1, first of all, you need technology. Only by making delicious food that is popular with consumers can a store survive. If you have skills, you don't need to hire a professional chef to open a store. If you don't have skills, you need to learn the recipes for making various pasta. If you want the products in the store to have characteristics, you need to constantly develop new products to stand out in taste. It is more difficult for beginners to operate.

2, the taste is guaranteed, but also need to have the skills and experience to operate the store, know how to operate a noodle restaurant. It is necessary to do a good job in market investigation, shop location, cost control, raw material procurement, marketing plan, personnel management, etc. The process of running a shop is still complicated, and it is difficult for novices to run it well.

3. Doing physical store business requires people to flow. The location of opening a noodle restaurant is very important, which also determines the quality of the store business. In fact, there are many good locations, but the market positioning of the store should be determined according to its own financial strength. Different locations have their own advantages and disadvantages. Opening in a bustling business district or food street is competitive, but the passenger flow is also very large. As long as the taste and service are well done, the popularity is very high, but the initial investment will be relatively large, so small investors can choose.

4. Pasta is also a kind of fast food. It must be served quickly, and the people recruited must be experienced. If you want to gain a foothold among many catering brands, you need to have certain characteristics. You can highlight the products and launch special products, which are difficult for other stores to copy and enhance competitiveness. Now many noodle restaurants have launched special pasta, beef noodles, Daoxiao Noodles, bedding noodles, beef wonton soup, etc., and occasionally launch new products to stabilize customers.