"Малый бизнес" слишком много стремится к немедленным интересам и это происходит шаг за шагом; крупные бренды имеют видение и их достижения непобедимы. Хуан Цзихуан выпустил новый продукт для ресторанчика - "три точки полный", который позволяет ужинать за три минуты и включает живой приготовление еды; встречаем фактическое развертывание - полный режим курьерского обслуживания c24, создание новой интеграции линейки продуктов, розничной торговли, онлайн и офлайн; Хайдилао выпустил собственный бренд напитка, новый продукт напитка из молочной культуры, который в основном используется для приготовления горячего горшка. Бренды заняты расширением своей цепочки поставок, от продуктов до розничной торговли, от офлайн до онлайн, что можно рассматривать как все аспекты.
1. Значителни особенности, фокусирующиеся на операциях по упаковке
Причината, поради която брандът е впечатлен от клиента, може да чуе или види какво е, такъв бранд трябва да е различен.
Faced with the sudden emergence of new retail styles, the distinctive characteristics of the food packaging are also a kind of “staying” skills. For take-away products, the unique packaging can make a deep impression on customers. Considering the consumer group of takeaways - the white-collar workers who go to work are usually takeaways for one person. It is necessary to capture the hearts of consumers from the packaging. Fine packaging, meticulous experience, warm-hearted service tips, immediately add 5 points for the taste of the dishes. Many food and beverage outlets are determined to break through the image from takeaway packaging and build their own brand packaging to highlight style and character. It is worth noting that this is a good strategy for the same category of food and beverage, but in the face of differentiated competition, when all the take-away categories are seeking breakthroughs in take-away packaging, it is bound to give consumers a dazzling sense of freshness.
2. Нацелиться на обслуживание, улучшить пользовательский опыт
Традиционният catering няма оформена система за доставка на готови ястия. Той използва директна доставка от служител, времето за доставка и вкуса на храната не са лесни за контрол, а преживяването на доставката е по-малко обмислено. Въпреки това, ерата на доставката на готови ястия "Tmall" идва. С постоянното намаляване на гостите, втората верига на catering - доставка на готови ястия, както в имиджа, така и в услугата, обръща специално внимание на преживяването на доставката и засилва доброто отношение на потребителите.
Изображениет лицевой стороны упаковки для отдыха подчеркивает индивидуальность и стиль, оставляя впечатление на клиента. Как же ресторанный сервисный компания может защитить себя от подражаний? Инновационная точка лежит в обслуживании, и пользовательский опыт невоспроизводим. С одной стороны, вкус блюд, с другой стороны, более непосредственный личный опыт, который клиент ощущает, бренд невозможно скопировать и подражать. Исходя из этого, публикация Haidilao является радостной новостью, но многие бизнесмены завидуют: делать еду, почему он может выйти на публику? Онлайн-рестораны знают, что Haidilao побеждает благодаря обслуживанию. Он использует модель управления амортизмом, которая точна для каждого и обслуживает каждого клиента. Пользовательский опыт - это не только вкус фондю, но и тонкое обслуживание.
3. Диверсификационен бренд, разнообразие рисков капитала
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. 餐饮管理三要素：品质+服务+体验
What is the secret of catering business? Every diners have their own answers. Practice knowing the truth, blindly speaking and blindly doing can not be explored. Observing the restaurants with good business, we can easily find that the combination of quality, service and experience is the foundation of a restaurant that is unbeaten, but it never stops at three elements. Mass consumer products are the first. Once the products are identified, once the local tastes are met, the customer repurchase rate is not a problem. Kang Changxi, the founder of "Fang Datong Hu spicy soup" who intends to change its name to "Xiaoxige", once said to reporters that "the same shop is easy to die. To make food and beverages return to the essence, put clean in the first place, and then improve the service." ." Catering operations need to find out a set of their own style of play. Mature business methods can be used for reference. How to explore their own style of play can stand in an undefeated realm. Only those who are truly suitable for themselves and create their own characteristics can retain customers and form brand influence.
