The more this is the case, the more to be calm and collected, serve every customer, in the ingredients and flavors to do more to improve, so as to win back to the store every customer, and even bring you new customers.
Two, please eliminate the aura of bad business. Open what kind of store is the same, never let customers feel that you store is very cold, some customers have not come to your store, but will be based on the number of people in your store to determine whether you can enter the store to taste. For example, winter into the door is very cold, summer into the door is very hot, dim lighting, tables and chairs are not neat and so on, this is to pass on to the customer your store has no guests, then think about it, as a customer, you are willing to spend money in such a store?
Three, the more bad business can not choose to lower prices. Many restaurants in the business is not good, will immediately choose to reduce prices, but do not know that this is a method that will allow you to "store quickly towards closure"! Why? Your business itself is not good, and then do the price reduction activities, one is to reduce the profit, another, in the eyes of the customer, the price reduction may also reduce the quality, they always feel that the business is not so kind. So why not choose to "keep the price" or "raise the price" when business is not good, at the same time, increase the price, more special dishes, improve the quality of the dishes, so as to improve the customer's original impression of your store, but also curious about the new dishes are not good, can not help but enter the shop to taste! Good, can not help but enter the store to taste a little.
Four, to let the store has "star products". This involves the previously mentioned store operation in the end is "diversified" good, or "professional" good. For food and beverage stores, diversification can certainly make the store inside the heavy mouth can be adjusted, but also can make the store looks more common, can be replaced at random. More as a restaurant, the food mouth is more tricky when they think "professional" stores will make more delicious, after all, they are specialized in this dish. Therefore, may wish to improve the previous way of doing business, clear their "to sell what", so that the store has a "star product", so as to stimulate the customer's desire to consume, want to see the store's main products in the end how delicious.
Fifth, a restaurant should not rely on savings to maintain the balance of payments. According to the survey, successful catering stores and unsuccessful store owners compared to the number of times to participate in learning visits to double the number of times in spending money. Successful restaurant owners are less likely to save money, they are always thinking of letting customers come to the store to eat well, eat comfortably on the line, so find ways to improve the quality of the dishes, thoughtful service, these aspects of the relative, but also need some cost.