I believe that many novice catering people, when they understand the restaurant, basically look at whether the business is good or not, and it is over, basically there is only one standard for judging the catering industry, in their eyes, as long as the business is good, they will be able to make money. And it rarely occurred to them that they wanted to visit the store for a long time, or if it was just a good business for a certain time.

This is probably also a big difference between novice restaurants and old restaurants, many old restaurants don't dare to open stores easily, even if they see that some Internet celebrity restaurants have a good business, they don't dare to join or imitate a store One of the main reasons is that they know that catering is a continuous industry.

The most important thing is not whether the business is good or not at present or last year, whether it makes money, but whether the store or this category has enough market demand and whether it is a category with strong long-term demand. If not, even if you make money now, it is very likely that you will lose it back.

Just like yesterday, there was a colleague who opened a hot pot restaurant, and the experience he talked about almost confirmed this reality. His shop was opened the year before last, and when he opened the store, it may be because there are not many restaurants around, so after his hot pot restaurant opened, the business was very good, and he said that it was almost ten months before he returned to the capital, and he thought that he would immediately open a new restaurant.

But at that time, his current store business declined, and he was still a more cautious person, so he thought about waiting and seeing, and sure enough, he said later that he didn't know what was going on, and suddenly a large number of restaurants opened around him, not only Hunan restaurants and Cantonese restaurants, but also hot pot restaurants like him.

And maybe it's also because of competitors, the business in his store has also declined significantly, he himself knows that catering relies on production and service, so he is more strict in these, but seeing that the business is also declining, and then there is no way, in order to pull back some business, he also began to do various activities.

Although he has done some activities to bring back some business, his profits still can't go back to before, especially last year, there were occasional losses in the off-season, and then now many times are in a state of slight losses, in his own words, if he sold at the peak, he can still make a profit, but now he is not only eating the old capital, but also losing money back.