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Anonymous users2024-01-24Because I don't know the specific situation of your store, I can't give specific suggestions, but from the characteristics of industry management, I can share:
1. Pay attention to the source of procurement, one can control the cost, and the other can ensure the quality of tea and food; In the catering industry, food safety is the first priority, and food safety problems will be fatal.
2. Pay attention to the output process, who has tea and vegetables at home, why do you want to come to your store? The product has no characteristics, and everything else is not to be discussed, which is the first factor to attract customers.
3. Do a good job in environmental sanitation: people's needs are abundant, and the guests who enter the store not only have the needs of materials, but also the needs of spirit, and the clean, tidy and themed environment is the first element to retain guests. A good horse needs to be equipped with a good saddle, and the environment is a good saddle in the service industry and catering industry.
4. Make employees happy! This is important and the hardest thing to do. Emotions are contagious and transmissible.
Who is the first customer to contact when they enter the store every day? Who do you have the most contact with? Of course, it is the front-line staff in various positions, and if the employees are not happy, the guests cannot be happy!
I hope you can refer to it.
The basics.
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The cost of the tea restaurant depends on how large the area of the tea restaurant you see, and then the decoration is relatively simple, or a little more fashionable, the rent of the site, personnel (chefs, employees), equipment, materials and other factors are determined, and the cost of opening a store is too high.
Nice tea restaurant, group purchase to go. The waiter had a good attitude and quickly filled up the cup when he saw that it was out of water. The taste is also OK, I like his fried rice very much. There is also fried shrimp in the typhoon shelter, like one.
Cost information: raw materials, auxiliary materials, labor; customer taste needs; In addition, the side dish is very important and must be reliable, because the knife of the side dish is very different from one inward and one outward.