“小生意”太注重眼前利益，步步为营；大品牌有远见卓识，成就无可匹敌。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、线上线下的整合；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. Хосил шаклҳои бузург, ба ҳаракати пайвандӣ фокус кардааст
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。
面对新零售风格的突然出现，食品包装的独特特性也是一种“驻留”技能。对于外卖产品，独特的包装可以在顾客心中留下深刻的印象。考虑到外卖消费群体——上班的白领通常是自己一个人点外卖。有必要从包装上抓住消费者的心。精致的包装，细致的体验，热情的服务贴士，立即为菜肴的味道加5分。许多餐饮门店决心突破外卖包装的形象，建立自己的品牌包装，以突出风格和个性。值得注意的是，这对于同类别的食品和饮料来说是一个好策略，但在差异化竞争面前，当所有的外卖类别都在寻求外卖包装的突破时，这无疑会给消费者带来耀眼的新鲜感。
2, бахши ба хидмат фокус карда, фоизи корбаронро баъзар карда
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、食物口味等都难以控制，且配送服务体验较少考虑，然而“外卖时代”来临，随着顾客数量的不断减少，第二连锁餐饮-外卖，不仅在形象上，也在服务上注重配送体验，提升用户好感度。
外卖包装的图样突出了个性和风格，给顾客留下了深刻的印象。一旦模仿同一种样式，如何让餐饮公司进行反击呢？突破点在于服务，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，但同时也让很多商家羡慕：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。它采用的是一种“变形金刚”式的管理模式，对每个人都准确无误，对每个顾客都能提供个性化的服务。用户体验不仅仅是火锅的味道，还有细致入微的服务。
3. Ҷусториш brand, kapital xavfi diversifikatsiyasi
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.
