Hello,

What are the specialties in Thailand?

The above answers have said a lot. Here, yuelanxiang.com, a Vietnamese specialty restaurant, talks about what else is needed to get the investment? Innovation and catering innovation are our own characteristics. Only by providing products that are not available in the market and are not easily replaced can we satisfy our customers and make investors willing to invest.

In today's fierce competition and serious homogenization of catering, characteristics are the foundation of catering enterprises. General catering enterprises have their own operating characteristics more or less. The key is whether the operating characteristics of catering enterprises are consciously strengthened by operators to form a selling point for winning competition. Some restaurants think that they have their own characteristics when they launch a few special dishes, while others think that they can win customers by changing the decoration of the front hall and imitating some local and ethnic styles at home or abroad. As a result, it is useless, so they think that innovation is not feasible. In fact, these are just the external forms of catering enterprises' characteristics, and they are part of the performance of characteristics rather than the whole content. It is far from enough for enterprise management to only have these contents. It is superficial and thin to simply express the characteristics in this way, and it is difficult to play a lasting role. Features are not only manifested in some superficial forms, but more importantly, they should reflect the intention of operators to serve the target customers wholeheartedly. They should be combined with corporate culture, management ideas and business ideas to show profound ideological and cultural connotations, so as to play a role in promoting marketing.

so, how do catering enterprises design their own operating characteristics?

first of all, the management characteristic design of catering enterprises should start from the demand of consumers and the functional orientation of the enterprise. The characteristics of catering business always focus on making a fuss about satisfying consumers, and satisfying the clients is the starting point and end point of the operators' design characteristics. And restaurant owners must understand: what is the characteristic? The characteristic is the market positioning of catering enterprises, the service specialization of catering enterprises for certain customer groups, and a tailor-made service marketing for customers. To open a restaurant, we must first find the right customer. According to the consumption habits, tastes, preferences and other characteristics of the clients, catering enterprises, combined with their own functions and service advantages, design catering varieties, arrange dining environment and create a cultural atmosphere to determine their business characteristics. The operating characteristics of catering enterprises can't rely solely on subjective imagination, but must pass the market test for a period of time and be consistent with the actual needs of target customers before they can truly form their own operating characteristics. Only when customers are fully satisfied physically and psychologically from characteristic consumption, can the operating characteristics of catering enterprises have market vitality and truly exert the great potential of characteristic management.

Today, we have seen too many cases that have become popular because of special management. The founder of the carved sirloin said frankly that he knows more about women than the carved sirloin, because the founder made a fortune selling cosmetics before, and used the Internet and marketing to create special management, but it made the carved sirloin popular overnight. Huang Taiji, who sells pancakes, showed us different pancakes together with Pancake Man. We sold pancakes from snacks to big street cars, and suddenly became a fashionable high-end food. Such and such, too numerous to mention, seeing these vivid cases, who dares to underestimate the power of characteristic management?

if we deeply analyze each case, we will find that the formation of characteristics is a systematic project, which will eventually become a qualitative change through the accumulation of quantitative changes. Cultivating restaurant characteristics should be planned and conceived according to the geographical location, hardware conditions, personnel quality, environmental characteristics and many other factors of catering enterprises. The presentation features are roughly expressed in two aspects: products and services. There are a wide range of resources to form characteristics, which can be excavated from various channels such as region, nationality, history, folk customs, traditions, culture, events, people and so on, and various catering characteristics can be deduced. No matter what kind of characteristics, from form to content must be harmonious and unified, with a theme and a complete concept.

characteristic management can be called the soul of catering enterprises, and catering enterprises without characteristics have no vitality. Even community catering service enterprises have their own characteristics, that is, convenience, low price and close to home-cooked eating habits. Therefore, economists list characteristic management as the only way for small and medium-sized catering enterprises in China to become bigger and stronger. In the future, the competition in the catering industry will become more and more fierce. Only with the characteristics that customers favor can they survive and grow.

Special catering is not necessarily a dish, but also a service, even some details of innovation. In the past, it was very good to have a post-81s main restaurant class in Beijing, which aroused the buzz of people around 31 years old.