"Small businesses" terlalu banyak mengejar keuntungan segera, dan mereka juga bergerak sedikit demi sedikit; merek besar memiliki visi jauh ke depan dan pencapaian mereka tidak dapat dihentikan. Huang Jihuang meluncurkan produk baru untuk pasar take-out - "three-point full", dengan tiga menit makan, menampilkan memasak langsung; temui peluncuran aspek - mode perkhidmatan kantin penuh waktu c24, membina integrasi baru antara barisan produk, runcit, dalam talian dan luar talian; Haidilao melancarkan minuman jenama sendiri, produk baru minuman laktobacillus, yang terutamanya digunakan untuk membuat hot pot. Merek sibuk memperluas rantaian industri mereka, dari produk hingga runcit, dari luar talian ke dalam talian, yang boleh dianggap sebagai semua aspek.
1. 特出特点，重点在于包装操作
Ang dahilan kung bakit ang brand ay na-impress sa customer, maaari nitong marinig o makita kung ano ito, tulad ng brand na ito ay dapat na magkaiba.
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. 聚焦于服务，提升用户体验
Pareho sa kakanan tradisional ang sistem pelayanan take-out na terbentuk. Ito ay nagpapasok ng kasamaan ng kantor, masa pagpapasok ng food at taste ng food ay sulit dinag kontrol, dan kini ang karanasan ng delivery ng kakanan ay kurang dianggap. Namun, era take-out "Tmall" ay datang. Dengan penurunan berjalan-jalan, ikalawang linya ng kakanan - take-out, tidak hanya sa pandangan, malah sa serbisyo, ay payakilang perhatikan pengalaman pagpapasok, at gawin ang goodwill ng user.
The image of the take-away packaging highlights the individuality and style, leaving an impression on the customer. Once the same kind of imitation, how should the catering company defend? The breakthrough point is in service, and the user experience is irreproducible. On the one hand, the taste of the dishes, on the other hand, the more direct personal experience that the customer touches, which brand is impossible to copy and imitate. From this point of view, the listing of Haidilao is a gratifying news, but also many business owners envy: the same is to do food, why can he go public? Catering people know that Haidilao wins with service. It adopts the amoeba management mode, which is accurate to everyone and serves every customer. The user experience is not only the taste of hot pot, but also the nuanced service. .
3. Brand Derivative, Diversification of Capital Risk
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. Three elements of catering management: quality + service + experience
Kung ano ang sagradong klaseng karera sa industri pagsusugatan? Setiap pelanggan ay may kaugnayan sa kanya sendiri. Mag-aaral ng katotohan, pag-usap na may balitaan at pag-usap na may tindakan sa pamamagat ay tidak dapat dineliti. Sa panahon nating maging pagpapasaya sa restoran yang berjaya, kita dapat cepat temukan na kombinasyon ng kualidad, serbisyo, at kasanlidad asal adalah dasar ng restoran na tidak terkalahkan, ngunit ito tidak pernah berhenti di tiga elemen tersebut. produk konsumen massal adalah yang pertama. Sekali produk-d produk tersebut dinon识，sekali rasa lokal diberikan, rekor repurchase pelanggan tidak menjadi masalah. Kang Changxi, pendiri "Fang Datong Hu spicy soup" yang ingin mengubah namanya menjadi "Xiaoxige", pernah nagsasaya sa media bahwa "restoran yang sama mudah mati. Para sa pag-usap na makanan dan minuman kembali ke esensinya, letakkan kebersihan di tempat pertama, dan kemudian improve serbisyo." Catering operations need to find out a set of their own style of play. Matures business methods can be used for reference. Bagaimana maging mereka sendiri dalam menemukan gaya permainan mereka sendiri dapat berdiri di dunia yang tak terkalahkan. Hanya mereka yang benar-benar cocok untuk diri sendiri dan menciptakan karakteristik mereka sendiri yang dapat mempertahankan pelanggan dan membentuk pengaruh merek.
