smoke! Then later and go a few times, the soup is not hot ... ... the price is raised, the rice noodles are less and less ...
Plus after the business is good: all kinds of people know, the eye is not what the old customers! The people are cold-faced, so why give yourself a hard time!
There are also some: the same thing you go to buy, and others are two prices! The key is to pay a higher price than others, the gas, the goods are not as good as others!
There are also some: for example, my family is small (there is something that only one or two families like to eat), buy less (about a pound) sellers are quite unhappy! They like to sell to big patrons! (Please note: they are retailers, not some wholesale department)
Doing the restaurant industry are very hard, first of all, the dishes should be unique, followed by good service, and the environment should also be good. Although I am not open restaurant, but on my personal analysis, I think an old store to keep the rise and fall of many years, can not be separated from the word integrity. As an example, there used to be a beef museum on our side, listening to my father said, his family used to kill three cows a day. Specializing in selling beef rice noodles and cold slices, business is very good, a lot of people lift a stool to sit in front of the door to eat, and even squatting on the ground to eat there. Later, as the standard of living improved, people's tastes have become a variety, and his family price increases, people became less, and then later, the owner can not do, transferred to his son to do, the taste is not as good as before, the service attitude is not good, coupled with fewer people, kill the cow infrequently, the beef is not as fresh as before. Now business is very bad, the last time I went once, soup salty meat less, slow food, waiter nails are inserted into the bowl, since then, I have never been. Occasionally, when I pass by the front of his store, the people are also very cold. Scattered. So rather sell at a thin profit and be honest to ensure longevity. I hope it can help you
I have worked in the restaurant industry since I graduated from culinary school, and I have worked for people and opened my own store. So let's talk about my opinion on this issue:
2. There is no innovation in the restaurant
Why do many of the old guests eat and eat and then no longer come?
This question should be clear as a caterer. There are no permanent customers. Some basically eat once next time basically will not come to eat. Do not want to breakfast, buns. Buns. Every day to eat. Chinese food is basically the same. I was also in our neighborhood in a Chinese restaurant, often invited friends, relatives to eat in this restaurant, it can be, the original package room does not charge, a long time to go back to eat to charge 40 yuan package room fee. Second: the dishes are not as good as the first few times, the heart. Basically, the owner feels that it is an old customer and copes with the situation. How can this work. I won't go next time. Change a Chinese restaurant. Now it is clear that generally a good restaurant can not go three times. The principle is to change another one.
Peach girl to answer.
Because my family, including my husband's family, are all in the restaurant business. So peach sister specifically have this question asked my old uncle, as well as my male.
I am doing crawfish, and catering. I'm glad to share this question together. I do open lobster store in Beijing Changping.
The first point: the big city has a large population, of course, there is more population mobility loss. Relocated or left the place.
The second point: fierce competition in the market, summer, lobster barbecue beer standard, of course, all kinds of lobster stores everywhere. We do not talk about how the taste, for example, I sell 70 pounds, for lobster profits I can profit half. But some of them, sell 50 pounds or even lower, he did not earn money for lobster to earn money for beer. In the South, this situation is even more exaggerated.
Third point: taste, I think we taste good in this area. Opened in March, the South is very cold, not to mention the North. I can also be full, I know that this is the old customers to support the scene. If we don't have good taste, we can't have fewer flavors. We from the original two flavors to now six flavors, I know for lobster flavor a lot of very have, we also need to learn more. I personally feel that we have to do a good job, the net is too big and bad, can not be recovered.
The fourth point: everyone said the freshness of the problem, and now we are talking about the characteristics, eat more on the lack of, change the flavor. This is also a major reason for the loss of old customers.
Fifth point: location, some guests get off the plane to call to book, some guests drive an hour or two car, from Hebei to come over for dinner, when the store inspection, can not be normal business, they open the hotel to eat, eat and drive home, in fact, I earn money, but I am more touched by the lack of them I am difficult to develop, this also illustrates a little bit of the strength of the problem, we do not have the strength if the strength of the I can plan to open more stores so that meet a lot of places, but also to meet the needs of the people. Open more stores so that guests to meet a lot of places, home can eat our lobster. Of course, this is also in the vision, conditions allow us to consider opening more stores to meet the guests, but also to grow their brand influence.
The reason may be many, temporary reply to these, words casually said, if there is any offense or wrong place hope you forgive. Thank you
Should not be said to be "old guests eat eat no longer come", should be said to be "a restaurant's specialties ate a few rounds of meals, see the menu nothing to point out", to put it bluntly is "recently". This restaurant to eat too much, bored, want to change a flavor.
Any restaurant would like to have old customers, long often eat in the hotel guests, but has been in a restaurant to eat, will eat tired, eat boring, need to change a taste from time to time.
My friends and I often eat in the hotel, I remember in 2006 when the port of information that the power hospital in front of the door has a big dish of chicken is quite good, just at that time in the work of that area, at noon and the "landlord Zhao" (friend of the port of information name) with the big dish of chicken in that dinner, the first day at noon to eat a big dish of chicken, the second day at noon to eat The big dish of chicken, to the third day at noon, the landlord Zhao also want to go to eat big dish of chicken, I said: "change it, even ate two days, can not eat down", so the third day we went to eat chow mein, to plate cold dishes, two bottles of beer.
My friends and I also opened a restaurant in the summer of 2014, pasta and stir-fry at noon, barbecue and stir-fry at night. Noon noodles quite a lot of people, many are working in that area, a big bowl of fishing noodles at noon, affordable, top hunger. Evening stir-fry in the first opened, the daily customer base can be, some have come three, five times, but after a month, these frequent guests have disappeared, but after another month, found that there are old customers to come again. This shows that people eat from time to time need a change of flavor.
Songshan Road construction intersection has a "Ma Da Spoon" night market, from 2012 when we all eat in his restaurant (in the middle of the change of three places), the hotel's chef, frying a hand, then we are half a month to go to once last winter to go to a number of times more, the winter weather is colder, they have a home on the "mutton chops hot pot". "mutton chops hot pot", the pot seems to be 78 yuan, and then point two cold dishes, a bottle of white wine, and finally a few pieces of braised noodles, three people eat a pot quite good. But now the weather is hot, go less often, of course, summer store also has a barbecue, occasionally go. But in the winter, should also go to eat "mutton chops hot pot".
Innovation, any restaurant should introduce innovative dishes from time to time, so that customers have more choices.
There are also seasonal meals, such as: summer on the "cold noodles", "garlic sauce noodles"; winter on the "hot pot"; seasonal vegetables cooked on seasonal vegetables; and The seasonal products such as "acacia" and "berry crocodile" are all very good dishes.
You do as a restaurant operator, but also often stand in the "customer" point of view to consider the issue, when you are the customer you like what kind of restaurant, what kind of food, summed up the experience, and then you think about how to grab the customer's "stomach!
Now do catering, really not like the previous said that a trick fresh eat all the days, especially the civilian consumption level of catering.
Very simple reason,
First, now the pressure of competition, real cases, my neighborhood of a noodle shop, only selling breakfast, now almost opened 10 years, the taste is quite good, the portion is also enough. At the beginning of the neighborhood seems to be the only one, really hot business, and basically are old customers. But the last few years also slowly not, why? Other people see your business is good, also began to do this thing, customers naturally slowly diverted.
Secondly, I personally feel that even if the food is good, you let me eat often for a period of time, I will get tired of eating it, which is not something new and old. A good business store, there will certainly be a few outstanding specialties, but as a customer, today eat a kind of, tomorrow eat a kind of, specialties eat up, other dishes can not attract diners, then certainly eat eat not come.
Third, now we are slowly focusing on dietary health, the information age, often in the major information platforms to see a lot of gutter oil events ah, cockroach incidents, etc., will have a negative impact on the entire food and beverage industry, especially now that the incidence of a variety of diseases year after year, we all began to cherish the life of the can not eat outside to eat outside, although their own may not be as good as many restaurants, but at least they will feel that they have a lot of food, but they will not eat outside. The first thing you need to do is to make sure that you have the right kind of food, and that you have the right kind of food.
Fourth, is now the impact of the takeaway platform, a lot of young people, whether because of busy work, or because of laziness, in the takeaway platform above the ordering rate will be higher, and sometimes restaurant bosses will feel that some of the old customers to eat and eat to not come, maybe he has ordered takeaway in your home, you do not know just.