At the same time, he also said a word in "You can't learn to fish in the sea". In fact, the taste of hot pot is almost the same, especially the spicy taste, which tastes the same at the end. But our service is good, and customers praise our taste because of our good service? . I'm almost sure that you only have one shop when it comes to taste. There will be no more than five stores, and each store is run by its own people.
A friend is a chef in a hotel with a monthly salary of more than 20,000 yuan. He saw that his boss was making a lot of money, so he wanted to open his own shop. As a result, a year later, his shop closed and he honestly went back to work.
Does his cooking taste bad? Of course not. I talked to him once. His ambition is too great, and his ability is only cooking, but it is not enough to be a boss who can only cook. His cooking ability is only worth 20,000 yuan, but he wants to earn100,000 yuan a month. Is his own business done well? When the business in the store is bad, it is easy for people to make money in a hurry. If they only want to pursue immediate economic interests, they will easily lose the essence of catering industry, which is the fundamental reason why many restaurants are in trouble.
When business is not good, the most easy cycle to fall into is: thinking about replacing good raw materials with inferior raw materials, thinking about how to sell the dishes with the smallest weight to the highest price, thinking about how to reduce staff costs and service costs, and sometimes even from customers? Rations? Work hard, this way, really? Throttle? , but directly killed? Open source? Just push the restaurant that still has hope of survival directly into the dead corner.
The taste of dishes is the basis of catering, and there is no need to show off too much when it tastes good. This is not the fundamental factor for your success in opening a store. You just need to make the taste of the dishes well before opening the store, and then standardize the operation.
The boss's heart should be more focused on management, and his eyes should be more focused on customers.
I once climbed Mount Tai, and it took me more than four hours to climb it. I was tired and hungry, and it was cold on the mountain. At this time, I saw a booth selling board faces and ran over to ask 20 yuan for a bowl. It was too dark, but I ordered one and wolfed it down. At that time, I felt that the noodles were delicious. Is it really delicious? Of course not. If you compare it with the noodle restaurant at the foot of the mountain, you will find that the noodles on the mountain are not so delicious. The board at the foot of the mountain is 8 yuan a bowl, which is sufficient and tastes good. 20 yuan is sold on the mountain, which is not heavy and tastes bad, but it is eaten by people. This is the advantage of location.
The taste is good because you can attract those customers to the store for dinner, and the location is good because how many people come to the store for dinner. Some people like the taste of any kind of food. If you feel bad, others feel delicious. If you want to make money by opening a shop, you must find this part of people who love to eat and try to tell them.
We are used to investigating our competitors, and when we find some good aspects of our competitors, we begin to imitate them. As a result, everyone is more and more similar. Good stuff? According to what you have, the charm of your own restaurant will not increase, on the contrary, it will kill the unique charm of your own restaurant.
What is the most important thing in catering and opening a shop? Or what should we study?
Three aspects: self, peers and customers.
Our own advantages, the disadvantages of our peers, and the needs of our customers. What are your own advantages? You are all advantages, such as funds, contacts, communication, etc. Give full play to your own advantages. It is absolutely unacceptable for many restaurants to let chefs change dishes as soon as their business is not good. Insist on cooking your best dishes, upgrading your most famous dishes and the dishes that customers are most familiar with, which is fundamental. For example, the chef I mentioned earlier, his advantage is that cooking is great. He only cooks, and then invites an experienced person to manage the store. Although the expenses are higher, the success rate will be much higher. After a slow development, the business is stable. He still works as a chef, invites chefs to come over and teach them to cook, thus ensuring the taste of the dishes, and he still has time to learn how to be a qualified boss.
There are many small restaurants, which are open on the roadside, look shabby and old, and the price is extremely expensive, but they queue up every day. This kind of restaurant is the goal worthy of learning by catering people. Nowadays, more and more restaurants spend money on decoration, which leads people to feel as if they are paying the venue fee when paying for meals. Therefore, for non-chain individual restaurants, even if the funds are insufficient, they can turn their weaknesses into strengths and pursue them. Delicious, expensive and shabby? .
Now many shop owners are too anxious and want to make money, but they ignore some other important links.
There are more and more people who do catering, and there are more and more peers, and the competition is getting bigger and bigger. No matter what you cook, you will have peers. At this time, it is necessary to study the disadvantages of other peers, which is what we call the problem. For example, everyone should know that Haidilao and Banu are definitely two powerful competitors. Haidilao's service is excellent. It's basically impossible for you to surpass him. Barnu's boss focused on the dishes, namely hairy belly and fungi. That's why Barnu's slogan came into being? Service is not our specialty, hairy belly and mushroom soup are. ? This is the strategy of differentiated marketing, and it is also the reason for their success, because they know exactly who they are. What do you sell? Yes.
Customer demand, which I think is the most important, if you don't even understand the customer demand, then you will basically fail to open a store.
A friend opened a western restaurant near a university, which was luxuriously decorated, and the per capita consumption was around 70 yuan. Since its opening, the business has been tepid, and I can't find the reason. He invested millions, only earning more than 100 thousand a year, and it will take ten years to recover the cost, which is not worth the candle at all. Later, after communicating with me, I suggested that he change his shop into a chicken pot shop and earned 400 thousand a year.
His mistake is that he didn't understand the customer's needs. No matter how delicious the food is, the customer's price can't be accepted and he won't come. You want a college student to spend hundreds of dollars to eat in your store every day. Where does his meal money come from? Selling blood? You haven't reached the hunger level created by Apple's mobile phone. So no matter how delicious you cook and how tasteful you decorate, no one will eat it because of them? Can't afford it? . What are the needs of college students? Taste delicious, the price should be affordable, and the decoration should be emotional. The price of food is the first demand, the taste is the second demand, and the environment is the third demand. Find out who the customer needs, and then open a dish that can match the customer's needs. Business must be good.