peak season of hotel business: 11, 11, 12 and 1 months in the solar calendar; Off-season: July and August in the solar calendar.
the first and twelfth lunar months of the lunar calendar (parties and weddings), the solar calendar's months of 11, 11, 12 and 11 (parties, travel and weddings) and May (travel and weddings) are the peak seasons for hotels. July and August in the solar calendar-the off-season of the hotel. Other months are at the middle level. This is the rule of general hotels, but individual tourist cities will be different. Peak season: October-March, July-August; Low season: April-June, September.
The catering industry is a food production and operation industry that provides all kinds of drinks, food, consumption places and facilities for consumers through instant processing, commercial sales and service labor. According to the definition of Standard Industrial Classification in Europe and America, the catering industry is a catering service organization.
1. "Profit in peak season and gain momentum in off-season" should be the core idea of restaurant marketing. Profit-taking is to seize the largest sales volume and obtain the largest income; Taking advantage of the situation is to gain the commanding heights and strive for valuable things, including business popularity, customer reputation, brand awareness, and so on, so as to establish long-term strategic advantages. The relationship between "potential" and "profit" is inseparable. Without the "potential" in the off-season, it is difficult to get the "profit" in the peak season; Without the "profit" in the peak season, it is impossible to support the restaurant to obtain the "potential" it needs in the off-season. Restaurants that do a good job in marketing in the off-season can make a lot of profits in the peak season without investing too much marketing cost, which is natural. In the off-season, the focus of marketing work can be summarized into three aspects: the maintenance of old customers; Development of new customers; Shaping brand image.
2. Off-season restaurant can reduce the price of dishes: when the restaurant meets the off-season, we can promote it by reducing the price, attract consumers through publicity, take beautiful pictures of signature dishes, make promotional pictures of signature dishes, put obvious information on price reduction and put billboards at the door. This will increase customers' goodwill towards the restaurant.