"小企业"过分追求眼前利益，并且是逐步进行的；大品牌具有远见，它们的成就是无敌的。黄继煌为快餐市场推出了一款新产品——“三点全”，仅需三分钟即可享用，特色是现场烹饪；了解侧面发布——c24全天候餐饮模式，建立产品线、零售、线上和线下新的整合；海天大厨推出了自己的品牌饮料，一种新的乳酸菌饮料，主要用于制作火锅。品牌正忙于扩展其产业链，从产品到零售，从线下到线上，这可以被视为所有方面。
1. ප්රධාන ලක්ෂණ, පැටැක්ෂණ කටයුතු මත දැඩි අවධානය යොමු කරමින්
客户对品牌印象深刻的原因，能够听到或看到它是什么，这样的品牌一定与众不同。
面对新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——上班的白领工人通常是为一个人点外卖。有必要从包装上抓住消费者的心。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. 专注于服务，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.
打包图像突出了个性化和风格，给顾客留下了深刻的印象。一旦同样的仿冒品出现，餐饮公司应该如何应对？突破点在于服务，而用户体验是无法复制的。一方面是菜肴的味道，另一方面是顾客直接接触的个人体验，这是品牌无法复制和模仿的。从这个角度来看，海迪尔的上市是一个令人欣慰的消息，也让许多企业家羡慕：做同样的食物，为什么他能上市呢？餐饮行业的人知道，海迪尔凭借服务赢得胜利。它采用阿米巴管理模式，对每个人都很准确，为每个顾客提供服务。用户体验不仅仅是火锅的味道，还有细腻的服务。
3. ප්රතිපල බ්රාණ්ඩ, මූල්ය අන්තර්ගතතාවයේ විවිධාකාරකම
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. 烹饪管理的三个要素：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.
