Opening a "coarse grain restaurant" should be said to be fashionable. If it is run well, it will be crowded with diners. Although the profit will not be high, it is a sustainable development that will last forever.
I have been to many coarse grain restaurants, and my experience is:
1 has its own characteristics. There is a "recalling bitterness and thinking sweetness" restaurant, which deals in two staple foods, flour rice and coarse grains, and the dishes are also different from "city dishes" and "farm dishes"; In addition, the "Fish Sticker" restaurant named after this dish also deals in fried rice, noodles, etc ... It is necessary to have one or two kinds of rice or dishes at home.
2. The price should be appropriate. At present, the price of coarse grains is not lower than that of flour and rice, but as a coarse grain restaurant, it is often understood by diners as cheap. Therefore, the price of staple food should not be high (the dishes can be slightly higher), which will make people "taste a new taste" when they first open, but when the price is high, the taste is poor, and it will soon be deserted. Prices should remain stable for a long time.
3, the service should be enthusiastic, the recruitment waiter should be smart and good at dealing with customers. Bosses should also take the time to ask customers' opinions. If customers have problems with the dishes, they will not hesitate to return to the pot or change dishes to meet the requirements of the guests as much as possible.
4. The environment is clean and sanitary (including restaurant environment and meals).
Such a good word of mouth will spread, and it will depend on how you consolidate and develop in the future.