Why is the restaurant food delicious but the business is poor?

In the past, customers were determined by the menu of what they ate, but now customers can go for what they want to eat, so they are more interested in "small but fine" restaurants.

In the past two years, my friend has lost 20 pounds not to mention after saddle up for the restaurant, and he has also branded a whole body of problems, but the business has not improved.

Since 2015, the business of friends' stores has dropped sharply, and there are fewer and fewer regular customers who like to set up tables and banquets, and ordinary customers have continued to run to the newly opened small and medium-sized restaurants in the surrounding area.

If you fry home-cooked food, it's actually pretty much the same. The reason should be found elsewhere, and delicious is actually just the threshold.

Two days ago, my friend's restaurant finally couldn't hold on anymore and closed its doors. Before that, my friend's store had been popular all over half of the county.

I opened a Sichuan restaurant in a district of Zaozhuang, Shandong. The hotel covers an area of more than 1,000 square meters and has 14 private rooms. The location of the hotel is also good, next to a large business, near a hospital, a bank. Business is not good either.

If the address, scale, environment, and taste are good, then the main reason is that the ** was too high in the past, and many guests are used to not coming to the restaurant to eat.

The restaurant used to cook seafood, and the price was relatively high. But my price is not high right now. The decoration of the restaurant is also very good, and the taste of the dishes is also reflected by customers, but the business is not good.

Making features is the main thing. Not only the taste characteristics, but also the decoration style and service characteristics, we should make some articles.

felt that his dishes could not keep up with the times, so he focused all his energy on the research and development of dishes, and recruited several new chefs before and after, and lost all his money.

The fundamental reason why some restaurants are delicious and business is bad is location. Choosing a location for dry dining is a "top priority", and if you open the location of your restaurant in a place where no one goes, not many people will know about the good taste.

Just imagine, if you open your restaurant in a busy area, the daily flow is hundreds, thousands or even tens of thousands, even if your restaurant is not delicious, but there is a lot of traffic, and there are many people who go in to eat every day. Of course, the location of the restaurant must be in line with the positioning of the restaurant, and an ordinary restaurant cannot be opened in a very high-grade commercial area.

Notes:

1. Positioning. The positioning of the small restaurant is clear, that is, to meet the needs of the guests, and the cost performance meets the market demand. It is impossible for everyone to eat 3 meals a day, which is basically in line with the 28th law, 20% have an aftertaste, and 80% are full.

Therefore, ordinary small restaurants are more acceptable to the public. Be clear about the positioning of your restaurant, find your own customer group, and as a restaurant owner, you must have a clear understanding of your target group.

2、**。A reasonable **, will win the patronage of customers, customers eat in various restaurants, there will also be comparisons, more willing to accept a good **.

3. Service. Many small restaurants are mom-and-pop shops, and customers feel like "God" when they go, and they are embarrassed to order a bowl of chaos at a high-end restaurant. Even if you eat a bowl of fried rice in a small restaurant, you have the confidence and are not afraid of being looked down upon by the boss and waiter. This is a consumer mentality.

Fire is the key, without fire there is no pot gas, and that special smell comes from the fierce stove.

Because in most cases, there are very few dishes in one pot. Most of the side dishes in a dish have an uncontrollable ripening time, and a pot must have overheated ingredients. Therefore, the solution is to blanch or oil all the side dishes to achieve the best effect, and then blow out of the pot in one pot.

In short, the heat of each ingredient in a dish, the flavor of each ingredient, or the one that needs to be tasted separately, or the flavor that needs to be blended with another side dish, are all designed. Therefore, the taste grasp is actually the result of the chef's taste design, using fire as a tool. Nonsensical stir-frying?

That's impossible!

But do you see the chef always end off the heat, and then **? What is the reason for this?

Prevent some pots from overheating the ingredients, and the average person is aware of it. But I don't realize the other side, adding fire, leaving fire, adding fire, leaving fire. This process will cause the raw material to produce a process of continuous flavor absorption, and of course, flavor.

For example, it is impossible for you to collect the juice of braised fish until it is completely dry, that is not right, leave a little soup, and put it out of the pot for a few minutes, and the soup will naturally be sucked away by the fish. In addition, this characteristic occurs in various stews. ）

Pot gas is not omnipotent, only on the surface of the ingredients, and many ingredients will lose their taste when they are fried over high heat. For example, when the garlic moss is stewed in oil, the meat is fried normally, and the garlic moss should be kept low in the pot when it is put in, stir-fry with soy sauce over a slight heat, turn off the heat and marinate in the pot, and then turn on the slight heat after ten minutes. Finally, it took 30 seconds to start the pot before the heat stuck to the pot.

Halfway through the garlic moss can not be a big fire, medium heat is not good, will make the garlic moss fried tasteless, halfway is a slight fire, high fire on the last one.

There is also boiled noodles, and the water should be boiled so that the bowl begins to dry, and the toppings are added to absorb the flavor. On the contrary, if you turn off the heat and scoop the noodles, the temperature of the noodles begins to drop sharply and the noodle soup is sucked in the pot.

The problem of returning to the pot oil, the chef of the restaurant has a habit of stir-frying, pouring a lot of oil at a time, and then pouring some oil back to the oil basin after boiling the meat. After several cycles, the oil in the oil basin is full of various meat aromas such as chicken, duck, fish, shrimp, beef, etc., and the oil itself becomes a pot of spices.

There are many reasons for this.

In a restaurant, the dishes are basically oiled before stir-frying.

Second, the type and amount of seasoning.

The three restaurants are dedicated to the fire stir-fry.

The chefs in the four restaurants have a good grasp of the heat of each dish.

It is not a place with a bad economy, but to be precise, in areas with less developed economy, the proportion of hotels in regional shops is relatively high. Because the economy is underdeveloped, some stores in the non-essential areas of life only need one or a few are enough to meet the market demand of the entire region, no matter how many stores we have, we can't make money, but the restaurant is different, the people take food as the sky, and people in every place have to eat, so there are restaurants everywhere, and the proportion of stores in other industries is small, which seems to be an economically underdeveloped place, and there are many restaurants.

Because the pace of life in a good economic place is bound to be fast, and there is not so much time to go to restaurants to eat in a fast-paced place, all of which are ordered takeaway KFC and the like.

In a place where the economy is not good, there are many restaurants, mainly because everyone has nothing to do, and they all feel that they can make money by opening a restaurant, but in fact, the more restaurants, the fewer people who eat with a bad economy, so this idea is not too appropriate. It should have been done more. It is the right choice for more powerful industries to let more people go to work and drive the local economy.

Spicy duck head, spicy rabbit head, spicy phoenix feet, secret brine, spicy taste, and strong taste tightly grasp the taste buds of diners. The hotel business is not good, one is the dining environment, clean and tidy is the basic condition, the second is **, the high consumption of people must mirror a few, the third is that the ingredients are fresh enough, the food safety is very important, the fourth is the taste to be good, at least eight out of ten people say that the taste is OK. Fifth, the service attitude should be good, and the smile should be comfortable.

Dear, I'm glad to answer for you, what kind of dishes are popular when the restaurant business is not good? Spicy braised pants - spicy or spicy reasons for being on the list: spicy duck head, spicy rabbit head, spicy phoenix feet, secret brine, spicy taste, and strong taste tightly grasp the taste buds of diners.

The hotel business is not good, one is the dining environment, dry and clean is the basic condition, the second is **, high-consumption people must mirror a few, the third is that the ingredients are fresh enough, and the food safety hall must return very important, and the fourth is that the taste should be good, at least eight out of ten people say that the taste is OK. Fifth, the service attitude should be good, and the smile should be comfortable.

What to cook for stir-frying is better.

Vegetarian dishes: shredded hot and sour potatoes, purple horn leaves with garlic, mushrooms and vegetables, scrambled eggs with tomatoes, home-style tofu, roasted shutters, snow cabbage and Hangzhou peppers, fried duck blood with leeks, meat floss Ruyi vegetables, garlic paste empty shouting vegetables, crispy water gluten, braised bamboo shoots in oil, tiger skin peppers, loofah beans, old cucumber and shrimp, dried fried green beans, three fresh, vegetarian assortment, braised shiitake mushrooms, etc. Meat dishes:

Curry chicken, Sichuan-style beef tendon, Sizhen chicken slices with fish-flavored shredded pork, shredded white pork, back to the pot meat slices, etc.

It is very important for people to live a lifetime and take food as the sky, and to eat well.

If you are tired of eating homely meals, you will find that the food in the restaurant is very delicious.

Why is the food cooked by the chef in the restaurant better than the food he cooks? I think there are several reasons for this.

One is to put sugar, sugar can improve freshness, make people eat with a sense of pleasure, feel that more than 95% of the dishes in the restaurant have to put sugar, and enlarge the sugar.

The second is to over-oil, in order to make the dish quickly cooked, over-frying is a fast and good method, and the fried things must be crispy and delicious.

Third, there are many seasonings, very much ginger, garlic and pepper, spices, chili peppers, fennel, etc., all kinds of soy sauce, monosodium glutamate, cooking wine.

Fourth, the fire of stir-frying in the restaurant is incomparable to the family gas stove.

Delicious is not the same as health, and excessive sugar and oil intake has a certain impact on physical health.

The clear price of the restaurant does not mean that the restaurant can set the price at will, because the restaurant, as a service industry, needs to follow the principles of fairness, justice and integrity, and cannot be changed at will, otherwise it will cause consumer dissatisfaction and dissatisfaction, and even affect the reputation and image of the restaurant.

Clearly marked prices are an important measure of consumer protection, which refers to the fact that restaurants clearly list the best dishes on the menu or price list, so as to ensure that consumers can understand the products and services before ordering, and avoid unnecessary disputes and misunderstandings. However, the fact that prices are not on the horizon means that restaurants can set prices at will. Restaurants should follow factors such as market price, cost, and competition, and formulate a reasonable strategy, and cannot change it at will, let alone commit fraud.

If the restaurant changes the price at will or defrauds consumers on the basis of clearly marked prices, then consumers can protect their legitimate rights and interests through complaints, reports, etc. At the same time, ** and relevant regulatory authorities should also strengthen the supervision and management of restaurants to ensure that restaurants follow the principles of fairness, justice and integrity to protect the legitimate rights and interests of consumers.

In short, the clear price of the restaurant does not mean that the restaurant can set the price at will, the restaurant should follow the market, cost, competition and other factors, formulate a reasonable strategy, and abide by the principles of fairness, justice and integrity to protect the rights and interests of consumers.