What are the requirements for food and beverage selection? Share site selection and positioning strategy for restaurant business

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What are the requirements for food and beverage selection?

A few days ago, a certain J had a dinner with the guys and a big shot in the catering industry. The guy was planning to open a restaurant, so a certain J took him to learn from his experience.

This boss put forward a very interesting concept: catering is divided into "expensive products" and "cheap products".

• Low-priced products cannot be sold at any price, such as steamed buns, dumplings, and wontons. Even if you increase the price, no one will buy them;
• Seafood is typically a rare and expensive product, and the price is literally unlimited.

There is a mystery behind "cheap things are worth making":

• The same beef served with rice and beef buns becomes "cheap";
• You can change the way and make Wagyu sushi, which immediately becomes a "precious product", and even a small bite sells for a sky-high price.
• Roast chicken is a "cheap product", but when turned into "roasted bird" it becomes a valuable "precious product".

This is not a blind admiration for foreign countries, it is just a joke.

So, why are there more and more Japanese food stores and more and more people queue up before opening? It’s because the gross profit margin is super high.

But nowadays, Japanese food stores are not so easy to deal with...

• Cantonese are experts at luxury dining, and can sell a goose head for thousands of dollars.
• When Cantonese food is paired with seafood, the price rises several times. A few yuan in a vegetable market can be sold for dozens of yuan. Not to mention lobster, abalone, and Eastern starfish, the profits are simply huge.

Share site selection and positioning strategy for restaurant business

The catering industry boss said that in fact, the most important thing about catering is location selection. Don’t be afraid of the price. Generally speaking, the more expensive the location, the better.

If you can choose a first-class shopping mall, don't go to a second-class one. Although those in poor locations are cheaper, the business will be very poor! (Haidilao is of course an exception, after all, it is Haidilao)

But what should we do if the rent in a first-class shopping mall is so expensive?

• Then try to make expensive products, and don't make "cheap products", which can easily lead to loss of money.
• It also needs to be standardized, such as prepared dishes, hot pot, barbecue, sashimi, buffet, etc. The fewer chefs, the better.
• Some restaurants don't even have a chef. Usually this kind of store has the simplest quality control, and hundreds of chain stores are often opened at once.

In summary, understanding the concepts of "expensive products" and "cheap products" is crucial to the catering industry. At the same time, site selection and positioning are also the key to the success of the catering industry. Through careful product selection and positioning, the catering industry can also usher in new business opportunities.

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