In China, every day there are tens of thousands of restaurants opened, there are tens of thousands of restaurants closed, almost every owner of the opening of their own restaurant have a good vision, but the actual operation is very different. We summarize the main reasons for this phenomenon and round "process" is: 1, China's catering industry, the entry threshold is low, and there is a one-sided false image of prosperity, resulting in many people looking for entrepreneurial projects preferred catering entry; 2, the first time in the restaurant market does not understand the hotel market, underestimated the investment risk of the hotel industry; 3, most of the first time involved in the food and drink Do is a common type of food and beverage, a serious increase in the homogenization of the industry, resulting in no individuality can be said; 4, industry management is not standardized, each family fights for their own, the beginning of disorderly competition; 5, too much control and compression of operating costs, products are generally inexpensive and poor quality, the operation of the formation of a vicious circle; 6, the old crop of owners to close their doors and change their profession, the new crop of owners surge on the stream.　　From the above six steps "process" seems to be a bit funny, but the actual is such a cycle "process". Therefore, we advise in the process of operation of the hotel restaurant, or will soon be opened restaurant restaurant, we must choose their own positioning, do a good job of their own groundwork, refine their product features and business services personality, steady brand building and marketing; we advise those who are ready to enter the catering market entrepreneurial owners, in the choice of catering projects, we must be careful and prudent!

We are practical and thorough study of the catering and hotel industry for decades, experienced many failures and successes, research summarizes the catering, hotel market must work before entering the content for the plan to set up store to enter the catering, hotel market owners as a reference: The first step, the project plan First of all, we need to preliminarily design their own name brand name, product positioning, positioning of the target source of customers, the positioning of the environmental style, the positioning of the service personality! Positioning, price strategy positioning, profit orientation positioning and a series of business model positioning. Only accurate positioning, outstanding personality, solid foundation, it is possible in the market competition to form a "unique".　　The second step, site selection of their initial positioning into the intention of site selection, target source positioning to do a full and detailed investigation of site selection options, advantages and disadvantages of the analysis.　　The third step, financial analysis to do a systematic, conservative business outlook, the cost analysis, the cost of measuring the point of preservation, predict the return on investment cycle.　　Step 4: Suggestion survey Produce a perfect business plan, look for target customers, friends, industry insiders to put forward their opinions and suggestions, modify the plan, and finally discuss and analyze the final feasibility with at least five people.　　The fifth step, shelving or implementation of the plan project According to the fourth step of the proposal investigation and analysis, the feasibility and infeasibility of the conclusion, to make the decision to shelve, revise, or implementation.　　In general, the implementation of the above five steps can be avoided during the operation of the owner to take many fewer detours, even so, it is not necessarily open to make money. Because, in the hotel business process, brand marketing and total quality management is also the absolute key to business success or failure. Summarized the following points: 1, do a good job of the correct business model comprehensive positioning 2, refining the unrepeatable personality traits 3, unremittingly grasp the quality of products and services, the use of word-of-mouth effect of the guests to spread a good reputation 4, to strengthen the quality of vocational ability to train, and constantly improve the quality of staff