There is a saying that even if you die, you must die clearly!

But in the catering industry, most people don't know why their business is good or why it's not.

When there are no customers in the restaurant, what should the owner and store manager do?

We often receive messages from restaurant owners, mostly with confusions and questions about business operations.

For example, what should you do if the business of a restaurant that has been open for half a year is not good?

Also, why is the business of other people’s stores on the same street better than my own?

There are many reasons for poor business, and the solutions are also different, but in general they are inseparable: identify the problem - prescribe the right medicine - and implement these three steps.

If the restaurant's business is not good, first find the reasons why the restaurant's business is not good. The first thing to solve is to "find" the problems that affect customers' coming in.

Restaurant owners must first evaluate their location.

How to judge?

Looking at your competitors, if the business of other restaurants is also very poor, it means that there is a problem with the location of your restaurant.

Then if the marketing can't stand it anymore, then you can consider retreating.

If the restaurant's business is not good, don't blame others, first find out the problem. But if other restaurants have good business and a lot of people flow every day, but they just don't come into your store, then you have to consider the following issues: Analysis of the external environment of the restaurant

Do the restaurant's signboards and advertising boxes clearly indicate its category, and do customers have the desire to enter the store?

Do customers like the restaurant's store environment?

Do the advertisements placed in front of the restaurant fully demonstrate the characteristics of the dishes?

Is the price stated?

Are the restaurant greeters welcoming enough?

Did it fully stimulate the atmosphere?

If you haven't answered any of the above questions, you should know where the problem lies.

Restaurant dish analysis: What dishes do customers like and what do they like to eat?

This is what many restaurants are considering and pursuing.

The hot pot category has become very popular in recent years, and a number of hot pot brands have emerged.

The grilled fish was very popular, and then a lot of fish came again.

This year there is an explosion of crayfish, and there are crayfish shops all over the streets again.

Whether the food is delicious often determines the life of the restaurant, but chasing trends like this cannot last long. We need to analyze our own dishes and customers: Do we have dishes that surrounding customers will like?

How to find the products that customers need at different points in time?

How cost-effective are the dishes in your restaurant? Have they left a deep impression on your customers?

How to differentiate your products from surrounding restaurants?

Customer Analysis A restaurant whose customers are unwilling to come or have no repeat customers is destined to not last long.

If restaurant business is not good, restaurant owners still need to conduct research and analysis on their customers.

Understand your customers and attract them.

Do you know the type of customers who come to eat?

How often do they come and when is the peak period?

What is their average spending amount?

Do you know why they come to your restaurant to eat?

Are you friends with them?

Have customers followed your official account or added you on WeChat?

Employees who do not analyze employees well are not actually soliciting customers for you, but driving them away.

How many restaurants have been exposed because of the poor service attitude of their employees, resulting in deserted restaurants?

It was previously reported that employees of a well-known catering brand smoked in front of pregnant women and argued with customers, which caused the store's sales to plummet.

Analyze employees and find the reasons. Therefore, if restaurant business is not good, bosses need to analyze employees' services: Are employees suitable for the current working environment and are they competent?

Do they understand marketing or promotion techniques?

What skills do employees need to help the store increase customer flow?

Do employees have specialized training?

Four studies have found out the problems that affect restaurant business, so we need to study solutions and prescribe the right medicine.

To study customers, you can study the consumption behavior of store customers in several aspects to find solutions: count the number of customers passing by the store every day and the number of customers entering the store, and calculate the entry rate; then walk in front of your home a few times to see what is there

The reason can attract you to the store, and you will probably make great discoveries.

Customers are the ones who give money. You must understand their customer survey and ask customers who enter the store why they enter the store: convenience, affordability, fashion, quality, class, service, etc., and then understand the store (brand) in the hearts of local people.

Influence.

Marketing campaign summary.

For each marketing activity, it is necessary to count how many customers come to the store, the proportion of customers who are notified, and the proportion of each channel. Later, we will know which channel is more likely to attract customers into the store.

How many regular customers are there?

That is the return rate. How many customers do you have?

If it's not much, then put more effort in this aspect, it will definitely bring quick results with less investment.

Zhang Jiji's small bowl dishes are good.