“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. ບຸກຄວາມສຳຄັນສຳລັບການດັດເຄື່ອນຂອງການວາງລັກສະນະ
品牌之所以能打动顾客，是因为它能听到或看到它是什么，这样的品牌一定不同。
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, ຕັ້ງໃສ່ການບໍລິການ, ພັດທະນາປະສິດທິພາບຂອງຜູ້ໃຊ້
การบริโภคแบบดั้งเดิมไม่มีระบบบริการสำหรับของขนมปังที่ถูกกำหนดไว้อย่างเป็นระเบียบ มันใช้การส่งออกโดยตรงของพนักงานบริการ ช่วงเวลาและรสชาติของอาหารไม่ง่ายที่จะควบคุม และประสบการณ์การบริการของผู้ส่งถูกไม่ค่อยพิจารณา อย่างไรก็ตาม ยุคของขนมปังสำหรับขนม "Tmall" กำลังจะมาถึง ด้วยการลดลงของลูกค้า ระยะที่สองของห่วงโซ่ของการบริโภค - ขนมปังสำหรับขนม ไม่เพียงแต่ในภาพลักษณ์ แต่ยังในการบริการ ต้องให้ความสำคัญกับประสบการณ์การส่ง และเพิ่มความนิยมของผู้ใช้
外卖包装的图样突出个性和风格，给顾客留下深刻印象。同样的模仿，如何让餐饮公司进行反击？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，客户直接接触的更多个人体验，哪个品牌都难以复制和模仿。从这个角度看，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. ຜ້າສະຫຼາຍສານ, ການປະສານຄຸນຄ່າຄ່າສ່ວນທີ່ສົມບູນ
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. 三点餐饮管理要素：质量 + 服务 + 经验
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.
