The location of the hotel is not suitable.
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 beside the expressway. It is vehicles, not people, that flow day and night on the expressway. In order to ensure the high-speed standard of traffic flow, expressways absolutely require 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. One is to become? Direct traffic? The atmosphere in this restaurant is very unstable, which affects 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.
Hotel location principle
1. Try to avoid direct competition: your restaurant should not be located in the same group of places, let alone run from door to door. For example, both chicken pots are open for business, which will easily lead to vicious competition and price war, and no one will make money in the end. Of course, this principle is not absolute. If a place is famous for its many restaurants, it will also attract many customers.
2. Convenient for customers to eat: The general lunch restaurant should be located where customers can walk or drive for a few minutes. Therefore, this kind of restaurant must be located in the business district or office gathering area.
3. Location of theme restaurants: For those restaurants famous for their unique atmosphere or special environment, it is not a problem to be a little remote, because customers will always find it.
4. Restaurants located in the food and entertainment area: always attract a large number of customers. It's obviously hard to find such a good place. Try your best to find it and get close to this area.
5. Location of high-end restaurants: The choice is very picky, and it is generally only suitable for opening in commercial centers or office buildings.
Matters needing attention in hotel site selection
Two places are the best choice.
First, there are many office buildings in the company, and second, there are crowded places. Choosing a place with more office buildings can ensure the business at noon. Some restaurants in Hefei often have too many empty seats at noon and not enough seats at night. Old catering is very concerned about whether the business at noon can be done well. This can ensure the benign operation of the day. There are many channels for choosing a store. You can talk to the landlord through media advertisements, pre-store resale advertisements, or directly find a newly developed house. Another way is to contact the store directly after choosing the general location, no matter what the other party is doing now. Although this method is tired, it works well.
You can take advantage of the Duo Long effect.
Don't think that places with many shops are not suitable for entry. If there are many small restaurants with characteristics in a street, it will cause the Duo Long effect, and it is easier to do business than to go it alone. The key is to distinguish so many stores from other stores.
Be careful about subletting the store.
It is almost an open secret in the catering industry to earn part of the subletting fee by subletting. Therefore, newcomers must be cautious when subletting other people's stores.
We should pay attention to some traps in subletting storefronts: First, because the sublessor has encountered the road demolition project, it has been unable to open its own business, and only wants to recover some upfront investment through subletting. Therefore, when looking for a store, you must first carefully ask the nearby stores, preferably to the planning, housing management or industrial and commercial departments. If a place is to be demolished, it will generally notify the local industrial and commercial office. Second, the original restaurant was limited in sewage discharge and fire fighting, and was required by the relevant departments to stop operating, but the lessee did not know the inside story. After paying all the subletting fees, I found it impossible to open a shop here. This situation is most common in the downstairs of residential buildings. Third, if the other party cannot provide the real estate license after renting, the industrial and commercial office will not give the business license in this case. The fourth situation is that the other party sublets the store after the business is booming, just to earn the cost of subletting.
If a storefront sublets one after another in a short time, it must also be very careful. There is a saying in the catering industry:? Isn't the feng shui in the paralyzed restaurant good? , mainly refers to the kind of store that has changed hands many times and is difficult to do well. Sometimes, this storefront seems to have many good functions, but some hidden weaknesses are hard to find. For example, although it is located in the city center with a large flow of people, there are also many business buildings on the side. However, there may be problems such as inconvenient parking and inconvenient access. And the result may be that business is not doing well.
Opening a restaurant is a university. Besides site selection, good cooking is also important. As the saying goes, the key to the success of a restaurant lies in its delicious food. Therefore, when choosing a good location, we must not forget the foundation of hotel success. Good cooking.
Six fatal mistakes in restaurant location
Fatal error 1: entering a new venue blindly.
There is a great new venue, which is ideal in all aspects, but the business is not good. The problem lies in the investment promotion. Due to insufficient integration of shopping center resources and lack of brand positioning planning, the whole shopping mall is lifeless; In order to expand the investment area, create performance, developers desperately use space for addition, sacrificing the original functional orientation, not to mention the survival of settled businesses, chaotic brand layout, damaged lines, low visibility, insufficient advertising space and many other factors, which eventually led to the occupancy of many catering brands. Most of them took a long time to decide to close their doors and leave.
In second-and third-tier cities, there are many shopping centers under construction, waiting to be built and empty. More attention should be paid to the comprehensive strength of developers in development, planning, investment promotion, operation, marketing and property management. Don't be misled by his investment promotion, you should have your own judgment. You would rather wait for the second wave of brand adjustment after opening than be the first to eat crabs.
Fatal mistake 2: greedy and cheap into the shop in the building.
The catering boss wants to drive the store to the middle of the building with the intention of robbing the concentrated crowd in the building, but this is also purely a risk. First of all, whether the vacancy rate of each floor in the building can be stabilized at a low level; Secondly, what are the consumption habits of people in the building, whether they prefer to try new products in the surrounding environment or simply eat in the building; Thirdly, whether there are enough catering facilities around the real estate, and whether its own catering service can make a difference in dishes, environment and services. In addition, in the pure office area, the business on weekdays is mainly concentrated on lunch, and there is almost no business on Saturday and Sunday. Such short business hours have brought greater pressure on the income of restaurants.
Although most people can get preferential rental prices or payment policies when they enter such buildings, they are still irresistible in the face of the above risks. Therefore, to do business in the office area, the business hours are relatively limited, and the storefront is located in the building, so it is even more difficult to introduce people from the outside. Be more careful when choosing a store.
Fatal mistake 3: too much trust in the second landlord.
Many pavements are in the hands of the second landlord. As mentioned in the first fatal case above, the second landlord is also equivalent to an investment manager, and his vision and ability also affect the management quality of the whole place. There is a case in Guangzhou. A second landlord who rented more than 2,000 square meters of real estate first introduced an outdated clothing store. Later, during the Chinese New Year, because of the huge debts, he directly defaulted and simply left it alone, which led to the forced recovery of the property by the big landlord. The settled merchants are innocent, and the initial investment is completely in vain.
When encountering such problems, we should adhere to the following two principles: never sign a contract with a third landlord; To sign a contract with the second landlord, you must get the consent certificate from the big landlord. When choosing a site, you can't be emotional. There are many risks in doing business, and the risks that can be controlled must clear away obstacles and eliminate hidden dangers.
Fatal mistake 4: shortsightedness
Five years ago, when the internet economy had no obvious impact on the daily life of ordinary people, the economies of various wholesale markets were very active. Economic activities are driven by people, so as long as there are people, there is no need to worry about fast food. In recent years, when Taobao, JD.COM, Tmall and other times are increasingly affecting people's daily lives, all changes in economic consumption are unpredictable. Therefore, it is necessary to understand the development trend of the industry where the target location is located. In the internet age, the inherent cognition of an industry changes very quickly, and the originally hot business circle is likely to be deserted the next day.
So, although there are many people now, it's just appearance. Entrepreneurs need to investigate the business format of the business circle, understand the development trend and direction, and have a judgment on business sustainability.
Fatal mistake 5: position analysis stays on the surface.
What is representation? You see people coming and going in the street, and you see the consumption of big bags and small bags. These are all appearances, or they may be illusions. In some places where people flow heavily and people are crowded, it is likely that these people are floating population, and the desire and demand for entering the store are not strong.
It seems that the standard of our site selection judgment is not enough just by the number of people, but also by considering the effective flow of people. The economic foundation determines the superstructure, and the consumption power must match the brand attributes, so that you can accurately locate it.
Fatal mistake 6: covet a good location but choose a deformed housing structure.
A restaurant owner once chose a long and narrow pavement as big as Chile in order to win an excellent pavement. This shop used to be the passage of the parking lot, but because of its superior geographical location, it was built and rebuilt to do business. Although the location is good, the user experience is extremely poor.
The six fatal mistakes in catering location mentioned above are also the six minefields that catering bosses are most likely to encounter and commit when starting a business. When choosing the location of the restaurant, we must grasp the principles of never signing a contract with a third landlord, not entering defective properties, not talking about property rights, not talking about people's mobility, not talking about bad signs, not talking about abnormal house design and so on. Don't rush into lots because you are in a hurry, and don't covet cheap lots because you save money, which will eventually bring lasting and fatal damage to the subsequent business.