If you want to do a small business by yourself, they all say that catering is okay, but the key is w

The catering of the 21st century is the market of the post-90s and post-00s, so when choosing catering projects, we must fully consider the catering needs of the post-90s and post-00s

Clause. 1. Fast food.

Whether it is noodles and rice, they are the main products and main categories of fast food, and the biggest advantage of this type of entrepreneurship is: it can be quickly replicated, can be standardized production, and is convenient for chaining; Disadvantages: high requirements for site selection and low unit price.

Clause. 2. Hot pot.

The definition of hot pot is a form of boiling a pot with fire, using water to conduct heat and cook food. Its biggest entrepreneurial advantage is that it can be standardized, can be quickly replicated, and has a relaxed atmosphere, which is deeply loved by young people. Cons:

Taste is very important, the requirements for the first chain are high, and the market competition is fierce.

Clause. 3. Drinks.

Whether it is Hong Kong-style milk tea or Taiwan-style milk tea, in recent years, the catering start-up milk tea project must first be grasped, it must meet the health trend, cater to the taste needs of customers, and require the product to be fashionable. Its advantages are: high customer consumption frequency, low customer unit price, and small requirements for stores.

Disadvantages: low customer unit price, high requirements for site selection

Clause. Fourth, group meals.

It can also be understood as a canteen, and you must not underestimate the canteen, because the companies that make group meals in the world can enter the world's top 500, which is enough to show that the future market expectations and market development of fast food projects are strong.

Clause. 6. Theme personalized catering.

Nowadays, young people are more and more pursuing fashion, advantages: distinctive, theme, concept, fashion, disadvantages: just rely on the concept to make money, some enterprises lack core competitiveness.

Stationery can be sold, especially near schools. Stationery is very expensive (but there are many people who buy it), and the kind that is cheap to buy elsewhere.

The ease of a F&B business varies depending on the region, type of F&B, management team, business strategy, and other factors, so it cannot be generalized. However, it can be said that the catering business is not an easy business and needs to face the following challenges:

Fierce market competition: The F&B market is highly competitive, and restaurants need to constantly innovate to provide better service and more attractive dishes in order to gain a foothold in the market.

High cost and low profit: The cost of the catering industry is relatively high, including rent, labor, ingredients, etc., while the profit is relatively low, and the cost and profit need to be finely managed.

Food safety and hygiene issues: The food and beverage industry needs to adhere to strict food safety and hygiene standards, and when food safety issues occur, it can have a significant impact on a restaurant's reputation and business.

Personnel management and training: The catering industry needs to manage personnel well, including recruitment, training, performance appraisal, etc., to improve service quality and employee efficiency.

To operate a high-ridge beverage business, we must now learn to use the digital business group to recite the way, such as opening the scan code ordering or smart collection code through the software of Transmitbao, and the customer consumption is automatically points, and coupons are issued according to the customer's consumption habits. Discounts are carried out according to the cumulative data of customer consumption, retention coupons are issued according to the frequency of customer visits, and short-term traffic platforms such as Douyin are operated to open fan coupon interactive coupons, so as to connect every customer through intelligent digital operation.

To sum up, the ease of a catering business is related to a variety of factors. While there are challenges, it is possible to succeed in the F&B market if you develop the right business strategy, manage costs, improve service quality, and ensure food safety and hygiene.

Throughout history, the saint of soldiers, Sun Tzu, led the army to attack the enemy, invincible, what is it, the art of war! - In modern parlance, a reliable method.

Looking at the same industry, those prosperous shops are like a market, and the business is prosperous.

You have to have your way. or use ancestral cooking secrets, which have a special taste that others cannot imitate; or take effective innovation, and constantly have new dishes to surprise customers; Or there are tricks to find out the customer's hobbies, do what they like, and so on.

You have to have your way.

Enthusiasm, warmth, coldness, standards, diligence, humor, generosity, xx, etc., you have to be able to get it.

Catering stores should win, and they should put more effort into methods.

Don't get carried away when business is good, but always pay attention to market changes and implement countermeasures in a timely manner to maintain long-term prosperity.

If the business is not good, do not complain, but carefully analyze the business situation and calmly think about ways to improve in order to turn the situation around as soon as possible.

Fifth, the use of resources.

We live in resources, and without them, we will not be able to live.

We start a business in a variety of resources, and if we don't know how to use resources, it will be difficult for us to start a business.

To run a catering enterprise well and make full use of resources, it should be a common sense key. However, not many people have grasped this trick. So when business is not good, complain about this and that, and put the key tips aside. Let's get started

First, the use of human resources. The personnel department of mainland enterprises is called the "Personnel Department", and the coastal enterprises are called the "Human Resources Department". Don't think that coastal enterprises are playing with words and pretending to be foreigners, in fact, this reflects the difference in concepts between the two.

Enterprises called the personnel department treat the management of people as a matter and manage people, so they are called "personnel".

The enterprise called human resources is to treat people as a very important resource, and the primary task of the enterprise is to make good use of human resources, so it is called "human resources department".

Catering enterprises want to win, first solve the problem of "personnel" or "human resources".

Chef resource utilization.

Some people will say: This is also the key, the use of chef resources is to have several good chefs. - False.

Method:1Establish the style of the restaurant.

In an era of rapid change, people hate ordinary things. Imagine standing on the street with a bland or even somewhat dirty Sichuan restaurant on the left hand side and a sign on the right hand side that is beautifully decorated with international students' private dishes, which one would you choose? Therefore, if you want to make catering stand in this era, you must have characteristics, not only the dishes, but also the atmosphere of the entire restaurant, and you must make customers remember you.

You can be a traditional Chinese-style restaurant or a brightly colored Western-style restaurant that stands out as long as it has character.

2.Team cohesion.

3.Introducing new dishes.

The core of catering is still in the dishes, in addition to hygiene, the dishes are not to mention, but also the important reason why customers are willing to visit regularly, in addition to the taste of the dishes, but also the introduction of new dishes. Introducing a new menu on a regular basis will keep customers curious and fresh about the restaurant, and it will also make people feel that the restaurant loves food.