Lead:

For hotels, the reason why they open in the off-season is also because fixed costs account for most of the cost of hotel expenses. There are storefronts, tables and chairs, and all kinds of equipment, and even if you don't use them, this part of the cost (including depreciation) still has to be paid, and all kinds of utensils will still be old. Therefore, it is better to keep the business open, and although the total income may be lower than the total cost and the net profit is negative in the off-season, as long as the income is greater than the variable cost, he must open the door.

In April, Xiao Wang was arranged by the company to go on a business trip to Anhui. After finishing his business, there was still a day left, and he thought, since he came, he would go to Jiuhua Mountain to have a good time. Because it is the off-season for tourism, there are not many people, and along the way, there is less crowding, and Xiao Wang feels quite comfortable. Because it was the off-season, when Xiao Wang went to play, he brought a lot of food, and he felt that the restaurants here must be closed. But when he arrived at the scenic spot, he found that the hotel here was still open as usual. Xiao Wang wondered in his heart, in the off-season, there were few people in the scenic spots, and the hotel was still open for business, wouldn't it be a loss of money?

We all know that tourism is divided into off-season and peak season, and similarly, hotels located in tourist attractions are also divided into off-season and peak season. In the off-season, there are fewer tourists, and the business of the hotel is naturally less. Some people say that since there is almost no business in the restaurant during the off-season, why not simply close the restaurant and wait until the tourist season to open again?

To understand this, we must first understand the fixed and variable costs in economics.

The so-called fixed cost refers to the total cost within a certain period of time and within a certain business volume, which can remain unchanged without being affected by the increase or decrease of business volume, such as depreciation of plant and machinery and equipment, property tax, and house rent. Variable cost refers to the cost paid by a manufacturer to variable factors of production for the production of a certain amount of products in short-term production, such as workers' wages, the cost of means of production, etc. Fixed and variable costs make up the total cost of the vendor.

For hotels, the reason why they open in the off-season is also because fixed costs account for most of the cost of hotel expenses. There are storefronts, tables and chairs, and all kinds of equipment, and even if you don't use them, this part of the cost (including depreciation) still has to be paid, and all kinds of utensils will still be old. Therefore, it is better to keep the business open, and although the total income may be lower than the total cost and the net profit is negative in the off-season, as long as the income is greater than the variable cost, he must open the door. Therefore, generally the hotels located in the scenic spots will not be closed due to the off-season.

In fact, the hotel is not necessarily light in the off-season. Summer is recognized as the "off-season" in the catering industry, and during this time, the turnover of most restaurants will decline to varying degrees. In fact, as long as you recognize the characteristics of summer catering and launch targeted promotions, the summer will be "off-season".

"Bitter summer" should be very apt to describe the business situation of some restaurants in the summer: many restaurants that do very well in the winter are very deserted in the summer, almost to the point of "crowding", why is this so? Many restaurant owners attribute this responsibility to the following: people's desire to consume in the summer, poor appetite, small demand for dining, and the lack of dinner parties in the summer. Yes, summer does reduce the desire of most consumers to eat, even if they go to a restaurant to eat, many people will only order some light dishes, "big dishes" do not sell, the profit is very thin, there are few party activities, and business is difficult to prosper. However, there is something unique about summer dining, and by capturing on that uniqueness, summer restaurants can still recreate the glory of winter.

"Casual dinner", "class reunion" and "teacher appreciation banquet" are one of the highlights of the catering business in summer.

In addition, the summer supper market is also very potential, and the supper is mainly used for leisure and drinking night beer with friends. The geographical location of the restaurant and the environment of the restaurant itself have a great impact on the night snack business. We often see that those food stalls with large and spacious out-of-town shops have a better late-night snack business than formal restaurants, why? In fact, it is because his business site has been moved to the open air, ventilated, and the environment is good, and customers can sit on beach chairs, drink and chat, and look at the stars and the moon at the same time. You can also hear the chirping of wild frogs in an elegant environment surrounded by farmland ponds. What a pleasure it should be. So, if you're a more formal restaurant that can only operate in-store, if you want to have a good late-night snack business, you should focus on the following aspects:

1. For the comfort of the environment, put more green plants in the store. The temperature in the room should be well controlled so that customers do not feel hot. In addition, you can put on some light music. Of course, restaurants with conditions can also be partitioned, so that customers who like to watch TV programs can also enjoy at the same time.

2. There should be many varieties of supper. It is best to directly prepare dishes for drinking, such as boiled peanuts, barbecue food, chicken and duck wings, feet, and kidney series of marinated products. It is mainly based on special cold dishes, supplemented by stir-fried dishes.

3. Engage in some promotional activities. If there is a large sales of beer in the summer, you can engage in special beer activities, or you can engage in activities such as drinking a piece of beer and giving away special dishes to increase the sales profit of alcohol. Of course, discounts for late-night snacks that divide time slots are also a good way to attract customers.

4. Ensure the quality, characteristics and service quality of dishes, which are the two aspects that customers pay the most attention to.

Not only should the off-season hotel remain open, but as long as the characteristics of off-season catering are recognized and targeted promotions are launched, there will be a phenomenon of "off-season is not light".