Business restaurants each way. But a lot of new people are still quite vague about the necessary work when opening a restaurant, eating a restaurant.
Other rock in the mountain can sharpen into jade. The experience of a former person may give you some valuable suggestions. So what are the experiences of opening a super food restaurant?
The vast majority of startups often prefer to open one for success. Or try to make everything as perfect as possible. So many people start to worry, is food enough? Is propaganda enough wide? Has the operation been perfect enough? Once the opening is not as expected, begin to doubt or even deny yourself.
Pursuing perfection is wrong? Correct. But the experience of opening business shops below is enough to prove to us: in fact many things do not need to be “a step of success immediately”.
- 1 1. OPENING DOES NOT NEED A STEP TO BE SUCCESSFUL IMMEDIATELY
- 2 2. BUSINESS EATERIES MUST HAVE THEIR OWN SO-CALLED CHARACTERISTICS
- 3 3. IT IS NOT NECESSARY TO ENTERTAIN ALL CLASSES OF CUSTOMERS
- 4 4. ENTREPRENEURSHIP. NEVER THINK YOU’RE SMARTER THAN A CUSTOMER
- 5 5. DON’T GO INTO THE HUSTLE AND BUSTLE
- 6 6. DO NOT OPEN A RESTAURANT RIGHT NEXT TO THE BIG RESTAURANTS
- 7 7. NO PRICE COMPETITION
1. OPENING DOES NOT NEED A STEP TO BE SUCCESSFUL IMMEDIATELY
Usually in the catering industry is the opening of a restaurant. Always busy with preparation. What is inviting the chef, which is on the menu … Hate one can not concentrate all specialty dishes from the South to the North together.
Opened day, all of the food on the menu of the restaurant is displayed. Invite friends, relatives, guests to enjoy. Hope everyone helps the cafeteria to do propaganda. Let the reputation of the restaurant be flying high.
In fact, here we have made a mistake. It was the opening day of the restaurant that had reached its peak, reaching a climax in a period. The time after the opening, the quality of the food, the business strategy could not go up anymore. As the scene of guests jubilantly celebrated in the opening day. There has been a clear comparison of guest sources.
Restaurant business should go from small to large from shallow to deep. Step by step. Each step is a footprint, gradually moving forward. It is best to be able to keep balance for a long time. That is the highest possible limit in business. Then gradually descend and then go up again. Developed in the form of a wave.
2. BUSINESS EATERIES MUST HAVE THEIR OWN SO-CALLED CHARACTERISTICS
Doing business in restaurants, it is best to create dishes that can be long-term business. No need to create too many special dishes. For example, KFC grows up from fried chicken. Just mention fried chicken, KFC will be the brand that we think first. Later, other dishes were gradually refreshed, launched and developed with fried chicken.
Doing so both saves manpower and saves time. No need to headache thinking how to gather enough specialties from North to South. If the number of dishes is too much, it will be difficult to determine the main dish on the menu.
There are dishes on the menu that are not frequently chosen by customers. By the time the guests pick, l fear that the food has been metamorphosed. Thus, it will affect the business situation of the restaurant.
3. IT IS NOT NECESSARY TO ENTERTAIN ALL CLASSES OF CUSTOMERS
Many shops hate one thing and cannot concentrate all kinds of people in society to their restaurant. Because they want to make money of all levels in society.
The consequence of this approach is that people in the upper class will feel they have lost their prices because of the low level. The middle and lower class people are afraid of not wanting to enter the store because of the emergence of upper-class groups in it.
Therefore, the best restaurant should only aim at the class, the class that we serve to design the dish, unit price and drinks accordingly. Just need to identify your consumption level, types of food, wine, medicine, water served in the restaurant will also be clearly defined.
Currently, eating and drinking usually has two types. One is the second job is to gather to eat. If eating is just a way to negotiate business. So the restaurant will provide customers with an environment for negotiation and exchange. The positioning target will have to be a little more advanced.
For middle-class consumers. Actually invite others to eat and drink, everyone wants to save. They both want to get face and want to save money. So delicious, complementary, cheap will be factors that restaurants must consider first.
Once the customer feels satisfied with your diner. They will actively help you promote the image. Introduce the restaurant to others. Save you a lot of advertising costs.
4. ENTREPRENEURSHIP. NEVER THINK YOU’RE SMARTER THAN A CUSTOMER
Whatever business is, the most important thing is dedicated. Especially the restaurant business. Just let customers see your devotion, they will automatically come to support you. Think of each customer as your friends and relatives. Care, care and serve them as their family members.
Also, never assume that you are smarter than a customer. On the contrary, you should feel that everyone is smarter than you. Thus, making yourself always feel standing on the brink of danger. To be able to do business conscientiously wherever you are.
5. DON’T GO INTO THE HUSTLE AND BUSTLE
Sometimes, seeing other people doing business should be done. Immediately go to open a restaurant right next to you. Then gradually formed the so-called market competition. In fact, this is a very dangerous way of doing business. Like the eco-business in the airport. Chen encroached, hustle, and shop together to grow up closely.
Such business will be very easy to cause the worm to enrich the soup pot. Some good stores will be affected by bad business shops.
6. DO NOT OPEN A RESTAURANT RIGHT NEXT TO THE BIG RESTAURANTS
Small plants growing under big trees will not grow. Same level, the same price. Customers of course will choose great restaurants, famous restaurants. That is the brand. Unless your overall qualities are far ahead of big restaurants. If not, never try.
Big restaurants are inherently better than you in terms of scale. No need to know the quality of food and service quality. But usually hiding under a big restaurant, your image will only be blurred.
7. NO PRICE COMPETITION
There are some restaurants that have just opened. Wanting to expand, promote business often choose competitive prices. In fact, this method is not impossible. But if you lower prices, competitors also discount. The results will be heavy for both sides.
Unless you no longer want to do business, want to withdraw from the market. Do not be afraid of price competition. If not absolutely, never compete for discounts when conditions are not allowed.
7 experience in the restaurant business looks simple, everyone understands. But how many people can really do? Restaurant business is not a big deal. Sometimes just building up little by little. Let’s start from the smallest things.
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