What are the reasons for the poor catering business in hotels?

Dishes are not afraid of bad taste, but they are afraid of one taste at a time. The dishes in many restaurants are only one taste at a time, and there are new products. The boss has the final say, as long as they feel delicious. In the end, the sales volume was not good and had to be withdrawn.

There is also a familiar taste, crazy innovation, which runs counter to the public taste.

Second: the serving speed is slow.

The service was so slow that some restaurant guests shouted for a long time but no one answered. How can this anarchic restaurant business be good? Even if marketing attracts a large number of customers, it will lead to great disaster.

Third: the settlement problem.

Some restaurants are not round. But there are four homes and five entrances. This restaurant has no flexibility at all. Who can stand it? With the thinking of ten years ago, I can't stand running a restaurant until my peers die.

Fourth: the frontispiece problem.

Some plaques are inconspicuous, you can't see them at all, and you can't see how people get in. I can see it, but the customer doesn't want to go in. The most important thing is matching, matching with the target population and matching with the product.

Frontispiece is in rags in a high-end area with a large flow of people. At first glance, it is low-grade, and I don't want to enter; In an area with low consumption level, the frontispiece is tall and expensive at first glance (in fact, it is not expensive), and people are afraid to enter.

It makes sense that the frontispiece is shabby and tall. The key is what kind of customers you are facing, so what kind of frontage you want to choose. Be sure to give the customer a reason to want to go in.

Fifth: the restaurant smells bad.

Some restaurants will smell uncomfortable as soon as they enter the door, making people want to go out at once. Employees have been in the store for a long time, and they are used to smelling it, but they don't know it smells. This is the most terrible thing. Secondly, the bathroom must be handled well.

Sixth: environmental problems.

The environment must be comfortable, what kind of customers, what kind of decoration, what kind of products, what kind of decoration, what kind of grade, what kind of decoration. Still need to match. Your restaurant environment is not what you like, but what customers like.

Seventh: no innovation.

It's the same every time. Nothing new. Maybe you will say that some restaurants haven't changed for many years. What Jin Shu is trying to say is. Most customers' consumption concepts are still innovative, and the sameness will only make customers less and less. It is imperative to innovate dishes.