How can we make the business better by catering, and how can we make the restaurant business better (how can we change the catering business if it is not good)?

I run a small shop. When I opened the store, there were 8 stores in the same business district. A year later, I killed seven stores, leaving only my home and another old shop for many years. I have a little experience.

1. Ensure the quality and price of goods are competitive. This is very important. It's convenient to buy anything now. Consumers are very smart. Put away their little mind of cutting corners and make products first.

2. Ensure business hours. Business hours every day are very important. Although it's your own business, don't just close it. If you hurt customers, you have to have your own rules.

3. Do a good job in peripheral services. The so-called peripheral services are all related to the products you sell. You must be careful but not uncomfortable.

4. Do more market research and data analysis. Don't just squat in the store, observe more, learn more and analyze your competitors. You can broaden your horizons and choose the positioning of the takeaway platform. Look at the best food collocation and pricing of the same category merchants in the surrounding cities.

5. lose money appropriately. This is a bit scary at first glance, but it is actually a good means. Now the network market is so developed, in fact, the cost of raw materials is very transparent. You can choose something that is particularly transparent and well known and sell it at a discount. At first glance, consumers are obviously cheaper than they generally recognize, and the quality is not bad, which will bring a lot of traffic. With the flow, other high-profit dishes will be driven, and money will be earned. To do this, we still need to refer to the fourth point. It is also a great learning to investigate and learn more, create explosions and improve profit points.

6. Complete the formalities and have a clear conscience. Food safety is now a minefield, don't touch it. Believe me, no matter how relevant, there is no harm in putting the basic food safety issues in place and improving the required procedures and business qualifications.

That's all for now. I wish you success in your business transaction.

I haven't cooked, but I have breakfast; The boss who has never done catering, and the boss who has done education and training institutions.

I have a story and an experience to share.

First of all, a story:

There is a small breakfast shop downstairs in my house, which is generally better. But I am not satisfied with one thing, that is, the soybean milk in the shop is too hot, and it is really difficult to drink it in three minutes. For those of us who are in a hurry to go to work, some really don't want to order soybean milk there. Of course, because of this, we don't want to go to this store on the morning of work. Reason: Soymilk is too hot.

I have euphemistically mentioned that the boss disagreed. The boss thinks that soybean milk is warmer and keeps for a long time, which ensures that every customer who comes in can drink hot soybean milk.

But the boss didn't expect that the customers in front were too hot to stand. The key point of breakfast is that he didn't think early and fast.

The food is too hot for customers to leave the store for half a day, and it is also crowded for small shops, which affects the subsequent customer experience. I looked at the door and many people left without entering the store.

Is there no solution to this problem?

This story tells us that we should consider problems from the customer's point of view, including customers' complaints and complaints.

As a boss, you can't bury yourself in things.

The boss is the role of thinking and putting principles into practice.

Second, an experience:

Whether a project can be successful, that is, the so-called business is good or bad, I personally think it depends on the following points:

1. site. The pier is very important.

2. personnel. The human factor is crucial.

3. thoughts. Business model, salary model, etc.

These three factors are all important.

According to my experience in running training institutions in other places, employees are the most difficult factor to solve. Because the quality gap between employees is too big. It's amazing, you can't imagine: is this an undergraduate?

In most cases, the venue can be solved at a high price; Thoughts, the boss can constantly brainwash; But employees are not easy to operate. Sometimes, it is not the boss's salary at all. Thinking about people is the most difficult problem.

Man is the most critical link in all means of production.

Solve people's problems, soil turns into gold, and nothing is a problem.

This is my deepest experience. I believe everyone who starts a business will feel the same way.

How can catering do business better?

I'm sister Chang 'e, a small restaurant. Welcome to share your practical experience and experience in catering.

How can catering do business better?

First of all, if you do or do the following, your business is not far away.

First, ensure the taste of the dishes and try to satisfy the tastes of the public.

Second, ensure the freshness of the dishes. If the food can't be used the next day, don't use it. Don't hold the attitude of saving. The customer's stomach is sensitive.

Third, ensure good quality and low price.

Fourth, ensuring quality service is also one of them.

Fifth, there are some details that you should explore slowly.

Being a man is also a necessary condition, that is to say, no matter whether the business is good or bad, the mentality must be good.

To sum up, there is no reason why business is not good except for those who are unlucky. Hey hey!

1, good taste, competitive and different.

2. Good service attitude towards guests.

3, do a good job in publicity, and now pay attention to word of mouth and brand, in fact, it is exposure.

Judging from your description, it is very likely that you are not operating with your brain, but by experience and habit. In fact, in recent years, the underlying logic of the catering industry has undergone great changes. It must be getting harder and harder for you to operate in the most primitive way, just like your peers have already used rocket launchers and you are still using slingshots. So, your problem can't be solved by one method. I suggest you think more and study more, and improve your management level systematically, otherwise there will be no solution.

To tell the truth, after reading your question, I can't answer you responsibly, because I don't know anything, what is your product category, what is your product, and what is your positioning. What is the surrounding environment of your store, what is the consumption potential, what are your competitors, and the fixed population and floating population around? Consumer preference, consumption frequency, consumer groups and so on, these questions are unknown, so I can't answer them.

I'm also thinking about this problem now. A store with tens of thousands of dollars has a daily turnover of only tens of dollars. What should I do? I'm worried.

Nowadays, the competition for opening a store is huge, and the traditional catering business model has gradually been replaced by online. The birth of WeChat official account has given the catering industry a huge turning point. Zhang Xiaolong said, "No matter how small an individual is, he has his own brand. Now, the WeChat user group is so huge. If customers who enter the store can pay attention to your official WeChat account, there will be many fans in your store, doing activities and promotions irregularly, which will bring you secondary consumption endlessly. Much better than you handing out leaflets. If you can't, it doesn't matter. It is better to find a professional organization to outsource it to them than to do nothing. At present, the agency operation companies are mixed, so how can we choose a good company? Here I recommend a professional agent operation team for listed companies with customers, and the price is very reasonable.

If catering is done at three o'clock, business will be booming.

First, the product. Is your food delicious? What else needs to be improved?

Second, service. For example, if a customer has a cold, should you cook Jiang Shui to drive away his cold? The customer wants to pack the rest of the cake. Do you take the initiative to give him all the cakes, so that customers can feel satisfied and overcome their inner emotions, so that they can come to you for consumption as long as they have the first impression of eating?

Third, strategy. Set up a complete marketing strategy and establish your own profit model.

The most important thing in catering is that the food should be fresh and not short of weight. Good hygiene, good service attitude and reasonable price. I have been catering for twenty years, and my business has been booming. The guests are all old customers.