The first thing is the taste, which I won’t explain.
Then there is the location, which should be in a place with a slightly larger flow of people.
The other thing is to look clean and tidy. Nowadays, people have mysophobia, so just don’t look dirty.
Also, the quantity should be larger at the beginning. There is a bone soup business downstairs where I have a good business, because the quantity is relatively large. Although the place is a bit out of the way, the business is still good.
The most important thing is the major units around you. If there is no canteen or something, it is best for someone in their company to order food or something and deliver it to your door on time every day. On the one hand, you will have sales. On the other hand, if it gets bigger, wouldn’t everything around you be yours?
Takeaway? It would be best to have a shop or something like that so that individual travelers can have a place to eat.
There are also some minor issues, such as the price and so on. You need to lay the foundation in advance. Don’t set it too high. If you want to do something, you have to do it all at the beginning. Don’t think about it. It will develop slowly later on, but if you don’t do it well at the beginning, it will be difficult to attract repeat customers.
Of course, food safety certificates and health certificates must be obtained. It's better to learn more from colleagues who are a little further away from you. It's beneficial.