April, May, September and October are the off-season for takeaways throughout the year.

These months are all sunny and moderately warm, and consumers are more likely to go out to eat. The overall peak season for takeout is in the summer (July-September) winter (December-February), along with extreme weather.

How catering takeaway businesses can cope with the off-season for takeaways

To position their stores well, there are many takeaway stores that blindly lower their prices to attract customers' attention as soon as the off-season arrives. Although off-season promotions are a good way to attract traffic, but when discounts and promotions are commonplace, consumers will have "aesthetic fatigue". And a discount, like in the overdraft brand power, the lack of reasonableness, justification of the price, often counterproductive.

So we also need to do different measures for customer groups. For the unit price in the 20-30 low-end merchants, its corresponding customers belong to the price-sensitive type. Increasing the full reduction is bound to increase orders, but the problem is that the profit margins of such merchants are already very low. Merchants can reduce the full reduction threshold, using the user is more likely to meet the full reduction conditions, to enhance the conversion rate of the order at the same time will not reduce profits.

For the mid-range and high-end merchants with a unit price of around 40, customers pay more attention to quality and taste, and the stable quality of the food and the image of a good store is the most important thing for the merchants. The business should pay close attention to the exposure of the store and the location of the same business district.