Why did the restaurant lose money and close down after a while?

There are many friends and family who do catering. Some people succeed, others fail, and laymen are envious when they see that they have made money in catering. In fact, they don't know the hardships and the risks and challenges that practitioners need to bear.

It was three years ago, a big brother took a group of people who were working, chose a large shopping mall that was just built to attract investment, prepared to open a restaurant, and paid for a braised pot brand in Shandong. All investors should still be at work, and then the chef asks a relative of the investor to go to school. On-site management personnel are also relatives of investors. I was only responsible for managing the accounts, and I started the preparations for decoration and procurement.

Combined with the opening of the mall in the first month, it looks ok. Although it is 50% off, it is basically the same in the first month. Then, with the normal operation, the business in the back is getting worse and worse. Although I also participated in various marketing activities in shopping malls and used the Internet and media tools for publicity, I still couldn't make ends meet every month, making it difficult to achieve a balanced operation. This stage took almost half a year.

The original establishment of 654.38+0.2 million is almost used up. Everyone sat down and thought about what the problem was. There are several reasons: the food is too heavy for the local people, the taste is monotonous and boring, and the shopping mall is not crowded enough.

So in addition to continuing to pay by share, everyone began to try their best to rectify the products internally. After half a year, change dishes according to local tastes. But because the chef has no innovation and ability, the result has not achieved the expected effect. In order to save costs, personnel and raw materials began to be tight, and the results became worse and worse. Coupled with the off-season, the loss is even worse. Half a year has passed like this, and it is impossible to do it.

In such a year, before the brand opened, we sent people to the headquarters to study, but it didn't help. They were often urging whether to purchase raw materials, and they were speechless. Management didn't come to the store once.

In one year, we lost 1 more than ten thousand yuan. Everyone is wondering whether to stop loss, but eldest brother is not willing, so he finds a local chef and is ready to give up joining and completely change the local cuisine. Big Brother invested almost 500,000 yuan to renovate the store, try all kinds of dishes, study and reopen after the Chinese New Year. At first, the response to the new dishes was good. After a long time, various problems began to appear in management.

This chef can study dishes, but he is full of Jianghu spirit, recruiting all relatives and friends into the store, and then using the management of Jianghu Big Brother. The team has all kinds of complaints, and there are big loopholes in procurement, so no one is allowed to supervise. This lasted for half a year, and the business data was even more terrible.

After learning from a painful experience, I finally decided to close the store. But because the contract signed with the mall is five years, it doesn't mean to close the door. Quitting halfway is a breach of contract, which requires various on-site recovery and liquidated damages. Through various appeals, it took hundreds of thousands of dollars to finally close the store. This restaurant lost about 2.5 million from the beginning.

This is my real restaurant entrepreneurial experience, only tears. Through this experience, I summed up the reasons why I think the restaurant closed down at a loss.

I'm not ready to open a shop. Many times, people who open restaurants just look at other people's stores and think it should be okay to open one. In fact, there are many factors behind a store's good business, which are not so simple. This is the reason why many restaurants are booming and miserable, that is, they are not really ready to open stores. What is particularly taboo is that opening a shop depends on passion.

So what preparations do you need to make to open a store? At present, there are two basic modes of opening a restaurant. One is that you like catering, and you are willing to study and research, start your own brand or catering category, and start your own business. The other is to join existing brands, which provide products and raw materials, decoration design and other outputs, and invest their own funds for joining, decoration and daily operation.

For the preparation of opening a store, it doesn't mean choosing a certain one, but we should really do a good job in investigating the market, understanding the products, understanding the flow of people and demand, choosing comparison places, sorting out cost estimates and so on. According to the way you choose, there are some systematic books that can tell you how to investigate and understand the business data of the store. Learning is very important, and it is more important to apply what you have learned.

You can search these books, and you can recommend some (When the catering business meets creativity, a complete restaurant, seven basic skills of catering entrepreneurship, starting from scratch: a practical manual for the whole process of opening a restaurant). Only by combining book knowledge with specific site conditions and conditions can you at least have a general understanding of the whole project.

Without a good partner, many times, people who want to do catering often have some money, but they don't have any catering skills and experience. At this time, they need to find a partner who understands catering, and even let him manage and operate the whole store. At this time, this person's character and level are very important.

Because there are many pits in the operation of catering, whether it is funds, procurement, personnel management, etc. If you meet an unreliable partner, the technology is in his hand, and as a result you can't control it, then the best way at this time is to break up, otherwise there will be all kinds of situations of wiping your ass. People's greed is a bottomless pit. In the end, you may not know how to lose.

For the problem, the response is not fast enough, passive waiting, lack of systematic planning and layout in the whole marketing and service, and reluctance to spend this money, which makes the store experience difficult to change, resulting in more losses. Suitable for large and medium-sized catering, service, marketing, etc. Planning should be done before opening the store, and relevant expenses should be included in the pre-investment preparation. Many bosses are reluctant to spend money on promotion after opening a store, thinking about when there will be more people in the place, but for large and medium-sized restaurants, the daily cost is spent, so how can you be sure that your store will live until the traffic increases? Therefore, to be a medium-sized and large-sized restaurant, we must plan the marketing expenses, systematically promote and drain, and find the right time to speculate on the popularity of the store. However, there is a premise for planning marketing expenses, that is, your products meet the market demand and are even competitive in the market. If the taste or product is not suitable for the local area, then close the store early to stop the loss. Of course, it is unnecessary for small workshop-style restaurants to invest too much in marketing, especially large and medium-sized restaurants.

Well, the above is the reason why Xiaoguo summed up the restaurant's easy closure, and it is also the experience of Xiaoguo's entrepreneurial failure. Let me repeat it here. If you are not a person who likes food and can't go on studying and acting, I suggest you don't cook. Unless you are really rich and can ask a professional to help you cook, it is really easy to lose money and make you doubt your life. Doing business is simple, but it is not easy to do a good job, and it is even more difficult to do a long-term profitable business.