The more so, the more calm you should be, serve every customer well and improve the ingredients and tastes, so as to save every customer who comes to the store and even bring you new customers.
Second, please eliminate the bad business atmosphere. It doesn't matter what kind of shop you open. Don't let customers think that your store is deserted. Although some customers have never been to your store, they will judge whether they can enter the store for tasting according to the number of people in your store. For example, it is cold in winter, hot in summer, dimly lit, untidy tables and chairs, and so on. These are all to convey to customers that there are no guests in your shop. So, from the customer's point of view, are you willing to spend money in such a store?
Third, the worse the business, the less you can choose to reduce the price. When business is bad, many restaurants will immediately choose to cut prices, but they don't know that this is a way to make your store go bankrupt soon! Why do you say that? Your business itself is not good, and you do price reduction activities, one is to reduce your profits, and the other is in the eyes of customers, price reduction may also reduce your quality. They always feel that merchants will not be so kind. Therefore, when business is bad, it is better to choose "insurance price" or "price increase". At the same time, while increasing the price, we will produce more distinctive dishes and improve the quality of dishes. Only in this way can customers improve their original impression of your store, be more curious about whether the new dishes are delicious or not, and can't help but enter the store to taste them.
Fourth, let the store have "star products". This involves whether the store management mentioned above is "diversified" or "professional". For restaurants, diversification can certainly make the store repeat, but it can also make the store look more ordinary and can be replaced at will. As a restaurant, they think that "professional" shops will do better if they are sharp-tongued. After all, they specialize in this dish. Therefore, it is advisable to improve the previous management mode, clarify what you want to sell, and let the store have "star products" to stimulate customers' desire to consume, and want to see how delicious the flagship products of the store are.
A restaurant should not make ends meet by saving. According to the survey, compared with unsuccessful shopkeepers, successful restaurants take part in study tours twice as often and spend twice as much money. Successful restaurant owners are not very good at saving money. They always want customers to come to the store to eat well and comfortably, so they try their best to improve the quality of dishes and provide thoughtful service. Relatively speaking, these aspects also need some costs.