3 strokes trial operation to become a hot restaurant

Trial operation is to try the "market", the second is to try "their". The restaurant in the end can be good business, the trial period will be able to see the real chapter.

The restaurant is no stranger to trial operation, but the views are very different: some people say: "I never do trial operation, choose a good day to open." Some people say: "I opened before a few days of trial business, so as not to open the hands and feet."

Others say, "I new store first try him for three months, to give the store plenty of time to hit popularity!"

We also found in the process of serving customers, opening marketing everyone is happy to do, but the trial operation of the disagreement is relatively large. In the eyes of the onlooker just a simple trial operation, in fact, is also a discipline in the restaurant business.

So, today we are based on past experience to analyze the restaurant trial operation in the end what are the doorway?

A trial operation in the "test" what?

Trial business in all walks of life are common, and the restaurant more need to trial business.

Trial operation for the restaurant's long business career, as if the prelude to a song.

The prelude is a song before the beginning of the song, in advance of the song's thematic ideas, emotional expression or depiction of mood, rendering the atmosphere, leading the singer into the scenario, prompting the singer's mood, speed, pitch, tonality, rhythm, intensity, etc., the prelude to bring us a specific musical image.

Similarly, the trial operation of the restaurant is in advance to inform customers of your business content, business mode, and in front of customers to establish the image of the restaurant.

Unless one is confident enough in oneself, few people can manage to open without a trial run.

So what is the purpose of a trial run?

Simply put, the internal test "operation", external test "market".

Expanded is:

Inward: in the trial operation of the problems encountered, such as service is not thoughtful, customer experience is poor, the product is not stable, the front office and the back of the kitchen with the degree of cooperation between the tacit understanding can not be, the restaurant is not fully prepared, etc., can be given to the official business before the adjustments and improvements;

Externally: in the informing the customer that the restaurant has been opened for business, can be consumed! At the same time, it is also the time for customers to judge the positioning of the restaurant as well as the service to determine the follow-up consumption.

In short, the trial operation is like the preparatory stage of some projects, the trial operation of the results achieved and problems found in the formal business can be drawn on and adjusted.

The right way to open a trial business

Why do some restaurants close down during the trial business, while others start the trial business on fire? In other words, the trial operation in a way determines the future of the restaurant.

The difference lies in the importance the operator attaches to the trial operation and whether the basic preparations are in place. Some restaurants even business license permits and other incomplete business license to start taking customers is not desirable.

In addition to the hard conditions, the restaurant's trial operation in the end how to do?

1, accurately control the trial operation time

Trial operation time length is not a standard answer, but according to the operator's own as well as the market acceptance. Some only three days of trial operation will be officially opened, their own preparation is sufficient; some trial operation for three months still feel not fully ready.

There was a Japanese restaurant that went through a six-month trial run from the start of business to the official opening. Perhaps such a move seems unbelievable or unnecessary to some.

However, half a year of trial operation can be seen in a brand's "stability". Do not look for speed but quality, until you think you can officially open the business before the end of the trial operation.

And during this period, in addition to looking for the brand's own problems, the restaurant has been in the completion of their own supply chain, after all, Japanese food on the very high requirements of the ingredients, quality determines everything.

So that they can play to their strengths in the supply chain once they open.

The way they do it is: on the day of the opening, a whole bluefin tuna is flown in to the store for guests to select the parts on the spot and eat wherever they want, and there is a chef who cooks on the spot, so that you can feel the charm of the ingredients in their most original form.

So the length of the trial period is not the issue, but whether it can meet the requirements of the majority of the target audience before the opening is the key.

2, do a good job summarizing the problem and feedback

Trial operation is to find problems and solve the problem of the time period, but also the most likely to expose the problem of time. Then, all aspects of the problem should be summarized and feedback.

Consumer experience in the problem: such as consumer satisfaction with the food, how satisfied with the environmental lighting, how satisfied with the service;

Our own service process problems: such as the speed of the product, the taste of the product is stable, whether the line of motion affects the service, whether the equipment is running normally, whether the training is in place, and so on.

Summary of the problem is the first step, the second step is to target the problem. Of course, this is not enough.

There have been restaurants in the trial period of the problems encountered - the summary, and take targeted measures to solve the problem. Let consumers see the restaurant to solve the problem attitude, successfully make up for the dissatisfaction of consumers experienced during the trial operation, pull back the good sense.

3, don't take the trial business really as "test" business

As the saying goes, don't let the children lose at the starting line. Before you go to elementary school, you have to go to kindergarten, but most parents don't pay attention to the importance of the kindergarten stage, and are extra relaxed about their children.

However, some parents, early to start the child training, the same read kindergarten actually has a big lead.

The same is true for restaurant tryouts.

Many people take the trial business as a test of water, the training is not in place, the equipment are not fully prepared to hastily begin to take customers business.

Despite the trial operation is to find problems, solve the problem, but does not mean that the trial period can make mistakes, now the consumer's tolerance of the restaurant is far from the imagination of the high, the experience of the poor will be difficult to come back. Therefore, the trial operation as a door opener, the beginning should be taken seriously.

Playing the card of trial operation is actually treated as a formal business to do, in the initial on their own strict requirements in order to meet the requirements of customers. The word of mouth out, still afraid of no repurchase?

Trial operation effect is good, then can not do too much marketing directly open; trial operation effect is poor, it is necessary to analyze the problem and solve it, for the formal opening to make full preparation.

Running fast is not as good as running steady, the development of the brand to consider from a long-term perspective, is a cannon two red? Or a moment on the death? Must be measured during the trial operation.