What should I do if I don t have a business in Chinese food? Is it the reason for the bad location?

If there is no business in Chinese food, it is necessary to find out the problems existing in the business process, and then solve them one by one. Of course, the poor location is also one of the reasons, but the key is to master the management skills. Without further ado, there is an article on the Internet called:

Zheng Lijin's small restaurant turnaround experience. If you go directly to see it, you will understand.

Many restaurants are not doing well, in fact, a big reason is not related to the location, mainly the type of dishes, more expensive than others, customers will not come, ** the same as others, others also go back to help the old store, at the beginning only by creativity, in order to attract customers.

Summary. The location of the small restaurant is biased, first of all, your main conditions are missing, the location of the store business is very important, it is very important to be popular, the best quantity, it is easy to do, to improve from the following aspects, 1, join a local well-known restaurant brand that everyone recognizes and likes, so as to reduce the publicity efforts, most people will take the initiative to come to the door to consume, 2, do the characteristics, keep different, will also attract customers. 3. Pay attention to taste, hygiene and service attitude.

4. Open takeaway. A combination of physical and online<>

What should I do if the restaurant in the middle of the game has poor business?

The location of the small restaurant is biased, first of all, you lack the main condition advantage, the location of the store business is very important, it is very important to have popularity, the best quantity, it is easy to do, and you can start from the following aspects to improve, 1. Join a local well-known catering brand that everyone recognizes that the socks are noisy and like, which reduces the high degree of publicity, and most people will take the initiative to come to the door to consume, 2. Do a good photo, keep different, and will also attract customers. 3. Pay attention to taste, hygiene and service attitude. 4. Open takeaway.

A combination of physical and online<>

Which company in Yuyao Lianghui needs to deliver food?

Kiss doesn't need to deliver food at the moment

Then I'll just have to wait to die.

Don't be so pessimistic, kiss [than heart] [than heart].

There is no way out of the mountains and rivers, and there is another village, and there will always be a solution to things.

Because the location is more remote, the rent should be much lower than that of the prosperous area, and the cost is relatively much lower, so you should fight the first battle to win by lowering the first. We have a well-known pig-killing food stall here. It is half an hour's drive away from Ranming City, but in a farmhouse compound in the suburbs, business is extremely hot, and the yard is full of cars at noon.

I tasted it once with the idea of being curious, and the taste was pure, in one word, fragrant. Since then, every time I want to eat pig-killing food, I think of his house. Many friends in the south don't know what a pig-killing dish is, that is, sauerkraut, pork, and blood sausage are stewed in a large copper pot and wide book.

Later, he also reflected on the fact that there are so many pig-killing dishes in the city, why this pig-killing dish in the suburbs is so popular, and finally concluded: the first is the materials, his pork is his own stupid pig, the blood sausage is his own blood sausage, and the sauerkraut is of course pickled with cabbage grown by his own family, which can be said to be green food, and the taste is naturally better. The second is that the quantity is large and cheap.

The ** for a family of three to eat is about 60 yuan. It can be seen from this that if you run a restaurant in a remote location, you must win with ** and taste. Second, the network and affinity in fact, every very successful restaurant, the owner needs to use his brain, sometimes, we enter a restaurant to eat, there is a feeling of home, this kind of restaurant is basically successful.

A barbecue restaurant we often go to is also relatively remote, not on the bright side of the street, nor is it a commercial area, but the business is still good. So what's the secret of its success? The owner of this house used to work for us in a relatively well-known restaurant, and was a manager.

The first time we dealt with this manager was to go to drift to set accommodation, added WeChat to each other, and the second time we dealt with a private room in a hotel, when she called **, she was able to call out your surname "brother" immediately, which shows that she must have marked the **number after the first dealing, and when you call ** to her for the second time, she can know your name and give people a feeling of paying great attention to you. It's very relaxing to deal with her, and get along like an old friend, she opened a small restaurant by herself in the later period, and now I think about it when she started to work for others to open a store for herself, and laid a good foundation for her connections. When she started her own business, it turned out that these customers of the hotel became her potential customers.

Of course, as mentioned above, taste and ** is always the magic weapon to win, but often these two alone is not enough, although the aroma of wine is not afraid of deep alleys, but many small restaurants are because there is no strong capital turnover and can not run for a long time. This requires you to have enough network resources, first give people to taste the taste of your food and understand the best of your restaurant, and then consolidate your guests through warm service and strong affinity, and you will succeed.

Summary. Hello pro: What should I do if the business of the restaurant in the location you consulted is poor:

Business depends on people to do, mainly depends on how your dishes are, as well as the business model of the guests to be hospitable, just started the store, you can pull a little customer, small profits but quick turnover, such as the guest ordered, in the case of no soup, you can give a ** within their own ability of the soup, the guest's mood will feel better if the guest is ordered everything, if you see the child is also eating with the adult, you can also give some children's favorite drinks to the guest, In this way, when adults take children out to eat in the future, children will first tell adults that they want to come to your place, after all, children have been benefited before, and they will definitely think that there will be more this time.

Hello pro: what to do if the business of the restaurant you consult is biased: the business depends on the people, mainly depends on how your dishes are, and the business model of the guests to be hospitable, just the beginning of the store, you can pull a little source, small profits but quick turnover, such as the group of sleepy guests ordered, in the absence of soup, you can give a ** in their ability to clear soup, the guest's mood will feel better if the guests order everything well, if you see the child is also eating with adults, You can also give some children's favorite drinks to the guests, so that in the future, adults will take children out to eat, and children will first tell adults to come to shake hands at your place, after all, children have been benefited before, and they will definitely think that there will be this time.

How to run a restaurant with a bad location.

Hello relatives ruined: What should I do if the business of the restaurant in the location you consulted is poor: The business depends on the people, mainly depends on how your dishes are, and the business model The guests should be hospitable, the store at the beginning, you can pull some customers, small profits and quick turnover, for example, the guest ordered, in the case of no soup, you can give a clear soup within your ability, and the guest's mood will feel better If the guest has ordered everything, if you see that the child is also eating with adults, You can also give some children's favorite drinks to guests, so that in the future, adults will take children out to eat, and children will first tell adults to come to your place to tease the party, after all, children have been benefited before, and will definitely think that there will be this time.

According to this model, you can consider that since the location is not good, then choose to change the place and find a place with a lot of people and a lot of traffic to do it again.

Restaurant business is not good, and it is difficult to get better. But as long as you work hard, you can do it, and here are a few suggestions for you. First of all, you have to find out what is not good in order to prescribe the right medicine, whether it is a problem with the quality of the dishes, or a problem with the quality of the service, or a problem with market positioning, (the price is too expensive, you can appropriately reduce the price, the dish is not delicious, consider changing the chef, and if the service is not in place, you need to hire an experienced restaurant manager or lobby manager) to do a good job of your software is the foundation of a good business.

After practicing the internal skills, now find a way to attract customers, the method is as follows: 1. Suspend business for a few days and decorate it a little, so take a store name. (Used to attract customers, now everyone has a hobby of hunting) 2. Reward customers with new signature dishes to gather popularity (popularity is the foundation of survival) 3. Invite friends and surrounding relationships to join the scene (Chinese habits to get together) Other suggestions First, the name of the restaurant should not be too big, otherwise it is easy to discourage customers.

Second, the door of the restaurant must be bright, pay attention to the lighting in front of the door at night, do not use cold lights, the lighting is moderate, not eye-catching, can give people a comfortable feeling. Third, the waiter is also the first priority, it is recommended not to be cheap, it is best to be handy, to be kind, diligent Don't have to grow too good, just some temperament Fourth, the chef does not have to ask expensive, you can invite some young, studious and motivated. Fifth, as a boss, you should treat employees well, don't be mean, often take the chef out to eat, go to a few small restaurants with good business and a little fame but not big, ask for more special dishes, analyze together, it doesn't matter, you can think, you can learn, you can take a long time, and you can take the long of everyone.

Sixth, the price is also very important, don't overprice, first gather popularity at a low price, money is not earned in a day. Seventh, the cost must be mastered, but the quality must be guaranteed, and the eyes of the masses are bright. 8. For the environment, go to other peers to see, and feel and analyze from the environment and services, and dishes.

9. The target customer group must be clear, what kind of customers does your catering department need to consume? These customers' consumption ideas, dining preferences. Find the point of demand of these customers.

10. Publicity, the whole hotel publicity, the advantages of the catering department and the cheap food to show customers, and can boldly put forward the theme of food culture.

The restaurant business is not good, first of all, it is necessary to investigate the reasons for the badness.

First, whether the selected corner is good or not, and whether there is a sufficient source of customers.

Second, what is the consumer group of the hotel, mainly because there are many guests in that class, and they should set a good seat for their own hotel.

Fourth, the opening of a restaurant pays special attention to hygiene, therefore, to create a good dining environment, first of all, we should pay attention to the hygiene management in the store, so that diners can feel that the food they eat in the restaurant is safer and more secure.

Fifth, the first is also more concerned by consumers, therefore, on the basis of ensuring the cost and a certain level of profit, we must not set the first too high, to pass the way of small profits and quick turnover, to give profits to consumers, but also to ensure their own interests.

Sixth, the quality of service, because the catering industry itself is a kind of service industry in the tertiary industry, the quality of service is particularly critical, in the past to do business often at the door of the paste of a couplet: smile to welcome the Quartet, the household to accept the eight sides of the wealth, which on the "laugh" refers to a kind of service attitude to do business, of course, just smile to welcome guests is not enough, to do the service in detail, practical, really let consumers feel that the hotel is dedicated to the service of consumers.

Seventh, food safety, pay attention to the safety of various raw materials, auxiliary materials, can deceive people, but can not deceive, this is a conscience work, maybe, consumers can not see most of the raw material procurement, processing links, what materials are used and how to process, if you only want to shoddy, cut the process, reduce costs, the possible hotel can not do sustainable operation, become the saying "a hammer deal".

If the business of a new restaurant is not good, it will be difficult for you to turn the business around in the short term. But as long as you analyze carefully, have patience and perseverance, business will slowly improve. This requires dispassionate analysis.

We will carefully find out the reasons for the bad business of the hotel from the following aspects: mainly from the restaurant next door or nearby with a hot business. Know your competitors first.

To understand the problem, start from these aspects: first, start with the decoration of the façade of the restaurant, the quality of the store waiter, the special dishes, and the preferential activities. Second, it is necessary to locate appropriate consumer groups from the consumption habits, income levels, and traditional tastes of local customers.

The third is to start from the cost control of their own store decoration, exterior and interior, waiter quality, local specialties and kitchen (the chef is unhappy and wants the boss not to make money, and there are many ways to make less money, the boss must have a certain understanding of the catering kitchen).

If it is a newly opened catering, it may be that the business is not good at the beginning, because now people like to go to the place where they often eat or something, you don't have to be discouraged, you can do it at the beginning, in order to stimulate the flow of customers, in the future, the business can be good every three sets of two to have a preferential activity,

Business is not good, first find the cause, then solve the problem. Look for the internal cause first. First, whether the hygiene is qualified.

For catering, not only the lobby should be clean, but the most important thing is that the kitchen should be clean. Once a customer finds out that the kitchen is not up to standard, they will never come back. Second, quality issues.

The chef's dishes are not delicious, and no one will come in vain. Let's look at the external causes. First, whether the location is in a place with more **, there will not be too many people in the remote alleys, unless your dishes are quite good, and the fame and reputation spread far away.

Second, whether there are many similar restaurants around, and whether your restaurant is distinctive, and if it is distinctive, it can be competitive and attract customers.