What is it like to open a restaurant?

Every guest starts from the first second of entering the store, from the moment they leave the hotel, their facial expressions change, taste, **, service, dining atmosphere, all have to be carefully observed, more than ten years, the restaurant is still hot, and there is a sense of achievement.

As a woman, less than 30 years old, she hired an aunt to open a fast food restaurant, buy goods, chop bones, and stir-fry all-rounders. I'm so tired, I've been doing it for almost two years, and now I'm transferring, it's too tiring.

Opening a restaurant is not an easy business, the cuisine problem, the environmental style, the amount of dining, the service attitude, industry and commerce, taxation, epidemic prevention and sanitation, fire protection have to be considered, a lack of place will affect the life and death of the store, very hard, people like me with a strong will sometimes feel very difficult.

The small restaurant opened in the township of the family, the environment is quite medium, the dishes are very good, there is a stove at the door to fry the vegetables, the business is booming, especially in the evening, the guests are full. Although I am tired enough to choke myself and my wife as a whole, I am still very relieved to have a good income.

To be honest, if a restaurant wants to be successful, it needs to meet the needs of another part of the customer, do a good job of communicating with them, every guest who comes to my house to dine will add a friend with them, and send a blessing text message for the New Year's holiday, and make a greeting **, which seems to be a very small behavior, but many guests feel that my hotel has thoughtful service and delicious dishes, and they are willing to patronize.

When you open a restaurant, you have to consider the style of dining, what kind of cuisine you have, the standard of cuisine, and the number of diners, which is very troublesome anyway.

At the beginning, I was very confused, and the positioning of the restaurant was to find the master to see, hehe, forgive me for being superstitious, but after several years of painstaking management, I have accumulated a lot of experience, retained a lot of customers, and seen the psychological normality of many people. In any case, I still operate in good faith and study the cuisine carefully, so step by step, I have opened three chains.

When I first opened the restaurant, I couldn't sleep all day long, thinking about how to sublimate the cuisine, how to maintain the guests, and at four o'clock in the morning, the drowsiness disappeared, and I began to get up to buy the dining items needed for the day, I was very tired, and I lost more than 30 pounds in a year.

I rented a storefront in a small town in Zibo, with three floors and more than 200 square meters, with an annual rent of 100,000 yuan, which should be said to be quite cheap; It's a pity that it's in a remote area, in fact, I didn't have any experience in catering before, and I also crossed the river by feeling the stones, and I was very worried and sad.

A friend was very reckless to Zhengzhou to open a Sichuan restaurant, more than 200 square meters, at that time we asked him to be cautious, after all, he had never set foot in this industry, but after more than two months of business, we asked him to insist, but he did not persevere, gave the store to others, suffered heavy losses, debts, cars were sold, mixed is not as good as us office workers.

I was going to plate a restaurant, but the funds were not in place, not so much money, and then I applied for a loan, and finally opened, a lot of meals every day, usually five or six tables, when I was busy to more than a dozen tables, I personally hired eight, now I think about it, thanks to my own insistence at that time, otherwise I still work for others, and I am very content to see that the business in the store is good.