I have to say that in the current economic situation, some restaurants with good business are indeed very attractive, especially the kind of restaurants with high prices and very good business, in the eyes of many people, this kind of shop must be very profitable. This may also be one of the reasons why since last year, so many people have suddenly paid attention to catering and merged into catering.
And the current situation of catering, that is, restaurants with good business are so good that they need to queue up every day, and the business is so good that people are enviable, and the difference between restaurants with bad business is also very obvious. There may only be a few tables a day, and then it doesn't take long for the restaurant owner to go on and close down.
I have a friend, who is also a veteran of catering, opened two stores before, but they were all for various reasons, and then in the end they couldn't open and closed down. Recently, he was working on a project, which was a Hunan restaurant, and the business of this restaurant was so good that it was noon, and when the other restaurants did not have a few tables of customers, their house was full.
He has also been to this Hunan restaurant many times, saying that he is to study how others do it. Then when he told us, he was very excited, talking about his various statistics, and then estimating how much the store's turnover would go to in a day, and then how much money it could make, the more he calculated, the more he felt that the project was profitable.
But people who really study catering also know that it is a little late to enter Hunan cuisine now, and some old Hunan cuisine has now encountered bottlenecks. There is a colleague who has opened more than 100 stores and can't open it, because he can't find a suitable place, because Hunan cuisine has to find a certain number of people who love spicy food.
After all, for the locals in Guangzhou, they will feel very hot for eating spicy, and they may occasionally go to eat it, and for spicy food, there are hot pots to choose from, not necessarily Hunan cuisine. So they don't open Hunan restaurants much now, but go to study another category, which is expected to be a sub-brand.
And my friend went to see other people's Hunan restaurants, all of which are old restaurants that have been operated for many years, basically everyone around them knows, and their home is very cost-effective, so they can do it at noon. But this kind of test not only the supply chain, but also the overall operation team, in order to make money from the cost performance.
The only thing we can remind him is that he should not forget that his previous two stores closed down because of something, and he didn't want to understand why people had good business, and in the end, whether they made money or not, so it was very dangerous to blindly enter, what do you say?