① The dishes must have a bright spot

Let's take a look at Ican, a buffet barbecue restaurant in Shanghai. The price is RMB 128 per person. There are salmon sashimi, as well as a variety of seafood, such as steak, lamb chops, pork, fruits, vegetables, snacks, juice and ice cream, which are all available and cost-effective. The key is to have a bright spot, that is, salmon sashimi.

It's also a cafeteria, serving seafood buffet and steak. Anyway, you have everything, but you don't have any bright spots. So why do consumers come to your restaurant?

② Pricing changes with time

With a good product, pricing is also a science. The cafeteria should also have a membership system, and the membership price must be lower than the normal price. In this way, the enterprise will lock in some fixed customers, and for customers with high consumption frequency, they can extract data in the background and do accurate marketing.

For example, if your restaurant is located in a business building or downtown area, because the lunch time is short and the pressure on the delivery speed of the kitchen is relatively high, you can make a lunch buffet hotpot with special price, which is similar to an upgraded version of Mala Tang. You can eat it at this price only at noon, 28 yuan/person.

In the evening, if you upgrade your products, you can add snowflake beef, shrimp, fish, etc., and the price can be adjusted to 68 yuan/person. As long as you do a good job in quality and service, you can do a good job. The key is the product and positioning, and your target group. For example, the catering industry's hot pot restaurant is not self-help, but its positioning is very clear.

③ Let customers do it again with the environment

Let's take a look at a nationwide seafood buffet hot pot restaurant-Deep Sea Group, which sets off a new charm from the quality, variety and environment of seafood-advertising language: visible seafood.

the culture of the enterprise and the iterative updating of products make more customers willing to spend again.

Let's take a look at the 811-meter dining environment in the deep sea, not only enjoying every visible seafood, but also dining in such a comfortable environment, which provides a very good dining atmosphere for customers who pursue quality and requirements.

④ Core: Make consumers feel cheap

Buffet has an advantage, that is, the overall service requirements are not very high. As long as the hygiene work is good and the service reception attitude is good, the dishes and garbage on the desktop can be cleaned in time during the whole meal delivery process, and basically the satisfaction of customers can be achieved. (In particular, unlimited cafeterias and a la carte buffet still require employees. )