How to run a restaurant in summer boiled mutton-.docVIP

 PAGE \* MERGEFORMAT 8 How to run a restaurant in summer boiled mutton? Consultation questions: Boiled mutton how to do is not short off-season? I have a friend is a restaurant, and main boiled mutton. Winter, business is very good, but the business is very thin in summer, several months are at a loss of status, it makes my friends very much worried. The following is basic information on the restaurant, hoping to get experts in pointing lines would be grateful! JUFU floor restaurant is called, is located in a prefecture-level city center, with an area not very large, there is a nearly 200-square-meter hall and 20 boxes, to boiled mutton as the main business items, reprovision to stir-fries, consumer groups are primarily positioned in the high-level. My friend paid great attention to detail, service done quite well, several large Baojian Li also has relatively high-end audio equipment, even though the surrounding restaurants everywhere, and fierce competition JUFU floor, but with its own characteristics to be a lot of customer recognition in winter there are often waiting in line dining unrest. Now let my friend headache are: boiled mutton seasonally strong summer business abnormal deserted. In marketing, we have also taken some measures, for example, launched a weekly feature food, special food, consumer and courteous, local television advertising, outdoor billboards and so on. But because people’s spending habits, that the cold when it Yichi boiled mutton, but in summer it is hot, worried about eating boiled mutton get angry, so that the effect of various means are not very satisfactory. Our analysis of other reasons. JUFU House Main boiled mutton this project has become firmly rooted in the local access to a very high reputation, the locals want to eat boiled mutton usually think of basic JUFU floor, this is a good thing. Available from the other hand, it is only time to eat boiled mutton will think JUFU floor, cooking food in general no need to JUFU b