What are the taboos for opening a restaurant?

From the determination of area to the choice of restaurant stores. Factors that affect the location of restaurants, such as regional economy, regional planning, cultural environment, consumption fashion, competition, location characteristics, economic cost, geographical environment, ecological environment, traffic conditions, restaurant popularity, etc. Among these many factors, any one may have an impact on the operation of restaurants. People in the catering industry have summed up the experience of restaurant site selection, and the site selection is inappropriate, so new investors can laugh it off with a warning attitude. In fact, many of these ten unfavorable statements are also in people's common sense. 1. It is not advisable to open a restaurant in a sparsely populated area. If the restaurant is located in an area with a small permanent population and a small floating population, it is difficult to form a relatively stable consumer group. It is not advisable to open a restaurant next to expressway. It is vehicles, not people, that flow day and night in expressway. In order to ensure the high-speed traffic standard, expressway absolutely requires clean and safe roads. Generally, there are isolation facilities in the middle of the expressway, and the roads on both sides cannot cross. There are few commercial outlets and parking facilities next to the expressway. It is not advisable to open a restaurant in a tall building. High-rise restaurants generally have poor advertising effects and are inconvenient for customers. Although some high-end restaurants also send consultants downstairs to meet customers, they are often not as easy to win customers' consumption as underground restaurants. Opening a restaurant on the top floor is only suitable for hotels, western restaurants or restaurants with high reputation. The front door of the restaurant should not face the straight road. Straight roads will cause air pollution in the surrounding environment of restaurants because of the exhaust gas generated by passing vehicles. Customers' meals are like smoke and dust, which will turn them off. The dining room door should not face an alley between two high-rise buildings side by side. First, it becomes the outlet of "direct flow", which affects the unstable atmosphere of this restaurant, thus affecting the health and spirit of the operators. Second, because the alley in front of the door is narrow, the wall is high and dark, and customers are unwilling to come in, which will naturally affect business. 6. The entrance of the restaurant should not be located in the air outlet, especially in the northern cities. Whether in the northern or southern cities, when the cold wind blows in winter, if the restaurant door is facing the wind, it generally refers to the northwest direction, which will affect customers' eating in the store. 7. Restaurants should not be chosen on slopes. The slope affects the parking of diners. 8. There should be no obstacles in front of the restaurant, and the storefront will be blocked by buildings, which will affect the visibility of the restaurant and weaken tourists. In addition, especially not to the big trees, the trees are thick and luxuriant, the air is not circulating, and the yin is too heavy. In the event of a thunderstorm, there is still the danger of electric shock. 9. It is not advisable to open a restaurant where pedestrians pass by in a hurry. Because passers-by have no time to go shopping and are not interested in finding restaurants to enjoy. 10. The restaurant gate should not face the dead lane (that is, the street with no way out). The air in the dead alley is dull and opaque, and the flow of people is small. The restaurant designed for living in a dead alley makes people feel depressed and unhappy psychologically, which affects their appetite and directly affects the restaurant business. Believe it or not, it's best to avoid the above ten locations, so as not to realize that this is one of the functions when there are twists and turns in business in the future, and then it is inevitable to sigh: If I had known this, why bother?