Attention should be paid to opening a restaurant

Attention should be paid to opening a restaurant. During the epidemic period, the catering industry really went up in a straight line, which led to many people seeing considerable dividends and opening restaurants in succession. Then come with me and see what you should pay attention to when opening a hotel. When opening a restaurant, you should pay attention to 1

What kind of people can't open a restaurant

1. Time-killing

These people are mainly wives and retirees. They have idle funds and enough time, so they want to find something to do. And catering is an easy industry to enter, so they chose this industry.

Here is an example. In the lobby of Shenzhen Investment Building, a coffee shop was opened a few years ago. The investor was a son and the operator was a retired mother. As a result of joining, decoration, products and brands have fixed patterns and advantages. But a year later, she sent out the message of "transfer"

When the real estate agent communicated with her, she said, "There is no loss in money, but my body is exhausted"! Because if she is not at the scene, the kitchen staff will produce a casual, hall waiter flying order (that is, the product is sold without going to the cash register, and the cash goes to the waiter's pocket). When she finds the problem, she must manage it herself and have no trust in others.

She arrived at the restaurant at 7 a.m. and left at 8 p.m., and she was exhausted in less than three months.

2. Start a business. Most of these people are fresh graduates and unemployed people. They think catering is easy to cook, just find a good berth, hire a good chef and do a good job of publicity. I didn't know that the good berth was found and scared away by the rent; A good cook was found and was frightened by the salary and commission; The leaflet was printed and thrown into the trash by the customer.

A friend opened a hometown restaurant in Shanghai. The master is a relative of his hometown, and his business is booming at first. But in less than half a year, the chef was poached by the owner of the restaurant next to him with double salary. Later, I found a relative chef or a local social chef in my hometown, but they were not as good as the original chef's. The guests around the restaurant were used to the chef's food, so they all went to the restaurant next to them, and their own restaurant was closed later.

3. Cooperative type

Most of these people have been engaged in catering management, or have been successful in another field and want to change careers. They have a certain economic foundation and interpersonal relationship, and generally start a business in a cooperative way. At the beginning, I was full of ambition, but after a period of operation, shareholders had different opinions (whether it was the dividend plan, development direction, etc., even if it was confirmed before the cooperation, it changed later).

A friend who has been engaged in catering for more than 15 years cooperated with two IT people, and the IT people fully invested. It was agreed that the first one would take up 1% of the performance shares, and if the second one was opened, it would give 3% of the performance shares. As a result, the first one was very successful. When the second one was to be prepared, it was not implemented according to the original statement, and the result ended in discord.

But the restaurants run by those two IT people were all closed two years later. They may think that the first restaurant has a successful example and the original staff, and the second restaurant should be easy, but they didn't expect that the good operation of the restaurant needs professionalism and continuity to maintain. Pay attention to opening a hotel 2

What should I pay attention to when opening a hotel?

1. Site Selection

As we all know, the location of catering stores is particularly important. When opening a hotel, we should consider the location from these aspects. 1. Combine specific projects with consumption types around the store. For example, restaurants near the station are mostly home-cooked restaurants. Near the office building, fast food restaurants account for a larger proportion than columns; 2. Hotel rent. The more crowded the place, the higher the rent, but the shopkeeper should tailor it according to his own economic strength.

2, product positioning

To open a hotel, we need to do a good job of positioning. When positioning products, we mainly need to consider two aspects. The * * level is the price positioning of operating products. If your restaurant is intended for the middle * * consumers, you can set the price a little higher. If it is aimed at low-level consumers,

you can set the product price in line with the surrounding consumption level. Also, before establishing the category of restaurant management, you need to do a detailed market survey, so that this category has a certain popularity in the market.

3. Service

A hotel is a service industry, and it doesn't mean to make customers feel "at home", but at least it should also make customers have a relaxed and comfortable dining process. If a restaurant, customers don't arrange seats after entering the door, there is no tea after taking a seat, and the waiters are lazy when they need service. Even if the taste is good, I believe that most customers have been there twice and will not go there for the second time.

4. The food is delicious

Good food is the foundation of a hotel's survival. Although the consumption crowd of hotels is very large, the number of hotels is also large. If you want to have a competitive advantage among your peers, good taste is the magic weapon to win. If the taste of a restaurant is very good, once it is spread, customers will even go "not far from Wan Li" to taste delicious food.

5. Fast serving

Nowadays, we live in a fast-paced life. Many people pay close attention to the serving time when dining, and customers are generally hungry when looking for restaurants. If the service speed of the restaurant is very slow and the guests have to wait for a long time, some customers may not want to wait for too long, so it is easy to lose customers, and the possibility of spending money in the store next time is small.

To open a hotel, you must first prepare tables and chairs, then kitchen utensils, and finally do a good job in the interior environment decoration of the hotel, and then you can start business. However, it is not so easy to open a restaurant, and the competition between hotels is also great. Everyone should work hard on service and dishes. Pay attention to 3

when opening a restaurant.

Some novices may not have much experience in hotels, so they didn't do a detailed analysis and research on the business circle before opening the hotel. Perhaps because the address was not chosen, the business was much worse, and naturally it was difficult to operate.

The gathering of hotels will form an industrial business circle to attract more people, but it is also necessary to avoid choosing the same store in the same business circle and increasing competition in the same store. For example, there is already a hot pot restaurant, and you can open a griddle shop and the like. For beginners to open a restaurant, the restaurant is especially forbidden to be in an inappropriate location.

second, the product has no features.

the lack of product features is also a big taboo for hotels. These characteristics are more attractive to society. Especially in terms of diet, it is particularly important to choose a feature. For example, in Sichuan Kaichuan restaurant, you should not choose Sichuan restaurant unless you can make Sichuan food very authentic.

of course, you must have your own specialty, which guests can see when ordering. There is no signature dish, which is not recommended by the waiter when ordering. Signature dishes not only lasted for a long time, but also attracted more guests.

third, the environment is very dirty.

the hotel environment is becoming more and more important in restaurants. A good environment may sometimes be a key factor in the success of a store. The storefront environment does not mean that the more you invest, the better, and the more you design. The decoration design of dining room is different from the general home decoration design. The decoration design of the restaurant is particularly complicated, and it also involves professional issues such as environmental protection and fire prevention, and is responsible for the decoration design of the kitchen together with the chef.

Fourth, the service is not in place.

service is the trend of today's society. Any industry is related to the service industry, especially the catering industry, and more is the service industry. Lack of service is very disgusting, and most people will not go to restaurants with poor service for the second time. Good service can always make people linger, so there will be more repeat customers, they can pass on word of mouth and let more people know, so serving restaurants is very taboo.

Neglect of communication with customers. Many novices only think that when they open a restaurant, the food will be cooked, and the customers will love it. In fact, this idea is too wishful thinking, and now people's tastes have become diversified. If we don't pay attention to communication with customers and understand their valuable opinions on dishes and management, it will be difficult to do business for a long time.

five, offended the chef.

A novice restaurant has few resources, and it is also difficult to buy. Therefore, those who have not completed the food and beverage industry will usually negotiate with the chef and be purchased by the chef. Especially for the purchase of equipment, this is very important, because different kitchen equipment has different functions, what kind of equipment is needed, what kind of equipment is needed, and experienced chefs know exactly what equipment should be used, so the chef should not offend.