when the restaurant business is bad, we may think about whether we should reduce the price, do promotional activities for the store, or simply change the dishes. These business methods that we often use often fail to achieve a satisfactory result, so what should we do?

In the face of a restaurant with sluggish business, restaurant owners can find countermeasures from the following 11 ideas:

1. Don't think about making money, but be willing to

When business is bad, it is easy to make money in a hurry, but Okubo Ichihiko said that the worse business is, the less anxious it is to make money. It is difficult for most catering people to do this. If you do this, you will win half the battle psychologically! He said that just thinking about pursuing economic interests will easily lose the essence of catering industry, which is the fundamental reason why many restaurants are in trouble.

when the business is bad, the most easy cycle to fall into is: thinking about replacing the good raw materials with inferior raw materials, thinking about how to sell the dishes with the smallest weight to the highest price, thinking about how to streamline staff and reduce services. This practice really "cuts costs", but it directly stifles the "open source" and directly pushes the restaurants that still have hope of survival to the death. On the contrary, if you want to reverse the restaurant with declining business, it is often the boss who has strong psychological endurance: the more he declines, the more he is willing to invest, the better the product, and the more he stresses quality. Even if he comes to a guest, let him promise to come again next time.

2. Eliminate the aura of "bad business"

The better the business, the more customers will trust you-this is a wordless endorsement. Bad business has an aura. Only by completely eliminating the aura of "bad business" can restaurants come back to life. What is the aura of "bad business"?

For example, it's very cold in winter, very hot in summer, the front door is unsanitary, the waiter is listless, the lights are dim, the dining chair is untidy, the desktop is dirty, the kitchen is messy, and the communication between the waiter and the customer is cold ... all these are enough to stop the customers from entering the store. In addition, the most important thing is that the contact points with customers (menus, posters, posters) are full of promotional advertisements and discount information. The sooner these "urgent ideas" are passed on to customers, the worse customers will feel.

3. Don't reduce the price. Only by "raising the price" can the business of the store be saved.

The first choice of catering bosses is to reduce the price! Okubo Ichihiko said: He has studied countless dead restaurants, all of which died in this article! On the contrary, almost all the shops that come back to life choose to either protect the price or raise the price! Many restaurants with poor business are bound by gross profit margin, which is completely step-by-step competition and falls into the whirlpool of low-price competition.

Because of the need to control gross profit, the quality of food can't be guaranteed, and the poor quality of food leads to worse business, which gradually enters a vicious circle. Only by raising prices can we get rid of low-level competition. At the same time of raising the price, we will introduce better quality products, so that customers will come to the door and get rid of the inherent impression and sit up and take notice. Nothing is more important than making customers feel the shock of the dishes.

4. Be clear about what I want to sell.

There are many small restaurants that are open on the roadside. They look shabby and old, and the price is extremely expensive, but they queue up every day. This is the goal that catering people should learn. Nowadays, more and more restaurants spend money on decoration, which leads people to feel as if they are paying the venue fee when paying for meals. Therefore, for non-chain individual restaurants, even if the funds are insufficient, they can turn their weaknesses into strengths and pursue "delicious, expensive and shabby".

The present chain restaurants are gradually losing the support of customers because of standardization, single taste and other reasons. Now is a great opportunity for individual restaurants to win!