What is the most feared thing about running a restaurant business?

1. Flue**.

The fire caused by the flue is the most common fire in the restaurant, if you want to prevent the fire, then the management of the flue is a must, the owner of the store let the clerk clean up the smoke accumulated in the flue in time, after all, the time of use of the flue will naturally gather together, thus affecting the normal use of the flue.

However, the cleaning of the flue is also quite troublesome, which is why so many restaurants are not actively cleaning the flue regularly, basically because the owner does not pay attention to the hazards of the flue grease in the kitchen, followed by the flue cleaning project, the labor is more, and the cleaning is high, and many owners are unwilling to pay this money.

But you have to know that the grease in the flue is accumulated with vegetable oil, and if it hits a spark, it will be ignited directly, so the kitchen smoke pipe should be cleaned regularly, and those heavy oil vegetable restaurants must be cleaned frequently, otherwise the loss will only be greater in case of fire.

2. Gas leakage**.

Nowadays, almost all of the gas used in restaurants is gas, such as pipeline gas and canned gas, but once the leakage of these gases occurs, it is easy to cause disasters, so restaurants must regularly check whether the gas pipelines, joints, and instrument valves are intact, especially whether the interface is firm.

If there is any problem, it must be dealt with immediately, if the gas hose is aging and damaged, it must be replaced in time, if the hose interface is loose and not tightened, it should be tightened immediately, and these can even be formulated into a system to implement these work.

If there is a leakage of gas, then immediately close the valve in front of the gas meter, open the doors and windows of the store, do not switch on any electrical equipment, evacuate all personnel, stay away from the store and call the gas company and the fire department, and wait for the emergency rescue of the fire department and the gas company.

1. Chefs change jobs.

In the past, many traditional catering enterprises, most of the bosses and chefs adopted the contract system, and the operators basically did not use technology, let alone control the kitchen staff, so many chefs became the best people in the restaurant, and even sometimes more than the boss, too tired to do it, too little money to do it, the boss has a bad attitude and does not do it, and the customers are too tricky to do it, and many kitchen chefs use this to blackmail the boss to raise wages and increase benefits.

Second, customers are looking for trouble.

Don't be afraid of customer complaints, because most customers can communicate, and it is easy to solve, once you encounter a particularly difficult guest is in trouble, no matter how you apologize, free order is useless, what he wants is your store reputation is not good, what you want is to let you **, meeting such a guest is the most troublesome.

3. The landlord and boss raise the rent and repair the road.

Many traditional catering companies die as soon as they rise, and they don't even hesitate to throw away the decoration and lose the equipment, and they don't dare to continue to operate. Municipal construction is also a troublesome thing, small repairs, small repairs are easy to do, can not delay too much time, just take the opportunity to study, exercise the team. But if you have to deal with major repairs and repairs, it will be troublesome, sometimes half a year, sometimes a year, so you can't choose.

Fourth, all kinds of emergencies.

I am most afraid of food safety, especially if I eat bad food for guests, food poisoning, if it is a mass incident, it will be more serious, and the catering license will not be there.

I think the most feared thing about opening a restaurant should be the fire department, because the fire protection requirements are all hardware requirements, and most restaurants are rented. It is difficult to do this in place, and there are new regulations and higher requirements for fire protection in the new year. If you didn't have a fire certificate before, if you don't do it now, it will still be difficult.

In addition to the competent departments of health, industry and commerce, in fact, the most feared is fire protection!

In fact, the health and industrial and commercial departments rarely conduct inspections, unless there are serious accident complaints.

Fire protection is different, no matter how good the catering industry is, there will be problems with fire protection, and the law enforcement power of fire protection is quite large, and you must prevent this! Their appetite is also huge!

The health and quarantine department, the environmental protection department, and the public security and fire department can suspend business for rectification if it seriously affects the lives of residents.

It is mainly responsible for medical and health policy and environmental work, and the specific law enforcement and operational work is implemented by subordinate institutions, including the Health Supervision Bureau (Institute) responsible for administrative law enforcement, the Center for Disease Control and Prevention (formerly known as the Health and Epidemic Prevention Station) responsible for the prevention and control of infectious diseases and chronic diseases, the maternal and child health hospitals responsible for maternal and child health, as well as hospitals at all levels, township health centers, etc.

Extended information: Administrative penalties imposed by border health and quarantine authorities in accordance with border health and quarantine laws and regulations shall be under the jurisdiction of the border health and quarantine authorities at the place where the illegal acts occurred. The Health and Quarantine Bureau of the National Health and Family Planning Commission is responsible for investigating and handling major and complex cases.

In the event of a dispute over jurisdiction between the border health and quarantine organs under the Health and Quarantine Bureau of the National Health and Family Planning Commission, it shall be reported to the Health and Quarantine Bureau of the National Health and Family Planning Commission for designation of jurisdiction.

The competent health institutions of the relevant departments entrusted by the National Health and Family Planning Commission as stipulated by laws and regulations, or the competent health institutions of the relevant departments of the National Health and Family Planning Commission and its prescribed supervision responsibilities, shall be responsible for the cases within the prescribed jurisdiction.

Flies are the most afraid of. Water and electricity outages during cooking. Or some, the Food and Drug Administration of the Ministry of Health Comprehensive Law Enforcement came to check. Hope it helps, thank you.

The catering industry is most afraid of food poisoning, and the hygiene is not up to standard. Therefore, it is necessary to ensure the quality of food ingredients, hygiene and cleanliness.

The catering industry is a service industry, to serve customers well in order to do business for a long time, the first to face different customers, the so-called difficult to reconcile, different customers have different tastes, this should be satisfied as much as possible, second, sometimes the guests go very late, this is a common problem that catering people have to face, or not impatient, try not to conflict with guests.

Food poisoning, now with a COVID wartime state.

Although opening a restaurant can bring a certain amount of revenue and a sense of achievement, there are also some potential drawbacks, including the following:

Fierce competition: The restaurant market is highly competitive, and it is not easy to open a store successfully. Without adequate market research and accurate business strategies, it is difficult to gain a foothold in the market.

High cost of ingredients: The cost of ingredients is one of the main parts of the expenses of food and beverage outlets, and the ** of ingredients fluctuates greatly, which may affect the profitability of the store.

High labor costs: F&B restaurants need to hire employees, and employee wages and benefits are one of the important components of store costs, and high labor costs may affect the profitability of the store.

The requirements for the ability of operators are getting higher and higher, especially digitalization, especially the emergence of major digital online traffic platforms. It is necessary for the store to be proficient in the digital management tools of Baoda, proficient in the use of online traffic platform for point members to publicize, learn the phenomenon of online drainage, and know the digital operation of customers.

High requirements for environmental hygiene: F&B outlets need to maintain environmental hygiene, which requires a certain cost and time investment. If environmental sanitation is not effectively protected, it may affect the reputation of customers and the development of the store.

The need for continuous innovation: The catering market needs to be constantly innovating, including dishes and services, to meet customer needs. If you can't keep innovating, you may be overtaken by other stores.

Therefore, before opening a restaurant, you should fully consider the above drawbacks.

The main disadvantages of opening a restaurant are:

First, the competition is too fierce. F&B stores not only compete with surrounding F&B outlets, but also through Meituan and Ele.me.

and other online platforms are hungry to compete with restaurants in the region. It's all too easy for people to find food in the grocery store. 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 to talk about, because there are too many cars, there are many businesses, and 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 are in the automotive service industry.

If you don't know, you can take a look at books on this subject first, such as: Automotive Aftermarket.

Business Administration, Automotive Marketing, etc. Pinduoduo.

Possibly. You can also consult with some experts.

The first step is positioning.

Positioning is life and death, restaurants can choose from countless categories, including snacks and fast food, hot pot, barbecue, Western food, Hunan cuisine, farmhouse cuisine, etc., different categories correspond to different user groups, and the unit price of customers is also different. It is important to choose a category that you are familiar with and good at. When doing category positioning, you can first do blind market research, such as sauerkraut fish, don't touch the category, it's already a sea of blood.

The second step is site selection.

After positioning, enter the site selection link. If the positioning is a snack, it can be used in the pedestrian street, subway entrance and other sections with a large amount. If the positioning is fast food, you can choose a site in a mature community and become a regular customer.

If Mo Yunxiang is a dinner, then he has to move closer to the big business district. Although the positioning determines life and death, you can't live if you choose the wrong location. Site selection is a manual job, and this link is not urgent.

The third step is design.

After the address is chosen, it is about to be renovated, what will the decoration look like? Naturally, design is inseparable, and a good design can add a lot of points to the storefront. We helped a fast food restaurant to do a trendy style design, and after the renovation landed, the customer flow has not been interrupted, why?

It's a design that catches the user's eye. Other restaurants don't pay attention to this, but we do, and the traffic will naturally come to us.

The fourth step is decoration.

Try to find a combination of design and construction for decoration'units, otherwise there may be discrepancies in the effect and design of the flooring. In addition, the decoration should be budgeted in advance, I have a friend who opened a restaurant, and after the decoration found that 80% of the overall budget has been spent, there is little budget left for the promotion of the back, and it is very tormenting after the opening, and the procurement of ingredients has to be deducted and deducted, which affects the user experience.

Step 5: Open for business.

Before the official opening, you can have a trial operation for a few weeks, run in the process of ordering food delivery and paying for food, and when the run-in is almost done, you can plan a few activities to open for business. If the customers are satisfied with the taste of the food, and the customers attracted through the event in the first few days of opening become repeat customers, the business of the store will be dramatic.

The main thing is, no matter what project and specialization is chosen. You need to master proficient catering skills, cooking skills, catering management skills, etc., so that you can have fewer and more problems and obstacles in the process of operation.

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.

1. When opening a restaurant, I am most afraid of meeting people who pass the time: if this kind of people are wives and retirees, they have idle funds and sufficient time, so they want to find something to do, and catering is an industry that is easy to enter, so they chose this industry.

2. When opening a restaurant, you are most afraid of encountering people with rhapsody: this kind of person is delusional that he has supreme talent, insight, value, power, knowledge, imitation, and so on. Driven by this thought, they will deliberately change their lifestyle to cater to their delusions, become extravagant, arrogant, fanatical, have many unrealistic ideas, and have few down-to-earth jobs.

3. When opening a restaurant, I am most afraid of meeting blindly confident people: this kind of person wants to open a restaurant, so he has done some research, such as visiting a few restaurants of the same type, going to see the environment and style of other people's stores, what to taste, experiencing it a few more times, and having some understanding of the restaurant in his mind, etc., but he thinks he understands everything.

4. When opening a restaurant, they are most afraid of encountering superstitious people: they attach more importance to a certain type of work, even to the extent of superstition, thinking that as long as there is this element, everything has stupidity, and everything else is not important, and the thinking is very one-sided. Or, it is controlled by traditional backward thinking.

5. When opening a restaurant, I am most afraid of encountering people who are complacent: this kind of person cannot keep pace with the times, always stays in a certain experience or experience, does not see or look at the development status of the entire industry, and does not understand that competitiveness and attractiveness can only be sustained by continuous improvement. In the final analysis, this kind of person lacks enterprising spirit and sense of competition.