He Sheng, who worked in many western restaurants in the United States in his early years, said: Where there are people, there will be a demand for food. No position is absolutely good or bad. The key is to see if anyone comes. And this, positioning is the key to site selection. He thinks: Don't be greedy to do everything in the world, know what you want, what your customers want, how much money you have in your pocket, and where does your core competitiveness come from? Is the premise of positioning, if you don't understand what you want, but blindly "follow the trend", it naturally has little chance of winning.

Step 2: Site Selection

If you decide to operate one of the routes of home cooking, business banquet, fast food and western food, at this time, in addition to considering the stability and maturity of the business circle, the calculation of people flow, car flow and people flow, and other matters that need attention, He Sheng introduced: According to the different positioning, some specific details should be fully considered.

kitchen

The kitchen is the place where the core products are produced, and the ultimate purpose of diners coming to the restaurant is to eat. After selecting the store site, the operator must be clear about the core products of the restaurant, the consumption characteristics of its target consumer groups, production routes, prices and so on. At present, the selection of chefs is mostly in the form of hiring and local recruitment. Relatively speaking, it is difficult to find a chef who is good at recruiting chefs. "Hiring" has advantages and disadvantages, and it is impossible to directly intervene in management. Not only that, it is easy to find a chef who can cook, but it is relatively difficult to find a chef who is proficient in cooking, good at management and good at absorbing local food culture. The choice of chefs in the industry depends on the operator's personal connections, industry introduction, door-to-door food tasting and poaching.

Step 4: Management and Marketing

Usually, the management of restaurants is a vertical three-tier structure, and the general manager is the top manager; Department manager, chef, treasurer, etc. Belong to middle managers; Restaurant foreman and chef are both grass-roots managers. This is the basic framework. Different restaurants will make corresponding adjustments according to their own conditions.

In terms of marketing techniques, restaurants are also "eight immortals crossing the sea, showing their magical powers". Restaurants can make leaflets, posters, media advertisements, buses, event sponsorship, network promotion and so on. Their marketing schemes are various, and they often make up for each other when used. Operators can make decisions according to their own consumer groups and funds.

The space has an effect map, you can refer to it.

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