I want to open a hot pot fish and barbecue restaurant. Where is the right place?

The most critical thing when opening a hotel is to choose the "foundation". With the right footing, half of the catering business is done. Some bosses are always used to using future operations to make up for the lack of foundation. They spend a lot of advertising money, but the results are not ideal. They don’t realize it until they have spent all the money, but everything is too late. By choosing a good foundation, the problem of customer flow is solved, and other issues such as quality, price, service, environment, features, etc. can be gradually solved in the operation. Western fast food such as McDonald's and KFC have opened restaurants to every corner of the world with their hamburgers. The secret to their success is location selection.

Whether to spend a lot of money to choose a "good" foundation or a small price to choose a "big" foundation is a basic premise for the quality of a catering business, and it is also the dividing line between the level of a catering manager. Unfortunately, Unfortunately, many people who have been in the industry for many years still do not understand this truth, and have wasted a lot of money and are miserable.

How to choose a good address for your hotel? Mr. Wei Shahe, a well-known catering planner, has summed up the classic secrets for opening a business location based on his years of experience in catering management and planning.

There is a chicken-or-egg problem in catering management theory: to form catering characteristics, should we first consider the customer's spending power or consumption habits? My view is that spending power factors are better than spending habits. The so-called consumers must meet two conditions: first, they must have demand, and second, they must have ability. These two conditions are indispensable. Without spending power, no matter how much demand there is, a complete transaction cannot be formed.

Therefore, locking in demanding customers and choosing a good “footprint” are the most critical aspects of opening a hotel.

1. "Four Looks" to lock in the advantageous business district

Regardless of the opening site selection or phased evaluation, it is very necessary to investigate the spending power of the business district where the hotel is located. Because only by making a basic assessment of the consumption power of the surrounding business district and taking this as a starting point can we determine the decoration level, service standards and dish structure of the restaurant.

It is unrealistic to conduct a standardized survey on business district consumption power. It is expensive and time-consuming, and the data may not be true and accurate. For example, according to the traditional key survey method, sampling survey method, and actual measurement method, it is difficult to achieve results for our small and medium-sized catering. It's still the "Old Eighth Route" method. Give it a try.

A look: the grade and speed of traffic flow

It is a "good thing" to have high grade of traffic flow and strong consumption power. But there is another factor that cannot be ignored here: traffic speed. Experience has proven that if the vehicle speed is below 30 kilometers per hour, even if there are rows of restaurants and a city connected, there will still be no worries about customers coming to your door. However, if the vehicle speed is higher than 50 kilometers per hour, even if the traffic is heavy, the road section is not suitable for catering. Every city has three levels of roads: the central trunk road, which is the main artery of urban traffic and is suitable for operating comprehensive hotels with three stars or above; the secondary tributary road, which is responsible for regional traffic, has slow traffic and dense pedestrians. It is the main target for various types of social catering; the streets and alleys of third-level districts have a constant flow of people, which is suitable for specialty snacks. Based on this experience, consumption in the business district where catering is located has begun to take shape.

Second look: the style and grade of clothing

The styles are divided into four types: casual, serious, work, and other. People wearing casual clothes may seem casual, but in fact they are rigorous. Most of them are rich, powerful and powerful people. The primitive accumulation of capital has been completed, and they have enough qualifications and plenty of time to enjoy life. These people have strong spending power and are the key targets of "attack". Although there are some fake casual clothes mixed in, the authenticity can be distinguished from the texture of the clothes. Formal clothing is mainly suits or jackets, which are essential props for public officials. The consumption of this group of people can be divided into two types: those who have the right to spend public funds, they shout and act in groups; those who pay out of their own pockets smile all over their faces and like to hang out with store managers to see if they can spend less money. People who wear work clothes have different spending power depending on their background. They are divided into two groups: public and private. The public group is naturally generous and generous, while the private group is much more reserved and reserved when it comes to spending money. In addition to the above three types of clothing, there are also people who belong to other categories and occupy a smaller market share, so there is no need to write here.

The quality of clothing is completely different; wealthy owners don't pay too much attention to the style of their clothes, but only to the quality. What you can tell from the texture of the clothes depends on the investigator's cultivation and eyesight. Among them, the "main focus" is on the "clothing" of casual and good quality, the "defense" is on the "clothing" of regular and group consumption, and the "clothing" of keeping good jobs is "clothing".

Third look: the business of nearby commercial supermarkets

Commercial supermarkets are the twin sisters of catering. Similarly, commercial supermarkets are also a barometer of the consumption power of the business district. The large volume and high quality of goods sold in supermarkets means that this business district has strong consumption power. On the contrary, commercial supermarkets are deserted and few people visit them, so it is better to stay away from this business district.

In the summer of 2002, I planned to open a seafood restaurant on Taiyuan Street, Shahekou District, Dalian. Because the site was relatively remote and there were few pedestrians in front of the door, many people were not optimistic about the prospect of doing a restaurant here. Near this hotel, there is a medium-sized supermarket that sells seafood, vegetables, meat and some cold side dishes. The supermarket service and decoration are average, the dishes are acceptable, but the business is very good. If it weren't for this supermarket, I definitely wouldn't have decided to open a store here. It was precisely because of its popularity that I made up my mind. Sure enough, my seafood shop has been growing rapidly since it was newly opened. Although it only covers an area of ??less than 600 meters, it sold 108 tables in a single day in less than a month and became a well-known model store.

Fourth Look: The operating conditions of nearby restaurants

The best touchstone for your spending power is the restaurants that are already open. If there is no restaurant business in the business district where you are located, then you should not continue to work hard at this place for the time being. Although the foreign fast food companies McDonald's and KFC are fighting each other endlessly, the two companies are surprisingly consistent in their understanding of the purchasing power of the business district: where there is McDonald's, there must be KFC, and where there is KFC, there must be McDonald's. If If you really don’t trust your own vision for location selection, it would be a good strategy to follow the locations of foreign fast food. Later, there were several chain organizations in China that imitated the fast food model and robbed a lot of franchisees' money. Most of them failed in the end. The reason was that the franchise headquarters was too eager to collect more franchise fees and controlled the location selection of its franchisees. If it is not strict, the franchisees will suffer a lot. However, some fake foreign fast food located in busy cities are actually enjoying a good life in remote cities where McDonald's and KFC have not entered, which fully proves that the consumption power of business districts is the basic premise for catering operations.

2. Eight Classic Points for Site Selection

The good or bad of "footings" is a matter of opinion and wisdom. On the same footing, the views of different catering managers are definitely different due to different personal experiences and characteristic models. What you think are shortcomings, in my opinion, can just give full play to my characteristics. In recent years, catering location selection has been unique and broken repeatedly. There are many traditional people, and people have to admire the energy of "innovation". Although they have different opinions, there are also some "hidden rules" in selecting catering locations, and catering managers each have their own rules.

1. There is a lot of traffic but little traffic and is suitable for large hotels

This kind of foundation is suitable for opening large hotels and large restaurants. In a place with few people and few cars, the speed of the car is relatively fast, and it is troublesome to park and turn around. People focus on the passage of the car and will not be distracted by the scenery and shops on the roadside. Therefore, if a small restaurant is opened on such a footing, other One can imagine how difficult it is to run a business. Large hotels and restaurants are large enough to attract the attention of customers in the surrounding business districts. In addition, they generally have independent parking lots, making it convenient for customers to park their cars and meeting the needs of high-end car owners.

There is less traffic and more people. Catering is a "people" business, and there will naturally be consumer demand due to the flow of people. However, commercial supermarkets are the twin sisters of catering. Similarly, commercial supermarkets are also a barometer of the consumption power of business districts. Whether this consumption demand is supported by consumption capacity and consumption habits requires careful consideration.

2. It is better to be in the middle than at both ends

In a food street where restaurants are concentrated, the restaurants at the two ends are more likely to attract customers' attention than the ones in the middle, and are naturally more famous. If the restaurants at both ends are The door can be opened on the golden corner facing the crossroads, and business is booming, which cannot be stopped.

3. Open a restaurant with caution in the administrative area

More than ten years ago, there was money to be made by opening a restaurant in the administrative area, but now it is useless. The food is tasteless and it is a pity to abandon it. Wealthy administrative units have their own canteens, which provide breakfast and lunch for free in the name of welfare, including meat, eggs and milk. Do people in these units still frequent restaurants to make a living? It is difficult for units without money to reimburse office expenses. How can they have extra money to spend on catering? Even if they go to restaurants for consumption, it is difficult to settle the bill. When leaders are socializing, they will not drink in front of the unit until their faces are red. Their own image is still very important, unless they don't want to mess around on the job. There are a few diners from outside the administrative area who like to go to restaurants in the administrative area, but few.

4. There is a knife in front of the door, and the slopes do not intersect.

The overpass stretches across the door and is very close to the door face, which is difficult to do; the dining area is on a slope, and it is awkward for vehicles to enter and exit. Difficult to do.

5. Be cautious when entering shopping malls

The catering model in shopping malls is generally based on fast food or specialty snacks, which has little to do with the catering business model. The passenger flow of restaurants in a shopping mall depends on the performance of the mall's management. If the mall is not well run and the passenger flow does not increase, it is useless for restaurants to worry. In recent years, many large shopping malls and supermarkets have closed down soon after opening.

6. Factory areas are "fertile land"

Factory areas have strong consumption power and large cash flow. Generally speaking, they are a good place to open restaurants, especially mid- to low-end restaurants. Better. The catering business in factory areas is greatly affected by the economic situation, so managers should pay special attention.

7. Business District

Treating and eating is the job of businessmen. The frequency of consumption points in the business district is greatly wide, and the requirements for environment and services are high. Opening hours are long, suitable for both high and low-end.

8. Market area

The consumption characteristics of the market area are high-frequency and low-end, which is suitable for fast food or specialty snacks.

9. Residential areas

An important ability of catering employees is to watch people order dishes, and managers are no exception. Is a residential area suitable for catering? What kind of catering should be opened? Depending on the affluence of the surrounding residential areas, this is the principle of "sing whatever songs you go to in the mountains."

10. Station Pier Airport

The Station Pier is suitable for fast food and specialty snacks. Don’t scare people with its beautiful facade and name, and business will come naturally. As for the airport, there are too many variables, so it’s okay not to do it. 1111111111