I'm glad to answer your question. How to do off-season marketing in catering industry? Nowadays, with the improvement of people's living standards, the frequency of eating out is increasing, but there is no real off-season for the whole catering industry. Family gatherings that used to celebrate the Chinese New Year are gradually pouring into hotels, so if we want to mention the off-season of catering, it can only be the off-season of a certain category. For example, in the previous two years, hot pot restaurants were relatively off-season in summer, and barbecue shops may be relatively off-season in winter, but this situation does not exist for some shops, such as Haidilao and Haidilao.

if there is a decline in passenger flow in the future, it may not be a temporary off-season, but a long-term depression.

Now, with the overall improvement of the catering industry, the comfort of shops is constantly improving, and the so-called sweating situation of eating hot pot in summer is gone forever. The comfortable scene and comfortable taste have made many catering categories break through the seasonal restrictions, and well-done dishes, hot pot, barbecue and fast food will bloom in all seasons. Therefore, if there is a decline in passenger flow in the store, it is necessary to consider many factors, and don't be confused by the off-season and miss the opportunity for transformation.

always keep the spirit of innovation and continuous learning and breakthrough.

The rapid changes in the catering industry sometimes make people unprepared. Under the development trend of new formats, every operator should constantly innovate. After KFC launched, fried dough sticks and preserved egg porridge, didn't it recently launch a string? This is to find the pain point of customers. Therefore, as a restaurant operator, we should look for a breakthrough in business, create explosions in the breakthrough, and constantly introduce explosions to attract more customers to shop.

in marketing, to make full use of personal traffic pool means to fully drain customers to personal micro-signals. Personal traffic can accurately push products to customers' eyes, and when necessary, one-on-one docking can better reflect the importance attached to customers and increase customers' cognition.

change is always the same.

The purpose of catering is to satisfy customers' taste, improve service quality and increase customers' experience. Therefore, we should grasp customers' pain points based on these three points.

In short, there is no real off-season in catering or other industries. If there is an off-season, we should analyze it in advance and make changes quickly, because there must be something wrong with it.