First of all, we should have the money to apply for a business license, choose a store location, decorate and recruit personnel, train and set a menu, choose a good venue, apply for a hygiene license first, then apply for an industrial and commercial business license, buy good things, hire good people and start making money.

Second, there must be sufficient liquidity, and all funds cannot be invested in fixed assets.

Third, we should consult our colleagues around us and gain experience from them.

Fourthly, and most importantly, we should pay attention to environmental sanitation.

Fifth, to advertise in the target market, we can engage in promotional activities regularly. Finally, we should regularly investigate the customers who come to visit us and make continuous progress. If you want to make the restaurant prosperous, I have summed up seven principles, which seem extremely ordinary, but if you persist in applying them, it will certainly produce wonderful results: strive for innovation. Only innovative restaurants will have a future. If they stick to the rules or blindly imitate others, they will eventually fail. Any restaurant must show its own characteristics if it wants to create added value and continuously increase customers. Pursue growth.

Personally, I think that if we don't pursue growth and challenge higher goals, we can't taste the joy and sense of accomplishment of success. If you just want to make a living, you will naturally be sloppy and be eliminated. Ensure a reasonable profit. You can't attract customers by losing money, but you must get normal profits with quality service. Long-term provision of quality services and better varieties to diners can achieve sustainable development. Fourth, take diners as the starting point. We should take the eyes of diners as the starting point, understand the needs of diners, and then meet them. I think getting to know your business partner is the first step in opening a shop. Listen to the opinions of diners. We must understand the needs of diners, and the best way to do this is to listen. It is inevitable to brainstorm, conform to nature, and then do what you should do. Seize the opportunity. The success of business depends on whether we can seize the opportunity. Usually, we should choose the right time to investigate the varieties that diners want to choose and form a new profit growth point in the store.