In the new issue of Chinese restaurants, we can clearly see that Chinese restaurants can't make ends meet, and it is difficult to reach the turnover specified by the program group in a short time. Partners in Chinese restaurants are also worried. Today, Xiaobian talks about Xiaobian's own views on the problem of Chinese restaurants.
as far as business practices are concerned, Huang Xiaoming, like other seasons, has no major problems. But there was a big mistake in pricing. Maybe in Huang Xiaoming, considering the current epidemic period, everyone's income is not much, so the pricing is low. From the perspective of promoting Chinese cuisine, there are also emotional factors, so he finally didn't set too high a vegetable price. However, when I went shopping in Sean, it was clear that the local price was much higher than that of the Chinese restaurant, but the Chinese restaurant did not change the price of vegetables after I went back. Therefore, in operation, pricing is not well grasped.
As we all know, Chinese restaurants only serve dinner, and there are only ten tables for guests, but one table should be reserved for special guests. So it's just a table of nine guests, and the Chinese restaurant doesn't change tables. In this case, the income of the day comes from these nine tables. In the latest issue, it became twelve tables because of too many guests. But the income is actually more than 5,1. It didn't reach a high income, but this income also made the Chinese restaurant barely balance. Therefore, in the management of Chinese restaurants, it is also a big problem not to turn over the tables and have less passenger flow. Huang Xiaoming is also very kind to employees, so he bought a lot of meat to treat employees when eating hot pot. But this is also a big expense. I have to say that we Huang are always really generous.
So, in marketing, our Chinese restaurant has the problems of unreasonable pricing and few guests. When you arrive at a new place, you should go to the local restaurant to see the local quotation, and then re-make the menu and re-adjust the price. For the problem of passenger flow, you can add tables, from the original ten tables to twelve tables. Also, make sure that all the invited people eat in the restaurant. I remember that in the last issue, after the invitation, there was still one table that didn't go to the restaurant for dinner. Originally, there was not much passenger flow in the restaurant, and the loss of one or two tables would affect the turnover reached later.
Financially, our Zhao Liying is also very troublesome in Chinese restaurants. Miss Li Ying is not good at communication, but she is very straightforward, so when our chef Lin paid a lot of things for the first time, she just used it. She didn't eat breakfast, and she didn't deserve it. This word also expressed financial tension, and it was not clearly pointed out. In the latest issue, we Li Ying also made great changes and began to tell Chef Lin to control costs. Our chef Lin also readily accepted the advice. Maybe we Li Ying are not good at communication and are afraid of communicating with others. That's why this is happening. In terms of finance, last season's Miss Amanda told the chef clearly in the first issue that she didn't need so many things and strictly controlled her finances. So it is very important to communicate in time.
As far as chef Lin can afford, it is understandable that he has strict control over his own dishes as a state banquet chef. Of course, good dishes need good ingredients. However, after listening to our little sister Zhao Liying's advice, she also embarked on the road of saving. This is also very cute. In the latest issue, the chef who bears the cost because the chicken wings are not cooked is also particularly responsible. We can understand the chef's strict control over utensils and ingredients, but I hope our chef will also consider the condition of only 2 yuan!
Our Chinese restaurant partners still need to communicate. Only better communication can lead to better cooperation. Therefore, the Chinese restaurant is not only a business problem, but also needs better communication to reach the turnover specified by the program group in a short period of time. What do you think is the biggest problem in Chinese restaurants now?