Although the taste is expensive, you dare not reduce material resources, and although the processing is complicated, you dare not save labor.
"In fact, the recent honor of Shanghai Gold Restaurant is far more than that. At the 15th Food Festival in Wuhan, China on September 24th, Hujin Restaurant also won the honor of' International Restaurant'. " Mao of Hujin Restaurant told reporters that the "hubei cuisine of Hujin Restaurant" launched by Hujin Restaurant was well received by consumers and senior experts in the industry. "It's not fancy, atmospheric and practical. These comments by consumers at the exhibition make us feel that it is worthwhile to do every dish well. "
The founder of Tongrentang, a century-old enterprise, once said: "Although the taste is expensive, you dare not reduce material resources, and although the processing is complicated, you dare not save labor." Together, these two sentences are "authentic". Jin Hu has always adhered to this core idea that no matter how expensive the food is, it will not lose weight, and no matter how complicated the operation is, it will not save effort. Strive to implant the word "authentic" into the hearts of consumers.
Snow is not necessarily a cold winter, so treat the return of catering industry rationally.
"Snow is not necessarily a cold winter." Hu Jin Restaurant Mao said that the catering industry is now in decline, the high-end consumer market is shrinking, and high-end catering has begun to transform into mass catering, from a single format to diversification. However, in the process of transformation and upgrading, we must be rational and treat the catering industry correctly, which is actually a return to the essence.
In the fierce competition in the catering market, and in the current predicament of high-end catering structure adjustment, how does Hujin Restaurant win the catering market? Hujin Restaurant gives the following answers.
First, from the consumer market, catering can be subdivided into scattered tables, private rooms, banquets and so on. Among them, banquets account for about 45%. Therefore, it is one of the development ways to focus on developing personalized wedding banquets and seize the wedding banquet consumption market.
Second, according to the complex factors of catering production and operation, improve management efficiency.
The third is the tempering plan to cope with the core competitiveness of sustainable development, with the focus on the positioning and design innovation of catering products. Jin Hu developed innovative cuisines under the operation and command of national masters, and hired professional chefs for identification and evaluation. At the same time, Jin Hu takes the true feelings as the root, exerts the brand strength, and maintains the sustainability of catering brands.
Focus on consumer demand, find new growth points, and take every step solidly. Only in this way can enterprises be in an invincible position in the constant market changes.