What happens to the daily turnover of the restaurant?

1) Increase the price--- it depends on your current level of consumption and consumption, whether you want to increase the value of the place, 300-400 people dining, the flow of people is not small, but as a 100 square meter restaurant, relatively less, the restaurant is on the third floor, whether there is electricity. In these aspects, you need to measure your per capita consumption and guest feedback.

2) Increase foot traffic – Efforts to attract and increase customer flow [or engage in a sales campaign] by working restaurant seating, product updates, and production speed.

For the above two aspects of the data you analyze the examination, to see which is more suitable for your situation, if the guests are also increased, or the surrounding business district is destined to have so many passenger flow, then there is only the third way:

3) There are 1000 square meters now, divided into 4 6 [own use of 600 square meters] and rent out the other parts, in order to reduce rent and labor to reduce costs and improve profitability, if you also want to ensure the current passenger flow, then the operation is simpler.

Leave the next day's reserve and the rest in the bank!