“小生意”太注重眼前利益，步步为营；大品牌有远见卓识，成就不可撼动。黄剑煌推出外卖市场新品——“三点全”，三分钟用餐，现场烹饪；面点启动——c24全职餐饮模式，建立新的产品线、零售、线上线下的整合；海底捞推出自家品牌饮料，乳酸菌饮品新品类，主打火锅使用。品牌都在忙着拓展产业链，从产品到零售，从线下到线上，可以说是全方位的。
1. 突出的特点，重点在于包装操作
Umuganda w'ubrandu w'itera inkuru ya muntu, urukurikirwa no kugira n'ubwo bwo, ubrandu ushobora kuba mukora.
面对新零售风格的突然涌现，食品包装的独特性也是一种“留人”技巧。对于外卖产品来说，独特的包装能给客户留下深刻的印象。考虑到外卖的消费群体——白领上班一族，通常都是一人份的外卖。因此，从包装上吸引消费者是必要的。精美的包装、细致的体验、贴心的服务提示，立刻给菜品的味道加分。很多餐饮店都决定突破外卖包装的形象，打造自己的品牌包装，以突出风格和特色。这是同品类餐饮的好策略，但在差异化竞争面前，当所有外卖都在寻求外卖包装的突破时，必然会给消费者带来眼前一亮的感觉。
2, kusamano zanayi, kufaata mafanikio ya kifaaia
传统餐饮业并没有形成成熟的外卖服务系统。它依赖于店员的直接配送，食物送达的时间和口味难以控制，且配送服务体验较少被考虑。然而，外卖“天猫”时代即将到来。随着用餐人数的不断减少，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，而用户体验是无可复制的。一方面是菜肴的味道，另一方面是顾客直接接触的个人体验，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，也让许多商家羡慕：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. Marandisero ya brandi, ubushisho bwa risasi ya kapitali
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. 餐饮管理的三个要素：质量 + 服务 + 经验
餐饮业的秘诀是什么？每个食客都有自己的答案。练习了解真相，盲目说话和盲目做事是无法探索的。观察那些生意好的餐馆，我们可以轻易发现，质量、服务和体验的结合是了一家无与伦比的餐馆的基础，但这从未止步于三个要素。大众消费品是首要的。一旦产品被识别，一旦满足了当地口味，顾客的回购率就不是问题。方大同辣汤的创始人康长喜，打算将其更名为小葛，曾对记者说：“同样的店铺很容易就倒闭了。要让食品和饮料回归本质，首先要做到干净，然后提升服务。”餐饮运营需要找到自己的一套玩法。成熟的业务方法可以作为参考。如何探索自己的玩法可以站在不败之地。只有那些真正适合自己并创造出自己特色的人，才能留住顾客并形成品牌影响力。
