entering the catering industry, your idea is, no matter how, even if it is the end of the world to the people or to eat, the evolution of human being has desire to eat evolution has become a habit, then entering the catering industry everyone’s vision is good. But after you will find that the food and beverage market is very cruel, if you do not have a good project to replace you. Catering Jianghu, survival of the fittest. Here, have another wave of new intruders, there are strong "budaoweng". "Tumbler" the legend of how to train? Let’s take a look at some examples of success.
a, foundation evergreen?
in Chengdu, hundreds of lobster shop opened in 2014 most of the dead bell still ears, in 2015 there are hundreds of restaurants opened do crayfish. There is a lobster shop brand, which has survived for 7 years, the boss’s winning tactic is to pay attention to every guest.
Jiang Yi spends 6 hours a day to maintain customer relationships. He is the owner of Hao shrimp biography, has 18 stores in the province. Almost every store during the peak period, the customer queuing time in more than 1 hours, almost every day received several requests to join. Ordinarily he can cross her legs, just sit in money. But Jiang Yi believes that Chengdu only in 2015 the new 100 lobster shop opened in 2014, hundreds of mostly dead shrimp, Hao pass had survived for seventh years, in addition to the unique flavor, the biggest secret lies in his hands, put the 6 hours every day.
for 6 hours, he did only one kind of thing – the maintenance of customer relationships, including dealing with complaints, respond to criticism, interaction with customers, etc.. The biography of Hao shrimp thanks to the rise of micro-blog. It was in 2012, has been boiling for three years the only one store, can not stand fast. Prior to this, the crayfish is only Chengdu people drink beer at night when the side dishes, not accustomed to the lobster as staple food, a meal to eat. And Hao shrimp pass stubbornly adhere to sell lobster, the business of the most deserted, a table a day guests are not. 2012, it is the outbreak of micro-blog, some of the guests began to a pot of colorful lobster photos to share on their micro-blog, fans crazy turn. Since then, word of mouth, passenger traffic doubled, at 5:30 every afternoon to 10 o’clock in the evening, at the door of the shop are lined up delicious mouth.
water can carry a boat, can also capsize, reputation is the same. Jiang Yi customer relationship maintenance, as the key to the success of the restaurant. In most restaurants, customers can not talk directly with the boss, there is a problem, the customer can only find a waiter or lobby manager; there is a complaint call the restaurant, the answer is only the front desk staff. "The fear of the guests is not to be unhappy, but to be ignored." Jiang Yi said he was just one step more than others, so that guests can talk directly with the boss. All the stores of the telephone, as long as there is a complaint, all transferred to him to deal with