These problems lead to fast food restaurants put up the shutters

how can a fast food restaurant succeed? I believe we all have questions. To open a fast food restaurant in order to succeed, we must first analyze the failure of the case, from the failure to find a lesson. Today Xiaobian for everyone to open a fast food restaurant failed cases, we hope to learn from them, to improve the success rate of our shop.

Lack of prior planning for

1.

choose to do fast food, is that the industry threshold is low, the risk of small pressure, fast cash return. Because of this illusion, when we let down the business, resulting in the lack of planning, consumer groups, cash cycle, estimated turnover assessment, when the risk comes, be taken by surprise.

Lack of understanding of

2. industry.

because of the catering industry research system does not lead to confusion, appear in the mode of operation. Our consumer groups, migrant workers are, they have three needs: the restaurant business area of 90 square meters (to be spacious, we only have 40 square meters), fast food varieties of at least 20 (us less than 18); Steamed Rice to eat. These basic demands are ignored by us.

3. positioning is not clear.

we first do fast food and the effect is not obvious after the Guilin Rice noodles, fast food and economic delicacies, and later launched the stone fish and fast food. Positioning is not clear, to consumers a great illusion. Diversification has also caused the power to disperse, the quality of dishes can not be effectively improved.

4. location problem.


5. property management is not in place.

chef in the restaurant industry, is one of the most important jobs. At first we hired an experienced chef, and a certain percentage of the bonus as an additional reward to stimulate their initiative. However, due to procurement and other aspects of our control, the chef gradually slack. But after he left his business very seriously, and control the cost and cooking. Because property management is not in place, dampened the enthusiasm of the chef and the impact of benefits.

6. partner problem.


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