1. The catering business is continuous and extensible. It is likely that the marketing campaign just launched will gradually exert its strength in a few days or a week or two.

2, the influence of the small environment. Every restaurant has its own small environment, the so-called business circle. Whether the business circle is commercial or comprehensive, or a tourist area, whether it is seasonal or not, and so on. , will affect the operation of the restaurant.

3. Catering enterprises should have a sense of the overall situation and analyze and control the overall situation.

Instead of just staring at the turnover for a few days or weeks. In order to find the break-even point, we should also pay attention to the average of turnover as much as possible, including monthly average and quarterly average. Only by carefully analyzing these data can we draw effective conclusions. If the difference between the highest peak and the lowest peak of monthly turnover is too big, it may be that there is something wrong with the marketing strategy of the restaurant and it needs to be adjusted in time.

In catering, the most important thing is to strive for progress in stability and progress in stability. In the face of declining performance, operators should analyze existing problems from data and environment and optimize existing strategies. Instead of waiting for the opportunity, or quitting the clerk to control labor costs. These practices are not desirable.

At present, the catering market is seriously saturated, which means that some restaurants built on the tuyere will face great challenges. If they lose their competitiveness, they will face a decline in performance. Stop loss is very important!