渋谷のんべえ横丁 酒処 えのき

渋谷『のんべえ横丁』いわゆる元を云えば、赤ちょうちん

一杯飲食として群が特長であるが、一つ一つの店には、個々の特長は余り無く

場所的には盛り場・立地型である、特に競合店が多く、従って個性ある店造りが経営の大きなポイントとなる。

店舗は『店の姿』であって『店』は『見せ』に通じるが、肝心なのは顧客である。

十分に満足して楽しむ姿、交し合う説話、くみかわす酒、それが醸し出す雰囲気を店が提供すれば『お客』から見て良いお店となってくる。

誰でも出来ると思ってやるが、この業界まず一年続くか、続かないうちに撤退というのもこの業界、サービス業としてこれほど骨の折れる

商売も少ないだろう、さらに、お客を固定化することが難しい。

しかし、立地・客層を得、アイデア・経営力があれば、成功の早い商売も少ないでしょう！



Shibuya's "Nonbei Yokocho（Drinkers' Alley）" is an area marked by red lanterns.
It is characterized by a row of small izakayas, but each izakaya hasn't its own unique character.
It is located near the popular and lively Shibuya Station.
Since there are many competing izakayas, creating a unique izakaya is a major point in management.

The shop is the "見せ（Mise）appearance of the shop 店（Mise）".
It is the same as "店（Mise）shop" and "見せ（Mise）appearance".
In other words, the most important thing is the customer.
Customers enjoying themselves with satisfaction, interacting with each other, drinking together, and the atmosphere that is created make the izakaya a good one in the eyes of the "customers".

Anyone can do it, but in the F&B business, it is difficult to retain customers.
In this industry, it is not clear whether you can last after the first year.
There are few businesses in the service industry that are as difficult as the F&B business.

However, in the F&B business, if you have a good location and customer base, as well as management skills and ideas, there are few businesses that can succeed quickly!