It s not okay for a small restaurant to sell expensive things

It doesn't matter if the shop is small, it is distinctive. As long as you play the characteristics, you are not afraid that others will not buy them, and natural things can also be sold at an expensive price.

As long as it tastes good, it can be pulled, and when others know that your food there is delicious, they won't care about the price if they want to eat it, and they won't care about ..the price

Different catering models have different profits, even if it is a small restaurant of the subject, there are many costs involved in the middle, do you do it yourself or hire someone to do it? What kind of cuisine do you mainly do? Whether the house is owned or leased, etc.

This all involves costs, so sometimes the fried fritters at the entrance of the community have been dry for 20 years, and the medium-sized restaurants on the side of the road have changed their owners for half a year. <>

Then you open a small restaurant, and the profit is low. Probably you choose that kind of cost + profit pricing method. This method is indeed suitable for our small restaurant, and it is easy to calculate when settling accounts.

However, if the customer is still too expensive, there will be a problem. Let me briefly analyze that there are two things you need to pay attention to. 1. Your cost, you have to determine whether your cost has been the lowest, mainly for the processing of ingredients and the use of seasonings in the cooking process, which is a very important cost, and the difference between good operation and bad operation can be 10%.

Especially if you're not in charge, then you have to pay attention. <>

2. Customer's perception of you When you have low profits and can't get customers, maybe your strength is not to make low-cost dishes. In fact, customers don't really want low-cost dishes when they actually go to restaurants. <>

Generally, the focus of our boss is different from that of our customers. What we focus on is pricing, how much is a dish. However, the customer looks at the total purchase cost, which includes not only the purchase amount, but also the opportunity cost, training cost, time spent on the purchase, etc.

In other words, although the customer comes to you to eat your food, he spends money not only on your food, but also on your service, your environment and what he pays attention to. Then you might as well take a good look at your business, sometimes increase the unit price, and do the service, maybe there will be more people. After all, the profit is low, and you don't dare to add any services.

Eventually, it will only be a vicious circle. After all, you see, those restaurants that make money rarely rely on cheap to attract customers.

The landlord said that he had opened a small restaurant and had already controlled his profits very low, but the customers were still too expensive, what should I do? From the words of the landlord, it seems that the most important thing is **, right, but has the landlord ever thought about it, in addition to **, is there any other factor that he has not thought of?

For example, the taste of the food, such as the environment and service, if the landlord today is to describe the overall situation in the problem, so that we can better give him some suggestions, but today the landlord seems to be just complaining and a little helpless tone to say that his profits are very low, and the customers are too expensive, what should I do? I think the landlord seems to be thinking a little unopened. According to what you mean, as long as the ** is low enough, the customer will not be too expensive, right?

As long as the customer is not too expensive, the business will be good, right, as long as the business is good, then what? Do you want to mention it? So ** here is just one of the aspects, if your meal is not delicious, customers just spend a dollar to eat a meal and feel that it is not only a waste of their money, but also a waste of their own time, a waste of their mood.

In fact, the landlord needs to do more analysis, ** is not necessarily the only factor, today we can see that many restaurants have to be the first strategy, they are to abandon the ** factor and go to the value of other places to go up, and finally achieve the best promotion strategy.

If the landlord is an evaluation strategy, in addition to reducing his own profits, what should also be controlled is the cost. Cost reduction, mainly reflected in operating costs, rent costs, and labor costs, I see these low-cost and affordable restaurants, most of them are seven aunts, eight aunts, the elderly and children, do you do this kind of business now? If you want to do this kind of business, don't think about being a big boss, if you don't do this kind of business, now you don't want to be **.

I also open a restaurant, you can only control the cost, and find a way to increase the turnover of your personnel and daily expenses are certain, the turnover will naturally go up the profit, and don't look at the customer is too expensive, the customer wishes you don't want money, that part of the expensive customer you can give up, specifically to accept your ** customer, because no matter what level of consumption customers have, you just need to catch the right customer for you.

I don't think it's the most important thing for customers to say that it's expensive, you have to compare it with the surrounding stores**, you can know whether it's expensive or not, and there is another point, if there are many customers, small profits and quick turnover, so you don't feel that the profits are low.

Around the community where I live, high-end restaurants and low-end restaurants are living well, and there are few owners who have changed over the years, but the restaurants that don't slip often change owners.