Why can t many small restaurants operate?

I opened a snack bar in a small county town but the business is not good, how long has this been bad, if it is more than half a year, you should consider closing, after all, labor costs, rent, etc. are increasing, it is difficult to continue to run for a long time, I hope it can help you.

If the snack bar you open now is not doing well, then there is no need to waste time continuing to operate. Get a job. Even if he earns less, he won't lose money, and he won't waste time.

In the past few years, the epidemic has been severe, and it is not particularly easy to do any business, so it is better to work first.

I think it's really hard to do catering during the epidemic at this time, and if you have an epidemic, you have to close your doors first. I think that if the business is not good, I don't want to do it, so it is better to find a place to work and work.

If you like the business very much, then you can improve your business and continue to stick to it in some other ways, such as doing some special promotions and then promoting your snack bar.

Hey, you're selling, Henan's?

Although we have the impression that the time-honored restaurant is so profitable and the business is so prosperous, the reason why no young people are willing to inherit it is that it should be caused and contributed by the following factors.

First of all, it is more hard to engage in the catering industry, generally speaking, the catering industry needs to get up early and be greedy, and need to work in the kitchen every day, and engaged in the catering industry, there is often no fixed day off, and it may even be possible to go to work normally seven days a week, especially for time-honored catering enterprises, the business of these restaurants is relatively prosperous, and naturally for the operators and managers of these restaurants, it is more difficult to get the opportunity to rest. And this is very difficult for young people to accept, and most young people are unable to endure the suffering that their elders have suffered.

The second is the time-honored catering enterprises, although they seem to be more profitable, but in the face of the continuous development and change of the heart in the catering industry, there are many time-honored catering enterprises, which have gradually fallen into the bottleneck period of development, and it seems that the business is relatively prosperous, but in many cases, it is often just a loss to make money, and some young people have seen this, and for these young people, they have no better way to change, or they themselves are not very interested in this industry, Therefore, it is normal for these young people to be reluctant to inherit these time-honored catering enterprises.

On the other hand, many young people because of the education and other factors affected by the era in which they live, they do not attach much importance to the time-honored catering enterprises, in the hearts of these young people, they often prefer the kind, new, type of catering enterprises, even if they are engaged in the catering industry, these young people, also like, according to their own ideas, in their own way to open a store, rather than according to their parents' ideas and concepts, continue to operate and inherit their own time-honored restaurants, Or when they are managing these time-honored restaurants, they often have a certain conflict between their business philosophy and the elders in their own families, so these young people are reluctant to inherit these time-honored restaurants.

Innovation or transfer or change careers.

I've seen a lot of questions about catering, and finally you have got to the point.

1. You are right, restaurants are very easy to open, this is because of the low threshold. There is no need for too complicated technology, and if you don't open a big store, you don't need a lot of money, and you have a wide range of consumers. It's a reality.

2. It is not long, it is not big, this needs to be summarized a lot, and the important reasons are nothing more than that: the product is not in the right way, and the management is wrong.

Mention my experience and share it with you, in fact, it can only be regarded as a lesson, hehe.

1. The real pressure of the restaurant comes from the fact that he occupies all your body and mind, money is very important, but the management personnel, management materials, because the store is small, you are bound to do everything yourself, the people under your hands are yin and yang, external taxes, industry and commerce occasionally come to you, and even small ruffians, annoying! Happy in the high season, scared in the low season.

2. Although the sparrow is small, the trouble of opening a store is not affected by the size or size of your store.

The preparations to be made are:

1. Don't panic when you lose, settle down and analyze what the reasons are.

2. When you lose money continuously, make decisions quickly, and if you have confidence in your own dishes, then stick to it and don't interrupt.

3. Be prepared for the first year of going to bed at 1 p.m. and getting up at 7 a.m.

Because when opening a store, you have to always think about how to innovate to attract customers, so the pressure will be relatively high, and it will not last long without innovation, and there are also successful ones, such as magic spicy theme restaurants.

If the restaurant finds the right location, the catering and service are distinctive, it will be more profitable...

It is said that people take food as their day, so many people are familiar with restaurants. After all, most people have the experience of going to a restaurant. Sometimes you find that many restaurants don't seem to have any business, but they are still open, why is that?

People who want to do a catering business, some people are really stupid, you ask him why he wants to do it, he will tell you that the profit is high, never calculate the labor cost, rent cost, water and electricity (commercial) cost, tax, cleaning fee, etc., thinking that it is 10 yuan The dish is sold for 20 yuan and the profit is 10 yuan! Some clever people will say, people always have to eat, e-commerce can't impact catering, I want to say it's really stupid, you can't think of people? So it's hard to do catering at the moment.

In the same area, if you make normal profits, people will make profits on Weibo, and if you make profits on Weibo, people will push and eat popularity, and if you push and eat popularity, people will have negative profits! You may want everyone to put the profit on the table together, but people think that they will be the only one after you are dragged to death! Today's "mom-and-pop shops" with a small catering business earn hard-earned money, and to put it bluntly, they don't calculate their own wages, and they can indeed make money with low costs and small shops.

Large-scale ones are set up to reduce costs and make profits in the kitchen, or make money through a large number of zero profits or even negative profits, and some will ask, how to make money with negative profits? In fact, people don't make money from customers, they make money from businessmen, you know! The purpose of negative profit is, to put it bluntly, to increase sales and squeeze peers.

It turns out that some restaurants can't make money from customers, and they are staying up by making money from ** merchants! This may not be imagined by the layman!

What do people who have done catering generally say?

1.I've been doing catering for more than 10 years, and I haven't done anything very well, but more of it has collapsed, for a variety of reasons. To put it simply, the cost is getting higher and higher, and there are fewer and fewer people who are willing to spend money, all want to be delicious and cheap, but also have good service and clean!

The boss wants to make more money, the employee wants to pay more wages, and the customer is too expensive! The high-end market is so big, the middle and low-end see who can boil the opponent to death, and then go to the top, make money for a few years, and then be replaced, and so on! Really, maybe if you want to eat something delicious, you might as well find a fly restaurant in the alley, they are open longer and the food is more distinctive!

If you fry a few dishes, it will be delicious! Chains generally reduce costs and can be pressed to death without affecting the taste of food! Or it won't live long!

So opening a restaurant to make money is to make money, see if you have that life! And don't think about making it a long-established store, unless you don't open a branch! The layman wants to come to this industry to pick up money with money, and the insider wants to make some money and do something else.

2.I have summarized a few points about the restaurant industry. First, the business area, which can only be maintained below 200 square meters.

The second is the level of chefs, if there is no good cook, take the road of dumpling restaurants or hot pot restaurants. The third is to have a little foundation, no matter how good the restaurant is, it will lose money in the first year. The fourth is luck, which is the hardest to say.

Daily workplace dialogue, sharing workplace experience and workplace skills!

Why are many restaurants still open, but they are still open, netizens: The reason is very realistic!

That's because some stores are maintaining, and if there is no good development, they will not do other industries, so they will choose to maintain as long as the rent can be earned, and they will do it first. After all, it is difficult for other industries to be said now, so it is basically boiled, but the bosses of this kind of love will not be said for too long, and if the turnover has not risen, they will eventually have to give up.