The new restaurant opened, the survival problem has not been solved, and the competition has come again. If your new restaurant is next to a restaurant of the same type with good business, what do you do?

People in the industry saw that they must have made a mistake when selecting the site. But now that the shop has already been opened, is there any way to bring it back to life?

The following is a question from a netizen. He has opened a restaurant, but the business is not as good as the old restaurant. What should I do? Listen to how people from all walks of life answer.

Question: I run a noodle restaurant, but the business is bleak. On the contrary, an old noodle shop opposite is booming. The decoration and dishes of my restaurant are all right, and even the price is ok. Even the customers who have been here say that the taste of my house is better than that of others.

Although the customer reviews are good, but few people come. What is the reason? How should it be changed? I beg you for help in analyzing and analyzing.

Have you achieved these seven points of restaurant management?

After the netizen’s question was asked, many people answered it. Based on the professionalism of the answer, the following excerpts some people’s opinions:

ONE

Don't think about competition

Good service and products are king

As an old man from roadside stalls to storefronts to branches now, I would like to remind you a few words: Don't listen to the theories put forward by some intellectual youths.

Catering businesses want to do business with three things in the final analysis: delicious, clean, and good service.

As for the location and the flow of people, the old restaurant opposite you shows that this is no problem. There is no shortcut in this line. The customer base must be accumulated slowly, and the reputation must be slowly established.

As for competing with those popular old stores, it is not something you should do at this stage.

Our food business is not engaged in online shopping, it is not that I am cheaper than you, advanced than you, and advertising is better than you. You must have done me.

This line of business pays attention to a plaque, even if some old shops are far from what they used to be, they are still prosperous. This is the Chinese people's nostalgia to follow the crowd.

When you start a new store, consider your customers more. Even if someone asks you how to get to the noodle shop opposite you, you have to explain to him politely. Make friends and chat with customers, and you will have to smile when you open a store. "Eat clean" is the most important thing. As long as you do it steadily, the store will make money over time.

TWO

Site selection determines passenger flow

Marketing determines market share

I agree with the answer above, but there are also some disagreements.

1. The agreed place

The catering industry must first (first step) consider taste and service, which can be achieved through continuous R&D and continuous enhancement. None of these are the most basic. What marketing theories and concepts are discussed?

2. Some places that I don’t agree with

The value of marketing is that it allows you to capture market share faster and allows you to become repeat customers more effectively.

If there is no marketing, even if the host has done a good job of taste and service, it will take a long time to achieve a certain amount of traffic!

This time may be six months or one year. Unless your taste and service are overwhelming rivals! And by joining marketing, you can greatly reduce the time on the premise that the taste and service will not be able to explode your opponents.

Good marketing can enable you to achieve popularity in a short time and achieve a certain amount of passenger flow. The pressure on funds and the promotion of business confidence are comparable to those of restaurants without marketing.

And let me ask, how many small restaurants can persist like this for half a year? Most of the time, the transfer started after two months of operation.

3. Site selection is also very important

Regarding the issue of site selection, I have studied several noodle restaurants here. Three of them are on one side of the street (called ABC Three Stores respectively), only three stores apart, and one is on the opposite side (D store).

That street is a relatively high traffic street, but it has a very unique situation.

AD two stores are similar in taste and service (including hygiene), and D store is better in hygiene and decoration. The two BC stores are both poorly decorated and sanitary.

Unique phenomenon: The business in store A is super good, more than the sum of the other three stores.

During the breakfast period (7:00 to 10:00), there is not much difference in passenger flow between the three BCD stores. Store D is not a new store anymore. Why is it on the same street and AD is on the opposite side, but the gap is so big?

On the side of Street A, a certain breakfast concentration has been formed, which is more attractive to customers than the side of Street D. However, according to my observations of the flow of people in the morning hours, this reason is not the root cause. Perhaps the location is the key.

THREE

Clean and hygienic

So that customers can eat at ease

After running in the morning one morning, I went to eat breakfast with Brother Zhang who I met in the park. Brother Zhang introduced that there is a noodle restaurant nearby that makes dashi noodles which is very good, but I also know that there is a good noodle restaurant nearby, so I thought it was the same place, so I went there.

When I got there, I found out that Brother Zhang was talking about another noodle restaurant, with a small door face and an unremarkable sign. What surprised me was that it was only a dozen meters away from the noodle restaurant I used to visit, but I noticed it for the first time that day. .

I don't remember the taste of the noodles, because I haven't been there since then.

However, the poor disposable chopsticks, the bowls piled in the stainless steel basin after washing, and the water droplets from the steam dripping from the ceiling from time to time left a deep impression on me.

By the way, the price of this noodle restaurant is very cheap, only two-thirds of the one I often go to.

The noodle shop I often go to is a chain branch. The layout and cleanliness of the shop are similar to M Kee fast food. There are disposable chopsticks next to the chopstick sterilizer, and the dishes and tea cups are in the electrified sterilization cabinet. Free noodle soup and hot water are provided. , There are more than a dozen free side dishes to choose from.

The checkout counter has a clear price list. The walls are neatly displayed with various certificates and the origin of the ingredients. The waiters in the store wear work clothes and masks. The pasta is also brought to the table on a tray. The table is displayed with neat condiments and napkins. .

This is a noodle restaurant that I trust and is willing to consume. The taste is not very good, but it is not unpleasant. It is safe to eat. Although the price is more expensive than the next door, I think it is worth it.

There is another place that I admire. The tableware in his house is different in winter and summer, and the popular noodles will appear from time to time, which has a sense of freshness.

Like those international fast food chains, although this store has been open for five or six years, it is still very new and clean, and the passenger flow is very busy. It is often necessary to put together a table or take away meals.

Many people often miss the taste of their mother's meals at home. In fact, there is another unspoken message here. First of all, the meals at home let me rest assured.

FOUR

Achieve the ultimate service

Did you do it?

The transparent kitchen that makes customers feel at ease.

My home is the kind of old noodle restaurant in the legend. To be honest, my home closes at 3:30 in the afternoon. The preparation work every night is to be done at ninety o'clock in the evening.

As for hygiene, I don’t dare to slack off. My home is an open kitchen. Every customer who goes upstairs can directly see my kitchen. My mother takes the waiter to wipe the kitchen and the corridor, even the corners of the ground. They have to rub the brushes cleanly, and the waiters are all uniform white aprons and white clothes.

After brushing the chopsticks every day, rinse them and scald them with boiling water and put them in the disinfection cabinet for disinfection. I won’t say much about the details...

Have you done all of this?

FIVE

Good product and service

Naturally pays off

In order to find a good noodle shop, I would rather take the long road every day, so please do it well and it will be rewarded.

1. What the first noodle shop owner said is true.

2. Keep your store bright and well-lit, clean, without any greasy feeling. Going to a restaurant is most afraid of feeling greasy.

3. Regardless of whether there are guests, the stove must be steaming and warm-colored lighting, and the owner is busy. If there are no guests, please invite family members and friends to join in frequently.

4. When you first opened, you should have a good attitude. I don't like to go to a restaurant with unpleasant experiences, no matter how delicious it is.

5. Don't use overnight materials because you don't have any customers, and keep the quality even at a loss. Don't be short-sighted.

There is no need to fight a price war. The profit of the noodle shop is not high, and there is no room for a price war. For those who eat noodles, price is not a key factor.

Network tactics have limited impact on traditional shops like noodle shops, and you can do something appropriately. It is recommended not to invest money in doing it, and not to over-promote.

SIX

Delicious and clean

Be different

Someone said before, delicious, clean, and good service is the last word.

Let me add a few more:

1. The things in your home must be different from those in other homes. Things that are not unique can't catch fire.

2. You have to stick to it for a few years. The food is delicious. The brains of the guests will slowly form a fixed nerve link. After the solidification, they will come to eat regularly. But the hardest part is getting the guests to form a habit in the past few years. Once a habit is formed, regular patrons are enough to make you live happily. This is the real secret of the old shop! Delicious will never go out of style.

3. The taste cannot be changed, it must be constant throughout the year, otherwise it will affect the formation of neural connections.

4. Clean, waiter, process, decoration, under the condition of controlling costs, it is as close to Japanese cuisine as possible.

5. The price should be moderate. When possible, a lower price is better. Chinese people are very concerned about prices.

SEVEN

Strengthen one's own advantages

Bear it

1. The business on the opposite side is very good, indicating that the location is right and the congenital conditions are sufficient.

2. Those who came to eat said that they were better than others, indicating that the taste is right and they have an advantage in the day after tomorrow. (Of course, personal taste differences are not ruled out. Everyone thinks that is really good.)

3. People's business is good, and most of them are old customers who are habitually going to eat. If they want to choose for the first time, they will choose the one with more people to eat.

Being able to hold it is also a skill in this case. First of all, strengthen its own service advantages, such as some intimate meals. (Be determined to ensure that as long as the customers who have been in, they will not return to that old store in the near future.)

Second, wait. Don't be frustrated because there are few people at the beginning. Make sure that no one can prepare all the materials and keep them fresh.

In addition, the atmosphere. Don't let people see the sad, upset and lazy scene in your store. When there is no one, organize everyone to get busy, study the taste, clean up the dead spots, and don't sleep and doze lazily.

Finally, take a look at the price difference between you and theirs. When it comes to prices in general marketing, they are either high prices (playing features) or low prices (small profits but quick turnover). This depends on the customer group. It’s for breakfast, so it’s fast. People are waiting to go to work and school. As for the price, if there is no special feature, just like the opposite.

How does the new restaurant compete with the old restaurant? The old restaurant has a reputation, a source of customers and a reputation. How can the new restaurant compare? Then we must know how to distinguish and find advantages, not better than reputation, better than service, better than environment, better than health.

As mentioned above, your restaurant’s business is not good, not necessarily because the old restaurant has robbed you of your customers, it is likely that your restaurant is not doing well at all.