Do not know how to do the same as a successful restaurant

do you need to know the new restaurant catering business knowledge? We need to use the knowledge to ease food is likely to be a successful restaurant? NO, there is such a person, he is utterly ignorant of is on the restaurant, but he had made a famous restaurant.

Zhang Zhuojun university major is tourism, graduated 10 years doing tourism. But he utterly ignorant of catering, opened a restaurant, and in small local celebrity. A layman, how to run a restaurant


location: for the provincial cost, avoid the central area

a pedestrian restaurant opened, the first is to site, such as the calculation of the flow of people, consumer groups, as well as the calculation of rental costs. Shopping centers, residential or commercial buildings is optimal, but Zhang Zhuojun in the location when they choose a small restaurant in the 160 square meters near the next Chengdu Airport Road Information Engineering College, Chongqing mansion named taste. The reason is very simple, cheap rent, loss of business can afford. In accordance with the perspective of the industry, the restaurant location is inappropriate.

Zhang Zhuojun at that time is considered, the shop a little bit, but the rent can be done to save some food. The most important thing is to open a small restaurant is not the characteristics of the dishes, only delicious dishes and characteristics, in order to attract guests and retain guests.

positioning: the main characteristics of meat and fish dishes

at that time, Zhang Zhuojun heard his hometown Beidu fish especially delicious, he immediately invited to spend money at a fish master, and he is also the restaurant positioning themselves in the characteristics of fish dishes on. The main push of the store a "fragrance of fish" dishes, dishes after the introduction of customer response is good. But the problem is that this fish ingredient is used in catfish, the price is more expensive. With fish seasoning also must be used when the property of pepper, pickled cabbage, pickled vegetable oil, etc., the cost is high. The business is done, but by the end of the month afterwards, Zhang Zhuojun found that the fish do the profit is very low.

in order to reduce costs, to find the integrity of the supplier, Zhang Zhuojun often run at the time of the two procurement, and ultimately he will do this dish up, and has been recognized by diners.

development: distinction, different positioning

shop to do it, but the customer is not satisfied with the location of the store decoration. When a regular here complained that the food is delicious, but it is not too shabby, face. So, Zhang began to consider opening a large restaurant. The second has a business area of nearly 600 square meters, with 6 rooms in Sichuan and Chongqing Nga appeared.

this store is added first store, dish is copied or another Qi.

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