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. 突出的特点，重点在于包装操作
ហេតុដែលសំណាក់នេះចំណាប់អារម្មណ៍ដោយអតិជនអ្នកប្រើប្រាស់ អាចស្ដាប់ឬមើលឃើញអ្វីដែលវាពិត សំណាក់ដូចនេះនឹងត្រូវមានភាពខុសប្លែក។
面对新型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点外卖。从包装上抓住消费者的心是必要的。精致的包装，细致的体验，热情的服务贴士，立即为菜肴的味道加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. 注重服务，提升用户体验
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-away "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.
外卖包装的图样突出了个性和风格，给顾客留下了深刻的印象。如果同样的模仿，那么餐饮公司该如何应对呢？突破点在于服务，用户体验是独一无二的。一方面，菜品的味道，另一方面，客户直接接触的个人体验，哪个品牌都不可能复制和模仿。从这个角度来看，海底捞的上市是一个令人欣慰的消息，但同时也让很多商家羡慕：同样是做餐饮，为什么他能上市？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. ម៉ាកសញ្ញាវិនិយោគ, ការបែកចេញនៃហិរញ្ញវត្ថុគ្រោះថ្នាក់
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. អំប់បីនៃការគ្រប់គ្រងផ្នែកអាហារឬស៊ីមេរ៉ាល់: គុណភាព + សេវាសុខ + បទពិសោធន៍
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餐厅不可战胜的基础，但它从未止步于三个元素。大众消费品是第一位的。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。方大同黄辣汤的创始人康长喜，打算将其更名为小葛，曾对记者说：“同样的店铺容易倒闭。要让食品和饮料回归本质，首先要做到干净，然后提升服务。”餐饮运营需要找出自己的一套玩法。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。
