How to run a teppanyaki table restaurant? teppanyaki grill restaurant
Nowadays, many people open a shop blindly without knowing anything about teppanyaki catering, and open a shop based on their feelings, resulting in a very low success rate of opening teppanyaki grill restaurants. In fact, if you do your homework and avoid misunderstandings, the success rate of opening a profitable teppanyaki restaurant is still extremely high. Through more than ten years of experience in helping others to open a teppanyaki restaurant, I have sorted out some of the problems that exist in opening a teppanyaki restaurant. I hope that all colleagues can learn from the experience and lessons, and so that latecomers can avoid crashing again on these issues. Successful catering operators sound the alarm and escort the future expansion of catering scale.
The first misunderstanding: quality first
Many people think that the first choice for teppanyaki table restaurants must be the best raw materials and the best equipment. If you choose a restaurant nearby to use 200 yuan per kilogram of raw materials, you will use 300 yuan per kilogram of raw materials, which is better than your competitors in quality; if your competitors use 20,000 hardware, you It is necessary to use more expensive hardware than him to ensure that the product is better than him, so as to surpass your competitors in terms of product quality. In the past, how many people believed in this as the only way to improve business. From the first day of the trial operation, I have been tossing the production department, rehearsing repeatedly, bringing all my friends over, repeatedly trying to give opinions, making continuous improvements, and focusing on improving the quality of the production to the best; At the moment of closing, many people still feel that the reason for their failure is that the quality of the products is not as good as other stores.
Excuse me, the reason why McDonald's KFC is all over the street, everywhere in the world is because his burger is the best? Is Starbucks coffee the best? Everyone knows that the consistency and stability of teppanyaki dishes are the main thing. So don't spend most of your energy on things that can only improve a little. Of course, it doesn't mean that the quality department is important. In fact, quality is not the most important point that determines the stable profitability of your teppanyaki restaurant.
Analysis:
1. Market segments find their own blue ocean
The so-called market segmentation can be viewed from two levels, one level is segmentation of the population, that is, segmentation from the type of consumers; the other is segmentation from the purpose of consumption, willingness to consume, and ability to consume. Investors need to find niche markets in subdivisions, and be thorough in order to make their restaurants bigger and stronger.
2. Brand-based
In the past, catering companies wanted to defeat their opponents in competition, mainly through price wars. Later, it gradually developed into a competition of variety, service, decoration and taste, and now it has developed into a corporate brand war and a cultural brand war.
This is mainly because nowadays consumers have to dine not only to meet their physiological needs, but also to meet their psychological needs. This requires more and more operators to turn their attention to building their own brands and improving their corporate cultural tastes. High cultural competition.
3. The inevitable trend of development: chain operation
If a teppanyaki restaurant wants to operate on a large scale, chaining is the only way to go.
When it comes to chains, most people think of identical copies of stores, decorations, and services. However, in the future, chain stores may be like King Kong, and they will make changes in store style and service characteristics due to different consumer locations and consumer psychology. The consistency of appearance is not important, what is important is the consistency of service value and brand value. Therefore, with the continuous changes in consumer demand, companies' understanding of chains must also change.
4. Collectivization, multi-format operation
In addition to strengthening the main business, we must also pay attention to the development of multiple business formats. For example, relying on the main business, spin-off convenience stores, tea restaurants, large-scale high-end clubs and other diversified business projects, catering companies gradually develop themselves It will be an inevitable trend to become a complex catering group.
5. Health is a natural consumption boom
People have higher and higher demands for whether the food is healthy and natural. This requires operators to make a fuss about the ingredients and pay attention to the environment of the meal.
6. Dining environment human culture
The environment sometimes plays an important role in the business of teppanyaki restaurants, and "eating environment" will be one of the development trends of the catering industry. In this case, how to create unique restaurant cultural decorations according to different positioning has become a means of competition for many restaurants. Some operators have set good examples, for example, to cater to consumers’ desire to return to nature and self, to develop theme restaurants with “primitive” fun and a natural feel, or to cater to diners’ pursuit of “exclusiveness”. The aspiration of honor, creating a "private gourmet club", etc., while helping consumers find a "exclusive" space, it also opens up a unique way of business.
