My family has opened a restaurant, which is Hakka cuisine, and it has been open for 30 years, but no

Make corresponding adjustments for the consumer group, the high consumer group is the environment, service, the consumer group is health, taste, if there is no trade secret, you can engage in an open kitchen, the low consumer group is of course the price, no matter which consumer group is aimed at the service, the loss must be earned.

Now it's safe to eat, and then it's delicious....Hygiene is key....The store should look hygienic, spacious, fresh...The store is small, and you can use a mirror as a tool....Secondly, the quality of the food must be good.

If the location of the restaurant is good, improve the quality of the food and the environment should be clean, which is what I see from a consumer's point of view.

Innovative dishes, not to mention eating a dish, you are tired of doing it for 30 years, and the store is decorated.

It must have its own characteristics, so that no one else has it, and everyone has the degree of me.

Look out there more! Make your own signature dish! Be unique! In this way, you can hold the guests.

The decoration must be unique, the dishes must be distinctive, and the publicity must be in place.

Improve the environment and add more varieties of vegetables.

Parking spaces, environment, and hygiene are the most important concerns of guests.

Renovate and change the menu.

Get some of your own unique features!!

People are good with me, and people are good with me. Novelty is business, and business is mind. Spend more time on innovation, and think more about innovation for customers. Staying the same, sooner or later it won't work.

I am also going to open a Hakka restaurant, ask for advice, and avoid detours.