The "small business" is too much in pursuit of immediate interests, and it is also step by step; the big brands are foresighted and their achievements are invincible. Huang Jihuang launched a new product for the take-away market - "three-point full", with three minutes of dining, featuring live cooking; Meet the facet launch - c24 full-time catering mode, establish a new integration of product line, retail, online and offline; Haidilao launched its own branded beverage, a new product of lactic acid bacteria beverage, which is mainly used to make it a hot pot. Brands are busy expanding their industry chain, from products to retail, from offline to online, which can be considered as all aspects.
1. Odmjena karakteristike, odnosno na包装操作
razlog zašto je brend impresioniran klijentom, može čuti ili vidjeti što je, takav brend mora biti različit.
面对新兴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，独特的包装能够给消费者留下深刻的印象。考虑到外卖的消费群体——白领上班族通常一人一单，因此需要从包装上吸引消费者的眼球。精美的包装、细致的体验、贴心的服务提示，立刻为菜品的味道加分5分。许多餐饮店都决心打破外卖包装的形象，打造自己的品牌包装，以突出风格和特色。这在同类食品和饮料中是一个不错的策略，但在差异化竞争面前，当所有外卖品类都在寻求外卖包装的创新时，必然会给消费者带来眼前一亮的感觉。
2. Fokus na uslugu, povečava korisničko iskustvo
Tradicionalna catering ne ima formiran sustav za prenosni izнос. Koristi direktno dostavljanje od strane pomoćnog osoblja, vreme dostave i okus hrane nisu lako kontrolisani, a iskustvo dostave nije mnogo uzeto u obzir. Međutim, došla je era prenosnog iznosa "Tmall". S kontinuiranim smanjenjem gostiju, drugi lanac cateringa - prenosni iznos, ne samo u slici, već i u uslugama, posebnu pažnju posvećuje iskustvu dostave i povećava dobrotvornost korisnika.
Omačavanje paketiranja učinjava individualizam i stil, ostavljajući izmjenjak na klijentu. Kako je gostionica istog tipa imitacije, kako bi brančić brzo brani? Osnovna točka je u servisu, a korisničko iskustvo je neuporedivo. S одne strane, ukus plena, s druge strane, više direktne personalne iskustvo koje klijent dotakne, odgovarajućim marki ne možemo kopirati i imitirati. Iz ovog perspektiva, sljedeće izdanje Haidilao jest uzdrhivo novinarstvo, ali i mnogi poslovioci se zlati: isto je proučavati hranu, zašto on može biti javno dostupan? Pripadnici gradačića znamo da Haidilao pobjeđuje s servisom. On koristi model upravljanja amebom, koji je precizan za svakog i odgovara za svakog klijenta. Korisničko iskustvo nema tek ukus hotova, već i tih nižih korisničkih usluga.
3. Derivirana marka, diversifikacija kapitalne rizike
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：质量+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.
