The vigorous development of catering and snack industries has always been the main reason to attract people to invest and start businesses. However, not all people who set foot in the catering and snack industry will succeed, and many people will eventually fail because they ignore some taboos of catering and snack entrepreneurship! So how can we open a restaurant and snack bar?

1: Inaccurate site selection.

Without detailed analysis before the location of the store, I successfully learned about the catering and snack industry and the current business circle. The wrong location led to many factors such as inaccurate positioning in the later period, limited consumption in the business circle, and few positioning people.

2. Storefront structure planning, the plane layout is not in place.

Because there is no reasonable planning and layout according to the conventional catering business process and daily catering business structure, the process is not smooth before opening, which affects the operation.

3. Project selection and variety pricing are misplaced.

As far as the business circle of catering and snack industry is concerned, the dislocation between the permanent population and the variety positioning leads to the inadaptability of the current consumption flow and affects the later operation or success.

4. After the name of the store is determined, there is a lack of pre-publicity or marketing, which leads to the failure of opening the store.

5. The management is not standardized and there is no process. Family management is adopted, and the storefront is managed by personal thinking. Failure to follow the process management leads to confusion and affects operations.

6. Failure to control the cost and determine the disorderly interest rate of products according to regulations, but increasing the disorderly rate and reducing the number of products will affect the smooth opening of businesses with less consumption and high prices.

7. Not paying attention to the management and communication of customers' emotions will affect the brand image when the store opens.

8. The characteristics of high-quality products are not distinct, and there is no distinction between primary and secondary.

Have you seen the above taboos about catering snacks? The above eight aspects are a stumbling block to the successful start-up of catering snack bars. I hope that entrepreneurs who want to engage in the catering and snack industry will pay more attention to avoid repeating the above mistakes.

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