I opened a restaurant and had an advantage in all aspects, why is the business not very good

The content of the new book is leaky, whether it is reasonable or not is waiting for you to taste.

What is my understanding of F&B marketing, what is Marketing Camp? Marketing is to create sales conditions, win people's hearts and minds, marketing is human nature, marketing is to meet the desire of human nature, the desire of human nature is simply the satisfaction of interests and emotions, is the desire of people's hearts, catering marketing in the past is mostly a single to meet the needs of customers to eat, how do we use marketing thinking to meet the needs of customers' human interests and emotions, so as to achieve the purpose of customer surplus? People are no longer just eating for the sake of eating, the purpose of people eating is to eat happily, in order to maintain a more harmonious relationship between relatives and friends, why not push yourself and others?

Seeing this, if you don't particularly hate me, let's get into the text together and talk about your business......

The most terrible thing about a store is that there is no customer flow, if you want to have a hot customer flow, to achieve a surplus of customers, and a booming business, you have to have some factors, meals and services are the most basic foundation, if there is no special food and high-quality service foundation, and then there are no marketing methods and skills, just waiting for customers to come to the door, then the store is destined to wait for the closure.

First of all, for brick-and-mortar stores, you have to understand where your customers come from? What are the ways and why choose your store to consume, only if you understand the best customer flow, you can formulate corresponding methods and strategies to attract customer flow.

First, the passing passenger flow, there is a saying: doing business depends on the time, location, and people, of which the geographical advantage is the geographical location, a good geographical location determines the size of the past, and to some extent also determines the number of customers you enter the store. The flow of people passing by is the characteristic of the store itself, and it does not require any publicity to generate a potential customer flow.

Second, the passenger flow of active publicity refers to the passenger flow obtained through active publicity, including online and offline methods, such as: WeChat, Weibo, Momo, Douban, local **, ****, etc., offline such as: leaflets, regional publicity, etc.

3. The passenger flow through cooperation refers to the passenger flow imported from various businesses, enterprises, individuals, organizations and other groups.

Fourth, the passenger flow of re-consumption, as the name implies, repeat customers, old customers, secondary, third, and fourth consumption passenger flows.

Fifth, the passenger flow of referral refers to the passenger flow formed by being referred.

After figuring out the five types of passenger flow, we can make different improvements for different people, and we can take effective marketing methods to help you establish your own passenger flow marketing system.

The main disadvantages of opening a restaurant are:

First, the competition is too fierce. F&B outlets not only compete with surrounding F&B outlets, but also compete with F&B outlets in the region through online platforms such as Meituan and Ele.me. It's too easy for people to find food in supermarkets and grocery stores. Individuals can also cook at home.

Second, the cost of store rent, staff wages, food materials, health quarantine, physical examination and other expenses is constantly improving, and the profits are getting lower and lower. Very difficult to do.

Now to start a business, in addition to selling things on online platforms, it is recommended that you open car beauty shops, car washes, car repair shops, car sheet metal paint shops and other car-related services, because there are too many cars and many businesses, car beauty shops will not compete with online platforms and supermarkets in addition to competing with other peers in the region. It is also difficult for the individual owner to solve the problem of the car.

If you don't know anything about the automotive service industry, you can take a look at books on this subject first, such as: automotive aftermarket management, automotive aftermarket, and so on. Pinduoduo may have. You can also consult with some experts.

1. There is a lack of talents on the surface, but there is a lack of culture in reality I have to admit that the overall cultural level of employees in the catering industry is not high. These young people who came to the big city with hope are enthusiastic and able to endure hardships, and they have been promoted all the way from front-line waiters, but it is still difficult to transform management. This makes many restaurateurs unable to take care of poetry and distance.

The ceiling is low, the turnover rate is high, and the employees in the catering industry generally lack a sense of belonging and mission. Further research, in fact, a company lacks culture, just like a person lacks soul. However, the road to catering entrepreneurship is difficult, and it is difficult to go far without strong enough cultural support.

2. Lack of efficiency on the surface, lack of process in reality Store rent is expensive and personnel are expensive. Improving efficiency is always a problem for restaurant owners. Compared with modern catering, traditional catering is characterized by manual and random production, single-store workshop operation and human experience management.

Some catering companies have been eliminated from the market because they have failed to improve their backward business models. 3. The surface is lacking, and the actual lack of marketing is discounted before opening, and it must be ** every festival. Do these really lead to effective foot traffic?

What restaurants should really do is to gain insight into consumers and market around their needs. Build word-of-mouth, build a brand, and don't let consumers come because it's cheap, but because they like it. 4. There is a lack of gross profit space on the surface, and there is a lack of profitable products Many restaurants lack everything, that is, there is no shortage of dishes.

Many restaurants have full menus, but they can't get the real profitable products. How to create signature dishes, streamline marginal dishes, reduce purchasing pressure, and optimize kitchen efficiency. All these decisions need data, how about your big data skills?

5. Lack of innovation on the surface, lack of mechanism in reality The Internet is fast, information is changing with each passing day, and the way of playing is ever-changing. Any business needs to keep learning and updating its knowledge.

It's not good to open a restaurant business, if it's because of a single product, we can increase the product like this.

This problem has troubled many friends, and now many friends are doing business and feel bad about it.

It's because of the impact of the Internet.

Strengthen the quality of the dishes and see how other businesses are doing well.

First of all, we must find our own essential reasons and find objective reasons.

1. The name of the hotel should not be called too big, otherwise it is easy to discourage the guests.

Second, the door of the hotel must be bright, pay attention to the lighting in front of the door at night, do not use cold lights, the lighting is moderate, do not eye-catching, can give people a comfortable feeling.

Third, the waiter is also very important, it is recommended not to be cheap, it is best to get a hand, to be kind and diligent. You don't have to look too good, just a little temperament.

Fourth, chefs don't have to invite expensive ones, they can invite some young and eager to learn and motivate.

Fifth, as a boss, you should treat employees well, don't be mean, often take the chef out to eat, go to a few small restaurants with good business and a little fame, and ask for more special dishes, analyze together, it won't matter, be able to think, be able to learn, for a long time, and be able to take advantage of the family.

Sixth, the price is also very important, don't overprice, first gather popularity at a low price, money is not earned in a day.

Seventh, the cost must be mastered, but the quality must be guaranteed, and the eyes of the masses are bright.

8. For the environment, go to other peers to see, and feel and analyze from the environment and services, and dishes.

9. The target customer group must be clear, what kind of customers does your catering department need to consume? These customers' consumption ideas, dining preferences. Find the point of demand of these customers.

10. Publicity, the whole hotel publicity, the advantages of the catering department and the cheap food to show customers, and can boldly put forward the theme of food culture.

You need to adjust slowly, and it's important to adjust the model and audience.

The ease of a F&B business varies depending on the region, type of F&B, management team, business strategy, and other factors, so it cannot be generalized. However, it can be said that the catering business is not an easy business and needs to face the following challenges:

Fierce market competition: The F&B market is highly competitive, and restaurants need to constantly innovate to provide better service and more attractive dishes in order to gain a foothold in the market.

High cost and low profit: The cost of the catering industry is relatively high, including rent, labor, ingredients, etc., while the profit is relatively low, and the cost and profit need to be finely managed.

Food safety and hygiene issues: The food and beverage industry needs to adhere to strict food safety and hygiene standards, and when food safety issues occur, it can have a significant impact on a restaurant's reputation and business.

Personnel management and training: The catering industry needs to manage personnel well, including recruitment, training, performance appraisal, etc., to improve service quality and employee efficiency.

To operate a high-ridge beverage business, we must now learn to use the digital business group to recite the way, such as opening the scan code ordering or smart collection code through the software of Transmitbao, and the customer consumption is automatically points, and coupons are issued according to the customer's consumption habits. Discounts are carried out according to the cumulative data of customer consumption, retention coupons are issued according to the frequency of customer visits, and short-term traffic platforms such as Douyin are operated to open fan coupon interactive coupons, so as to connect every customer through intelligent digital operation.

To sum up, the ease of a catering business is related to a variety of factors. While there are challenges, it is possible to succeed in the F&B market if you develop the right business strategy, manage costs, improve service quality, and ensure food safety and hygiene.