When business is bad-boost morale.

Smart restaurant managers or bosses will clean up the team, Shuai Shuai, beautiful, and then organize everyone to sing and dance in front of the restaurant, so that passing customers can feel our enthusiasm and sunshine. More importantly, tell the team: without self-confidence, nothing will be lost!

When business is bad-do a good job in food promotion

A clever restaurant manager or boss will make a big poster with clean and bright colors that will make your mouth water. Put the restaurant's signature dishes on it and put them in front of the restaurant, so that passing customers will definitely take a look. Take a look and you will have another chance.

When business is bad-do a good job of displaying dishes

Smart restaurant managers or bosses will turn on the lights in the store brightly and fully, and take everyone to organize the food display table in the store, so that passing customers can see more products in the store: they are so attractive!

When business is bad-keep the environment clean and tidy

Smart restaurant managers or bosses will organize everyone to clean up in the store, even wipe the plant leaves once, wipe the tables and chairs once in the morning and evening, and keep the store clean and tidy at all times, so that every guest who enters the store can feel the high-end dining environment of the brand at any time.

When business is bad-please customers

Smart restaurant managers or bosses will strive for women and children. In the catering industry, women are better at communication, and "netting" good women and children will bring word of mouth and business to restaurants more quickly.

When business is bad-learn from your competitors.

Smart restaurant managers or bosses will go to nearby restaurants to see how business is booming, compare their own restaurants, find out the shortcomings, and then make changes bit by bit.

When business is bad-maintain customer relationship

Customers grasp one by one and maintain a table. At this time, employees will feel slack, and smart restaurant managers or bosses will emphasize that it is "useless" to let customers eat once, catch a customer and maintain a table.

When business is bad-create an atmosphere

Smart restaurant managers or bosses will tell themselves to be slow and steady! Lead everyone to make friends with customers, greet customers warmly like friends, instead of recommending consumption desperately, so that customers can keep relaxed, happy and stress-free consumption.

When business is bad-do a good job in marketing

Smart restaurant managers or bosses will use all available channels to learn from other restaurants that have done well on the WeChat platform, and make wonderful content to interact with customers and attract customers.

When business is bad-do a good job in publicity and promotion

Smart restaurant managers or bosses will mobilize everyone around them to become our propagandists, send our restaurants to the internet and friends circle, and let friends influence friends! The restaurant business is not good, not necessarily because our food is not good, but because our customer base is not large enough, so we should let more people know about us.

When business is bad-customers first arrange window seats.

When they arrive at a table, the guests will be led to the most conspicuous position. People always like to get together and join in the fun When leading customers to sit down, arrange window seats first, so that others will think that this restaurant is very sought after.

When business is bad-use good raw materials

In the production of dishes, we must learn to be more willing. Don't worry about overstock and waste. What is discarded must be discarded, and fresh ingredients must be selected to present to customers.

When business is bad-recommend dishes.

Recommended dishes have doorways. Many customers are skeptical and don't believe the waiter's recommendation, so I won't let the waiter recommend directly and without a starting point. We have our own skills in the placement of dishes, putting the dishes pushed on the day outside the table, so that other customers will frequently see this "must-order" dish when they walk around, and they will be interested.

When business is bad-do a good job in membership service

Pay more attention to the handling of membership cards. Of course, you can't ask customers to apply for membership cards. I asked the waiter to pay two prices in the checkout times: "Your consumption is XX yuan, and the membership price is XX yuan." This kind of table can save tens of dollars, and many customers are willing to apply for cards.

When business is bad-boost morale

The less business there is, the less service there is. Divide employees into PK groups to improve work ability and increase motivation.

When business is bad-do a good job in food training

A clever restaurant manager or boss will require all employees to know the structure of the dishes like the back of their hands, and can extract the selling points of each dish for easy recommendation to customers.

When business is bad-launch theme activities

A smart restaurant manager or boss will take stock of the surrounding restaurants. ......

What if the restaurant business is not good?

First of all; You have to see whether it is a kitchen product problem or your floor service problem, the number of households; You have to compare your price with those of several nearby companies to see if it is expensive. I suggest you lower the price first, bring it back to some customers, and then raise it slowly. Remember, you can't go to heaven at once

What should I do if the business of fast food restaurants in industrial areas is not good?

Hello, please search this question (looking at the city at the grassroots level). I heard that it has helped many shops to come back to life.

What if the business of fast food restaurants is not good?

Is there always a reason for unreasonable price, bad orientation or bad food? Analyze it yourself.

What should I do if my fast-food fried fast food restaurant is not doing well?

Opening a roast goose shop is not easy to fry.

What is the reason for the bad business of fast food restaurants?

It is very common in the catering industry now. I've been in this business for several years, and I cashed in. Now I want to change something else.

What if the restaurant business is not good?

The restaurant business is not good, and it is difficult to get better. But if you work hard, you can do it. Here are some suggestions for you. First of all, you need to find out what the reason is, whether it is the quality of food, the quality of service or the market positioning. (If the price is too expensive, you can reduce the price appropriately and consider changing chefs. If the service is not in place, you need to hire an experienced restaurant manager or lobby manager. ) Doing your software well first is the basis of doing business well. Now that I have practiced my internal skills, I am trying to attract customers as follows: 1. I'm going to close for a few days, decorate it a little, and name the store. It is used to attract customers, and now everyone has a hobby of curiosity. Reward customers with new signature dishes to gather popularity (popularity is the foundation of survival) 3. Invite friends and neighbors to join us (China people are used to getting together). Other suggestions 1. The name of the restaurant should not be too big, otherwise it will easily discourage guests. Second, the frontispiece in the restaurant 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. I suggest you not to be greedy for cheap. It is best to be kind and diligent. Don't be too good, just have a little temperament. Fourth, chefs don't have to be expensive. You can hire some eager young people. 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.

What if the fast food restaurant is not doing well at night?

I switched to take-out, and table fast food is good.

What if the business of fast food restaurants is poor?

There is not enough publicity, so we should have our own characteristics, such as sending a soup and side dishes. Restaurants depend on popularity. The more people there are, the more people there will be.

What should I do if the business of the newly opened restaurant is not good?

Small restaurants talk about taste, while big restaurants play marketing.