Based on my understanding of catering and various case studies, I have some useful tips for everyone opening a restaurant. Consider the range of popularity:Consider not only age groups (for all ages) but also regional variations. If it's done well, will it be equally popular elsewhere? For example, rabbit head is popular in Sichuan, but in other places, it's hard to see people eating it there. In Lijiang, people there don't even eat rabbit meat! Consider the continuous supply of raw materials:Try to choose dishes that have a continuous and stable supply of raw materials all year round, otherwise you will face months of supply interruptions and add a lot of subsequent trouble, such as crayfish, which only has 6 months of quality ingredients in a year, 3 months of ups and downs of the meat, and the remaining 3 months are like a person's death! No matter how good business is in the summer, it still loses money in the winter and is even forced to close.

Consider the safety of food materials and products:Some food materials are a business risk. For example, if poultry is used as a food ingredient, it faces extinction from bird flu. Some food materials need to be cleaned by adding chemicals during processing, and many food additives need to be added during cooking to enhance color and flavor. Consumers hate this, so try to avoid these ingredients and products or problems could arise at any time. Consider the standardization of operating procedures:If you are determined to become a restaurant brand, you will definitely pursue multi-store operation at a later stage. The most crucial point of multi-store operation is the consistency of taste, which requires the standardization of cooking techniques and operating procedures. Consider the replicability of dish cooking: sounds similar to standardization, but is actually different. Standardization has been achieved and must be replicated to create a multiplier effect.

Consider the non-replicability of the core technology: the dish needs to be easy to replicate to become big, but the core technology to make it needs to be "non-replicable". In the early days of your business, you relied on your unique taste to win market opportunities. If your cooking technique is not "exclusive", you will face an influx of followers as soon as your business gets good, and eventually even be surpassed by others, in a way that you will be doing publicity for them! Shareholders or owners of the sharing problem: If the chef is a partner, it is necessary to specify in advance, special dishes cooking skills and recipes must be shared with shareholders, otherwise it is best not to cooperate. This is because at a later stage the chef may well threaten to leave due to some difference of opinion or they may just pat themselves on the back and leave.

Cooking can show significant flavor variations due to differences in climate, water quality and temperature. Don't think there's no problem bringing some delicious food back to your local area just because you ate it out. You'll have to open the restaurant urgently and end up realizing that the taste is not satisfactory! The principle of "less is better than more, more is better than more, and more is better than less" is therefore used to simplify dishes as much as possible in their structure. Development and promotion of dishes:For decades, restaurants have been exoticizing one dish at a time. The vast majority of restaurants are involved in the promotion of dishes and the development of new ones. As a matter of principle, they need to be in continuity with the main dishes, not in opposition to them. Get all these considerations right, and then your restaurant business will be smooth sailing.