Restaurants with bad business have these 9 symptoms, early detection and early correction!

Some restaurants are doing a good business and are full of people; Some restaurants have a cold and quiet business. Popular restaurants are basically the same, but the business is cold for different reasons.

Through visiting the store, we found that those restaurants that are not doing well have already had a signal that they will "not be able to open". Let's take a look at your restaurant, has it been "tricked"?

1. Think you are smart and treat customers for fools

Obviously told the customer that the collection was 88% off, but in the hands of the customer, it became 98% off, and he still had a heartfelt word: this is not discounted, the staple food is not discounted, and only a specific one is discounted...... The vast majority of catering companies are in the business of repeat customers, and customers cannot be deceived.

2. Keep changing the menu for marketing

Some restaurants often promote repeatedly, which damages the corporate brand over time, and the promotion should be cautious in the process of business operation. Truly successful restaurants rarely run discount promotions.

Another manifestation is the constant change of dishes, the restaurant business is not good, and the operator keeps changing the dishes for today's dish, tomorrow's dish, and the day after tomorrow's Japanese cuisine. This gives customers a sense of confusion, and the more they change business, the worse it becomes.

3. Inaccurate positioning

The company's own positioning and publicity are inconsistent. Obviously it is an ordinary restaurant but it is called a morning tea shop, and it is obviously an ordinary restaurant but it says high-end seafood, which does not grasp the essence of business.

Catering people should know the five elements of catering operation: product, price, environment, service, and storefront, firmly grasp these five points, do not exaggerate, do not shrink, and let customers know what you do.

4. The dishes are delicious but not distinctive

Two days ago, my friend told me about a strange phenomenon: he recently ate a lot of food with his girlfriend, and it tasted very good, but now, he can only vaguely remember which store he went to, and he almost forgot what he ate.

The dishes are obviously delicious, but I am not impressed. This is not only a question for friends, but also a sore spot for many restaurant owners. No matter how delicious the dish is, the customer never remembers, which will not attract customers to buy it again.

The most fundamental reason for this phenomenon is that the dishes are only delicious and cannot leave an impression on customers. To put it simply, your dishes are too ordinary.

In today's era, mere deliciousness is the same as ordinary, because people's taste sense has long since "changed".

In the past, material resources were scarce, and customers would feel delicious and miss a meal of meat. But now, the standard of living of customers has improved, there is no shortage of delicious food, and customers do not have such a strong feeling about delicious food.

Therefore, it is difficult for a restaurant to impress people if it only relies on the taste of the dish itself, unless the dish is almost non-existent on the market and the customer is tasting it for the first time.

The importance of dishes should not be underestimated, as the so-called road to simplicity, removing the environment, service, marketing, etc., the dishes themselves are the most direct elements to establish a link with consumers.

5. The menu of the restaurant has not been adjusted or new dishes have been introduced for a long time

Large and medium-sized restaurants are strong enough for innovative research and development of dishes, and every season will launch new Cai, and some dishes that do not sell well will be removed. However, some small and medium-sized restaurants do not pay much attention to this aspect, or do not have the energy to do so.

However, for diners, no matter how delicious the dish is, it is impossible to eat it every day. Even regular customers want a little freshness once in a while. So, if your restaurant's menu hasn't changed in a long time and no new dishes have been added, then consider it.

Because, even those single product stores, queue up every day, they will add or remove drinks or snacks to achieve the purpose of attracting customers. For example, Tanyu or Taier Sauerkraut Fish, their main dishes will not change, but they will add some tricks to snacks or flavor research and development to give customers a sense of freshness.

So, when making your own specialty, remember to regularly introduce new seasonal dishes to attract old customers and retain new ones. After all, how can you keep the recipe of a fast food restaurant changing every week or monthly?

6. The staff of the restaurant are often in a daze or listless

The mental outlook of a store's employees often represents the fate of the store. Who is more likable, an employee who is weak and never wakes up or an employee who is full of smiles and passion? Who would you give a chance?

So, don't rush into marketing activities when business is bad, and straighten out your employees first.

For example:

On a weekend, the restaurants in Guangzhou Grandview Plaza were overcrowded, and there were people queuing up and calling numbers at the entrance of each restaurant. Customers are anxious in line, and waiters are tired of dealing with customers. Most of the waiters became impatient and even impatient from the initial enthusiasm, and activated the electronic voice calling service.

But there is a restaurant that sells sauerkraut and fish, but the number is manually called from beginning to end, and the waiter has a sweet smile on his face from beginning to end, and his voice is as full of energy as ever. This is undoubtedly impressive and favorable in the cold electronic voice calling.

At the beginning of the new restaurant, most of the waiters in the restaurant were full of energy, patience and passion. However, after a period of opening, you will find that the employees start to become numb, and they are not willing to even hold the sign in front of the restaurant down......

Would you be happy to dine at such a restaurant? Therefore, before going to the doctor in an emergency, remember to train and adjust the staff.

7. The infrastructure is outdated

Restaurants outside are opened one after another, and if you are not careful, your own restaurant has become old and featureless in the eyes of others. Of course, this old does not necessarily mean that it has not been renovated for a long time, but refers to some infrastructure and basic environment.

For example, my tables, chairs and dishes are damaged and I am reluctant to replace them, and the tablecloths or curtains in the restaurant are covered with scratches and I don't plan to replace them. The wallpaper and decorative paintings on the walls are old...... These will make customers feel tattered and old.

Although it is important that the restaurant menu is distinctive, waiting for your customers to eat the food is also in the consumption environment. A comfortable environment doesn't have to be luxurious, but cleanliness is essential.

For example, if people sell skewers and have entered the supermarket, and you can't sell the main meal as well as the food stalls, who wants to go?

So, if your restaurant has been in business for a while and there is a "sense of history", if you don't mean to go nostalgic, it's best to upgrade the environment.

8. Poor restaurant service

There are some restaurants that think that their restaurant food is delicious, and it doesn't matter if the service is almost good. The result is that the guest has been called for a long time and there is no waiter to take care of it, no matter how good the dish is, the customer can still not come to the door if he is not happy. After all, there are not many restaurants with first-class service, delicious dishes, and good environment, so why spend money to buy sin?

However, the catering industry is still a service industry in the final analysis, and the quality of service determines whether customers will come to your restaurant, which will also affect the operation of the restaurant.

We may not be able to do the "Haidilao" service, but at least we can start from some details to improve the restaurant's service and leave a good impression on customers.

9. The restaurant dishes are overpriced and not worth the money

When consumers go to catering companies to dine, the price and quality of dishes are the first thing customers will pay attention to, and reasonable menu pricing and high-quality dishes are the only magic weapons to attract "repeat customers".

However, in order to recover the investment cost as soon as possible, many restaurant owners set the price of the dishes high, so that often the customers consume once and do not come a second time.

brief summary

There are many reasons for poor business, and these reasons can be reflected in the restaurant's operation, decoration, service, dishes, etc.

Once you have figured out the reasons for your restaurant's bad business, you should immediately take action to adjust, don't wait, don't wait and see, you can't change the situation by wasting time, and the longer you wait, the greater the adverse consequences will be.