Hotel business is not good, so don't worry about business. In your opinion, some shops are not good, while others have their own way. My shop is not doing well. Maybe the business in the store is just to maintain basic sales. I mainly do it online. Or, am I low-cost and high-profit? Some stores are booming, but their profits are not high. Why? High cost! When we do business, we mainly consider the cost, but the cost is divided into two categories, fixed cost and current cost. When you can understand these businesses, you can understand why the business of the hotel is not good. Sometimes what you see with your eyes is not necessarily true, but what others want you to see (remember this sentence). This is only a small part of the secret business of wealth. Why is March and April the off-season?
Don't worry if the hotel business is not good: medium-sized hotels in second-tier cities are closed because of bad business. Will it be opened again in the future? I think so.
Many restaurants are still closed because of the epidemic. When the country opened, the epidemic passed and prospered again.
People are paying more and more attention to eating. Food is the most important thing for the people, and catering still has advantages.
As you said, under normal circumstances, it won't be opened again. If the boss has a foundation, he will try his best to do it well and maintain it well. If he has no foundation, he may be devastated, at least temporarily.
Business is not good now because of the epidemic, and it may reopen in the future.
What should I do if the business of the newly opened restaurant is not good? How long has this new hotel been open? Business is normal.
What if the small hotel has no business? How to remedy it? The threshold of catering industry is very low. Now there are many restaurants that open, close and lose money every day, and of course make more money. In any case, compared with other industries, the profit and consumption market of the catering industry are amazing. So what do you need to do to open a profitable restaurant? I think the most important thing is to do a good job in the market, which is directly related to whether your restaurant makes money or not!
The catering business is not good, or it was good at first. You should pay attention to several aspects, focusing on adjustment and inspection. I hope it helps you!
1. At the time of opening, the internal management, products and pricing may be incomplete, and the business is busy, resulting in substandard services, while the product pricing is too high (or), the product quality is not standard, and the taste and taste are not suitable for the surrounding consumer groups!
Because it just opened, consumers were fresh, so they all went to your place to spend money, but because of your above reasons, they didn't adjust well, so they went once and didn't want to go again! Self-inspection of key causes (find causes and adjust)
Second, make great efforts to manage customers and put service first. Is it because there was a large passenger flow at first, but you didn't pay attention to service, which led to the unstable mentality of consumers, thinking that you didn't pay attention to consumers, but led to the gradual decrease of people and didn't come to your store for consumption? A little too serious, and from the service point of view, it is too important to adjust and reduce family management, with the focus on the bar. For the situation around 1-5 yuan, can you open a wooden bucket meal of 80,000 yuan?
Third, understand the income and consumption habits of surrounding consumer groups; Because as soon as you start a business, consumers will be curious and eat more, but if you can eat once, the taste and price are not attractive, reducing consumers and gradually decreasing! This point focuses on understanding and investigating the surrounding consumers and consumer groups, and at the same time, self-checking whether the products operated are distinctive and whether the prices are attractive among the surrounding consumer groups! Then make targeted adjustments. I think your guests will increase gradually. Because management is their favorite product.
Fourth, is there a difference between the environment and the surrounding area? As a small and medium-sized restaurant, the freshness of consumers is the most important, but after spending once, you find that your environment is poor, the quality of hygiene is low, and the air is dirty, which leads to the reason why consumers are unwilling to go for the second time. Check whether the environmental sanitation is clean and tidy, whether the air is fresh, whether the smoke is unobstructed, and whether the consumer's consumption mood is peaceful. Wait a minute. If there is chaos, it is necessary to make adjustments and give consumers their own consumption space.
Fifth, the boss's business philosophy and publicity; If your store is not known by more people, it is impossible for consumers around you to spend in your store every day. Therefore, it is necessary to publicize and expand the influence of your store, so that more consumers and further consumers can understand the search, products, prices and environment of your store operation. At the same time, we should pay attention to my business philosophy. Is it a career, a long-term profit, or an uncertain goal? This is very important for store management and long-term development!
Of course, there are many factors, but due to the different store location and product characteristics, the marketing methods for consumer groups and weeks may be different. Ten taboos of feng shui in front of the hotel.