"小企业"过分追求眼前利益，并且是逐步进行的；大品牌是有远见的，它们的成就是不可战胜的。黄继煌为快餐市场推出了一款新产品——“三点全”，仅需三分钟即可用餐，特色是现场烹饪；遇见侧面发布——c24全天候餐饮模式，建立产品线、零售、线上和线下新的整合；海天大厨推出了自己的品牌饮料，一种新的乳酸菌饮料，主要用于制作火锅。品牌们正忙于扩展他们的产业链，从产品到零售，从线下到线上，这可以被视为所有方面。
1. 突出特點，專注於包裝作業
The reason why the brand is impressed by the customer, can hear or see what it is, such a brand must be different.
面对新零售风格的突然出现，食品包装的独特特性也是一种“驻留”技能。对于外卖产品，独特的包装可以在顾客心中留下深刻的印象。考虑到外卖消费群体——上班的白领通常是自己一个人点外卖。有必要从包装上抓住消费者的心。精致的包装，细致的体验，热情的服务贴士，立刻为菜肴的口感加5分。许多餐饮店决心突破外卖包装的形象，建立自己的品牌包装，以突出风格和个性。值得注意的是，这对于同类别的食品和饮料来说是一个好策略，但在差异化竞争面前，当所有的外卖类别都在寻求外卖包装的突破时，这无疑会给消费者带来耀眼的新鲜感。
2, 专注于服务，提升用户体验
传统餐饮没有形成成熟的外卖服务体系。它依赖于店员的直接配送，食品的配送时间和口味难以控制，且配送服务体验考虑较少。然而，外卖“天猫”时代即将到来。随着餐馆数量的不断减少，外卖这一餐饮第二链不仅在形象上，而且在服务上，特别注重配送体验，并增强用户的好感度。
外卖包装的形象突出了个性和风格，给顾客留下了深刻的印象。一旦同样的仿冒品出现，餐饮公司应该如何应对？突破点在于服务，而用户体验是无法复制的。一方面是菜肴的味道，另一方面是顾客接触到的更直接的个人体验，这是品牌无法复制和模仿的。从这个角度来看，海迪尔的上市是一个令人欣慰的消息，也让许多企业家羡慕：做同样的食物，为什么他能上市呢？餐饮行业的人知道，海迪尔凭借服务赢得胜利。它采用阿米巴管理模式，对每个人都很准确，为每个顾客提供服务。用户体验不仅仅是火锅的味道，还有细腻的服务。
3. 衍生品牌，資本風險的多元化
If a store relies on a single mainline product, it will soon be squeezed out by other brands. Looking at the old-fashioned food and beverage brands, you will find that the long-lasting secret is not only the signature dishes, but also the clever combination between the main and the side dishes. After all, we don't just order a signature dish when we experience it. Huang Genghuang founder Huang Geng can do his best for the new product "three-point full", three years of research, taste, packaging, technology and try again, so that today's live cooking, standard 3-minute meal. The same is true for meeting facets, founder Song Qi said that the business model of c24 has been in the exploration stage. Meet the face-to-face 24-hour product line, focusing on the product features of each period of operation, in order to change the customer's old impression, retain customers, and form a new impression as the goal. Japanese catering is recognized as the best, only because of the adherence to a standard "only one brand of catering companies is dangerous." Although a single brand has the advantage of simplification and concentration, once a consumer rejects this unique brand, the company will be fatally hurt. The strategy of Japanese catering is to launch 1-2 new stores each year to form a diversified risk asset structure. Multi-brand strategy has become a new battlefield. On the one hand, businesses can continue to innovate. On the other hand, multi-brands seem to be more in line with the stomachs of young consumers.
4. Three elements of catering management: quality + service + experience
何謂餐飲業的秘訣？每個食客都有他們自己的答案。實踐認識真相，盲目說話和盲目做都不能探索。觀察生意好的餐廳，我們很容易發現，品質、服務和經驗的結合是無敵餐廳的基礎，但它從不停止於三個元素。大眾消費品是首要的。一旦產品確定，一旦滿足當地口味，客戶重購率就不是問題。方大通火鍋的創始人康長熙，打算將其改名為小西街，曾對記者說：“同一家店容易死。讓飲食回歸本質，把乾淨放在第一位，然後再提升服務。”。“餐飲運營需要找出一套自己的風格玩法。成熟的商業方法可以作為參考。如何探索自己的風格玩法可以立足於無敵的境界。只有那些真正適合自己並創造自己特色的人才能留住客戶並形成品牌影響力。
