1. The dining room environment should be clean and tidy

The dining room environment not only refers to the appearance of the restaurant, the placement of goods in the store, and the surrounding environment, but also includes the clothes of the staff, the dining room products and the kitchen environment, which should be clean and tidy to provide a good dining environment for the guests. Usually, when diners enter the store to eat, they take the appearance, decoration and menu design of the store as the preliminary judgment of the restaurant. Only when the first visual impression is good, diners will consider secondary consumption. At present, many restaurants pay little attention to this, and the advertising design in the store lacks originality, which is inconsistent with the hotel grade. The display of artworks and green plants has no aesthetic feeling, and the washing and maintenance of employees' work clothes are not in place, leaving a bad visual impression on guests. Therefore, only by making the restaurant environment uniform from the inside out can we improve the customer's return rate and increase their goodwill towards the restaurant.

2. The serving speed must be "fast, accurate and ruthless"

The network solves the demand for knowledge, "Didi" solves the demand for transportation, and restaurants solve the demand for food and clothing. Today, when otaku culture is popular, we must pay attention to one efficiency in everything. Therefore, when diners come to your restaurant, the serving speed must be "fast, accurate and ruthless" to reach the prime time of serving (within 21 minutes), so as not to make them lose patience and get bored. In the grilled fish franchise "Cat Eighteen", the meal speed is minutes, and customers don't have to wait at all.

3. Pay attention to both sources of income and expenses

In order to attract diners, most restaurants offer various low-priced preferential activities to attract consumers. Although it can attract some passengers, but always focusing on low prices, it will only make your restaurant fall into a dilemma of making ends meet. Considering the economic situation of the restaurant, it is possible to make some low-price concessions appropriately. When developing a new menu, let the old customers come to taste it and listen to their suggestions. This will not only control the cost but also retain the customers, so it will kill two birds with one stone. Grilled fish joins the selection of "Cat Eighteen", and the headquarters not only takes care of holiday promotion, but also brings forth the new from time to time to ensure that the food is not out of date.

4, dishes should pay attention to health

It is said that delicious dishes are the core of competitiveness, but now it seems that even if you cook well, it is not oily, or it is too much seasoning, which is not helpful to human health, it cannot be called a good dish. With the gradual change of people's diet concept, more and more people pay more attention to the health of diet. Tasty is only temporary, and health can keep people's hearts. Therefore, when studying dishes, it is necessary to be delicious and healthy to grasp the stomach and heart of diners.

When the main force of consumers changes, your business mode will also change. Only by adapting to the times and understanding the dietary needs of young people can you become a leader in the catering industry!