“小生意”太注重眼前利益，步步为营；大品牌有远见卓识，成就不可撼动。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，主打火锅使用。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. الميزات البارزة، التركيز على عمليات التغليف
السبب الذي يجعل العلامة التجارية تعجب العملاء، يمكن أن تسمع أو ترى ما هو، يجب أن تكون هذه العلامة التجارية مختلفة.
面对新零售风格的突然涌现，食品包装的独特特征也是一种“生存”技能。对于外卖产品，独特的包装能给顾客留下深刻印象。考虑到外卖的消费群体——通常是去上班的白领人士，一对一的外卖。有必要从包装上抓住消费者的心。精美的包装、细致的体验、温暖的服务提示，立即为菜肴的口味加分。许多餐饮店决心从外卖包装上突破形象，打造自己的品牌包装以突出风格和个性。值得注意的是，这同类别食品和饮料的良好策略，但在面对差异化竞争时，当所有外卖类别都在寻求外卖包装的突破时，必然会给消费者带来新鲜感的光芒。
2. التركيز على الخدمة، تحسين تجربة المستخدم
الخدمة الغذائية التقليدية لا تملك نظام خدمة التوصيل المكتمل. تستخدم توصيل المعلّم المباشر، والوقت للتوصيل والطعم للطعام ليس من السهل التحكم فيه، والتجربة للتوصيل أقل what is considered. ولكن عصر التوصيل "Tmall" يأتي. مع تقليل مستمر للزوار، السلسلة الثانية للخدمة الغذائية - التوصيل، ليس فقط في الصورة، ولكن في الخدمة، تعطي اهتمام خاص تجربة التوصيل، وتعزيز حسن النية للمستخدم.
外卖包装的个性化和风格，给顾客留下了深刻的印象。同样的模仿，如何让餐饮公司进行突破呢？突破口在于服务，用户体验是独一无二的。一方面，菜品的味道，另一方面，客户直接接触的更多个人体验，哪个品牌都不可能复制和模仿。从这个角度来看，海底捞的上市是一个令人欣慰的消息，但同时也有很多商家羡慕：同样是做餐饮，为什么他能上市呢？餐饮人都知道，海底捞靠的是服务取胜。它采用的是阿米巴管理模式，对每个人都准确无误，对每一个顾客都尽心尽力。用户体验不仅仅是火锅的味道，还有细致入微的服务。
3. العلامة التجارية المشتقة، تنويع مخاطر رأس المال
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. عناصر إدارة الطعام: الجودة + الخدمة + التجربة
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.
