There are six main business models for meals, as follows.

1. Word-of-mouth marketing

If the catering industry wants to win a good word-of-mouth, it must make great efforts in the aspects of restaurant service, serving speed, food quality, customer communication, settlement management and raw material storage. For example, the network is developed now, and there are many websites for diners to evaluate restaurants, which are also important channels for diners to obtain restaurant information.

second, emotional marketing

emotional marketing can get more repeat customers. For example, the common "free gift" is one of the most common means of emotional investment in restaurants. The dishes of "free gift" are generally small dishes with low cost, but they can maximize the feelings of diners to the restaurant and increase the frequency of "turning back" again.

third, taste marketing

if a restaurant can be remembered by many old customers, the reason must be that the food in this restaurant tastes good. "Delicious" is the highest criterion for judging restaurants, and it is also the most favorable prerequisite for restaurants to publicize and promote.

iv. menu marketing

catering sales are promoted to the guests who come to the restaurant to eat and consume through various forms of menus. Publicity and marketing can be carried out through various fixed menus with different forms and unique styles, chefs' specials, weekly specials, new dishes this month, children's menus, middle-aged and elderly menus, couples' menus, weekend menus, food festival menus, etc.

v. experiential marketing

experiential marketing is a brand-new marketing method, which mainly provides users with personal experience to achieve certain marketing effects, which not only accelerates the sales of products, but also is more conducive to obtaining good user reputation and establishing the image of catering enterprises.

VI. Network Marketing

Publicity can be carried out on group purchase and ordering websites, Weibo and self-media to expand the popularity of food and beverage outlets and increase the number of diners. When choosing a marketing model, operators should find the most suitable marketing model according to the actual situation of restaurants, so as to get twice the result with half the effort.

expanding information

1. Three conditions for improving the catering business model:

1. The specific situation of the business circle where the enterprise is located. It is necessary to analyze the business circle where the enterprise is located, classify the passenger flow in the business circle, and select the service crowd of the enterprise itself.

2. competitors in the same business circle. When determining the business model, catering enterprises should consciously avoid confrontation with competitors to avoid mutual losses. It is necessary to find market gaps and shield competitors, so as to achieve "competing for each other" and * * * to be the "cake" of the regional market and improve the comprehensive competitiveness of this business circle.

3. Investors' economic strength and personal preferences. Reasonable catering business model is not single. In the same business circle, there are several options. Different investors have different choices because of their personal economic strength and habits, even in the face of the same market environment.

second, the method of constructing catering business model

1, the method of highlighting key points. According to the main business projects of the enterprise, concentrated packaging is carried out.

2. Cultural (historical, regional) approach. This is a common pattern-building method. With the help of local customs, legends and anecdotes, the hotel's consumption mode and food structure are re-integrated, so that customers can spend in the hotel and experience the charm of culture.

3. vessel rendering method. Based on the utensils used for food processing or cooking, innovate the catering mode.

4. Variety-based method. This is an ancient but extremely vigorous dining mode.

5. Method of preparation (cooking method) binding method. Specially highlight the cooking mode of dishes.

6. Style implantation. To create a consumer atmosphere as a selling point, the environment is comfortable and expensive.

7. crowd stratification method. According to the consumption grade of customer groups, customers are divided into upper, middle and lower grades, and their own business model is determined according to the number of people in each grade. In each grade, it can be divided into upper, middle and lower grades again. The purpose of subdivision is to locate accurately when determining the mode.

8, maternal parasitism. Catering is a parasitic industry, relying mainly on retail and relying heavily on people. In places where people are concentrated, establishing appropriate business models and parasitizing them in supermarkets, shopping malls and hotels will also be recognized by customers.

9. Essence introduction method. Local or domestic, but foreign or foreign countries have developed very well, and copying them without violating relevant laws can get twice the result with half the effort.

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