【何が違う?】美味しいけど閉店する店、美味しくないけど繁盛する店
━━━━━━━━━━━━━━━━━━━━━━ 🔥Over 100 restaurant owners participating🔥 Introduced by major restaurant chains Bring the "Laws of Prosperity" to your restaurant. ━━━━━━━━━━━━━━━━━━━━━━ 📣 Nagata Rappa Online Salon "Laws of Prosperity" ▶https://salon.nagatarappa.com/p/letter Thank you for watching. Please subscribe and like. [Nagata Rappa Profile] Starting at age 14, he learned on-site work in the kitchens of long-established Italian restaurants. At age 16, he was hailed in the media as a "16-year-old genius serviceman." The following year, he produced his first restaurant with a creative Italian concept, which became a huge hit. In 1993, he founded Bugler Management, Inc., a consulting firm specializing in the restaurant industry. He has consulted for over 11,000 restaurants in 17 countries, both domestically and internationally. In addition to consulting in the restaurant industry, Masao has also worked on commercial facility development and product development, leading to success stories and failures. ▼Facebook / masao.nagata.7 ▼Ameblo https://profile.ameba.jp/ameba/bugler ▼Twitter / buglernagata #restaurant #closing #NagataRappa

永田雅乙|繁盛する外食、負ける外食ー飲食店の事例から見る成功する「あり方」
![[Caution] TOP 4 common traits of people who fail at restaurants](https://i.ytimg.com/vi/Wd0qvWOkkkc/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLDIzpX2Vth0jlrAcNHMffswbZCTOw)
[Caution] TOP 4 common traits of people who fail at restaurants

【鉄則】これからの「潰れない飲食店」の条件

「値上げは死を意味する」飲食店倒産ラッシュで生き残る術は?名古屋で12店舗経営する元・楽天女性店主×11000店舗の敏腕飲食コンサルが徹底議論【森朝奈×永田ラッパ/加藤浩次】2Sides

【ガッツリめし】腹ペコの男たちが通う50年以上引き継がれる大盛り食堂!美しすぎる女将や看板娘たちが大活躍する繁盛店に密着

「お勧めメニューが伝わらない」ローカル飲食店でDXは不要?リピート客を増やす一言とは【森朝奈×永田ラッパ/加藤浩次】2Sides

繁盛店にあって繁盛していない店にないもの

Opens at 8 AM→ Standing Ramen Restaurant with Only 6 Seats! Selling 300 Bowls a Day! High Speed!
![[Shocking truth] 60% of a restaurant's rating is determined by ○○?](https://i.ytimg.com/vi/hyaw4oLM7x8/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLA3QC3yYt6o19WEsSomSmMczcJ-9g)
[Shocking truth] 60% of a restaurant's rating is determined by ○○?

敵やライバルがいない場所を攻めろ!他社と差別化して利益を上げるための経営戦略について解説します!

40% of restaurants go out of business within a year. In fact, the closure was decided at the time...

【永久保存版】繁盛しない飲食店の特徴は確実にこれ!!明確な理由7選と解決策を徹底解説!!

【知らないとヤバい】飲食独立1店舗目の失敗事例!単価の取れないカフェは絶対NG!vol…93

Find out the reason why restaurants are closing! What is the negative chain reaction that occurs ...

【飲食店経営はやめた方が良い】なぜ閉店に追い込まれるのかを解説

【内山正宏】てっぺんNo.2時代からの独立。東京と京都に店舗を出店したら起こった理想と現実のギャップ…独立前に起きた奇跡から始まったMUGEN誕生秘話【MUGEN】【なかめのてっぺん】【飲食店】

坪売上100万円の大繁盛店!ここまで来るのに苦労した?大爆発したヒットメニューによって一気に店舗展開へ(前編)

繁盛する飲食店を作るには?飲食業界の動向から飲食店経営のポイントを整理【トレタ×堀江貴文】

繁盛していないお店が見ていない、たった1つのこと ~商売繁盛のために~
![[A must-read for restaurant managers!] Top 5 business types with the highest closure rates](https://i.ytimg.com/vi/qr4CJFuaDXY/hqdefault.jpg?sqp=-oaymwEjCNACELwBSFryq4qpAxUIARUAAAAAGAElAADIQj0AgKJDeAE=&rs=AOn4CLDeEkIBTP_JOoMZDtqKiabQMunzaA)
