What do you think of the food in a big hotel is not as good as a small restaurant?

I think whether it's a big restaurant or a small restaurant, it mainly depends on the conscience of the owner of the restaurant and whether he is doing it carefully.

I think it's not uncommon for some big restaurants to have less food than small restaurants. Most of the meals in the big restaurants are flashy, they look exquisite, and they may not taste good.

I think some big hotels are not as good as small restaurants, because big hotels are big, there are many people, they wash the dishes, cook, they will be sloppy, I still like to go to small restaurants, clean.

Large hotels spend a lot of money on rent and staff, and small restaurants pay more attention to the taste of rice.

There are some very famous big restaurants that don't make as much food as small restaurants, so we said we want to go to small restaurants to try it.

Nowadays, it is normal for some large restaurants to be inferior to small restaurants, because small restaurants will focus on cultivating their stores, but large restaurants rely on themselves. Excellent, and then inaction.

I think it's normal for some big restaurants to be inferior to small restaurants, because small restaurants will focus on cultivating their stores, but big restaurants rely on themselves. Excellent, and then inaction.

Actually, I don't think it's wrong, some big restaurants are not as delicious as small restaurants, and we should try more.

I think that some of the big restaurants now have very good food. But in taste it is even worse than some small restaurants.

I think that the food in a big hotel is not as good as the food in a small restaurant, which is a common thing, because the big hotel may consume service.

With all due respect, your statement is a bit biased. Both large and small restaurants have their own strengths and weaknesses. If you want to get married, you can't go to a small restaurant.

If you invite someone with a head and a face to eat, you can't go to a small restaurant. Therefore, if you pay attention to affordable small hotels, you can only go to big hotels if you want to be pompous.

At noon on October 2, 2007, I ate at the Sanxiang Chicken Restaurant on Yang Road in Pudong, Shanghai, and as a result, I vomited and diarrhea at night, and the high fever did not go away.

1.Extra-large restaurants: refers to restaurants with a usable area of more than 3,000 (excluding 3,000) or more than 1,000 seats (excluding 1,000 seats).

2.Large restaurants: refers to restaurants with a usable area of 500 3000 (excluding 500, including 3000) or 250 1000 seats (excluding 250 seats, including 1000 seats).

3.Medium-sized restaurants: refers to restaurants with a usable area of 150 500 (excluding 150, including 500) or 75 250 seats (excluding 75 seats, including 250 seats).

4.Small restaurant: refers to a restaurant with a usable area of less than 150 (including 150) or less than 75 people (including 75 seats) or less than a dining place.

There are several reasons for this:

First, many people who open small restaurants nowadays have the biggest investment in rent. As long as it is slightly suitable for opening a small restaurant, the rent is particularly expensive, often accounting for more than half of the operating cost, or even more. In addition, if you want to attract customers, special decoration is also essential, and the cost of decoration should also be apportioned to the operating costs, which is also a big expense.

Due to the high cost of rent + decoration, many small restaurant operators have been busy for a year, and at the end of the year, they have worked for the landlord, and some are not even enough.

Second, the labor cost of small restaurants is high. Nowadays, the average small restaurant hires a waiter, the boss is the cashier, and the boss cooks in the back, but the cost of hiring people is also rising. In first- and second-tier cities, 3,000 ordinary waiters will definitely not be able to recruit people.

In this way, the labor cost of opening a restaurant has risen sharply, and in the end, the rent and labor are removed, and the operator really has not much left, so it is better to go out to work.

Third, raw materials **constant**. However, the operators did not dare to raise the price of vegetables, for fear of losing a large number of customers. Especially in some small restaurants with pork as the main ingredient, due to the soaring rise of pork, profits have decreased, and they are afraid of losing customers, so they can only temporarily stop selling dishes such as pork ribs and elbows.

When a customer wants to eat this kind of dish, he can only say, "sold out". Over the years, the raw materials of small restaurants have appeared to varying degrees, and peers rarely increase prices, and they dare not adjust prices, which will either lead to the loss of customers, or the profit margin will be squeezed, and the operation will not continue.

Fourth, many people are now coming out to start their own businesses. They all target small restaurants, small supermarkets, small fruit shops, etc., and often feel that the risk is small and easy to succeed. But everyone goes to do small restaurants, which causes serious homogeneous competition in these industries, and now there are nearly ten small restaurants and several small supermarkets on a street.

Everyone is doing the same industry, not only the competition is becoming more and more fierce, but also the profit margin will be squeezed, and if it is not good, customers will be diverted, and bankruptcy is inevitable.

Fifth, due to the poor domestic economic environment. Now there are fewer high-end consumers, and many large catering companies have put down their bodies and begun to tap the low-end market, and some even started business. Because the dining environment, service conditions, dish quality, and innovation ability of large catering enterprises are incomparable to those small restaurants.

Moreover, the price of the meals in big restaurants and well-known chain restaurants is not high, and the taste is better than that of small restaurants, so who wants to eat in small restaurants? Therefore, in the end, the business of the small restaurant was light, so it could only choose to close its doors.

Many people thought that starting a small restaurant business was a shortcut, so everyone entered the industry one after another. But now it seems that due to the high rent, high labor costs, and rising raw materials, the small restaurant has been overwhelmed. In addition, the fierce competition in the same industry, as well as large catering enterprises to put down their figures, are also doing the low-end market, so the survival of small restaurants is becoming more and more difficult, so if small restaurants want to develop and grow, they must take the route of differentiated competition and get out of a path with their own characteristics, otherwise the probability of success will be lower and lower.

First of all, many small restaurateurs now spend more money on rent. As long as it is slightly suitable for small restaurants, the rent is extremely expensive, often accounting for more than half or more of the cost of doing business. In addition, to open a small restaurant to attract customers, special decoration is also essential, and the cost of renovation should be shared in the operating expenses, which is also a large expense.

Due to the high rent and renovation costs, many small hoteliers "wake up early and go dark" for a year. After closing the bills at the end of the year, they all work for the landlord, and some are not even enough.

Second, the labor cost of small restaurants is high. Currently, the average small restaurant employs a waiter, the owner's wife is in charge of the cashier, and the owner washes the dishes in the back, but the cost of hiring staff is also rising. In first- and second-tier cities, 3,000 ordinary waiters must not be recruited.

In this way, the labor cost of opening a restaurant rises sharply, and eventually rent and labor are deducted. There really aren't many operators left, so it's better to go out to work.

Thirdly, the raw materials are constantly being used, but the operators do not dare to raise the price of vegetables for fear of losing a large number of customers。In particular, some small restaurants with pork as the main ingredient have had to temporarily stop selling pork ribs and elbows due to soaring pork**, declining profits and concerns about losing customers. If you meet a customer who wants to eat this dish, you can only say "sold out" In the past few years, the raw materials of small hotels have different degrees**, while the **peers** are very few**, they dare not make significant adjustments**, which will either lead to the loss of customers, or lead to the compression of profit margins, thus hindering their operations.

Fourth, many people are now starting their own businesses, targeting small restaurants, supermarkets, and fruit shops. They often feel that the risks are small and that they can easily succeed. But everyone goes to small restaurants, which leads to a serious homogenization and competition in these industries.

Now there are almost ten small restaurants and several small supermarkets on one street. Everyone works in the same industry. Not only is competition getting tougher, but profit margins are also being squeezed.

If this is not possible, customers will inevitably be diverted and closed.

Fifth, due to China's poor economic environment, there are fewer and fewer high-end consumers now. Many large catering companies have bowed their heads and begun to explore the low-end market. Some even started a business**.

Because the dining environment, service conditions, food quality and innovation ability of large catering enterprises are incomparable to those small restaurants. Moreover, big restaurants and famous chain restaurants, the food ** is not high, and the taste is better than small restaurants, so who wants to eat in small restaurants? As a result, the small restaurant ended in light business and had to close its doors.

Now we find it harder and harder to start a business. It turns out that it is easy to open a small restaurant and start a small business. But today's small hotels are often confident and invest in shares, only to find that they are far from what they expected.

Therefore, opening a small restaurant used to be particularly brilliant and was everyone's first choice to start a business. Why are so many small restaurants closed?

In addition, special decoration is necessary in order to attract customers.

The decoration cost should also be apportioned to the operating costs, which is also a large expense. Due to the high cost of renovation rent, many small hoteliers have been busy "waking up early and feeling dark" for a year. At the end of the year, they all worked for the landlord, and some were not enough.

Labor costs are high for small restaurants. Currently, most small restaurants employ a waiter. The owner collects the money and the owner cooks in the back.

But hiring costs are also rising. In first- and second-tier cities, there are 3,000 ordinary waiters who are not sure whether to recruit or not. As a result, the labor cost of opening a restaurant has risen dramatically.

In the end, both rent and labor were eliminated. There really aren't many operators left. It's better to go out and work.

The price of vegetables continues to be **, but the operator does not dare to raise the price, for fear of losing a large number of customers. In particular, some small restaurants with pork as the main raw material, due to the soaring price of pork, the profit has decreased, and they are afraid of losing customers, so they can only temporarily stop selling ribs, elbows and other dishes. When a customer wants to eat such a dish, they can only say "sold out".

In recent years,The raw materials of small hotels have different degrees, but there are very few peers, and they dare not adjust, either causing customer loss, or squeezing profit margins, unable to continue to operate.

Because maybe those small restaurants, their sanitary conditions are really not very good, so over time, there will be fewer people, and they will go out of business.

Now there are more and more big restaurants, so small restaurants are not open, right?

Nowadays, many small restaurants are closing down because the rent has risen, and they can't do it anymore.

The rent is expensive, the landlord is black, eats people and does not spit out bones, works hard for a month without night and night, and it is not enough to give all the money to the landlord, and the only way to survive is to escape from the small restaurant.

The rent of my small shop of more than 20 square meters is 9,000 a month, the sanitary conditions are not good, and the attitude is not very good, but the location is good, the taste is good, and the business is still good after almost 20 years. As you say, say this, and say that.

Now the first-tier cities are very popular to set up stalls to sell food, no matter how bad the hygiene of small restaurants is, they are better than stalls, restaurants are not affected by online businesses, they are closed because of high rents and they are forced to increase prices, consumers have no choice but to snub them because of high monthly payments or high rents! After answering, agree to like!

I can't see that the streets and alleys are all delivering couriers and takeaways, and now young people are not out of the door! Ruined the youth of China.

It's really not easy to open a small restaurant now, all kinds of taxes on rent, should account for more than 50% of the profits, if a restaurant with a little characteristics can still stand, if there is nothing distinctive, after a while, it will be closed, in one is the price of meat and prices**, which is also the reason why the restaurant is closed.

Because I think one of the small restaurants is because his bar is too low, and the other is a hygiene problem.

It is difficult to do the entity, the ** of the big hotel has been reduced to the ** of the small hotel, and there are all kinds of ** means to directly cut off the small restaurant, of course, it is the mid-range hotel that dies next.

I am a small business, I have been doing business before, I will often go to a small restaurant to get together for a drink or two glasses of wine, sometimes I will meet in a teahouse to drink tea and play cards, but as the business becomes more and more difficult to do, it will reduce the consumption in this area, in general, the general environment has been destroyed, and most people have become poor.

Although the low price of the black workshop is poorly hygienic, fortunately, I didn't see it with my own eyes, because of the best affordability, and I am afraid that the car will be parked randomly and eat the fines of the urban management and traffic police, so I will not suffer a loss at home. The rent and parking of small restaurants are coupled with the best advantages of takeout, and the closure of small restaurants is the trend of the times, because it is no longer competitive.

The fundamental reason is that the economy is sluggish, incomes are declining, housing prices are too high, and ordinary people are going to restaurants less and less!