It seems easy to open a snack bar. Entrepreneurs generally believe that as long as there is a good taste, customers will be able to grasp their taste and customers will continue to flow. However, snack is a detailed service industry, which can be described as "the right time, the right place and the right people". It is an industry with real details, so how to open a good snack bar is very important. The first step in opening a snack bar is to occupy an area and choose a good location. Opening a snack bar, the location of the store plays a major role in the business of the store. As the saying goes, the location of the store is one inch worse than the business. A good shop is the place where people flow, money flow and information flow exchange fastest and liveliest. According to traditional experience, a commercial street facing north and south is more prosperous than that facing north; East-west, east-facing is more prosperous than west-facing; In a traditional commercial street, the most prosperous place is not at both ends, nor in the middle, but near half and then half, which is almost in line with the golden section law (1:0.618). Of course, this is not absolute. Under the guidance of the advanced concept of modern business environment design, comprehensive consideration of human nature, psychology, habits and other factors can often create a miracle of stores where families are prosperous, so we must pay attention to this in the special industry of fast food industry. The second step of opening a snack bar, consider it carefully and set a good name. The name is not correct, and the importance of the store number is related to your corporate image and will directly affect product sales. Generally speaking, the name of the snack bar should be auspicious, catchy, distinctive and easy to remember. Like selling suits, dresses and high-grade accessories, we must rely on "foreign"; To sell traditional handicrafts and local products, we must rely on the "soil". The more the soil is, the more distinctive it is, the more national it is, and the more the world is. We must pay attention to this when operating the fast food industry. Let customers know themselves, appreciate themselves, trust themselves and realize long-term business cooperation through appropriate shop names. If the name is well planned, it can be passed down from mouth to mouth and be publicized for free. The third step of opening a snack bar is to decorate it skillfully and highlight its personality. When opening a snack bar, we must pay attention to its decoration, which directly affects the image of the store. The decoration is not based on luxury, of course, it is not cost-effective. What is important is to be practical, individual and tasteful. Here, we should consider the harmonious collocation of colors, the display of goods, the lighting effect, the choice of background music, the route of goods viewing, etc., all of which closely revolve around one principle: enhancing goodwill and promoting purchase desire. The fourth step of opening a snack bar is to use advertisements flexibly and grab the eyeballs. Today's society has become an information society, and advertising has become an indispensable conventional weapon. Shop signs, shop windows, packaging bags, price tags, leaflets and Yi Labao exhibition stands should be made, and advertisements are everywhere, which are eye-catching and easy to remember. In the same market, the eye-catching degree and effect of advertisements inside and outside shops have become an important factor affecting purchases. In addition, we should make full use of industry media, that is, hard image advertising or soft news propaganda. The fifth step of opening a snack bar is that advertising is better than management. Advertising is a retreat, and management is pragmatic. Purchase channels, clerk management, business development, customer communication, revenue and expenditure profits, and transportation logistics are all compulsory courses in daily work, and any link that goes wrong will directly affect business input. The management of opening a snack bar is reflected in all aspects of a shop's daily work, which runs through the shop's operation from beginning to end, as long as we grasp the working principle of grasping the middle of both ends, that is, grasping the purchase with one hand and the sales with the other, improving the daily work level with management and testing the management quality with daily work. Especially in terms of job standards, business processes, system guarantee, customer development and maintenance, the management quality of your snack bar will definitely rise to a new level. In addition, one of the characteristics of snack industry is fast, but it must be "clean" at the same time. The most taboo of snack industry is unsanitary. Of course, this is the most concerned issue for consumers, so it is also very noteworthy.