"소규모 사업"은 즉시 이익을 추구하는 것에 너무 집착하고 있으며, 점진적으로 나아가고 있습니다; 대형 브랜드는 통찰력이 있고 그 성과는 무적입니다. 황지황은 완제품 시장에 새로운 제품 "삼점 풀"을 출시했습니다 - 3분간의 식사, 생생 조리를 특징으로 합니다; 면담의 면 발표 - c24 전일제 식당 모드를 구축하고, 제품 라인, 소매, 온라인 및 오프라인을 통합하여 새로운 통합을 만듭니다; 하이디라오는 자체 브랜드 음료를 출시했습니다, 주로 핫파이를 만들기 위해 사용되는 루틴 아미노바이올린 음료의 새로운 제품입니다. 브랜드들은 제조업 체인을 확장하는 데 바쁘고 있습니다, 제품에서 소매, 오프라인에서 온라인에 이르기까지, 이는 모든 측면으로 고려될 수 있습니다.
1. 뛰어난 특징, 포장 운영에 중점을 두고
브랜드가 고객에게 인상을 주는 이유는 그것을 듣거나 볼 수 있기 때문에, 그런 브랜드는 다르게 있어야 합니다.
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. 서비스에 집중하여 사용자 경험을 향상시키기
传统的餐饮并没有形成外卖服务系统，采用服务员直接配送的方式，配送时间、食物口味等都难以控制，配送服务体验也较少考虑，然而“外卖时代”来临了，随着顾客的不断减少，第二连锁餐饮-外卖，不仅在形象上，也在服务上，特别注重配送体验，提升用户好感度。
테이크 아웃 패키지의 이미지는 개성과 스타일을 강조하여 고객에게 인상을 남깁니다. 같은 종류의 모방품이 있을 때, 식당 회사는 어떻게 방어해야 할까요? 돌파구는 서비스에 있으며, 사용자 경험은 비교할 수 없습니다. 한편으로는 음식의 맛, 다른 한편으로는 고객이 직접 접하는 더 직접적인 개인 경험이며, 어떤 브랜드도 모방하고 흉내 내기는 어렵습니다. 이 점에서 볼 때, 하이디라오의 명단이 기쁜 소식이지만 많은 사업주들이 부러워합니다: 같은 음식을 만들다면, 왜 그가 공개에 나가는 것일까요? 식당 사람들은 하이디라오가 서비스로 이긴다는 것을 압니다. 그것은 아데믹 관리 모드를 채택하여 모든 사람에게 정확하고 모든 고객에게 서비스를 제공합니다. 사용자 경험은 단순히 핫팟의 맛만이 아니라, 미묘한 서비스입니다.
3. 도메인 브랜드, 자본 위험의 다양화
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. 카테리징 관리의 세 요소: 품질 + 서비스 + 경험
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.
