“小生意”太注重眼前利益，步步为营；大品牌有远见卓识，成就无可匹敌。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、线上线下整合；海底捞推出自家品牌饮料，乳酸菌饮品新品类，主要用于火锅。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. Išskirtini brīdi, koncentrējoties uz pakalpojumiem operācijās
品牌之所以被顾客印象深刻，能听到或看到它是什么，这样的品牌一定与众不同。
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. Focus on service, increase user experience
傳統的餐饮業沒有形成成熟的的外賣服務系統。它依靠店员的直接送餐，送餐時間和食物的口味都難以控制，且對外送服務體驗的考慮較少。然而，外賣時代「天猫」的浪潮即將到來。隨著用餐人數的持續减少，外卖這一餐饮業的第二链——外送，不僅在形象上，而且在服務上，都要特別關注送餐體驗，並提升用戶的好感度。
Pavadinimas užsakymo paketų išvaizda y突出 individualumo ir stilių, palikdama neturtingų kūrį. Kiekvienas kartu gavęs panašius imitacijų, kaip gali laikyti ranka maisto paslağı? Sprendimo taip, kad svarbiausias yra paslauga, o user experience nesikečiamas. Bir yandan, patiekalų skonis, antra jau kuriamasis personalinis atskirtis, kurį brandas neįmanoma klonuoti arba imituoti. Nuo šio perspektyvo, Haidilao padėtiesi yra didelis newybinis, tačiau daugelis verslininkų neapykintas: taip patiriant mėsą, kaip jis gali paskelbti spauda? Maisto paslağo expertai neturtingi, kad Haidilao laimėja dėl paslaugos. Jis naudoja amoebos manajimo modelį, kuris yra taikomas visiems ir atsakingas už visų pasūlytų. User experience nėra tik patiekalų skonis, bet ir subtili paslaugos.
3. Derivo brand, kapitāla rizika dažādākā pārveide
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. Arā dzimumu pārtikas pārvaldības elementi: kvalitāte + pakalpojumi + pieredze
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.
