Why is my restaurant marketing so poor

The level of consumption is low.

Chinese food is one plate for one table, and Western food is one for one person. For restaurants, the cost is about the same, and Western food is even higher than Chinese food. The reason you say the small amount is because Western food involves certain high-end ingredients, such as steak, foie gras, caviar, etc. >>>More

No, it is possible that the decoration style of various restaurants is different, and there are other styles of restaurants, which should be the kind of feminine style you see.

The main reason is that if you are too hot, it will be cooked too much, resulting in very little seafood meat and a much worse taste

I'm happy to answer for you, let's talk about the risk first, first of all, the rent, the rent of a small restaurant is about 100,000 a year, and the medium-sized restaurant is more than 100,000 yuan, and now the restaurant is generally opened by others, because of some reasons not to open and then transfer out, and the transfer fee depends on the restaurant's "location", "flow" and "repeat customers" and the top, small restaurants are generally below 100,000, medium-sized restaurants will be higher, down is, redecoration will cost some money, find a chef waiter with a dishman, each person a few thousand yuan a month, Adding up is a lot of money, the most important thing is that there may not be many customers when you first open, you may lose money, and you don't know if you make money, so there is a big risk, if you don't make money, you will lose a lot in a month, unless you have strong financial resources, you are not afraid of losing money, or you will lose a lot in less than a year, so you must be cautious when opening a restaurant, try to open a small restaurant at the beginning and take it slowly, as for the operation, first of all, you must be an expert, and then it depends on what type of restaurant you are opening, and then go to learn to operate and go to other restaurants to investigate, For example, the process, the taste, how other restaurants are run, don't be impulsive