What the restaurant needs is the language to convey the taste (Sankei News)-Yahoo! Journalism

Daohiro Kawamura told the secret of increasing sales at a study meeting for restaurant operators. On the 7th, the North District people's Center in the northern district of Osaka (photographed by Nanyundu)

Men, who know the joys and sorrows of the catering industry like the back of their hand, have given the industry, which is struggling in novel coronavirus's disaster, a knack for increasing sales. After running a popular roast chicken restaurant, he dreamed of opening a Japanese restaurant, but also went out of business because of debt. She sold her daughter's important game console, gave up the suicide that flashed in her mind, and put the resurgent store back on track. Based on their own experience, men claim that it is important to eliminate industry-specific "presuppositions". Restaurant consultant Daohiro Kawamura (51). At the age of 15, he entered a special school for chefs and studied in the Japanese restaurant where he worked. In April 17, Pingcheng opened a roast chicken restaurant in Osaka using his living house. The style of roasting with fire is very popular and is often adopted in magazines and television. Although the business is a layman, "I mistakenly thought I was intelligent". Let go of the roast chicken restaurant and opened a Japanese restaurant on its 20th birthday. The location is Tianman in Osaka. Only the counter that can be made by yourself has a shop with six seats. "prepared the best ingredients you can think of, and opened a shop with a foolproof situation" (Kawamura decoration), but the passenger flow has not increased. It is processed every day without providing anyone with high-end ingredients purchased with tens of thousands of yen. Don't you understand your own smell? Calmness is also shown in the hospitality attitude, arrogant behavior will also be noticed by the guests. Caught in a vicious circle. The five-year loan payment was deadlocked and the operation was heavily in debt. Everything sold has been exchanged for cash. The "Nintendo DS" that my daughter saved her pocket money to buy plus software totaled 3, 000 yen. It's been open for three years. I couldn't pay the rent of 105, 000 yen a month and lost the store. The remaining debt is 15 million yen. One night, I tried to fall off the roof of Meida in Osaka, but my legs were so stiff that I couldn't stand there. Although the endless death of their own extremely miserable, but tasted the abyss, also felt that "try to die once." Acquaintances are asked to buy vouchers that can be used in the new store, collecting initial expenses and current working capital. In May 23, I opened another Japanese restaurant. How to have guests, try and make mistakes over and over again. One of the answers I found was to say everything I could. No matter how attractive the cuisine is, if you put "you'll know after eating" on the upper floor, the guests will go far away. Mr. Kawamura believes that it may be because individual shopkeepers are very confident in their skills, so they are not good at publicity and there are many cases in which business opportunities are lost. Oneself also "do not understand the shop does not exist", challenge the computer. Although I didn't even succeed in typing, I still made active use of Twitter, Facebook and other SNS (membership exchange sites) to try to publish information. In addition, in order to improve the satisfaction of guests, the store is set up as an introduction system, and only set meals are provided. As a result, the exquisite ingredients are not wasted, and the unit price of customers has gone up. In its heyday, sales were seven times what they were at the beginning of the store. The debt was paid off in five years. It went well from the shopkeeper to the supporting character, but the corona wave was surging. Under the severe environment of the catering industry, such as being forced to implement business self-discipline, Mr. Kawamura temporarily closed his shop and transferred to the supportive side. The business hours are getting shorter, and the shop will open if you don't have a rest. He said that how to get more customers to come to the store in a limited time is very important. "choose a language that conveys the charm of cuisine." in early February, Mr. Kawamura hosted a free study meeting in Osaka for restaurants with troubled sales. It corrected the letter of the solicitation leaflet and promoted the need to establish a list of customers who could be contacted directly. It is said that such a study meeting is held once a month. One of the listeners, a 40-year-old man who runs a restaurant in the central district of the city, said: "although corona sales have decreased, I have a sense of not being in a hurry by learning in this way." Mr. Kawamura said so. "it's only natural that the food tastes good. Only by communicating the selling points of your own store in your own language, can you let the guests come "(Koizumi Yimin)