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. Outstikkede egenskaper, fokus på pakning og operasjoner
Grunnen til at merket imponerer kunden, kan høre eller se hva det er, et slikt merke må være annerledes.
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. Fokus på tjenester, øke gjennomsiktighet for kunder
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.
Bildet av take-away-utstyr fremhenter individualitet og stil, og skaper et inntrykk på kunden. Når det gjelder åretning av samme type imitasjonsprodukt, hvordan bryter bedriften med det? Avsnittet er i tjeneste, og den brukeropplevelse er uforlikbar. For en side, smaken av rettene, for den annen, den direkte personlige opleving som kunden har, en merkelig merke kan ikke kopiert og imiteres. Fra denne Perspektivsvinkelen er å være listet på Haidilao en gratulativ nyhet, men også mange bedriftsbedrifter er rike: det er likevel å lage mat, hvorfor kan han gjenopne seg offentlig? Bedriften til caterer fortsetter å vise at Haidilao vinner med tjeneste. Det benytter en amöbo-ledelsemodell, som er nøyaktig for alle og servir hver kunde. Utopiopplevingen er ikke bare smaken av hot pot, men også de subtile serviceene.
3. Opprinnelig merkevare, diversifisering av kapitalrisiko
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. Tre elementer i matlagningstjenesteledelse: kvalitet + service + opplevelse
Hva er hemmeligheten med kantinbedriftens sertifikat? Det er hver gjest som har sine egne svar. Praksisering av å vite sannhet og å snakke og handle blindt kan ikke utvilles. Når vi observerer restauranter med god affärspraksis, kan vi lett finne at kombinasjonen av kvalitet, service og erfaring er grunnlaget for en restaurant som er uovervindelig, men det tar ikke bare tre elementer med seg. Massivt konsumtionsprodukte er det første. Når produkter er identifisert, og lokale smaker er tilfredsstilt, blir kundereplikasjonsevnen ikke et problem. Kang Changxi, grunnlegger av "Fang Datong Hu spicy soup" som intentioner å gi det ny navn "Xiaoxige", sa til pressen at "den samme butikkan kan dø easily. For å gjøre mat og drikkevarene tilbake til essensen, putte rene i first place, og deretter forbedre service." Catering operations må finne sin egen stil av spill.成熟e affärsmetoder kan være en reference. Hvorfor kan man utvise sin egen stil av spill og stå i et univers av uovervindeligseende? bare de som er wirklich passet for seg og skaper sine egne karakteristikk kan beholde kunder og skape merkevareverksemd.
