The news that "800,000 restaurant noodle restaurants in Shanghai are on the verge of closure after only 6 days" has recently appeared on the hot search, causing heated discussions. The owner Zhu Junfeng said in an interview with the media that although his first venture failed, he decided to break the kettle and do another vote. Zhu Junfeng's experience reflects the hardships of catering entrepreneurship, but his spirit of not fearing failure is worthy of admiration.
Zhu Junfeng is from his hometown, where he is known for making pastries, and his parents run a breakfast business in Shanghai. He decided to break away from tradition and invested more than 800,000 yuan to open a mutton noodle restaurant in Shanghai. The site is located near Wujiaochang, where college students gather, and it is expected that there should be sufficient passenger flow. However, after the opening, the business was deserted, and it was forced to close after 6 days.
Zhu Junfeng analyzed that there are two main reasons for the failure, one is the improper site selection, although the traffic around the university is large, but the consumption capacity is limited; Second, there is a lack of experience and problems in operation and management. He said that the most important thing in business is taste, but he lacks veteran guidance, and the procurement and production of ingredients need to be improved. At the same time, he also reflected on the lack of constructive feedback from consumers, hoping to be directly corrected rather than anonymous.
After reflection, Zhu Junfeng decided to start his own business again. He said that the loss of 600,000 yuan in tuition fees could not be paid in vain, and he needed to start again. This time, he plans to choose a familiar breakfast category and look for a suitable location. The likelihood of success will be greatly increased. At the same time, he is also continuing to study the art of mutton noodles, hoping to have the opportunity to create another mutton noodle brand in the future.
Zhu Junfeng's experience reflects the current dilemma of catering entrepreneurship. Many entrepreneurs lack industry experience and think that entrepreneurship is too simple. Unclear site selection and positioning, and poor management are the reasons for failure. Data shows that more than 30,000 new catering enterprises have opened in Shanghai this year, but the three-year survival rate is only 20%. Successful entrepreneurship requires a solid foundation.
First of all, it is necessary to delve into the industry data and make a clear positioning. We should not think that high customer flow should be regarded as an opportunity, but also look at spending ability and consumption preferences. Second, it's important to test the dishes and flavors to make sure they're delicious. It is also necessary to establish a sound quality control system. Finally, it is necessary to learn Xi advanced management mode and strictly control costs. In recent years, many catering companies have adopted new models such as membership system and online and offline integration.
In addition to individual efforts, regulators should provide more support. Entrepreneurs can be given industry guidance, vocational training and other assistance, and eligible enterprises can be provided with subsidized loans, tax exemptions and other support. At the same time, it is necessary to crack down on acts of unfair competition and maintain a fair competition environment. Only by building a benign ecology can catering entrepreneurship grow in failure.
Zhu Junfeng's courage and determination are admirable. Instead of being knocked down by a single defeat, he was determined to keep going. What we need is not success, but the spirit of not giving up and continuous improvement. I believe that through the joint efforts of him and people in the industry, the arduous road of catering entrepreneurship can be wider and wider. Let's look forward to his dream of catering entrepreneurship again in the near future!