What is the most taboo thing about opening a restaurant? ——Top 10 pitfall avoidance guides
Opening a restaurant is the dream of many entrepreneurs, but the failure rate remains high. Based on the analysis of hot topics across the Internet in the past 10 days, we have summarized the 10 most common taboos in the catering industry to help entrepreneurs avoid minefields.
1. Improper location selection
Site selection is one of the key factors for success in the restaurant industry. Based on the failure cases hotly discussed by netizens, we compiled the following data:
| Location error type | Proportion | Typical performance |
|---|---|---|
| Not enough people | 42% | Remote areas, commercial cold areas |
| Target customer group does not match | 28% | High-end restaurants open in working-class areas |
| Competition is too fierce | 19% | Homogeneous catering gatherings |
| Inconvenient parking | 11% | No parking spaces or excessive charges |
2. The positioning of dishes is vague
The recent closure of an internet celebrity restaurant has sparked heated discussions. The main reason for its failure was confusion in the positioning of its dishes. Successful restaurants usually have the following characteristics:
3. Neglect of health management
Food safety incidents exposed in many cities in the past week have once again sounded the alarm. Catering hygiene red lines include:
| health issues | Frequency of complaints |
|---|---|
| Ingredients expired | 37% |
| The kitchen is messy | 29% |
| Disinfection of tableware is not up to standard | twenty two% |
| Missing employee health certificate | 12% |
4. Cost control errors
The recent price fluctuations of food ingredients have triggered widespread discussion. The proportion of catering costs is as follows:
| cost type | Reasonable proportion | critical point of danger |
|---|---|---|
| Ingredients cost | 30-35% | 40% |
| Labor cost | 20-25% | 30% |
| rent cost | 15-20% | 25% |
5. Unstable service quality
Analysis of negative reviews on social platforms shows that service problems are mainly concentrated in: poor attitude of employees (43%), slow service (31%), and chaotic service processes (26%).
6. Improper marketing strategy
Recent cases of overturning of Internet celebrity restaurants show that over-reliance on discounts (price per customer is lowered), blindly following Internet celebrity dishes (lack of sustainability), and false publicity (causing a crisis of trust) are three major marketing traps.
7. Supply chain management is chaotic
The recent fluctuations in fresh food prices have led to the temporary closure of many restaurants. It is recommended to establish at least three backup suppliers and maintain core ingredient stocks for 3-5 days.
8. Ignore online channels
Data shows that 76% of post-90s consumers will check online reviews first. However, many restaurants have problems such as poor maintenance of the delivery platform (38%), failure to respond to negative reviews (29%), and slow online menu updates (33%).
9. Poor team management
The turnover rate in the catering industry is as high as 40%, and the sudden departure of key positions (chefs, store managers) may directly lead to the closure of business. It is recommended to establish an AB corner system and equity incentives.
10. Lack of risk plan
The recent extreme weather has caused the closure of restaurants in many places. Operators are reminded to prepare: 3-month emergency funds, business interruption insurance, and alternative sales channels (such as takeout-only set meals).
Conclusion:The key to success in opening a restaurant is to avoid these common mistakes. It is recommended that entrepreneurs conduct market research, establish standardized processes, and maintain appropriate cash flow in order to gain a foothold in the highly competitive catering market.
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