The first step: choose store
Two kinds of places are the best choice
One is the company office building more places, and the other is the place where the residents live densely. Choose in the company office building more places, can ensure that the midday business. Some restaurants in Hangzhou often have too many empty seats at noon, but not enough seats in the evening. The old restaurant is very concerned about whether the noon business can do well. This can ensure the benign operation of the day. In Hangzhou, west of the city commercial and residential areas, large hotels are often not open, do well are some of the characteristics of small restaurants.
There are many channels to choose a store. You can do it through media ads, resale ads in front of stores, or you can just look for a new development and talk to the landlord. There is another way is to choose a good general location, and then directly find the door and store owners to contact, regardless of what the other party is doing now. This way is more tiring but more effective.
You can take advantage of the effect of the store more Long City
Don't think that the store more places should not enter. A street if the characteristics of more small restaurants, will cause store more Rongshi effect, business rather than single-handedly easier to do. The key is to make a difference between so many stores and other stores.
Hangzhou City District, a rough search for the gathering of small restaurants with special characteristics: (the opening of the careful examination, for the success of a restaurant will be of great help. Entrepreneurs are advised to visit each of these stores according to their entrepreneurial orientation.)
Qingzhiwu spicy street: the first was famous in the Yugu Road near the Yuquan Campus of Zhejiang University, after the demolition, the spicy restaurant moved to the nearby Qingzhiwu, there have been seventeen or eighteen spicy restaurant.
Small group of specialty restaurants on Uncle Paul's Road: there were only one or two small restaurants, and business was relatively quiet. Since the entry of Piece Chuan Noodle House in 2001, Liu's Spicy House, Chef Zhang, Daniang Dumpling, Nine Hundred Bowls, Fisherman's Home and other specialty stores have also entered, and due to the distinctive features of each, this place has instead become a bustling dining street.
Gudun Road, Wenxin Road and Wenyuan Road between the characteristics of the small restaurant group: at least thirteen characteristics of the small restaurant, both the area of five or six hundred square meters of size of the store, but also less than 100 square meters of the store. The restaurants include Tonglu Hometown Cuisine, Mandaile Chicken Flavor Nest, One Seat Chicken Flavor Nest, Xiangyuan Restaurant, Huaxi Wangji, Lao Shaan Noodle House, Country House, Rongji Noodle House, Green Valley People, Chuanzhongchuan, and Vimiao Xuan, to name a few.
Xinhua Road area: Zhenyu Bento, Tongshan farm food, Linji old kitchen, Shaoxing farm food and other seven or eight specialty restaurants, to do the local cuisine, business is not bad.
Behind the Overseas Chinese Restaurant: Because of small restaurants that do well, such as Philharmonic Restaurant and Dafuhao Restaurant, this is a regular place for Hangzhou chefs to arrange their appetites.
The cluster of small restaurants between Stadium Road and Fengqi Road on Zhongshan North Road: there are Yipin Casserole, Hongshun Dumplings, Nine Hundred Bowls of Bone Casserole, Wenzhou Noodle House, Lanzhou Ramen and others.
Subletting storefronts should be done carefully
It's almost an open secret in the restaurant industry to earn a portion of the sublease fee when you borrow a sublease. Therefore, people who are new to the industry must be careful when subletting someone else's store.
Subletting a store to pay attention to some of the pitfalls: First, because the subletting party encountered a road demolition project, which has been opened, just want to sublet to recover some of the initial investment. So when looking for a store must first to the neighborhood store carefully inquired, it is best to planning, housing management or industrial and commercial departments to ask about it. If a place is about to be demolished, the local industrial and commercial office will usually be notified. Second, the original restaurant in the sewage, fire and other issues such as restrictions, has been required by the relevant departments can no longer be opened, but the lessee does not know the inside story, until the sublease fee all paid, but found that this place can not open a store. This situation is most common in residential buildings. Third, after the lease, the other party but can not provide the real estate license, this situation will not give the business license. The fourth situation is that the other side of the store business speculation after the sublease, the purpose is only to earn sublease fees. There are individual restaurant owners in Hangzhou who like to operate in this way. After taking over, but found that the store has gone into decline, and then want to do prosperous, the difficulty has been very big.
If a store is sublet one after another in a not-so-long period of time, one must also be very careful. Hangzhou catering industry has a saying: "do paralyzed restaurant, feng shui is not good", mainly refers to the kind of store has changed hands many times, and then want to do it well is very difficult. Sometimes this store looks like it meets many of the characteristics of a good location, but some hidden weaknesses are hard to see. For example, although it is located in the center of the city, has a lot of traffic, and is bordered by a number of commercial buildings. However, it may have problems such as inconvenient parking and access, and as a result, the business may not do well anyhow.
Second step: product positioning
After choosing a good storefront, it is necessary to start product positioning. To open a 300 square meters of specialty restaurants, for example.
A safer approach is to keep up with a city's food trends. For example, three years ago, Jinhua casserole is very popular, a 300 square meters of casserole store, a day can do 10,000 yuan of business. Gross profit can reach 50%, net profit of 30% -35%. Since last year, the business of Hangzhou catering Sichuan restaurant is booming. Some bosses see this consumer market, specializing in Quzhou, Jiangshan, Longyou and other local characteristics of the province's spicy dishes, such as Wenhui intersection on a "Quzhou hometown dishes", doing Quzhou's "three heads and a palm", both to cater to the many lovers of spicy, but also have their own local characteristics. The restaurant has its own local specialties.
At present, it is a popular practice for small restaurants in Hangzhou to introduce local dishes from Zhejiang Province directly into their stores. For example, Jinhua casserole store, Shipu seafood store, Tonglu restaurant, Dongyang restaurant, Wenling restaurant ...... these characteristics of small restaurants so more popular. Some simply named "Tujia Cuisine". One reason is that Hangzhou's foreign population is a lot of people from all over the province to Hangzhou, especially more people, local characteristics of small hotels opened out, first of all, can attract a large number of hometown. For example, is located in the stadium road No. 51 of the Yingshanhong zhexi flavor restaurant, mainly do longyou and other places of zhexi flavor dishes, the boss introduced, from quzhou, jinhua and other places of hometown guests accounted for two thirds. The Green Valley Family on Gudun Road is also a place where many Lishui people in Hangzhou get together.
If you are doing specialty dining outside the province, there are certain difficulties in sourcing, making it difficult to make the raw materials completely authentic. And now the province's transportation is convenient, easy procurement, many small restaurants around the flavor of Zhejiang even common vegetables are also shipped from the local.
With the positioning, you can determine the name of the store and order the menu. Directly with the specialties of the main dishes or place names to determine the name of the store, simple and clear and effective. For example, "roast chicken", "boiling fish", "Tonglu hometown dishes", or directly to the name of the place to determine the name of the store, both of which are good.
The third step: decoration
After determining the store and positioning, it can be decorated. Customers' consumer demand is on the rise, the store environment in the restaurant has become more and more high, a good environment, sometimes can become a key factor in the success or failure of the store. Three or four years ago, some large-scale restaurants in Hangzhou won the battle with affordable prices and luxurious environments. Since the end of last year, many of Hangzhou's distinctive small and medium-sized restaurants have also begun to make a big splash in the environment.
How the store environment, does not mean that the more you invest in the better, more in the design. Sometimes, spend not much money to design a mud wall, to reflect their own local dishes positioning, in turn, very attractive to customers. Since last year, Hangzhou appeared a number of upscale exquisite decoration of small restaurants, business is doing well, to a large extent, the environment is a winner.
Decoration is a very complex process, restaurant decoration and general home improvement is not the same, but also involves environmental protection, fire and other professional issues, the process of renovation to professionals, it is best to find before the start of the renovation of the head chef or restaurant management experience in charge of the people together, they can provide a lot of advice.
Step 4: Recruitment
The talent is also a key part of a good restaurant. The staff in a small restaurant is divided into two parts, one is the chef and the other is the waiter, who is responsible for the kitchen output and front-room service respectively.
300 square meters of specialty restaurants, the number of employees in the kitchen depends on the number of dishes to determine the general more than a dozen people can be, including the spoon, pier head (food), playing lotus (miscellaneous work), washing a variety of types of work. But there are also kitchens with 30 people, such as Zhongshan Road, a Chinese hotel, because of its positioning of the more upscale, the variety of dishes from Chinese dishes to a variety of Western-style pastry, the output requirements are also very high, the staff will naturally need to multiply the growth, but here, the price of food will be six or seven percent higher than the average restaurant.
Four common ways to find a chef: First, the boss directly point will be. This way is mainly applicable to very small restaurants. Boss to and their own positioning similar to the restaurant to eat, if you think the dishes are better, find a way to dig people directly in this store. The advantage of the general is: the boss can understand the skills of each chef, maximize the value of each. In Hangzhou, the salary of a big chef in a small restaurant is usually around 3,000 yuan, while an average chef earns more than 1,000 yuan.
Another way to find a chef in Hangzhou is through the Hangzhou Catering and Hotel Industry Association, which offers free chef referral services. The guild will also provide simple guidance on how many people are needed in the kitchen of a newly opened store, and can be reached at 87216673 and 87216674.
Another way is to contract someone else to do the work. After finding a head chef, the head chef is responsible for recruiting. 300 square meters of the restaurant, depending on how many categories of dishes, grade positioning, the monthly contracting fee to the head chef in 10,000 yuan to 40,000 yuan, which is used to spend the wages of the kitchen staff. The owner will sign a contract with the head chef to ensure that the output of the dishes, gross margin, but also to ensure that the authorities of the health inspection, fire inspection should pass. In this way, it is less troublesome for the owner, who only needs to control a head chef. The disadvantage is: if the boss did not manage the head chef, once one day and the head chef of the end of the cooperation, the whole kitchen team have to change, to the whole restaurant operation impact is relatively large. And hire an individual to contract the kitchen, the head chef only from the kitchen staff to deduct more wages, in order to make themselves more money.
The fourth way is to ask the restaurant management company to do. With the growing maturity of the catering market in Hangzhou, a number of professional catering management companies, like the celebrity restaurant management company, not only have their own investment in the celebrity restaurant, in the luxury shelter, piece of Sichuan and other hotels, but also to more than 30 large and small hotels output kitchen management. Hangzhou Baoshancun catering management company, in the operation of
Operation of their own directly-managed stores, but also began to host outside the restaurant. Most of the owners of these companies are chefs from the head chef, the kitchen management has a good set of experience. Catering management companies generally have their own investment in the chain of directly managed stores, below a more stable team of chefs. Ask them to manage the kitchen, on the surface and personal kitchen contracting looks similar, the responsibilities are similar. Advantage is: individual contracted kitchen to the following staff salary arbitrariness, often some changes, affecting the stability of the chef team. After the company management, this piece of operation is more transparent, the management company will often bring in some new dishes.
The fifth step: customized equipment
Kitchen equipment including kitchen three big and small items: electrical appliances (mainly refrigerators), stoves, loading table. Senior chef recommended places to buy: Hangzhou ceramics market, Qiu Tao Road, the professional store.
Small items mainly refers to small hardware: stainless steel bowls and pots, cutting boards, spatulas and so on. Purchase location in the ceramics market, professional store, if you want to find a cheaper place, you can go to Hangzhou's East Station Commodity Market, Yiwu Small Commodity Market or Yongkang City, Small Hardware Market, the same thing, as long as the price is in place, the price of these goods can be cheaper than one-third of the price is more than one-third.
Customers with dishes: to the ceramics market and specialty stores can go. If the positioning of the restaurant is high, and to special features, you can customize and characteristics of the matching chopsticks and bowls. If it is a stall type of small restaurant, in order to try to save the initial investment, some people will buy second-hand goods. Some big hotels often replace their chopsticks, and when these replaced chopsticks are taken to some small restaurants, the goods still look good. Some shopkeepers will contact these hotels in advance, as long as the price is very low, you can buy.
Those who have not been in the restaurant business are usually guided in equipment purchases by the head chef after finding him. This is very important because there is a lot of kitchen equipment on the market, and there are some kitchen equipment that looks useful, but in reality is not much use, and the experienced head chef understands best what equipment should be used.
Additionally there is a point of attention, some stores, in the building of the kitchen equipment package, such equipment is not in accordance with the restaurant you want to open to the design of the equipment, rent down, often pay a lot of money for nothing.
Sub-let over the restaurant, sometimes you can save this acquisition process, but in many cases, really run up, will find some equipment can not be used, so also to ask the professionals to see before you can decide. Otherwise, the only way to get rid of the old equipment is to pay a large sublease fee for nothing.
If you want to save more money on the purchase of the three major components, one way is to go to Hangzhou Shaoxing Road, thrift market, depending on luck, sometimes there are complete sets of kitchen equipment, some of which are inventory, and some of which are second-hand goods. Another way is to directly find the kitchen equipment manufacturers, there are many kitchen equipment manufacturers in the sale of new goods at the same time, but also recycling some of the hotel's old equipment, through them to buy these second-hand goods, than to buy brand new equipment to save two-thirds of the money.
Sixth step: procurement of raw materials
Small store opened out, procurement of this ring is the owner of the firmest grip, in many small restaurants, the owner of the part-time buyer, cashier, but also managed to secure the money out of one into the other. Even if you can't do it yourself, you need to find a close friend to do both jobs.
Drinks and spices:
Method 1: Go to the food market or supermarket and buy them yourself. There is more freedom of choice, as cash and carry can sometimes pick up some cheaper prices.
Method 2: Let a professional company contract directly, this practice is the most common. A company is contracted to supply all the drinks and condiments and is responsible for delivering them at all times. Bosses look at this way one of the main reasons is to be able to hang accounts, the general industry practice is to supply one to two months after the settlement of accounts. Professional companies also have a certain amount of sales rebates, depending on the volume of sales. If you add the sales rebate, the purchase cost will not be more expensive than going to the market and supermarkets. The percentage of rebate is as low as 5% of sales and as high as 12%, which depends on you to negotiate with the supplier. Some restaurants do not accept the rebate, but to the supplier to enter the fee, some people in the industry believe that this practice has more drawbacks, the interests of the supplier and the restaurant can not be bundled together, cooperation will not be as close as the rebate sales.
Waiters are happy to accept deliveries from specialized companies because they get corkage fees, which the industry and commerce department says are commercial bribery. A small restaurant with four or five salespeople can receive $700 to $800 a month in corkage fees for a single waiter if business is good. Some big restaurants waiters can not collect their own corkage fee, but in such small restaurants, the boss will be the corkage fee directly to the waiter to receive their own, the purpose is to incentivize the waiter's enthusiasm for work.
Dish ingredients:
Frozen shrimp, fish and other aquatic products, if you want to choose good quality aquatic products, you can go to large supermarkets, such as Metro, good and more. Most of the fresh aquatic products purchased go to the near river agricultural and sideline products market and agricultural capital aquatic products market. For small stores, the daily consumption of vegetables is not large, the owner will go directly to the nearest farmers' market to buy goods. Time to do a long time, the stallholder is relatively fixed, you can let the supplier delivery. Some store owners figure and fixed stall owners to do business, home delivery, you can hang the account. But the owners had better often go to the market in person, one is to replenish the goods, and the other is also to see the market for new raw materials, to understand the price.
Applicable to the stall type of small restaurant purchasing tips: in the market when the market to purchase, you can use a very cheap price to take some of the dishes, to go back to the organization of some of the still a bunch of good raw materials.
Raw materials procurement is good, whether the price is cheap, the operation of a restaurant is very critical. With professional knowledge is very important, some bosses do not understand the difference between good and bad raw materials at the beginning, with a chef as an assistant is very necessary. Especially in seafood procurement, experience is very important. For example, the same Kiwi shrimp, different people to buy, the price per kilogram may be a difference of one to twenty dollars. People in the business can see that these shrimp can be bought back to keep a few days. Many restaurants purchasing veterans purchasing seafood, will buy a small portion of the seafood near the end of life, because the price of such seafood than the normal price of two thirds or even more. After buying back as a promotional item, sold to customers at a very cheap price, the result is often a happy everyone, which is also a business know-how.
Hangzhou's various flavors and characteristics of the hotel is actually a lot, how to do authentic? We all began to open the competition in the raw materials, not only to see whose practice is authentic, more critical is to see whether the raw materials are authentic. Do a good job store, most of the raw materials directly from the local stock, which is especially common in some restaurants specializing in flavors from all over Zhejiang, not only because of the convenience of transportation, but also, so that the cost of procurement than in Hangzhou procurement is also cheaper! The daily amount of raw materials is not very large small restaurants may refer to the following a boss's approach.
In the Yingshanhong Zhejiang West flavor restaurant, Li boss this calculation: In addition to some ginger, pork, common spices from Hangzhou procurement, the store's raw materials from the radish, lettuce, cabbage, green onions, garlic, spinach, bok choy, woolly taro and other common vegetables are purchased from the local rural areas. These vegetables are grown with soil fertilizer and have a strong native flavor, and their quality can be guaranteed. Directly from the farmers to buy at least nearly one-third cheaper than in Hangzhou. For example, green vegetables, these days the purchase price is 1 yuan per kilogram to 1.2 yuan, Hangzhou market at least 2 yuan or more. Lettuce 1.4 to 1.6 yuan per kilogram, Hangzhou food court now sells 2.4 yuan per kilogram. Store to do the wild vegetables are also purchased from farmers, and the purchase price of these vegetables is cheaper, fern 1 yuan per kilogram, lichen 1 yuan per kilogram, if purchased in Hangzhou, fern at least 2 yuan more, lichen 3 yuan 1 kg. According to Mr. Li, these vegetables are sent from home once every two days, by the 7:40 a.m. bus to Hangzhou to piggyback over, generally two big woven bags at a time, a bag to pay 10 yuan of transportation costs, there is a person specifically responsible for purchasing. Even with the cost of transportation and the salary of the buyer, the cost of raw material procurement can save more than 3,000 yuan per month. The store sells Longyou specialties A four cakes, also made by parents at home, so the cost is relatively low, a cake can earn an average of 3.5 yuan, an average of 3,500 a month can be sold, half of which is sold out.
Opening approval procedures
The above mentioned steps are only the basic operational steps, it must be remembered that, in these operational processes, to the functional departments of the approval procedures are carried out at the same time! Moreover, some of the approval procedures are best applied for in advance, consulting, so as not to be in the opening of the store when the wrong way, spend money.
Application to open a restaurant needs to be pre-approval, that is, before the business sector to get a business license, you must first get a health permit and environmental protection departments of the sewage permit.
To individual businessmen to open a small restaurant, for example, the specific procedures are this: first take the original ID card and photocopies to the local industrial and commercial office to register the name, remember that this is only to register a name, not yet to apply for a business license. Because before receiving a business license, you must first go to the jurisdiction of the environmental protection department and health supervision to apply for sewage licenses and health permits.
The application for a sewage license: first go to the jurisdictional environmental protection office to apply for a license, after acceptance, the staff will go to the door to check and guide. The two mandatory conditions for receiving a sewage license are: there can be no residential dwellings on the upper floors; and the sewage has to be able to be incorporated into the municipal sewage pipes. The staff will decide what kind of range hood to install based on the size of the business area. You can't buy your own range hood or one that is not environmentally approved. The staff of the Office reminds: Before deciding to rent a store or renovate it, it is best to consult with the environmental protection department. For example, some shopkeepers in the store renovation, smoke vent or kitchen window right on the back of the tenants, even if the management does not know for a moment, behind the residents will still go to complain, and often end up having to spend money to adjust again.
Health license application: find the jurisdiction of the Health Supervision Office to apply for acceptance, followed by the restaurant workers to carry out health checks, receive food hygiene knowledge training. Under the premise of qualified inspection and training, the main look at the following aspects: First, whether the health facilities are complete, mainly refers to the disinfection, cleaning facilities; Second, whether the ratio of the area of the processing site and business premises. Different locations of the restaurant, the ratio requirements will be different, prior consultation is still necessary.
Industrial and commercial business license: After getting these two certificates, you can apply for an industrial and commercial business license with these two certificates and the corresponding proof of lease of the house, ID card, go to the industrial and commercial office.
According to the regulations, before opening, you also need to apply to the fire department for firefighting approval, which you need to apply to your jurisdiction when you are renovating.
Tax registration: within 30 days from the date of receipt of the business license, you have to apply to the local tax bureau to receive a local tax registration number. Bring a copy of the business license and a copy of the business license, and the identity card of the operator. Individual businessman opened a small restaurant, to pay 5% business tax. In addition, you need to pay urban construction tax, education surtax, the tax is 11% of the business tax, and some other taxes, a very small share.
Dish profit analysis
Every store will give themselves a dish gross profit, gross profit high and low to see the positioning, in the production of the menu, there should be a basic control direction of the gross profit.
A store, the gross profit of each dish is not the same, some dishes may have no profit at all, just to attract guests, while some dishes may be very high profits. Currently in Hangzhou, a few hundred square meters of small restaurants with a combined gross profit of 40% to 50%. After the store opened, there must be a good set of financial management, it is best to have a financial statement every day, in order to track changes in gross profit every day, and adjust the price of the dishes and other measures in a timely manner.
The following is a small boss to this column to write the pricing experience: the size of the hotel have "Qianjiang meat" this dish, you have to be cheap and real material; young and old understand the "sugar rows", you must not be more expensive than next to the counterparts of a point; the kind of see dish name Do not know what is the name of the dish, not very common dishes, you can raise the gross profit; have a unique recipe, only your chef will be burned specialties, you can turn the price up again. In short, a staggered, beautifully printed (or written) menu is a big deal before you open. As for the customer to buy a single time, you give a discount, depending on when you what customers, temporary decision is. During the opening period of a small store, it's still necessary to give discounts and promotions.
The above is, of course, the experience of one operator. There are also those who believe that the special signature dish is often the main dish, the main dish can not be positioned too high, the price point should be set cheaply, it depends on your own ideas.
The gross profit margin of home-cooked food is the highest, especially vegetables, because its unit cost and retail price are low, the cost of raw materials of 1 yuan, sell 10 yuan, guests will not have a problem. For example, now popular soil dishes, a "shredded meat fried fern", the cost of raw materials only 1 yuan, in Hangzhou, some small restaurants, the retail price is generally set at 10-15 yuan. A hairy vegetable fried taro, priced at 8-12 yuan, the cost of raw materials only about 2 yuan.
There is a downside to doing home cooking: turnover is not high, and you don't get much net profit at the end of the day. Therefore, many restaurant owners in the menu will be introduced to some of the higher grade, the price point of 20-30 yuan or more dishes, such as special pot class, seafood.
Medium grade restaurant seafood gross profit can be 50% to 80%. In general, common seafood, the price is not high, such as lobster, others sell 98 yuan / catty, you sell 120 yuan, customers immediately do not accept. Rare seafood, the price hit very high, there will still be many customers will accept. Once a boss into a whole small shark, the beginning, the whole in the lobby seafood pool, marked 38 yuan / catty price, the results did not have a customer to point. The operator thought of a way to remove the head and tail of the shark, cut into a piece of a piece to sell, the price tag was raised to 98 yuan, the results were quickly sold out. Here can summarize a consumer psychology: rare things, sell too cheap, but let people doubt the authenticity of things; a big fish, the whole put, will also make some people dare not go down, because the customer at this time can not confirm that they point, cut down the part is not the best, sold in pieces, more reasonable.
Operator experience
Owner of a person to play three jobs
A 180-square-meter special local dishes restaurant, 120 seats. The restaurant is located two stops away from Wulin Square.
Initial investment: 80,000 yuan in transfer fees, decoration costs (including the purchase of kitchen equipment, dining tables and chairs and utensils such as dishes) 153,000 yuan, rent 100,000 yuan, a total investment of 233,000 yuan.
Business situation: the average daily attendance rate of 80%. Last year, the daily turnover of 3580 yuan, so a year down, not only to recover costs, but also a surplus. This year, the business has declined, January to March, the average daily turnover of about 3,200 yuan, per capita consumption of about 30 yuan. The daily running cost of the small store is 2,200 yuan.
The boss commented: a small store can be run like this, relying on careful calculation. Every day stick to this small restaurant, buyers, cashiers, restaurant managers are carried by themselves. There are a lot of trivial things, such as whether the ingredients of the dishes in the kitchen are wasted or not, you have to keep an eye on it. After the guests have finished eating, what dishes are left over the most, they have to personally observe, in order to make timely adjustments. Service process, the guest's requirements of a variety of waiters if inexperienced, causing customer unhappiness, the next business will not necessarily have, their own face to do, discounts immediately decided that the customer feels that the boss is quick, the next time will certainly think about coming back.
Eight elements a can not be less
Hangzhou Baoshancun catering management company general manager Liu Jianju that, to make a restaurant successfully run, eight elements a can not be less: location, positioning, price, environment, service, advertising, marketing, financial control. The service refers to the comprehensive service, including the provision of how the cuisine service, not only to pay attention to the quality of the dishes themselves, but also with the help of the dishes themselves to provide customers with a cultural connotation and so on.
From the point of view of Hangzhou's food and beverage consumption, two or three people dining out more and more cases, some of the environment, good food characteristics of the restaurant is particularly favored by this consumer group. Open restaurant is by no means the end of a few delicious dishes on it, to do from all the details are very humane, so that customers will really feel comfortable, feel into the store is a kind of enjoyment. For example, the boss in the test dishes, you can not just eat a bite to determine the dish is good or bad, because the customer sits at the table for a long time, the boss should pay attention to the dish to the cold time is not to make the guests feel very bad? After a table of food, if the fruit delivered is not very good, it will spoil all the good impression of the front. Another example, when decorating, the table is ordered, think it looks good, try to sit on the chair is also very comfortable, but customers sit down to eat, but still feel uncomfortable to sit. Why? Because the height of the tables and chairs are not reasonable, customers sit for a long time, they will feel tired. These details, even in a very small restaurant has a lot. Open store should stand more in the customer's point of view to think.
Recently, caution in the catering industry
Hangzhou, due to the emergence of SARS epidemic, Hangzhou catering industry is experiencing a severe test. Small restaurants daily turnover from the usual 10,000 yuan to 3,000 yuan, from the original 2,000 yuan to 400 yuan ...... catering business is generally dismal.
Many people in the catering industry are worried that even after the epidemic is under control, there may still be inertia, and business may not be able to return to the original immediately. If a newly opened store is not doing well at the beginning, it will involve a lot of problems such as poor capital turnover, low staff enthusiasm, and the quality of dishes cannot be guaranteed, and it is often difficult to run a normal business again. Choose to open at a suitable time is still necessary.