Restaurants Should Have Their Own Characteristics.

It is very important to choose the "pond" to make its own characteristics, because the pond is right without worry about fish. This is a train of thought. In the past, people thought that "birds can choose trees and trees cannot choose birds". Although this is a natural phenomenon, it will undoubtedly enlighten smart people.

　　 Restaurant It is like "a tree", the customer is "bird". If the tree is carefully protected and cultivated intentionally, it will make its branches flourish. Why do they fear that the "bird" will not come. Therefore, the key to running a restaurant is itself, the tree is withered and yellow, and how the birds will come.

Choosing the right pond means asking the operator to have a definite purpose, not to fall into the common practice, and to find ways and methods suitable for himself. If you don't need a big cook, you can make a profitable meal stuffing. This is the present era. Catering A very popular business motto in China. This seems to run counter to tradition, but there is no lack of reason.

The boss who holds this view thinks that as long as the quality of raw materials is good, they can make a favorite dish. For example, crab, shrimp, lobster, shellfish, fish and beef, mutton, chicken, pork, vegetables, fruits and so on do not need much processing, will be very delicious.

Most of the cooks have the habit of sticking to the rule. Many times, they will ignore the preferences of the guests, and do not consider the long-term interests and ideas of the operators. They just want to show their skills blindly, and increase the expenses without any reason, resulting in a blind operation. Guests may not be happy after eating, because in other shops, the same thing tastes good and the price is low.

Hi Xin is modern. Consumer Psychology, whether the operator or customer, is looking forward to more interesting, more enjoyable and more pleasant dishes. But because of their own identity, the traditional way of cooking and the limitations of the schools, the big chefs are often unable to adapt to customers' preferences at all times, so they can not do the business strategy of "what customers want to eat and what I do". Maybe they are afraid of losing face.

As mentioned above, the reason is obvious. In fact, cooking is a kind of creation. If you follow a fixed way, you will become a tasteless food.

What we should learn from is that Mr. Nakamura Tomomi, who is specialized in planning restaurant development business, has guided several restaurants, such as carnival Plaza in Osaka, Osaka great white shark and Tokyo great white shark, each of which has not hired a big cook who sticks to the rules, but every business is thriving. It seems that as long as the method is right, this tree is not afraid of "birds".