I opened a restaurant. What if business is bad?

First, don't shout the name of the hotel too loudly, otherwise it will easily scare off the guests.

Second, the frontispiece in the hotel must be bright. Pay attention to the lighting in front of the door at night. Do not use cold light. The light is moderate and unobtrusive, which can give people a comfortable feeling.

Third, the waiter is also very important. Don't be greedy for cheap, be successful, be kind and be diligent. Not too good-looking, just a little temperament.

Chefs don't have to be expensive, they can hire some young people who are eager to learn and make progress.

As a boss, be kind to employees, don't be stingy, often take the chef out to eat, go to several small restaurants with good business and little reputation, and ask for more special dishes. It doesn't matter if you analyze it. You can think and learn. After a long time, you can take advantage of many families.

Sixth, the price is also very important. Don't price it too high. First, low prices gather popularity. Money is not made in a day.

Seven, the cost should be mastered, but the quality should be guaranteed, and the eyes of the masses are discerning.

Eight, in view of the environment, go to other peers to see more, and feel and analyze from the environment, services and dishes.

Nine, the target customer base must be clear, what kind of customers does your catering department need to consume? The consumption concept and dining preference of these customers. Find the demand points of these customers.

Ten, publicity, publicity throughout the hotel, bring the advantages of the catering department and cheap food to customers, and boldly put forward the theme of food culture.