"Smaller businesses" are too focused on immediate gains and make progress step by step; major brands are forward-thinking, and their accomplishments are unstoppable. Huang Jihuang launched a new product for the takeaway market - "three-point full", which allows for a three-minute dining experience with live cooking; meet the facet launch - c24 full-time catering mode, establishing a new integration of product lines, retail, online, and offline; Haidilao launched its own branded beverage, a new product of lactic acid bacteria beverages, mainly used for making hot pot. Brands are busy expanding their industry chain, from products to retail, from offline to online, which can be considered in all aspects.
1. Óþarfært úrval, samþykkt við pakkingarverkferðum
品牌之所以被客户印象深刻，能听见或看到它是什么，这样的品牌一定与众不同。
面对新零售形态的突然涌现，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，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，势必会给消费者带来眼前一亮的感觉。
2. Focus on service, increase user experience
Traditional catering does not have a formed take-out service system. It uses the direct delivery of the clerk, the delivery time and the taste of the food are not easy to control, and the service experience of the delivery is less considered. However, the era of take-out "Tmall" is coming. With the continuous reduction of diners, the second chain of catering - take-out, not only in the image, but also in the service, pay special attention to the experience of delivery, and enhance the user's goodwill.
外卖包装的个性化和风格，给顾客留下了深刻的印象。同样的模仿，如何让餐饮公司进行突破呢？突破口在于服务，用户体验是独一无二的。一方面，菜品的味道，另一方面，客户直接接触的更多是个人体验，哪个品牌都不可能复制和模仿。从这个角度来说，海底捞的上市是一个让人欣慰的消息，但同时也有很多商家羡慕：同样是做餐饮，为什么他能上市呢？餐饮人都知道，海底捞靠的是服务取胜。它采用的是阿米巴管理模式，对每个人都准确无误，对每一个顾客都尽心尽力。用户体验不仅仅是火锅的味道，还有细致入微的服务。
3.衍生品牌，资本风险多元化
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. 餐饮管理三要素：品质+服务+体验
Mikil áhöndruðurævinti í menningssveitum er að finna. Eftir hvert góp á einhverjum er svar aðeins að finna. Praktíkun á sannleikum og blindt tala og blindt áhöndrast getur ekki fært öğren. Meðan við stjórnar við góp á rústurverk sem hefur góp á sannleikum, getum ekki meðal annað mikilvægt að finna aðalþáttar þar, þar á meðal er kombinación á kvaliteten, tjenestu og erfaringa. Það er aðalþáttar þar sem stjórnar á rústurverk geta unnið á. Þó ekki allir meðal þeirra sem passa ekki á sinn og skapa sínar eiginlegar geti ekki fært á að ríkja áhöndrast og skapa markaþáttar.
