1. Despise the operation and management of catering industry. Do not understand the business positioning, blind business, accidents occur frequently. Due to poor management, operators or chefs are frequently changed, resulting in high input and low product.
2. The premises are not suitable for restaurants. For example, due to the impact of business on the outside world, the company is unable to operate normally due to various complaints, or the traffic is inconvenient and does not have the conditions to attract guests.
3. The variety of business is not right. The business varieties of the enterprises that operate well by rote do not make a comprehensive and specific analysis of the internal and external environment and technical strength of the store, but subjectively determine the business varieties, making no one pay attention to them.
4. There is no clear standard requirement for each link in the operation. Operators are too casual. It not only makes employees at a loss, but also does not meet the needs of new guests.
5. The price of dishes is unreasonable. Or the price is too high, the quick knife kills people and kills away customers; or the price is too low, which makes the gross profit rate of the enterprise too low to make ends meet and causes losses.
6. Neglect of service is serious. Operators do not know the relationship between service and operation, service and benefit, and do not put service work in an important position in operation. So that enterprises do not have a good reputation and gradually lose customers.
7. The management system is not perfect, or there are rules that are not followed, which is just like a void. Do not purchase, custody, resulting in a large loss of enterprise property.