1. Tell consumers clearly what you are

People begin to know what category it belongs to, and category is the entrance to mental cognition. If the restaurant does not have a clear category, it will be blocked by customers and become a weak brand.

2. Constantly strengthen brand characteristics

Brand characteristics or selling points need to be accumulated continuously, so as to strengthen the brand image of the restaurant. In order to highlight their own differentiation, some catering enterprises have created many selling points in their operations: environment, tableware, ingredients, services, etc. It seems that every selling point is very powerful when they take out these selling points. But if you put them side by side, it becomes featureless.

3. Maintain moderate advertising

If the restaurant has a strong brand awareness, it will be less dependent on public relations activities. If it is not strong, it is even more necessary to establish and strengthen cognition through a series of public relations activities to close the relationship with consumers and supplement the brand potential.

4. Adjust the dishes for the special time after the year

After the old customers enter the store, they have to do some measures to realize the transformation. Because the eating habits of China people during the New Year are mostly big fish and big meat, most users will have the demand of reducing weight and fat after the holiday. In view of this phenomenon, merchants can adjust the structure of dishes, launch new healthy products in spring, slim down packages, adjust the order of vegetarian dishes and other measures to meet the needs of users.