What to do if the hot pot restaurant has no business

First, product positioning, we must first figure out who our hot pot restaurant consumer groups are and what their consumption level is. If you are a salaryman, the price should be lower and affordable, and you can do something like a 20% off dish fee for a purchase of 100 yuan (remember, it can only be dishes, not drinks) or vouchers. Small favors will form a habit of consumption in the eyes of consumers. If it is a mid-to-high-end model, then highlight the characteristics and introduce one or two main specialty dishes, such as spicy hotpot, griddle spicy duck head, etc. They are also eaten first and then rinsed, so there is no conflict. And it can also drive some young people to consume. Do some activities regularly.

Second, service quality. Since the waiter gets your salary, he must do it according to your requirements. An excellent waiter can make a restaurant successful. This sentence is absolutely true. When guests come to dinner, they want face, so give it to them. Eating is about mood, so let them have a good mood through service and dishes.

Third, the quality of the dishes is a crucial link. Business will inevitably be unstable in the early days of opening. No matter how many customers there are, the dishes must be of consistent quality. Just because business is bad now doesn't mean business will always be bad. If you can do your best at every table for the customers who come now, there is no guarantee that they will not become your repeat customers and patronize you again. After a period of accumulation, it is no wonder that the business is not good. New dishes must be launched regularly to attract more customers.

Fourth, environment, this is too much. It ranges from environmental sanitation to toilets and urinals. In fact, it is not difficult to do all of these, and it can leave a good impression on the guests, but most of the time, the details are not noticed. This is a matter of habits developed over a long period of time.

The reasons for poor business of hot pot restaurants can be summarized as follows:

1. The location is not good. No matter how good the taste is, it will be difficult to make it if the location is not good. In catering operations, location factors should account for more than 50% of the determining factors. The original saying, "If you drink well, you won't have to worry about the alley." Today, there is no universal principle at all. We all feel the same way. Sometimes, it often happens that a little bit of lameness puts an end to an idea. The reason is that the current consumer market, diversification and homogeneity, has made people no longer able to make patient choices, and a little bit of uniqueness can no longer leave people with deep memories. "Smoothness" often becomes the first choice for consumption, and location accounts for an increasing proportion of business operations. This is a general principle, but of course there are exceptions. There are also individual stores that are open in remote rural areas, and their business is often full. However, this is a very small number, and the more developed the place, the less common this phenomenon is. If you analyze and study it carefully, you will find that its success also has success factors and contingency. Extreme examples are not universal and are not worthy of imitation and efforts by those who come after.

2. The quality is not good. This is a common reason. A large number of catering operators are always torn between cost and quality. When we do business, the first thing we should consider is how to satisfy our customers. If our customers are dissatisfied, who will we sell our products to? It's a very simple truth, but there are still people out there who are trying every possible means to reduce costs, until the quality of the food is completely reduced, and they don't even know it. As everyone knows, if the cost is reduced to an unreasonable level, the customers will not accept it, they will not come, and there will be no business. The cost will not decrease but will increase sharply, and the risks will also increase sharply. This is like a thrown arc, beyond a certain limit, it is counterproductive! Take hot pot as an example. The core of hot pot is the soup. Without the soup, would it still be called hot pot? The color, aroma and flavor of the soup determine the quality of hot pot. Often some people try to reduce the base ingredients as much as possible. Reducing the base ingredients will reduce the color and flavor. Is it possible to sell it to customers with a pot of water? Would your boss be willing to accept the price and portion size of the food if it were your boss paying the bill? Don't do to others what you don't want others to do to you. If you always put yourself in the position of the consumer, the price, portion, and quality of the soup and dishes in your store will be easily accepted by customers. Poor quality is the common reason for many stores. When business is not good, first check whether there is any quality problem in your store.

If there is a problem with quality, we should improve it regardless of cost and strive to regain the recognition of consumers in a short time. At this point, we should pay attention again. Once a negative impact is formed in the minds of consumers, don't expect them to change their feelings in a short period of time. "Sickness comes like a mountain falling, and sickness goes away like a thread spinning." If I had known this, why did I do it in the first place?

3. Pricing determines the life or death of an enterprise. Pricing is not determined by the decoration level. Some people decide the price of dishes based on the decoration level of their store, which is actually incorrect. It is certain that the decoration grade affects the pricing, but it is the consumers who decide the pricing of the dishes. They are paying the bill and the pricing power is in their hands. Inappropriate pricing, if they don't accept it, they will lose the market. Therefore, the consumption level of consumers within the surrounding radiation range determines the consumption price. Decoration grade can be used as a promotional tool.

4. Improper marketing and positioning. A typical example is that according to common sense, it is correct to do business to meet the needs of customers. Almost all companies use their brains according to this idea, and the results are not always good. Why can’t I achieve the desired results even after doing this? Marketing is a battle of the mind, a competition of cognition and a competition of ideas. Catering itself is a product that is difficult to agree on, and each brand has its own operating characteristics. It is important whether the requirements made by consumers are universal. Because everyone's taste is different, if we want to accurately meet everyone's taste needs, no one can do it, including himself. It also depends on whether the requirements are in line with your own business characteristics and strategic positioning. After all, it is your own business that has to bear its own responsibilities. He may not fully understand your business ideas and strategic positioning. A casual personal opinion from him will cause you to change the business. The long-term development plan is a hasty behavior for everyone. The ancients said, "Be less concerned with big things and more concerned with small things." Treat consumers' opinions correctly to prevent yourself from being overwhelmed by too many opinions.