It feels like it’s going to be difficult to do the catering business this year!

what to do?

I am happy to answer this question: First of all, affected by the epidemic this year, all walks of life are not so easy to do, not only catering, but also physical stores. [Pray] But no matter what, life must continue, no matter what industry you are in.

You still have to persevere, invest as little as possible, take good hygiene precautions, improve your service attitude, and let the rest take its course!

Come on? Make good content, don’t change your original intention, and work hard to stick to it. The difficulties are only temporary. The economic start of this year is indeed very bad, but now restaurants have begun to open one after another. According to my recent visit to the store, the store openings are still very popular.

But those that haven’t opened yet may have collapsed.

As a basic human need, economic factors have little impact on food.

Nowadays, in such a sluggish economic environment, it is really not easy to do physical business. So if you encounter bottlenecks in business, should you give up or choose to persevere? No, recently a friend who opened a store encountered a problem when he just opened his store.

After seeing the bleak business situation, I really don’t know whether I should continue to persevere?

Next, let’s listen to the suggestions given by industry insiders and see what everyone thinks about this. 1. Why should you never transfer?

Let me first tell you about my store opening experience.

When we first opened a store and started business, my husband also partnered with a friend.

They say everything is hard at the beginning. Sitting there every day just swatting flies or being in a daze. You can imagine how indifferent you are!

Because it is a partnership between two people, they pay 20,000 yuan in rent every year. Many people will think that the rent is only 20,000 yuan a year, which is low. But think about it, if you can't do one business in a year, in addition to losing the store, you will also lose time and labor!

At the end of the first year of business, the friend who was a partner with my husband voluntarily gave up, but my husband and I still chose to persevere.

Later, our business gradually started to improve, and we were able to make a little money, at least not losing money on shop rent or labor.

Then many customers are introduced by customers, or friends introduce friends, so our market slowly opens up!

It's been almost 5 years now, and I still keep the photos from the opening to this day, just to tell myself not to give up easily!

I believe that the road ahead will gradually become wider. After all, the road is not there at the beginning, but it becomes the road after more people walk on it!

Of course, the same goes for running a noodle shop. You are a novice and have no customers, connections, or promotion, so it doesn’t matter if your business is slow.

But no matter how light it is, you must remember to ensure the safety and taste of your food, and don’t be opportunistic or cut corners!

To do this, you need to accumulate, which is a must.

2. It is easy to open a store but difficult to maintain it. This is a common problem in this industry.

You can earn at least 100 yuan from selling 20 bowls a day. I have been running a restaurant for 12 years. In the beginning, I bought 50 or 60 yuan a day. If I can buy hundreds of yuan, I will be happy for the whole night. The restaurant business is really hard to say.

Now I buy five or six hundred one day, and one day it will be over one thousand. But based on my ten years of experience, when opening a restaurant, it doesn’t matter how much you sell in a day. The important thing is that you have to open it every day. As long as there are no special circumstances, don’t stop.

I haven’t opened my shop for a day in three months. I feel like the leaves on the roadside have just turned green and are blooming and falling again. Although my business is not very popular, in ten years I have started from nothing, starting from scratch to where I am today.

You have a house and a car, so don’t be discouraged and work hard. No one can help you with your life. Believe in yourself and rely on your own most practical and real labor. Your hard work and hard work will not lie to you. First of all, I am the restaurant you built.

, is your quantity of it big, and your taste?

If the quantity is large and the taste is good, you should be able to survive. If the quantity is not large and the taste is not good, then I personally suggest that you go to work, because it is very difficult to do business now, and it will be too tiring for you to be the boss.

Well, if you are working part-time, getting off the pier hurts not only you but also the boss, it just gives you a headache, right?

I personally suggest that you think of a way to increase the quantity issue as much as possible, because many customers eat like this. In order to save costs on your dish, many restaurants may order as little as possible, so order more.

A dish, right?

If the quantity is large, you may make less money, but at least you can keep the hearts of customers. The taste is good and the quality is okay. But if the taste is not good, your store will be very sad this year, so give up as soon as possible.

Whenever the economy is bad, there will be more and more restaurants, and it will be very difficult for you to persist. You see, the business this year must be very bad. No one goes to eat everywhere. Alas, the rent may be lost.

Not enough.

Hope my answer can help you.

Persistence? Persistence? This year is not easy!

Catering is difficult, what should you do?

After the resumption of work and production, two people have to eat in a staggered position when doing dine-in dining.

This is understandable among consumer groups, but it lacks a bit of a dining atmosphere.

But there are also some restaurants that can accept this method. The street next door to your own community is a snack and restaurant street.

Although the business of individual stores is booming, it does not mean that the catering industry is booming.

Taking into account the special period, you should reduce your business premises and start with a small and refined layout.