How to run a successful restaurant

1.Taste and character matter! You said that there are a lot of restaurants around, and your home must have characteristics to gain a foothold! For example, make a staple dish, which others don't have!

2.Every guest who comes in tries to keep them, and the service must be good!

3.If you can't change the style, do more publicity, such as putting some eye-catching banners at the door, if it is close to the residence or office, you can also add a free food delivery project, so that some lazy people will be regular guests of your home! ~

There are generally two reasons.

Determine whether it is a location problem or a positioning problem.

The so-called location problem is that the location of the store is not good.

The so-called positioning problem is not operating according to customer needs.

If it's a location issue.

Use DM to drive the flow of passengers.

However, the design of the DM, what paper to use, the size and specifications, where to send it, to whom it is sent, and how to send it.

It's all science. You don't necessarily have these abilities.

Otherwise, there would be no today.

If it's a targeting issue.

Reposition restaurants with surveys.

It's not up to the boss to have the final say.

That's called doing things behind closed doors.

It should be up to the customer to decide.

That's called targeting.

If not for the first two reasons.

That's a matter of management.

There must be a deviation in the proportion of capital investment.

Labor costs are low.

Create a vicious circle.

Then there is no salvation.

Finally, I wish you a prosperous business.

There are generally two reasons.

Determine whether it is a location problem or a positioning problem.

The so-called location problem is that the location of the store is not good.

The so-called positioning problem is not operating according to customer needs.

If it's a location issue.

Use DM to drive the flow of passengers.

However, the design of the DM, what paper to use, the size and specifications, where to send it, to whom it is sent, and how to send it.

It's all science. You don't necessarily have these abilities.

Otherwise, there would be no today.

If it's a targeting issue.

Reposition restaurants with surveys.

It's not up to the boss to have the final say.

That's called doing things behind closed doors.

It should be up to the customer to decide.

That's called targeting.

If not for the first two reasons.

That's a matter of management.

There must be a deviation in the proportion of capital investment.

Labor costs are low.

Create a vicious circle.

Then there is no salvation.

Good luck.

You can hand out flyers or get some discounts at restaurants. You can try it.

A 30-year-old beauty opened a restaurant and made 500,000 yuan a year with this trick.