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Anonymous users2024-01-24What is the off-season? A skillful restaurant is full of customers at all times. You can do this:
1. Anyone who takes children to spend here will be rewarded with a good-looking scarf (the kind around the neck for eating) and other things that cost less but are pleasing to children. Parents spoil their children, and children want to get different rewards, so they naturally want to come more. Take care of the difference between men and women.
2. How much money is spent at a time to get a dish (such as fried small fish, you only need to fry enough in advance, and you can eat it when it is cold) 3. How much money can be spent in total, you can enjoy discounts with the invoice or the small card made by the restaurant that records the amount of money spent each time. 4. Customers can enjoy discounts with their ID cards or household registration books on their birthdays. 5. The above discounts and the like are based on the actual profit of the restaurant, and the landlord decides at his discretion.
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Anonymous users2024-01-23You can do a little promotion, but in the end, you still have to have a delicious meal!
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Anonymous users2024-01-22New dishes in different categories are introduced according to the season. Try to plan according to the taste of the masses.
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Anonymous users2024-01-21Change the menu regularly and take the popular route.
On Fridays, flyers were distributed in communities and office buildings. >>>More
Cooperate with group buying networks. Discount. There are also ads. Just that bus TV commercial. The price will not be very expensive either.
All catering industries will have their own off-season, except for breakfast tea restaurants that open on their doorstep, for example, February to April is the off-season for large hotels and Chinese restaurants, and because February has Valentine's Day, February has become the peak season for Western food. As a restaurant, it is an inevitable stage that it is very normal to have a market value curve in the off-season and peak season, and no matter what the store is, it will basically meet this value curve. >>>More
The daily business plan of the western restaurant mainly includes the following four aspects: >>>More
First of all, your location is near the university, then the flow of people can be basically guaranteed, but before you start to do it, you must do market research, what is the general consumption level of this university, how is the students' Western food culture, how is the bar culture, the popular point is whether they have the ability and intention to consume to you, the biggest difference between Western restaurants and ordinary restaurants is that it does not belong to the daily catering of Chinese students, but luxury consumption, whether you can ensure the daily customer flow, and the bar cultural orientation is more demanding, Whether this school has a lot of students who have this need. You can print out some surveys for past students to fill out, and you can try to attract them by giving them small gifts. >>>More