1. Don’t be anxious to make money. The worse it is, the more willing you are to spend money. Once the business of many restaurant owners is not good, they fall into panic, thinking about cutting expenses and reducing costs, so they sell inferior products as good ones, which will make your store go bankrupt faster.
The more this happens, the more you need to be calm and composed, serve every customer well, and make more improvements in ingredients and taste, so that you can win back every customer in the store and even bring you Come new customers.
2. Please eliminate the aura of bad business. No matter what kind of store you open, you must not let customers feel that your store is very deserted. Although some customers have never been to your store, they will judge whether they can enter the store to taste based on the number of people in your store. For example, it is very cold when you enter in winter, very hot when you enter in summer, the lights are dim, the tables and chairs are not in order, etc. These are all conveying to customers that your store has no customers. So if you think about it, as a customer, you are willing to be in such a store. Consumption?
3. The worse the business is, the less likely you are to choose to lower prices. Many restaurants will immediately choose to cut prices when business is not good, but they don't know that this is a method that will make your store "go bankrupt quickly"! Why do you say that? If your business is not doing well, if you continue to cut prices, one will reduce profits. On the other hand, in the eyes of customers, price cuts may also reduce quality. They always feel that merchants will not be so kind. Therefore, it is better to choose "price guarantee" or "price increase" when business is not good. While raising the price, you can also offer more distinctive dishes and improve the quality of the dishes. Only in this way can customers' original impression of your store be improved, and even more so. I was curious about how delicious the new dishes were, so I couldn’t help but go into the store to try them.
Fourth, let the store have "star products". This involves whether it is better to operate a store that is "diversified" or "professional" as mentioned before. For restaurants, diversification can certainly make the interior of the store more adjustable, but it can also make the store look more ordinary and can be replaced at will. Especially as a restaurant, when foodies are more finicky, they think that "professional" stores will make more delicious dishes. After all, they specialize in making this dish. Therefore, you might as well improve the previous business methods, clarify "what you want to sell", and let the store have "star products" to stimulate customers' desire to consume and want to see how delicious the store's main products are.
5. A restaurant should not rely on savings to maintain balance. According to surveys, successful restaurant owners participate in twice as many study tours as unsuccessful store owners, and the same goes for spending money. Successful restaurant owners are not very good at saving money. They always want customers to eat well and feel comfortable when they come to the store, so they try their best to improve the quality of the dishes and considerate service. These aspects are relatively necessary. some cost.