in the face of the fierce market barbecue competition, should we actively take up the challenge and fight it out, or should we avoid it and find another way? Is it seeking common ground while reserving differences, ignoring it, or fleeing and candidly admit defeat?

The competition in the industry is becoming more and more fierce. The headquarters of Daiuchi Roast-neck-hand Spicy Barbecue will combine the market, store management, product integration and other aspects to ensure that the franchise stores can be in an invincible position as far as possible and ensure their profitability. I will tell you my many years of experience in opening stores and management for your reference.

Nowadays, barbecue shops are springing up all over the country, which brings a lot of business pressure to peers. In addition, the increasing number of social restaurants makes the catering market more competitive, and its business space is getting narrower and narrower, which brings severe challenges to the catering survival of barbecue shops. As the operator of barbecue shop, how to deal with the current situation and what countermeasures to take to reverse the overall situation?

Explore the operating characteristics and develop the barbecue restaurant with special flavor. Judging from the statistical results in recent years, the specialty barbecue restaurant has a relatively good business and profit, which is an economical restaurant. Like social restaurants, it has a good operating performance for middle and low-end consumer groups. What is more difficult to operate is mainly a barbecue restaurant that has neither characteristics nor a suitable storefront. In business, it is often too high to succeed, too low to succeed, indecisive, losing a large number of customers and gradually struggling. According to the characteristics of the current catering market and the level of catering consumption, we should stick to the reality of barbecue shops and develop as many barbecues with different flavors and characteristics as possible to meet the different needs of consumers, which can bring a large number of new customers.

how to set up restaurants with different grades to meet the needs of different consumers? A few years ago, many operators blindly emphasized the positioning of "hotel". For example, a five-star hotel is high-end and luxurious, and it is necessary to receive high-end guests. A two-star hotel is an economic hotel, and it is necessary to receive middle-and low-end guests. This kind of blindly qualitative determination is not desirable, and it is bound by rules and regulations, and it has fixed itself on a lever point. Especially, as a barbecue shop operated as a grassroots culture, if it is so positioned, it will not be worth the candle, because the barbecue grassroots culture is aimed at everyone, not. In fact, consumers' dietary diversion has roughly formed three parts;

First, the "gourmet family", people at this level know how to eat, and they are also very particular about eating. The purpose of their going into restaurants is to taste delicious food or special dishes. They pay attention to the color, aroma, taste, shape and container when ordering food, which are loyal fans and word-of-mouth propagandists for barbecue shops with distinctive products and tastes. If they really satisfy their food, they will take the initiative to publicize it in all aspects, especially on some comment websites, and their speech intensity is beyond the reach of bosses.

Second, the "novelty hunters", most of whom are young people, are not very particular about the quality of their dishes, but value the freshness of their eating methods. The cultural characteristics respected by store decoration, especially the "alternative" barbecue shops, are the places where they go in and out the most. As a new generation of young people, what they admire is novelty, novelty and specialty, and their eyes and taste are on novelty. Therefore, spicy barbecue shops should regularly update their posters and product tastes to satisfy their curiosity, which can make them feel different every time, which is the most powerful weapon to attract them.

the third is the "affordable family", which is a huge group, gathered by the general public. Their criteria for choosing restaurants are relatively simple, as long as the environment is clean, the dishes are palatable and the prices are affordable. Consumers at different levels pay different attention when choosing restaurants, so they are the leading consumers in our barbecue shop, and the purpose of our barbecue shop is to have good quality and low price.

Paying attention to cultivating the catering brand of barbecue shops and enhancing their own strength in brand management are the core competitiveness of barbecue shops in the development of catering industry. It is the inevitable trend of modern catering consumption that consumers choose brand enterprises first when they go to restaurants for consumption. The catering brand of barbecue shop can not be established by advertising alone, but needs five conditions; That is, the quality of products is distinctive, competitive, innovative varieties are introduced in time, rich in cultural connotation, and various promotional activities are often carried out to improve their influence.

Increase take-out, and specialty and brand products can be put into mass production. For barbecue shops with conditions, a food take-out department can be added through restaurants or windows facing the street, so that those foods that local guests prefer can be served to the public in the form of take-out, such as specialty snacks, specialty barbecues and set meals. Reduce energy consumption and reduce production costs Compared with social restaurants, barbecue has lower energy consumption and operating costs, and if it is combined with strict management, its profits will be higher. There are several ways to reduce the cost:

First, control the procurement and control the cost from the source.

second, do a good job in kitchen management and control the gross profit of foreign drinks.

third, strictly control the operating expenses. If you pay attention to the maintenance of equipment, use efficient energy-saving equipment to reduce costs. Constantly developing new products and expanding catering sales are the contents that can not be ignored in modern catering. Barbecue shops have unique conditions and should lead the trend of barbecue snacks and constantly develop new products for snack barbecue. In management, we should be good at analyzing the needs and desires of different levels, so as to develop a variety of new products that meet the needs of different levels in time.