What are the taboos for opening a restaurant? With the increase of living expenses, many people have joined the entrepreneurial army. As the saying goes, food is the most important thing for the people, and more and more friends have opened restaurants. Every industry has its own business skills and taboos. Here are some taboos for opening a restaurant.
What are the taboos for opening a restaurant? 1 1. Avoid blind site selection when opening a restaurant.
Location is a very important point in catering, which is related to the flow of people and the number of customers in the store. When opening a restaurant, some people blindly choose the location without carefully examining the local conditions. For example, if they feel prosperous, they will go and listen to the second landlord's words too much, and the second landlord will choose where to choose. These are all wrong, the catering industry in a prosperous place may not be able to do it, and the words of the second landlord also have obvious subjective prejudice. In fact, the correct site selection still depends on your own observation and analysis, and make a good plan.
Second, it is forbidden to open hotels for short-term lease.
If you can observe the flow of people in a place, you should rent shops instead of short rent shops if you have a prospect of opening a hotel. Because a hotel's investment is still relatively large: decoration, equipment and so on. If the lease term is short, the handling fee will be high, and it will be unstable for your own shops. You can choose some long-term rental shops to safeguard your own interests.
Third, opening a restaurant should avoid positioning errors.
Hotels are also divided into high-end and low-end hotels. When opening a business, you should be clear about the positioning of your hotel: whether it is a high-end restaurant or a low-end restaurant, so as to avoid positioning errors or ambiguity. In that case, not only will there be fewer customers, but also your own costs will be high, and you will get twice the result with half the effort. At the beginning of opening the store, we need to do detailed market research to ensure that this category can be welcomed by everyone in the market. You can do some research according to local tastes and choose some novel and delicious categories.
Fourth, open a restaurant to avoid arbitrary operation.
Even small hotels should be strictly managed. Everyone has his own position, and doing his own job is the most ideal state. Therefore, the management of opening a hotel should not be arbitrary, which will lead to a rapid decline in one's prestige, a lack of people's heart and a loose hotel.
5. Avoid short-sightedness when opening a restaurant.
Some things need long-term vision, not short-sightedness. For example, honest management is the performance of long-term vision, and it is sincere to every customer, so there will be no fewer repeat customers and the hotel will become more and more prosperous. Another example is some online celebrity dishes. Don't rush to learn them. It is possible that by the time you learn it, the food will be out of date and waste resources.
6. Don't trust employees when opening a restaurant.
When you are your own boss, you should look at the candidates carefully. No doubt about employing people, no doubt about people. Since you have chosen this employee, you should trust him, delegate power appropriately, and don't always keep the power in your own hands. This will help motivate employees and not be too hard on yourself.
What are the taboos for opening a hotel? 2 1. The front door of the hotel should not face the indoor stairs. Nowadays, many hotels are decorated with two or more floors, and the stairs often face the front door of the store. This is a typical financial leak in geomantic omen, so we must pay attention to it when decorating. At the same time, we can also set up a screen between the hotel gate and the stairs to resolve it.
There shouldn't be trees in front of the storefront of the hotel. Everyone knows that there can't be trees in front of the store, which is unlucky in geomantic omen, and it is also auspicious to open the door to do business, so you'd better pay attention. But the hotel also pays attention to a good environment, so the trees in front of the hotel can be arranged according to the five elements of the hotel owner, which will not only violate the geomantic omen, but also optimize the geomantic omen and gather wealth.
3. Hotels should avoid placing Guanyin statues. Guanyin is pure and flawless, and obscenity is forbidden. Therefore, it is very inappropriate to worship Guanyin statue in the decoration of restaurant storefront, so try not to put Guanyin statue. But if the owner likes it very much, he must keep in mind the three directions of Feng Shui: First, don't go to the toilet; Second, don't go to the gate; Three is less than the table.
4. Don't sit violently in front of the hotel. The orientation of the gate determines the rise and fall of popularity, and whether the overall management idea is correct, that is to say, whether it can gain popularity, whether the overall management idea of the operator is correct, and the orientation of the gate is very important. In geomantic omen, it is best to sit in the northeast facing southwest, which is a symbol of good luck, suitable for starting a business, and has a lot of joy in making a fortune.
5, the hotel's feng shui fish tank should not be auspicious. Feng shui fish tanks can not only gather wealth, but also ward off evil spirits. It is a commonly used feng shui mascot, but it must be noted that the feng shui fish tank is more suitable to be placed in a fierce position, which can resolve the evil spirit and turn evil spirit into good luck.
6. The cashier in the hotel should not be fierce, but the cashier in the hotel should be rich. Only in this way can we promote prosperity and achieve the goal of rolling in financial resources, good luck and peace. In addition, the cashier is a platform for communication between customers and operators, representing the relationship between host and guest, so the relationship between the cashier and the guest seat area should be well grasped.