Two places are the best choice.
First, there are many office buildings in the company, and second, there are densely populated places. Choosing a place with more office buildings in the company can ensure business at noon. Some restaurants in Hangzhou often have too many empty seats at noon but not enough seats at night. Old catering is very concerned about whether the business can be done well at noon. This can ensure the benign operation of the day. In the commercial and residential area in the west of Hangzhou, big hotels are often not open well, but some small restaurants with characteristics are doing well.
There are many channels to choose a store. You can talk to the landlord through media advertisements, resale advertisements in front of stores, or directly find a newly developed house. Another way is to contact the store owner directly after choosing the general location, no matter what the other party is doing now. Although this method is tiring, it has a better effect.
You can take advantage of the effect of Duo Long.
Don't think that places with many shops are not suitable for entry. If there are many characteristic small restaurants in a street, it will cause the effect of Duo Long, and it is easier to do business than to do it alone. The key is to make a difference between so many stores and other stores.
Be careful about subletting stores.
It is almost an open secret in the catering industry to earn part of the sublease fee when borrowing sublease. Therefore, newcomers must be careful when subletting other people's stores.
We should pay attention to some traps in subletting storefronts: first, because the sublessor has encountered road demolition projects, it has been unable to open itself, and only wants to recover some initial investment by subletting. Therefore, when looking for a storefront, you must first ask the nearby stores carefully, preferably to the planning, housing management or industrial and commercial departments. If a place is about to be demolished, the local industrial and commercial office will generally be informed. Second, the original restaurant was restricted in sewage and fire fighting, and it was required by the relevant departments that it could no longer be opened, but the lessee did not know the inside story. After all the sublease fees were paid, it was found that it was impossible to open a shop here. This situation is most common in the downstairs of residential buildings. Third, if the other party can't provide the real estate license after renting it, the industrial and commercial office will not give the business license in this case. The fourth situation is that the other party sublets the store business after it is booming, and the purpose is only to earn the cost of subletting. There are some catering bosses in Hangzhou who like this operation. After taking over, I found that this store has gone into recession, and it is very difficult to make it prosperous again.
If a storefront is subletted one after another in a short period of time, it must also be very careful. There is a saying in the catering industry in Hangzhou: "A paralyzed restaurant is not good at feng shui", which mainly refers to the kind of storefront that has changed hands many times, and it is difficult to do it well again. Sometimes, this storefront looks like a lot of good features, but some hidden weaknesses are hard to see. For example, although it is located in the city center and has a large traffic volume, there are also many business buildings on the side. However, it may have problems such as inconvenient parking, inconvenient access, etc., and the result may be that business can't be done well.
Step 2: product positioning
After selecting the facade, it is necessary to start product positioning. Take opening a 300-square-meter hotel as an example.
A safer way is to follow the trend of food popularity in a city. For example, Jinhua casserole was very popular three years ago. A casserole shop with an area of more than 300 square meters can do business of 1 10,000 yuan a day. Gross profit can reach 50% and net profit is 30%-35%. Since last year, the business of Hang Cheng Restaurant has been booming. Seeing this consumer market, some bosses specialize in local spicy dishes in Quzhou, Jiangshan, Longyou and other provinces. For example, there is a "Quzhou Hometown Cuisine" at Wenhui Road, which caters to many spicy lovers and has its own local characteristics.
At present, it is more popular to introduce local dishes directly from Zhejiang Province to set up shops in small restaurants with Hang Cheng characteristics. For example, Jinhua Casserole Shop, Shipu Seafood Shop, Tonglu Restaurant, Dongyang Restaurant, Wenling Restaurant ... These characteristic small restaurants are so popular. Some are simply named after "Tujia cuisine". First, because there are many migrants in Hangzhou at present, especially people from all over the province come to Hangzhou. After opening small restaurants with local characteristics, they can attract a large number of fellow villagers first. For example, Yingshanhong Zhexi Flavor Restaurant located at No.51Stadium Road mainly serves western Zhejiang cuisine in Longyou and other places. According to the boss, home guests from Quzhou and Jinhua account for two-thirds. The Green Valley family on Gudun Road is also a place where many people in Hangzhou Lishui have dinner.
If you are doing special catering outside the province, there are certain difficulties in purchasing, and it is difficult to achieve complete authenticity of raw materials. At present, the transportation in the province is convenient and the purchase is convenient. Many small restaurants with local flavors and even common vegetables are also shipped from the local area.
With positioning, you can determine the name of the store and customize the menu. It is simple and obvious to name the store directly with the featured main dishes or place names. For example, "roasted chicken", "boiling fish" and "Tonglu hometown dishes", or directly naming the store by the place name, both of these effects are good.
Step 3: Decoration
After determining the storefront and positioning, it can be renovated. The consumer demand of customers is rising, and the position of storefront environment in restaurants has become higher and higher. A good environment can sometimes be the key factor for the success or failure of opening a store. Three or four years ago, some large restaurants in Hangzhou won in one fell swoop with cheap and luxurious environment. Since the end of last year, many small and medium-sized restaurants in Hangzhou have also started to make a fuss about the environment.
How is the store environment? It doesn't mean that the more you invest, the better. It depends more on the design. Sometimes, designing a mud wall with little money to reflect the positioning of Tujia cuisine can attract customers. Since last year, there have been some high-grade and exquisitely decorated restaurants in Hangzhou, which have done well in business, largely because the environment is superior to others.
Decoration is a very complicated process. Restaurant decoration is different from ordinary family decoration, and it also involves professional issues such as environmental protection and fire protection. Please invite professionals during the decoration process. It is best to find a chef or someone with restaurant management experience to take charge before the decoration begins. They can provide many suggestions.
Step 4: Recruit people
Whether the restaurant is open well or not, talent is also a key link. The staff in the restaurant is divided into two parts, one is the chef, and the other is the waiter, who is responsible for the kitchen production and the front office service respectively.
The number of staff in the kitchen of a 300-square-meter restaurant depends on the number of dishes. Generally, more than ten people can do it, including cooking, chopping (side dishes), loading (chores) and washing vegetables. However, some kitchens use 30 people, such as a Chinese hotel on Zhongshan Middle Road. Because of its high-end positioning, the variety of dishes ranges from Chinese dishes to various west points, and the production requirements are also very high. Naturally, the number of people needs to increase exponentially, but here, the price of vegetables is 60% to 70% higher than that of ordinary restaurants.
There are four common ways to find a chef: first, the boss orders directly. This method is mainly suitable for small restaurants. The boss goes to a restaurant that is similar to his own position. If he thinks the food is better, he tries to dig people directly in this store. The advantage of a chef is that the boss can understand the skills of each chef and maximize their respective values. In Hangzhou, the salary of a chef in a restaurant is generally around 3,000 yuan, while that of a general chef is more than 1000 yuan.
In Hangzhou, another way is through the Hangzhou Catering and Hotel Industry Association, which can provide free chef introduction service. The guild will also give simple instructions on how many people are needed in the newly opened kitchen. The telephone numbers are 872 16673, 872 16674.
Another way is to contract others to do it. After finding a chef, the chef is responsible for recruiting people. For a 300-square-meter hotel, the monthly contract fee for the chef is 1 10,000 yuan to 40,000 yuan, which is used to pay the salaries of kitchen staff. The boss will sign a contract with the chef to ensure the production and gross profit rate of the dishes, and at the same time ensure that the health inspection and fire inspection of the competent department must pass the customs. This way, it is more worry-free for the boss, as long as you control a chef. The disadvantage is that if the boss doesn't manage the chef well, once the cooperation with the chef is over one day, the whole class in the kitchen will have to change, which will have a great impact on the operation of the whole restaurant. Moreover, if someone is invited to contract the kitchen, the chef can earn more money only by deducting more wages from the kitchen staff.
The fourth way is to ask the catering management company to do it. As the catering market in Hangzhou matures, a number of professional catering management companies have emerged, such as celebrity catering management companies, which not only have their own investment in celebrity hotels, Zhonghao typhoon shelter, Piarchuan and other hotels, but also export kitchen management to more than 30 large, medium and small hotels. Hangzhou Baoshan village catering management company, in the classics
After running his own direct store, he also began to manage the restaurants outside. The bosses of these companies are mostly chefs and have a good experience in kitchen management. Catering management companies generally have their own direct chain stores, and there is a relatively stable team of chefs below. Inviting them to manage the kitchen seems to be similar to personal kitchen contracting, and the responsibilities are similar. The advantages are: the salary of individual kitchen contractors to the following employees is arbitrary and often changes, which affects the stability of the chef team. After corporate management, this operation is more transparent, and management companies often bring in some new dishes.
Step 5: Customize the equipment.
Kitchen equipment includes three large and small items in the kitchen: electrical appliances (mainly refrigerators), stoves and loading tables. Recommended places of purchase by senior chefs: Hangzhou Ceramics Market and specialty store on Qiutao Road.
Small items mainly refer to hardware: stainless steel bowls and basins, chopping boards, spatulas, etc. The place of purchase is in the ceramics market and specialty store. If you want to find a cheaper place, you can go to Hangzhou East Station Commodity Market, Yiwu Commodity Market or Yongkang Hardware Market. As long as the counter-offer is in place, the prices of goods in these places can be cheaper by more than one third.
Dinnerware for customers: You can go to the ceramics market or specialty store. If the restaurant has a high positioning and is good at its characteristics, you can customize the dishes and chopsticks that match the characteristics. If it is a stall-type restaurant, some people will buy second-hand goods in order to save the initial investment as much as possible. Some big hotels often change their bowls and chopsticks. These changed bowls and chopsticks are taken to some restaurants, and the goods still look good. Some shopkeepers will contact these hotels in advance and can buy them at a very low price.
People who have never worked in the catering industry usually find a chef, who is responsible for guiding the equipment procurement. This is very important, because there are many kitchen equipments in the market. Some kitchen equipments look useful, but they are not very useful. Experienced chefs know best what equipment to use.
Another thing to note is that some storefronts are equipped with kitchen equipment when they are built. Such equipment is not designed and equipped according to the restaurant you want to open. If you rent it, you often pay a lot of money for nothing.
Sublet hotels can sometimes omit this purchase procedure, but in many cases, when they are actually running, they will find that some equipment can't be used, so they can only be decided by inviting professionals to see it. Otherwise, we have to throw away the old equipment and pay a large sublease fee for nothing.
If you want to save more money on buying three big items, one way is to go to the flea market on Shaoxing Road in Hangzhou, which depends on luck. Sometimes there are complete sets of kitchen equipment here, some are in stock and some are second-hand. Another way is to find kitchen equipment manufacturers directly. At present, many kitchen equipment manufacturers recycle some old hotel equipment while selling new goods. Buying these second-hand goods through them saves two-thirds of the money compared with buying brand-new equipment.
Step 6: Purchasing raw materials
After the store was opened, the boss grasped the procurement most firmly. In many restaurants, the boss also served as a buyer and cashier, which also ensured the money's entry and exit. Even if you can't do it yourself, you should find a close friend to do these two jobs.
Drinks and seasonings:
Method 1: Go to the food market and supermarket to buy by yourself. The freedom of choice is relatively large, because cash settlement can sometimes choose some cheaper prices.
Method 2: Let professional companies contract directly, which is the most common practice. All drinks and seasonings are contracted and supplied by a company, which is responsible for delivery at any time. One of the main reasons why bosses take a fancy to this method is that they can hang accounts. The general practice in the industry is to settle accounts one to two months after delivery. Professional companies also have a certain sales rebate, which depends on the difference in sales volume. If the sales rebate is added, the purchase cost will not be more expensive than going to the market and supermarket. The rebate rate ranges from 5% of sales to12% of sales, which depends on your own discussion with suppliers. Some restaurants do not accept rebates, but ask suppliers for entrance fees. Some people in the industry think that this practice has many disadvantages, and the interests between suppliers and restaurants cannot be tied together, and cooperation will not be as close as rebate sales.
Waiters are happy to accept the delivery from professional companies, because they can get the corkage fee, which is stipulated by the industry and commerce department as a commercial bribe. In a restaurant with four or five salespeople, if the business is good, a waiter can receive seven or eight hundred yuan a month for bottle opening. Waiters in some big hotels can't collect the corkage fee themselves, but in such small hotels, the boss will let the waiters collect the corkage fee directly, with the aim of inspiring the waiters' enthusiasm for work.
Ingredients for dishes:
Frozen shrimp, fish and other aquatic products, if you want to choose good quality aquatic products, you can go to large supermarkets, such as Metro and Trust-Mart. Most of the fresh aquatic products are purchased in Jinjiang agricultural and sideline products market and Nongdu aquatic products market. For a small shop, the daily consumption of vegetables is not large, and the owner will go directly to the nearest farmer's market to purchase goods. After a long time, the stall owner is relatively fixed, allowing the supplier to deliver the goods to the door. Some shopkeepers want to do business with regular stall owners, deliver goods to their homes, and pay their bills. However, it is best for bosses to go to the market often in person, both for replenishment and to look at the new raw materials in the market and understand the price.
Tips for the purchase of food stalls: when the market goes down, you can buy some dishes at a very cheap price and take them back for sorting, which is still a pile of good raw materials.
Whether the raw materials are purchased well and the price is cheap is very important for the operation of a restaurant. It is very important to have professional knowledge. Some bosses don't know the difference between good and bad raw materials at first, so it is necessary to bring a chef as an assistant. Especially the purchase of seafood, experience is very important. For example, the same metapenaeus ensis, different people buy it, and the price per kilogram may differ by 10-20 yuan. People who are good at it can see that metapenaeus ensis can keep these for a few days after buying them back. When purchasing seafood, many restaurant purchasing veterans will buy a small amount of seafood near the end of their lives, because the price of such seafood is two-thirds or more lower than the normal price. Buy it back as a promotional item and sell it to customers at a very cheap price. The result is often happy, which is also a business trick.
In fact, there are many restaurants with various flavors and characteristics in Hangzhou. How to make them authentic? Everyone began to open competition on raw materials, not only to see whose approach is authentic, but also to see whether the raw materials are authentic. For well-done shops, most of the raw materials are directly purchased from the local area, which is especially common in some restaurants specializing in local flavors in Zhejiang, not only because of convenient transportation, but also because the procurement cost is cheaper than that in Hangzhou! Small restaurants that don't use a lot of raw materials every day may wish to refer to the practice of the following boss.
In Yingshanhong Zhexi Flavor Restaurant, Mr. Li calculated an account like this: Except some ginger, pork and common condiments were purchased from Hangzhou, the raw materials in the store, such as radish, lettuce, Chinese cabbage, onion, garlic, spinach, green vegetables, taro and other common vegetables, were purchased from the local countryside. These dishes are all grown from soil and fertilizer, with strong flavor and guaranteed quality. Buying directly from farmers is at least one-third cheaper than in Hangzhou. For example, the purchase price of green vegetables these days is from 1 yuan to1.2 yuan, and the Hangzhou market is at least above 2 yuan. Lettuce per kilogram1.4 to1.6 yuan and Hangzhou vegetable markets now sell 2.4 yuan per kilogram. The wild vegetables cooked in the store are also purchased from farmers, and the purchase price of these vegetables is cheaper, bracken per kilogram 1 yuan, lichen per kilogram 1 yuan. If you purchase in Hangzhou, bracken is at least more than 2 yuan, and lichen 3 yuan 1 kg. According to Boss Li, these dishes are delivered from my hometown once every two days, and they are brought by the bus coming to Hangzhou at 7: 40 in the morning. Generally, there are two woven bags at a time, and one bag pays the transportation fee of 10 yuan, and one person is specially responsible for purchasing. Even if the transportation expenses and the salary expenses of the buyer are added, the cost of purchasing raw materials can be saved by more than 3,000 yuan per month. A Si Fa Cake, a specialty of Longyou sold in the store, is also made by parents at home, so the cost is relatively low. A Fa Cake can earn 3.5 yuan on average, and it can sell 3,500 pieces a month on average, half of which is takeaway.
Opening approval procedures
The above-mentioned major steps are only the basic operation steps in operation. It must be remembered that in these operation processes, the approval procedures to the functional departments are carried out at the same time! Moreover, it is best to apply and consult in advance for some approval procedures, so as not to take the wrong road and spend money when opening a store.
The application for opening a restaurant requires pre-approval, that is, before the industrial and commercial department obtains the business license, it must first obtain the hygiene permit and the pollution discharge permit from the environmental protection department.
Take a restaurant opened by an individual industrial and commercial household as an example. The specific procedure is as follows: first, take the original and photocopy of your ID card to the local industrial and commercial office to register the name. Remember that this is just a name registration, and it is not time to apply for an industrial and commercial business license. Because before obtaining the industrial and commercial license, you must first apply to the environmental protection department and the health supervision office within your jurisdiction for the sewage discharge permit and health permit.
Application for pollutant discharge permit: first apply to the permit office of the environmental protection bureau of the jurisdiction, and after acceptance, the staff will come to the door to check and guide. The two necessary conditions for obtaining a sewage permit are: there can be no residential buildings upstairs; Sewage should be incorporated into the municipal sewage pipeline. On-site inspection staff will decide which range hood to install according to the size of the business area. I bought my own home range hood or a range hood that has not been recognized for environmental protection. The staff of the accreditation office reminded that it is best to consult the environmental protection department before deciding to rent a store or decorate it. For example, when some shopkeepers open a shop for decoration, the smoke outlet or the window of the kitchen is just aimed at the residents behind. Even if the management department doesn't know for a while, the residents behind will still complain and often have to spend money to adjust.
Application for health permit: find the health supervision office within the jurisdiction to apply for acceptance, and then let the restaurant employees conduct health examination and receive food hygiene knowledge training. On the premise of passing the inspection and training, it mainly depends on the following aspects: first, whether the sanitary facilities are complete, mainly referring to disinfection and cleaning facilities; Second, whether the area ratio of processing sites and business sites has been reached. The proportion requirements of restaurants in different locations will be different, so it is necessary to consult in advance.
Industrial and commercial business license: After obtaining these two certificates, you can apply for an industrial and commercial business license at the industrial and commercial office with these two certificates and the corresponding house lease certificate and ID card.
According to the regulations, before the opening of the business, it is necessary to apply to the fire department for approval, which needs to be applied to the jurisdiction where it is located when it is renovated.
Tax registration: within 30 days from the date of obtaining the business license, you should apply to the local tax bureau for the local tax registration number. Bring a copy of the business license and a copy, as well as the operator's ID card. Restaurants run by individual industrial and commercial households have to pay 5% business tax. In addition, urban construction tax and education surcharge are required. The tax amount is11%of the business tax, and there are some other taxes, which account for a very small share.
Profit analysis of dishes
Every store will set a gross profit for itself, and the gross profit depends on the positioning. When making menus, it should have a basic control direction for gross profit.
In a store, the gross profit of each dish is different. Some dishes may have no profit at all, just to attract guests, while some dishes may have very high profits. At present, in Hangzhou, the comprehensive gross profit of restaurants with hundreds of square meters mostly reaches 40% to 50%. After the store is opened, it is necessary to have a set of good financial management, and it is best to have a financial statement every day, so as to track the daily gross profit changes and adjust the price of dishes and other measures in time.
The following is the pricing experience written by a small boss for this column: the dish "Qianjiang shredded pork" is available in all restaurants, and you have to buy it cheaply and realistically; The "sugar row" that people of all ages understand, you must never be more expensive than your peers next to you; You can increase the gross profit of less common dishes that you don't know what they are by looking at their names. You can turn up the price of a special dish with a unique recipe that only your chef can cook. In a word, it is a big event before the opening to print (or write) beautiful menus in a patchwork way. As for when customers pay the bill, whether you give a discount or not depends on when you treat what customers, and it is a temporary decision. During the opening period of the store, it is still necessary to promote profits.
The above is, of course, the experience of an operator. Some people think that specialty dishes are often the main dishes, and the main dishes should not be positioned too high, and the price should be set cheap, which depends on your own ideas.
The gross profit margin of home-cooked dishes is the highest, especially vegetables, because its unit cost and retail price are low. If the raw material cost of 1 yuan is sold 10 yuan, the guests will not have any opinions. For example, a local dish, fried bracken with shredded pork, is popular now, and the raw material cost is only 1 yuan. In some small restaurants in Hangzhou, the retail price is generally set at10-15 yuan. A Mao Mao fried taro is priced at 8-12 yuan, and the raw material cost is only about 2 yuan.
The main cooking has a disadvantage: the turnover is not high, and the final net profit is not much. Therefore, many restaurant owners will introduce some high-grade dishes in the menu with a price of more than 20 to 30 yuan, such as special pots and seafood.
The gross profit of seafood in medium-grade restaurants can reach 50% to 80%. Generally speaking, the price of common seafood is not high, such as lobster. If others sell 98 yuan/Jin, you sell 120 yuan, and customers will not accept it immediately. Rare seafood, at a high price, will still be accepted by many customers. Once, a boss bought a whole small shark. At first, the whole shark was placed in seafood pool, the lobby, and the price was marked as 38 yuan/Jin. As a result, no customer ordered it. The operator thought of a way to cut the shark from head to tail, cut it into pieces and sell it. The price was raised to 98 yuan, and the result was quickly sold out. Here we can sum up a consumer psychology: rare things, sold too cheaply, make people doubt the truth of things; A big fish, lying on the whole ground, will also make some people afraid to start, because customers can't confirm whether the cut parts are the best after they order them, so it is more reasonable to sell them in pieces.
On the experience of operators
The boss works three jobs each.
One 180 square meter local restaurant with seats 120. The restaurant is two stops away from Wulin Square.
Initial investment: the transfer fee is 80,000 yuan, the decoration fee (including the purchase of kitchen equipment, dining table chairs and tableware)153,000 yuan, and the rent100,000 yuan, with a total investment of 233,000 yuan.
Business situation: the average attendance rate is 80% every day. Last year, the daily turnover was 3580 yuan, so after one year, we not only recovered the cost, but also made a profit. Business has declined this year. From January to March, the average daily turnover was about 3,200 yuan, and the per capita consumption was around 30 yuan. The daily operating cost of the store is 2200 yuan.
Boss's self-evaluation: A small shop can run like this by careful calculation. Stick to this restaurant every day, and the buyer, cashier and restaurant manager are all carrying it by themselves. There are many trivial things, such as whether the raw materials in the kitchen are wasted, so you have to keep an eye on them. After the guests finish eating, they have to observe what dishes are left the most, so as to make timely adjustments. In the process of service, guests have various requirements. If the waiter is inexperienced and causes customers unhappiness, the next business may not be available. Come forward and do it yourself, and make a discount immediately. Customers feel that the boss is frank and will definitely think about coming again next time.
None of the eight elements can be less.
Liu Jianju, general manager of Baoshan Village Catering Management Company in Hangzhou, believes that to make a restaurant run successfully, none of the eight elements can be less: location, positioning, price, environment, service, advertising, marketing and financial control. Among them, service refers to comprehensive service, including what kind of dish service to provide, not only paying attention to the quality of the dish itself, but also providing a cultural connotation to customers with the help of the dish itself, and so on.
Judging from the catering consumption in Hangzhou, two or three people are eating out more and more, and some special restaurants with good environment and good dishes are especially favored by this consumer group. Opening a restaurant is not just about serving a few delicious dishes. It should be very humanized in every detail, so that customers can really feel comfortable and feel that entering this store is a kind of enjoyment. For example, when the boss is trying a dish, he can't just take a bite to determine the quality of the dish, because the customer sits at the table for a long time. The boss should pay attention to whether this dish will make the guests feel bad when it is cold. After eating a good table of dishes, if the fruit delivered is not very good, it will spoil all the good impressions in front. For example, when decorating, the table is booked, which is very beautiful, and the chair is very comfortable to try to sit, but when the customer sits down to eat, he still feels uncomfortable. Why? Because the height between tables and chairs is unreasonable, customers will feel tired if they sit for a long time. These details are abundant even in a small restaurant. When you open a shop, you should think more from the customer's point of view.
You can learn from the common management methods of Guangdong restaurants.
Representative method 1: legal pyramid selling (word of mouth marketing). The owner of a Guangdong restaurant had a whimsy and ingenuity, and adopted a marketing strategy, and the effect was very good. His specific practice is: When customer A comes to the restaurant for the first time, he charges all the restaurant fees, while when customer A brings others to the restaurant for the second time, he only charges 10% off the restaurant fees, and the other 10% is given to customer A. When customer A brings others to the restaurant for the third time, he only charges 20% off the catering fees, and all the rest is returned to customer A. In this way, the more times customer A comes, the more people he brings, and the more rebate A gets. Of course, there is a certain limit to this rebate, usually up to 50% off, and it is impossible to give all the food and beverage expenses to A. Similarly, he also adopts this method for customers B and C. As a result, the business of this restaurant is booming, attracting customers from other restaurants one after another. It can be seen from this that the specific methods of operating restaurants are indeed varied. As long as you are willing to use your head, you will come up with many ways to make money.
Representative method 2. Two-pronged approach (software and hardware) As far as restaurants are concerned, there are two parts, namely, the visible part and the invisible part. The so-called visible part refers to the hardware of the restaurant, and the so-called invisible part refers to the software of the restaurant. Most restaurants that make money have some similar features in software and hardware. Specifically, there are the following aspects: a) The features of the software-the invisible part are mainly: 1, giving a good impression must make the guests have a deep good impression on the restaurant during and after eating. 2, giving people a good feeling is something that is difficult to explain, but it is very important. Therefore, we must make more efforts in the display, layout and color of restaurants to make people feel good. 3, people have a good mood. The service attitude of restaurant staff should be gentle and meticulous, so as not to annoy guests. 4. After entering a restaurant, people will feel a unique tenderness and happiness from loyalty. Restaurants are different from other places. Guests should be happy when eating. B) Hardware-The main features of the visible part are: 1. The location of the store should be reasonable, occupying as much land as possible and being visited by people. 2. Cheap price; 3, clean storefront, try to use orange and ivory color, giving people a clean impression; 4, food should be rich; 5, the speed of serving should be moderate, not too fast, not too slow; 6, delicious taste; 7. A restaurant that only employs saleswomen will make guests feel good.
Representative Method 3-Developing Three Kinds of Taste in Eating-New, Strange, Special and China people are the people who pay the most attention to eating in the world. After thousands of years of development, they have gradually formed a profound food culture. This is unmatched by any other country or nation. Guangdong people are pioneers, practitioners and disseminators of China food culture. In a country as big as China, since there is a saying that food is in Guangdong, it is enough to see the importance of Guangdong in China's food culture. It is no accident that there will be such a one-sided and outstanding situation. This is because Cantonese people know the three flavors best: novelty, strangeness, specialty and novelty, which means that Cantonese people like to eat fresh and delicious food very much. Although seafood and seafood are very valuable, Cantonese people have a special liking for them and love them very much. The so-called strangeness means that Cantonese people like to eat those strange foods very much. These foods are strange because most people don't want to eat them, while Cantonese people have a unique eye and make all kinds of delicious food. For example, many people don't know the delicious taste of rat meat, but Guangdong people have invented a method to cook rat meat, and they use rats that everyone feels hateful to cook. This is enough to show the curiosity and boldness of Cantonese people. The so-called special, including two aspects of meaning: 1 specialty, 2, unique flavor.
Representative method 4: vigorous seafood is not vigorous. vigorous seafood has become synonymous with cantonese cuisine. however, the service of southerners is not vigorous at all, and they adopt gentle and formal services (continuously strengthen the quality and training of employees and establish a service level system)
And wish you success in opening a shop!