How to open a snack bar in five steps, the location of the snack bar is very important.

It seems easy to open a snack bar. Entrepreneurs generally believe that as long as they have good tastes, customers can grasp their tastes and customers will keep coming. However, snacks are a meticulous service industry, which can be described as "the right place at the right time". Is an industry with real details, how to open a good snack bar is very important. The first step in opening a snack bar is to occupy land and choose a good location. When opening a snack bar, the location of the store plays a major role in the business of the store. As the saying goes, the location of the store is one inch worse than the business. A good shop is the fastest and most active place for people, money and information exchange. According to traditional experience, a north-south commercial street is more prosperous than a north-facing commercial street; East-west trend, facing east is more prosperous than facing west; In a traditional commercial street, the most prosperous place is not the two ends, nor the middle, but nearly half and then nearly half, which almost conforms to the golden section law (1: 0.6 18). Of course, this is not absolute. Under the guidance of the advanced concept of modern business environment design, comprehensive consideration of human nature, psychology, habits and other factors can often create a miracle of a store with a prosperous home. Therefore, in the special industry of fast food, we must pay attention to this point. The second step of opening a snack bar is to think carefully and give a good name. The name is wrong. The importance of the store number is related to your corporate image and will directly affect product sales. Generally speaking, the name of the snack bar should be auspicious, catchy, distinctive and easy to remember. Like selling suits, dresses and high-end accessories, we must rely on "foreign"; Selling traditional handicrafts and selling local products depends on "soil". The more soil there is, the more distinctive it is, the more ethnic it is, and the more the world is. We must pay attention to this when running fast food industry. Let customers know themselves, appreciate themselves and trust themselves through appropriate store names, and realize long-term business cooperation. Once the name is planned, it can be passed on from mouth to mouth and publicized for free. The third step of opening a snack bar is to decorate it skillfully and highlight its personality. When opening a snack bar, we must pay attention to the decoration, which directly affects the image of the store. Decoration is not based on luxury, of course, it is not cost-effective. What matters is practicality, individuality and taste. Here, we should consider the harmonious collocation of colors, the display of goods, the lighting effect, the choice of background music, the route of goods viewing and so on. All this closely revolves around one principle: to enhance goodwill and promote the desire to buy. The fourth step of opening a snack bar is to use advertisements flexibly to catch the eye. Today's society has become an information society, and advertising has become an indispensable conventional weapon. Shop signs, shop windows, packaging bags, price tags, leaflets and Yi Labao booths should all be made, and advertisements are everywhere, eye-catching and easy to remember. In the same market, the eye-catching degree and effect of advertisements inside and outside stores have become an important factor affecting purchases. In addition, we should make full use of industry media, that is, hard image advertising or soft news propaganda. The fifth step of opening a snack bar, advertising is better than management. Advertising is a retreat, and management is pragmatic. Purchase channels, clerk management, business development, customer communication, revenue and expenditure profits, transportation and logistics are all compulsory courses in daily work, and any link that goes wrong will directly affect business investment. The management of opening a snack bar is reflected in all aspects of a store's daily work, which runs through the store's operation. As long as we grasp the working principle of grasping the middle between the two ends, that is, grasping the purchase on the one hand and the sales on the other, improving the daily work level with management and testing the management quality with daily work. Especially in terms of post standards, business processes, system guarantee, customer development and maintenance, the management quality of your snack bar will definitely rise to a new height. In addition, a feature of snack industry is fast, but at the same time it should be "clean". The most taboo in the snack industry is unsanitary. Of course, this is the issue that consumers are most concerned about, so it is also worthy of attention.