There are three main reasons: the change of regional economy, the change of consumer demand and self.

first, the regional economy

mainly depends on whether the employment area changes. The slowdown of the national economy leads to changes in the local economic structure, such as the population flow of a large number of employed people and the reduction of consumption power, which can lead to a decline in turnover.

Second, in terms of consumer demand

Due to the upgrading of consumption, consumers' demand for socializing and delicious food is constantly expanding, and the hot market attracts the attention of many capitals. online celebrity, designers, stars and many other groups have flocked to invest in the catering market. These new investors give full play to their superior resources and compete with senior catering personnel on the same stage, which promotes the upgrading and innovation of the catering market, especially in the aspects of catering space design, marketing, brand communication and capital operation, which has caused a great impact on traditional catering personnel.

At the same time, the catering market is also facing the phenomenon of consumer circle, and the demand differentiation of consumer experience after 91 s and 11 s is more and more obvious. In the face of the market rejuvenation, the old restaurants disdain or are later than the transformation. The new brands directly connect with the young market and quickly attract a group of young fans, which leads to the emergence of a group of "old restaurants" in the market, such as Guangzhou Restaurant and Xintai Le in Guangzhou market. There are also a number of "young restaurants" such as Lu Dingji and Moto Japanese cuisine in Guangzhou market. How to solve the problem of attracting young people and middle-aged people? For the future, whether it is new or old catering, this is a challenge that must be faced.

3. Self

1. Service factors

Catering industry is a service industry, and service is the lifeline of restaurants. On the other hand, the physical facilities of restaurants can only reflect their value through service. In modern society, people regard restaurants as an important place for emotional communication, not only paying more and more attention to all kinds of delicious food, but also putting forward newer and higher requirements for the comprehensive service of restaurants. "Gourmet art" and "gourmet service" are inseparable and indispensable.

Only those waiters with high quality and good cultivation can provide good service. Excellent waiters should know how to provide services to customers quickly and effectively; Different people should provide them with different grades of services; The order of serving and so on.

2. Quality comparison

The traditional way to evaluate the quality of catering products is to judge from the aspects of color, aroma, taste, shape, quality, container and nutrition. In the actual operation of the restaurant, the operator must take the customer's evaluation seriously. Any product can only be recognized and praised by customers, and that is the real quality. It is the most common truth that "there is no definite taste in food, and it is rare to taste it".

3. Quantitative comparison

The quantitative comparison here refers to the weight of dishes. Portion refers to the size or number of each dish, which can be expressed by both weight and capacity. Western food mainly considers whether every customer can eat enough. In banquet menu design, component design for different customer groups is an important content. In Chinese food, due to the increasing demand of customers for diversified dishes, the weight tends to decrease.

4. Value comparison

Value refers to the relationship between the price and quantity of dishes, and the dishes in restaurants should be worth the money. The food and services provided by restaurants should be worth the money paid by customers. In business, people often say that "three points of gross profit is enough to eat, and seven points of gross profit will starve to death", which is worth the money. By comparing the values, catering operators will find out what level their pricing is in similar restaurants, so as to choose the correct pricing policy.

5. Environmental factors

Everything is the result of both internal and external factors, and the catering industry is no exception. Among them, environmental factors are the external factors that affect the success of the catering industry, and it plays a very important role in the success of the catering industry.

6. Location of food and beverage outlets

The catering industry is different from other enterprises in that it attracts customers to food and beverage outlets for consumption, rather than transporting products from the production place to the customer's consumption place. Therefore, the location choice of restaurants has a great influence on the operation of restaurants. Choosing a good location is a prerequisite for the emergence and development of restaurants. Compared with other factors of restaurant management, the choice of restaurant location has the characteristics of stability and long-term. Therefore, once the location of food and beverage outlets is determined, it cannot be changed generally, otherwise a lot of resources will be wasted. The factors affecting the location of restaurants have been mentioned before, so I won't repeat them here.

7. Management factors

Because there are many links in catering business, it is arbitrary and the manual operation ratio is heavy, so it is also difficult to manage. A little carelessness will directly affect the profits of catering stores. There are some food and beverage outlets, which seem to have prosperous business and high turnover, but they are not profitable because there are many loopholes in management. Management ensures operation, and operation promotes management.