How to run a night market restaurant, that is, a food stall?

2. The location of a store is very important. You mentioned that the location is not conspicuous. This is a big disadvantage. Although you can be seen from the opposite side, people don’t have to come over. They are all night market food stalls, and the taste will not be as great.

There are differences, so you can only slowly rely on word of mouth and service to attract others. How to operate and manage food stalls?

It is estimated that few people will think about and answer this question about the operation and management of food stalls. Let me put it simply, it may not be correct, because to be honest, the operation and management of food stalls are very different from the operation and management of restaurants. It is much different than that of many catering companies.

flexible.

1. The positioning of food stalls is very critical. Judging from the existing food stalls, the main positioning is: night consumption, fast consumption in crowded areas, cheap and delicious food, and fish stalls (with small fish as the main cooking object)

, special food consumption (such as porridge, that is to say, there is a particularly outstanding food), fast food or work banquet positioning in factory areas, takeout positioning... and so on.

Different positioning will affect subsequent management in many aspects such as procurement, device configuration, business hours and personnel arrangements.

Without going into too much detail, here I will just talk about the positioning principles: 1.1. The principle of differentiation. To compete with other food stalls and restaurants, you must differentiate yourself and find out what you can do that others don’t have; 1.2. The principle of low price and good quality

, this is a principle applicable to all food stalls. In fact, it also comes from the principle of differentiation, which is mainly used to differentiate between businesses and restaurants; 1.3. The principle of distinctive characteristics is also an extension of the principle of differentiation, but has different characteristics.

It can refer to the dishes or the environment. I personally prefer the dishes. The special dishes should give the characters a feeling of great value for money. It is necessary to create a table of high value-added dishes around the special dishes. The low price and good quality are to attract people.

The public, and the high-priced one-table specials are to cater to the needs of the rich or the B-class.

1.4. The principle of safety, hygiene and comfort is still an extension of differentiation. Many food stalls are unsafe and hygienic, but I have done some calculations and invested a little cleaning fee, tableware replacement fee and disinfection fee, as well as adding one more person.

It is still very cost-effective for operating a food stall.

1.5. Try to compress and save costs as much as possible. A food stall is a food stall. Although you can invest more in safety and health costs than others to meet future market demand, other aspects must be compressed and compressed again; 1.6. Moral principles, this is

I personally add that I hope that all catering employees should at least have a conscience, at least dare to solve every meal in their own stores, at least talk about the catering industry with other people, and be proud to tell others that my store’s

Everything is safe!

1.7. The principle of location first. The location selection for food stalls is definitely the first priority. I won’t go into details here. 1.8. The principle of appropriate scale. Food stalls are not restaurants. Bigger is not better, nor smaller is better. Appropriate scale is

One of the most important positioning, scale can refer to the most popular and deserted peers nearby, and take their middle value as a compromise method for the first positioning.

2. Procurement and financial management, use the cost first principle to manage finance and procurement; the quality of purchased products must be strictly controlled. Once there is a problem with the ingredients of the dishes, it will seriously affect the operation, so this place cannot be careless.

3. Raw material storage management requires relatively complete storage methods and devices for separate chilled and fresh seafood. Storage of fresh seafood in display fish tanks will attract more customers, and there are also freezers outside the freezer for display. Appropriately display the dishes

It is also a good way to display the quantity and raw materials. It is best to mark the price, which can better promote consumption.

4. Personnel management. The most important thing for a food stall is the chef and the chopping board. The chef needs to be a good master who can train apprentices, and the chopping board needs a professional knife master. You can spend a little more money to sign a contract for a few years.

The best plan is for the boss to be the chef himself and find someone from his relatives to train him as a chopping board.

Many people tend to think that chefs are more important than chefs. In fact, there is no need to expand on this topic. A good chef should be a good chopping board. A good chopping board can become a good chef as long as it is well trained. Basically, a chopping board is more important than a chef.

, cutting the meat and vegetables itself can save a lot of costs for the food stalls, it is important to remember this!

Chefs Many chefs from restaurants have forgotten to save, but an excellent chopping board master is a master of ingredient preparation!

5. Marketing process and management. For food stalls, this topic seems too high-level, but since you have raised this question, I think it is necessary to say that marketing process and management are important factors for the success of business for food stalls.

the most direct influence.

Why do some food stalls not have good food but are crowded with people? If you look around a little more, you will understand that the way they receive customers is the method that the customers like best. For example, if the food stall is located in a factory area, the business is good.

The boss who picks up customers is usually a very generous person. Giving this guest more rice or more worthless dishes is their magic weapon to win.