First, delicious food is a guarantee.
As we all know, the styles of dishes in restaurants are different, and the style mentioned here is also the taste of dishes, but this different style is directly related to the market tendency. Some restaurants are thriving, while others are on the contrary. The quality of the food plays a very important role. Take Minhou, Master Kong and Sichuan Restaurant in the school, they have great advantages in this respect. On the basis of delicious food, if there is a core dish, that is, a signature dish, it will have a more finishing touch effect. This signature dish may be the reason for having a good impression on this restaurant, or it may be the culprit for consumers to subconsciously remember this restaurant.
Consumers always come to restaurants for the first time, and the first impression determines whether the second or more consumption can be successful. I often hear such a dialogue, "The food in this restaurant is really terrible" and "salty and sweet and light". If so, you can only do business once and never do it again. I call it the train station principle. So it is not difficult for us to imagine why the business of restaurants on the same street is different. At this time, there is no choice but to change chefs. Of course, it is wise to choose to close the door. After all, the signboard has been defiled. I always have a knot in my heart when I hear the name of this restaurant. At this time, it is difficult for the country to revive.
Second, health is the lifeline.
Restaurant hygiene consists of three parts, namely, food hygiene, tableware table hygiene and catering staff hygiene.
First of all, let's look at the hygiene of the dishes. The sign "No idle people in the kitchen" is hung in a conspicuous position at the entrance of the kitchen for two purposes. One is to prevent idle people from coming in and endangering food safety. Second, prevent outsiders from coming in to see the "true face" of the kitchen. Diet, we must remember "don't pay attention to its production process". But in any case, at the end of the dish, we must ensure that it looks hygienic and tastes hygienic. As for whether it is really hygienic, only the health department knows.
Next, let's look at the tableware table hygiene. Perhaps everyone has seen such a scene: tableware is irregularly piled together, occasionally wet, oily and even has some residue; The dining table can be used as a mirror, and I don't even have the courage to put my hand on it. If you see this scene in summer, there may be a few flies with you. The scene is really unacceptable, so the chances of choosing to give up or end this dining action are greatly improved. If you can't guarantee the hygiene of tableware, how can you ensure the hygiene and delicacy of dishes? Those who achieve great things will be arrested, and this section is not the other.
Finally, please pay attention to the hygiene of catering staff, which is also an integral part of the behavior image. If possible, it's better for the catering staff to be handsome and quick-footed. You may say that this has anything to do with hygiene. I can only tell you that there is a connection. There is something called "Lenovo". Just like seeing a beautiful woman, maybe you will find that everything is beautiful. Besides appearance, clothes and behavior are also very important. Clean clothes are better than gorgeous clothes, and there are too many behaviors, such as expressions, words, actions and manners at work. I remember that some waiters put their fingers in when serving soup and rice. No matter how clean your fingers are, one fact tells me that I have seen you collect dishes, wash dishes, wash dishes and clean tables, but there are still many things you can't see.
Third, the speed of serving is the income.
The capacity of a restaurant is limited, and it is generally not large. Only a few tables can be set, and a dozen are almost a dream. Since the horizontal (storefront) can't develop, dig vertically. If we can increase the number of dining tables, it is equivalent to expanding the capacity of restaurants in another direction. So what factors affect the number of times the table is used? Two aspects, the first consumer factor, including the speed and purpose of eating, and the second operator factor, including the speed of serving and service efficiency. Consumption factors are beyond our control, so improving our serving speed has become the only breakthrough to increase the number of table uses. Compared with the restaurant that uses the dining table 10 times a day, although it is limited by time, it has five more dining tables in a sense. Their income varies greatly. In addition to directly affecting the income, it also indirectly affects the reputation and image of this restaurant. These are intangible assets and cannot be ignored.
Fourth, restaurant culture is a foil.
Culture is not abstract, but concrete; It's not empty. It's real. Culture covers everything. Here is mainly about the design of the store and the mental outlook of the staff.
Restaurants belong to the service industry, and its keynote should be lively, lively, happy and prosperous. They should not be like hospitals, but should prefer KTV. They will still patronize restaurants with low style and lack of vitality. Maybe they are tired, but their hearts must be strong. A vibrant restaurant scene may increase your appetite, and appetite is sales.
As soon as you enter the restaurant, you will experience the information that this restaurant wants to reveal to you through the store layout of the restaurant, and whether the table is flat and stable; Whether the height of the chair is just right and comfortable; Design style of menu; Whether the main color of the store is reasonable, etc. These are my superficial views. I only hope that the light of this candle can draw a glimmer of light.
Restaurant-Dining Tips
Generally speaking, customers sit down at the table, order from the waiter, and then the waiter delivers the food, and then pays for the meal and leaves. According to different habits, you may need to tip when you check out, which is generally 10% to 20% of the bill. In most restaurants in Hong Kong, a "plus one" service charge is charged, that is, 10% as a tip. The amount of tips collected varies around the world. In Thailand, consumption tax must be added when going to restaurants. In Japanese restaurants, tips are not accepted, but banquet tax is added for meals exceeding a certain amount. In China, there is no tip and consumption tax in restaurants, but the catering industry is heavily taxed. In recent years, because there are more foreign tourists, many big restaurants will accept tips from their guests, but they will not ask for them.