More and more people are joining the catering industry, but 90% of them go out of business every year. What makes starting a simple restaurant business so difficult? The editor below talks about 4 wrong mentality of catering entrepreneurship.
1. Novice entrepreneurs, not short of money, super confident
"If you do all the business, it is best to open a hotel." "Under the bombardment of millions of entrepreneurs With the thinking of the Internet, more and more people have joined the catering entrepreneurial army. The Peking University Alumni Association and 500 famous people in Beijing have raised 50 million people to enter the catering industry. There is no "then". In the eyes of the public, people always think that the catering industry is easy to make money and do well, and many people who have never been exposed to food and drinks are beginning to want to drink it. In the eyes of successful people in other industries, catering. There is no technical content in the industry. Although our brothers are not yet in catering, they are all elites and industry leaders.
But the reality is that there are countless people paying high tuition for this. , some even develop into friends, family feuds, etc. What’s even more ridiculous is that some crowdfunding projects want to be broken up, only to find that hundreds of so-called crowdfunding partners, whether in Canada or Australia, cannot contact shareholders. The conference cannot be held. A cruel statistic is that the success rate of Xiaobai Restaurant’s first business is only 1%.
2. I am a foodie, so I started catering.
"When I resigned, I opened my own shop, selling flowers, drinks, rice, cats, and three or five friends. ..."Flower shops, bookstores, coffee shops, beverage shops, snack bars, and simple restaurants have always been the dreams of many people. We all long for this kind of entrepreneurial life, which can not only make money, but also lead an ideal life. Facts This is an important reason why most people fail to start a business in the catering industry. Many entrepreneurs in the catering industry start a business because they want to do it. Many people forget that eating is a hobby and there is nothing wrong with it. There is a problem when a hobby becomes a means of making a living and doing business. Think of food as a feeling, the starting point is right, but the restaurant is not as bright as it seems. Need to get up early, don't say there is a problem, if you don't want these. It is a normal thing to continue. On the way to starting a restaurant business, there is not only poetry and distance, but also the meticulousness of not knowing when it will end.
3. I am not interested in catering but just want to make money
p>Many people have been anesthetized by the so-called Jack Ma’s Chicken Soup. The subconscious mind of this sentence is: “When I first started my business, I tried my luck and accumulated experience, and it didn’t matter whether I made money or not. "If you have this mentality, don't start a business. Is it interesting to start a business without making money? If you want to accumulate experience in the catering industry, it is better to honestly work for your own catering company for a year, and all the experience will be there. The dream still exists, but Never use "dream" as an excuse to find a way out in advance "just in case", because the more you retreat, the greater the possibility of failure.
Four. Craftsmanship, I. To create a super-excellent product
It’s a common practice in the catering industry, “so it’s up to people to do it. "So, of course, before starting a business, are you interested in this career? If you're not ready to do this hard work, you'd better think about it first.
The following is a day's work for the manager of Qingfeng Baozi Store :
Arrive at the store on time at 6:00 in the morning, check the hygiene conditions inside and outside the store, and count tableware and seasonings:
Responsible for receiving fillings sent by the designated delivery company,
< p>It takes 3 minutes to make 21 buns by hand.Each row of three buns is about 130 grams, and one row is one or two rows of steamed buns. The temperature is 85 degrees for the pot, 65 degrees for the drawer, and 55 degrees for the table.
In addition to participating in and supervising these standardized codes, it is also very difficult to be a store manager who moves through the store. You must know that as a store manager, you also need to supervise and manage Tian's business, and be directly involved in ordering food, cleaning tableware, etc. during busy times. This shows the difficulty of the catering industry.
For any entrepreneur, the first thing to care about every day is to make money to maintain your own survival. Poetry and distance must be found, but defeating industry giants and defining the industry are very far away. What you need to do is to get familiar with your peers, be yourself, and it is also important to look less at useless chicken soup.