“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. Outstanding features, focusing on packaging operations
品牌之所以被顾客印象深刻，能听到或看到它是什么，这样的品牌一定与众不同。
Yeni perakende tarzların aniden ortaya çıkmasıyla, gıda paketinin benzersiz özellikleri de bir tür "kalıcı" beceridir. Takeaway ürünleri için, benzersiz paketler müşteriler üzerinde derin bir iz bırakabilir. Takeaway tüketicileri - işe giden beyaz yakalı işçiler genellikle tek kişi için takeawaytir. Paketler aracılığıyla tüketicilerin kalbini kazanmak gereklidir. İnce paketleme, titiz deneyim, sıcak hizmet ipuçları, yemeklerin tadına hemen 5 puan ekleyin. Birçok yiyecek ve içecek dükkanı, takeaway paketlemesinden kurtulup kendi marka paketlerini oluşturarak stil ve karakterini vurgulamaya kararlıdır. Dikkate değer olan bir diğer nokta ise, bu aynı kategorideki yiyecek ve içecek için iyi bir stratejidir, ancak farklılaştırılmış rekabet karşısında, tüm takeaway kategorileri takeaway paketlemesinde atılım yapmaya çalışırken, bu tüketiciye göz kamaştırıcı bir tazelik hissi vermekten başka türlü olamaz.
2, xizmatga odillik qo'shish, foydalanuvchi o'rinini oshirish
Традиционная кулинария не имеет формированной системы takeaway-сервиса. Она осуществляется напрямую от продавца, время доставки и вкус еды не легко контролировать, и внимание уделяется мало качеству доставки. Однако наступает эпоха takeaway "ТМОЛЛ". С постоянным сокращением числа посетителей, вторая цепочка ресторанных услуг - takeaway, не только внешне, но и в сервисе, уделяет особое внимание опыту доставки и повышает доверие пользователей.
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.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. Qoʻmita savdo boshqarishining uchta elementi: sifat + xizmat + tajrib
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.
