"小型企业"过分追求即时利益，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——“三点全食”，仅需三分钟即可享用，特色是现场烹饪；迎接侧面发布——c24全天候餐饮模式，建立产品线、零售、线上和线下新的整合；海迪乐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。品牌们正忙于扩展他们的产业链，从产品到零售，从线下到线上，这可以被视为所有方面。
1. Amahoro ya kufasho, itangirika kugirika kwa amakuru ya abafatizo
Umuganda w'ubuzima bwa brand ushobora kugaruka kwa umutware, ushobora kugira inzogambo cyangwa kugira imiterere, iki brand yabonwa kare.
面對新零售風格的突然而現，食品包裝的獨特特性也是一種“留住”技巧。對於外带產品，獨特的包裝可以給顧客留下深刻的印象。考慮到外帶產品的消費群——上班的白領工人通常是一人一人的外带。必須從包裝上抓住消費者的心。精緻的包裝、細心的體驗、熱心服務的提議，立刻為菜肴的滋味加5分。許多食品和飲品店決心突破外带包裝的形象，建立自己的品牌包裝，以突出風格和特色。值得注意的是，這對同一類别的食品和飲品來說是一個好策略，但在面對差異化的競爭時，當所有的外帶品類都在尋求在外带包裝上的突破時，這必然會給消費者帶來一亮眼的新鲜感。
2, utera imirimo, kugira icyo umuntu ushobora kumenyekana.
传统的餐饮没有形成外卖服务系统，采用服务员直接配送的方式，送餐时间、口味等都难以控制，且配送服务体验较少考虑，然而“外卖时代”来临，随着顾客的不断减少，第二连锁餐饮-外卖，不仅在形象上，而且在服务上，都特别注重配送体验，提升用户好感度。
包装图像突出了个性化和风格，给顾客留下了印象。一旦同样的仿制品出现，餐饮公司应该如何应对？突破点在于服务，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。它采用变形虫管理模式，对每个人都很准确，为每个顾客服务。用户体验不仅仅是火锅的味道，还有细腻的服务。
3. Uruganda ruganda, ibikorwa by'ikirere cya kapitali
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. 餐饮管理的三个要素：质量 + 服务 + 体验
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.
