"小企业"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”，仅需三分钟即可享用，特色是现场烹饪；遇见侧面发布——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，从线下到在线，这可以被视为所有方面。
1. Dheeraha isku dhaxaysa, waxaa lagu diirinayo dhaqaalaha qaybinta
品牌之所以能打动顾客，是因为它能听到或看到它是什么，这样的品牌一定不同。
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. 专注于服务，提升用户体验
المطاعم التقليدية لا تمتلك نظام خدمة توصيل الطلبات المحسنة بشكل جيد. تعتمد على التوصيل المباشر للكادر، ومن الصعب التحكم في وقت التوصيل وطعم الطعام، ولا يُعتبر تجربة التوصيل كبيرة. ومع ذلك، فإن عصر توصيل الطلبات "تايماو" قادم. مع الانخفاض المستمر في عدد الزبائن، يولي النظام الثاني للمطاعم - توصيل الطلبات - اهتمامًا خاصًا بتجربة التوصيل، ويعزز الشعور بالود تجاه المستخدم.
外卖包装的图样突出个性和风格，给顾客留下印象。同样的模仿，餐饮公司如何防守？突破点在服务上，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。从这个角度看，海底捞上市是一个令人欣慰的消息，但同时也让很多商家羡慕：同样是做餐饮，为什么他能上市？餐饮人都知道，海底捞靠的是服务取胜。它采用阿米巴管理模式，对每个人都准确无误，对每个顾客都尽心尽力。用户体验不仅仅是火锅的味道，还有细致入微的服务。
3.衍生品牌，资本风险多元化
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. San qayb oo ka mid ah dhaqaalaha waxbarashada: joogta + adeegga + taallinta
餐饮生意的秘诀是什么？每个食客都有自己的答案。实践知道真相，盲目地说和做不能被探索出来。观察那些生意好的餐厅，我们很容易发现，质量、服务和体验是餐厅不败的基础，但永远不止这三点。大众消费品是首要的。一旦产品确定，一旦地方口味满足，顾客回头率就不是问题了。“方大同和麻辣汤”的创始人康长喜曾对记者说：“同一个店容易死。要把食品饮料回归到本质，先清洁，再提升服务。” 餐饮经营需要找到一套自己的打法。成熟的商业方法可以借鉴。如何找到自己的打法才能站在不败之地。只有真正适合自己，创造自己的特色才能留住顾客，形成品牌影响力。
