During dinner today, a friend asked, where is the most dangerous place to open a restaurant now, and the probability of closure will be very high. Some people say it's in the suburbs, some people say it's a shopping mall store, some say it's a street store, I say it's an industrial area, and where it's a concentrated industrial area, the probability of opening a store and going out of business will be even greater.
A few years ago, he looked at a shop in an industrial area, where there was a lot of traffic, and it was a newly developed site, so he didn't think much about it at the time, so he took down the shop, at that time it was still during the epidemic, his own factory was nearby, and there was often a need for treats, so he thought about opening a store.
After the store opened, as long as it was not a special circumstance, the business in his store was quite good, because the newly developed site was not very big, and there were not many shops that could be settled, so the business of the store opened here was also very good, and his store was prepared for business banquets, so the decoration was also passable, and many owners and managers of surrounding factories would also come here to eat.
But when the epidemic ended last year, the business of some of his peers was rising, but the business in his store was constantly declining, and it was not even as good as the business during the previous epidemic, and he couldn't figure it out. Later, after some of the factory owners he knew stopped coming one after another, he realized that it was because many factories here had moved.
Because of the relocation of the factory, many workers who should go home and look for work elsewhere have gone elsewhere. He also went to the surrounding area to take a look at his own meal time, and it was true that there were no people around, and it was not only his business that was not good, but basically the catering businesses that opened in that venue had a bad business.
This year, it's even more exaggerated, at first a pork knuckle rice next to it was closed, and then no one came to take over, and then the noodle restaurant couldn't hold on, recently, even the food stalls that had a better business than them before have also posted the information of the transfer, it can be said that the whole row of restaurants in that venue is basically in the state of transfer.
Some stores even have only one table of customers in the store during peak hours, so what else can you do with such a business? So he decided not to do it himself, it's better to stop the loss early, and close the store earlier, what do you say?