1. How to increase the turnover of teahouses?

Passenger flow and per capita consumption of guests directly determine the turnover. Therefore, in order to increase the turnover, it is necessary to start from two aspects: increasing the passenger flow of tea houses, increasing the per capita consumption of guests, strengthening the marketing skills training of service personnel and establishing incentive mechanisms.

2. The marketing activity of teahouse has been going on, but it is found that the effect is not great. How to plan the marketing of teahouse?

The purpose of tea house marketing planning is nothing more than improving the popularity and reputation of tea houses and promoting tea house products and services. ...

First of all, it depends on whether the activity adapts to the local market. Is it attractive enough for consumers?

Is there any value and so on. At the same time, do the products and services provided by the teahouse satisfy customers? If not, it will get twice the result with half the effort and fail to achieve the expected results!

3. How to win in the fierce competition with peers?

Have a long-term stable and suitable management model, be brave in innovation, seek development in progress, make competition a benign competition, learn from each other's strengths and innovate in reference.

4. The location of teahouse is not ideal. Whether and how to compensate during the operation?

Yes, we need to work hard on business theme positioning, product characteristics and service quality, and then cooperate with the appropriate marketing plan.

5. Teahouses can't keep old customers and lack repeat customers. How to improve?

Repeated customers are almost an important support for the long-term stable operation of teahouses. If you want to keep repeat customers, it is not only material enjoyment, but more importantly, the product is constantly updated, and more importantly, the added value of the guests when they spend in the restaurant, which is mainly manifested in the understanding and respect of the guests' consumption habits, the concern for the guests, and the consideration from the standpoint of the guests.

6. How to shape the corporate culture of the teahouse itself?

The most intuitive expression of corporate culture is the spiritual culture and cohesion of the enterprise. The shaping of corporate culture is not an overnight achievement, but a long-term accumulation.

7. The teahouse business is good, but there is always no profit or not much profit. What are the problems and how to improve them?

Profit = turnover-expenditure

If the turnover is stable, we need to find the reason from the aspect of expenditure. The correct solution is to put an end to unreasonable expenditure and unnecessary waste and control operating costs.

8. How to reduce the operating cost of teahouse?

First of all, we should understand that the operating costs of teahouses include raw material costs, personnel costs, water and electricity costs, industrial and commercial tax costs and so on. And effectively control the current cost of the teahouse according to normal standards.

9. There are great problems in the management of teahouses, and the system is always not implemented in place. It feels hard. How to improve?

Whether the system is perfect or not is the first question to be considered, and whether there are corresponding reward and punishment measures. Does the executor of the system meet the requirements and is the implementation in place? Are all personnel clearly implementing the standards? ...

10. Frequent turnover of teahouse staff is unfavorable to teahouse management, but I don't know how to improve it.

The demand of the industry determines the unusual mobility of its enterprises, creating a fair and just working platform, improving the internal management system of teahouses, shaping corporate culture and retaining the hearts of employees. At the same time, it is also necessary to tap and cultivate talents and reserve human resources.