Restaurant Chain Trap Big Secret

First, a traveler skillfully sets up a hoax and wishes to be hooked.

A restaurant in Tianjin, which runs barbecue and sham, opened in late October 2001 and closed in mid June 2002. It lasted only 8 months.

However, since its opening to business, the restaurant has been losing money, but it has developed 6 franchises.

What's going on here?

Originally, the restaurant owner used to run kitchen and kitchenware for many years before opening a restaurant. At the beginning of the opening of the restaurant, a cheated design was designed: the store design with advanced culture atmosphere enhanced its corporate culture, low price, no profit dishes price, popularity, large-scale false advertising investment, attracting investors and so on, and defrauded investors' trust.

They believe that the development of a franchised store in addition to a certain amount of affiliate fee, it can also sell Kitchenware and tableware to the other party at a high price so as to achieve the purpose of collecting money.

Two, the restaurant changed its name to join the center, and the original team joined the machine to make money.

The staff of a famous restaurant center is almost the original one of the original restaurant.

The restaurant has developed nearly ten franchises, but because of its experience in managing its own stores, it has no experience in managing franchisees.

Because no special person is responsible for the work of the franchisee, subsequent support can not keep up, causing the franchisee to be resentment, many of which are opposed to franchisees.

This phenomenon is not uncommon in the chain catering businesses.

Three, the allies are developing at a high speed, lack of manpower support, and management out of control.

Because some chain restaurants are still in the exploratory stage of management, there is no perfect and effective management system at all. Therefore, the increased management cost is often borne by the franchisee alone.

Moreover, at present, most enterprises that carry out special franchising operations have neither their own training base nor their own talent pool.

No matter whether managers, service personnel or kitchen technicians were recruited for a short time, they rushed out in a short period of training.

When franchised stores encounter strong competition, the parent companies often fail to come up with feasible strategies, and some even ask the franchisees to solve them themselves.

Four, the allies have internal disputes, the franchisees are miserable.

Because of the problems in the capital structure of some chain catering enterprises, the contradiction between the distribution of the interests and the contention of rights has intensified, resulting in the separation of the top executives from the original enterprises, so that some of the franchisee or other owners or operators are losing their support.

Five, the Allies ignored food hygiene and safety management and the involvement of the franchisees.