What are some good business tips for skewer shops during the off season?

I think the skewer shop should change its way in the off-season, because the off-season is summer, because it's too hot, so people don't like skewers, I think changing the marketing method is hot, and skewers become cold skewers, that is, cold skewers, so I think everyone should eat them. <>

Low prices, discounts to launch or increase the cold braised vegetable series (popular, refreshing), the quantity is sufficient and cheap, can enrich the product and appropriately increase the consumption. You can choose the middle level of pricing to "new products for free" to give 2 servings per table (one meat and one vegetable)**. Lunch discounts: The amount of lunch ** is small, and the lunch discount can be increased to attract consumers.

Set up a marketing team: set sales and incentive mechanisms, and carry out marketing strategies through multiple channels. The single store manager should also be an excellent marketer, the leader of the marketing team, and all employees should be the marketers of the single store, improve the sales enthusiasm of employees, and carry out full marketing.

I think the skewer shop should operate some other cold drinks in the off-season, so that many people will see the skewers when they eat cold drinks, and maybe they will come to the store to consume, because the skewer shop is in the off-season when the summer is hotter, and everyone will like to eat some cold drinks.

Keep all parts of the store clean and hygienic, and create a warm, lively, comfortable and safe dining environment for diners. Improve the soft and hard environment of the store, and ensure the clean, cool, refreshing and fresh characteristics of summer operation. Tigong has a good environment and food to better attract customers.

I think the skewer shop should have some preferential activities in the off-season, so that it will attract some people to eat in the store, because in summer or the off-season, it is the time when the skewers are not selling well, so you should hold some preferential activities to attract customers to come to the store to spend.

I think the skewer shop should hold some small activities at the door in the off-season, because many people just like to be lively, and you hold some small events to attract them to come**, maybe they will be hungry when they look at it and go to the skewer shop to have a little food.

Standardize and stabilize the quality of soups and dishes: It is recommended that franchisees that have not yet implemented disposable food packs in response to consumption trends should immediately improve them, and they can be processed on site. Put an end to the backlog of dishes in poor business, and ensure the freshness and deliciousness of daily dishes and soups.

The first step and the most difficult is to choose a location, which is the easiest pit for newcomers to fall into, as long as the site selection is good, you are half the success.

The second step is personnel, unless you open a small shop and do it yourself, otherwise your recruitment is the top priority, the chef will not say, that is the guarantee of your dishes, the waiter is in direct contact with the customer, these people can determine your turnover.

The third step is marketing, good marketing can double your turnover, how to do this depends on the situation!

The fourth step is the rules and regulations, so as to ensure the quality, hygiene, service, safety and so on of your dishes.

1. The taste of the bottom of the pot in the skewer shop.

The most attractive thing about the skewer shop is the taste of the skewers, so the bottom of the pot is very important. So how can we, who have no experience in catering, solve the problem of the bottom of the pot?

Write down the recipe of each pot base clearly, prepare several more at a time, gather all relatives and friends to taste, and choose one or more pot bottoms that everyone thinks tastes better. Then look for some diners and some professional foodies to pick out the bottom of the pot that was selected by friends and relatives last time. This method is more cumbersome, but it can be counted as your own unique pot bottom.

Second, the issue of store location selection.

It is very important to choose the address when opening a skewer store, and the estimation of the amount must be very accurate, when I open a skewer store, I must wander around some shops where I think the location is OK, in fact, it is to see how much the specific ** amount is, and at the same time investigate the surrounding consumer groups and consumption habits. Some suitable places often have one or more skewer shops, in fact, this is not a problem, and then choose a snack street, these places are very competitive or very large, some places do not have skewer shops, even the food shops are very few, you have to seriously think about why there are no shops in this place.

1. The brand of the incense shop.

A brand of Chuanchuan incense shop is very important, because a well-known and mature Chuanchuan brand can attract a lot of fans, so it is important to choose a Chuanchuan incense brand.

2. Dishes from the skewer shop.

What are your signature dishes and what are your specialties? The so-called signature dish can be understood as the main product that can represent the image of the skewer incense shop, and the special product is a special product that distinguishes it from other skewer incense shops. In other words, when talking about a certain dish, it can make customers think of your skewer incense shop for the first time.

3. String incense shop service.

The special service is more important than the standardized dining service of the Chuanchuan incense restaurant. The service content can remain the same, but we can change the service method, so that customers can remember your incense shop more, and it is also one of the important magic weapons for the incense shop to turn customers into repeat customers.

4. The environment of the incense shop.

The three elements of catering: product, environment, and service. The "environment", one of these three points, is the first feeling of all customers when they enter the store.

In this era where you look at your face when you eat, the dedication to the decoration of the Chuanchuan incense shop directly affects whether it can attract customers to dine in the store. What kind of renovation is successful? The most visual point is that your consumers are willing to take the initiative to take out their mobile phones and pat them and share them independently.

5. Marketing of incense shops.

New ** emerges in an endless stream, simply put TV, newspapers and magazines and other traditional **, the era of one trick all over the world has passed, socialization, socialization has become the main battlefield of new brand marketing. With the help of the new **, the Chuanchuan incense shop can carry out interactive marketing, establish the characteristic label of the Chuanchuan incense shop, and improve the return rate of consumers.

1. The location of the store is very important.

For food and beverage outlets, the product is important, but the location of the store is also very important. In fact, this is imaginary, if there is a large number of places, then there will be a lot of customers. And the location of the store can't be too remote, because no one will go to many places to eat a skewer, unless of course your skewers are already very tasty.

The positioning of skewers lies in the mass cuisine, and it is often better to open in business districts or densely populated areas. In fact, a good position is very important, even more important than the taste of the skewers.

2. Technical issues are very important.

If you're not opening a store just for capital investment, then be sure to take the technology into your own hands. In fact, there are many people nowadays who like to hire technical employees and think that this saves a lot of trouble, but this thinking is not correct. Because the headquarters advises you to master the technology first, and then go back and teach the technology to the employees, because you don't know the production process yourself, then you are completely dependent on the employees, and once the employees are leaving, your store will have to close.

Therefore, the core technology must be controlled by itself.

3. There will be progress only when there is contrast.

In fact, today's market is already in a saturated state, and how to achieve your own career in a saturated state is very important. If you want to be successful, it depends on many factors, such as service and hygiene. For consumers, the same string brand pursues quality and service.

And hygiene is also very important, as a hotel, if the hygiene is not good, not only will no one take care of the problem, but also someone will come to check. The environment is clean and the service is very friendly, so many customers have become loyal fans of the store over time.

1. Capital turnover rate. To put it bluntly, the Chuanchuan incense shop uses the least amount of capital to occupy, achieves the most sales revenue, and has a fast capital turnover, which proves that the use of funds is good. Calculating the turnover rate helps to judge the use and management efficiency of inventory, working capital and fixed assets of the Chuanchuan incense shop.

2. The per capita service volume of employees. The per capita service volume refers to the number of seats in the Chuanchuan incense shop that each waiter is responsible for, and it is a feedback on the work ability and efficiency of the service staff of the Chuanchuan incense shop. The more seats served per person, the higher the work ability and high efficiency.

Catering personnel should pay attention to the quality of service work to avoid too many seats per capita, resulting in overwhelmed and poor service. The number of seats served per capita is small, the work efficiency of the service personnel is not high, the labor cost will be increased, and the technical level is not high. If you notice a decrease in the flow of customers, it is likely to be due to seasonality, poor service quality, high ** or poor quality of dishes.

3. Customer consumption level. The consumption level of diners is an important reference data for the turnover of Chuanchuan incense restaurant. Under the premise that the total sales volume remains unchanged and the number of guests is not reduced, the catering people should find ways to increase the per capita consumption level.

4. Due to the factor of prices, the maximum consumption will increase year by year, and the Chuanchuan incense shop can increase the maximum consumption by adjusting the menu, reasonable procurement, and adding new service items. This not only stabilizes the ** level, but also retains "regular customers".

5. The length of business hours. The business hours are a standard that reflects the service ability of the incense shop. According to the needs of customers, the restaurant determines the opening and closing times of each day and the special meal time.

In addition, it is necessary to find ways to shorten the lead time before opening the door, which does not affect the turnover, but is related to the management expenses, and even a minute reduction can reduce the cost.

6. Per capita income. Sales per capita is the ratio of the total revenue of the skewer shop divided by the total number of attendees, which reflects the labor efficiency level of each store. The per capita income is high, indicating that the Chuanchuan incense shop has high labor efficiency and low labor cost; On the contrary, it shows that the labor efficiency is not ideal and the labor cost is high.

The per capita sales can help managers compare the actual operating benefits of each Chuanchuan incense shop, find out the departments with poor efficiency and low per capita income, find the causes, and find out the solutions to the problems.

The off-season in most markets in the north and the country is from June to September, and there is basically no off-season in Sichuan.

Chuanchuan incense, originated in Leshan, Sichuan, is one of the characteristic traditional snacks in Sichuan, and it is also the most popular embodiment of grassroots cuisine, it is actually another form of hot pot, so people often call it small hot pot. The origin of the name "Chuanchuan Xiang" is that it is a snack that is skewered with various dishes on bamboo skewers and eaten in a hot hot pot. With its unique charm and distinctive characteristics, Chuanchuan incense is spread all over the country in many cities, "Malatang" is also its variant, it can be said that as long as there are people in the place there are Chuanchuan incense, and even to a certain extent, Chuanchuan incense has become one of the representatives of Sichuan taste.

The skewer incense industry has entered the buyer's market stage, and the competition between the franchisees of hot pot skewer restaurants has developed from the original first-class competition to the current quality competition, brand competition, and even cultural competition. Today's consumers have developed from the original stage of only seeking food and clothing to the current era of seeking innovation, difference and individuality, paying attention to eating characteristics, eating atmosphere, eating environment and eating culture. Therefore, only by changing the original outdated business philosophy, correctly understanding the status and importance of customers, and establishing the business philosophy of "customer first, customer satisfaction", can the hot pot skewer incense industry win the favor of customers, win more and more repeat customers and loyal customer groups, and make their business prosperous.

Pay attention to the following five store management elements:

Clause. 1. Efficiency management. As we all know, the pace of life of most people is still relatively fast, so in order to be able to adapt to such a change, it is necessary to have a fast and effective operation process of store products, improve the work efficiency of employees to shorten the time for customers to wait for meals, so as to produce more high-quality string incense products to meet the appetite needs of consumers.

Clause. 2. Service management. In today's society, no matter what industry it is, everyone pays more attention to the overall experience of consumers, so we must present a kind of care and patience to consumers in store services, so that thoughtful service can impress our customers from the heart and retain loyal consumers.

Clause. 3. Cost management. Cost management is closely related to the profitability of Chuanchuan Xian, so the cost management of Chuanchuan incense must be strictly controlled, so as to better realize the long-term operation of Chuanchuan Chuanxiang.

Clause. Fourth, quality management. In the management of strings, the quality of the product must be controlled, in strict accordance with the production procedures of the headquarters to make the strings of incense, the whole process in accordance with the policy of the headquarters, strict quality control.

Clause. 5. Publicity management. Good publicity activities can drive the increase in the daily turnover of Chuanchuan Xian, so investors in Chuanchuan should have a feasible publicity plan to attract customers to the franchise store for consumption.