One, positioning.

The importance of positioning trumps everything, no matter when it is, a catering store positioning grade is not the same, directly affecting the effect of consumption. Positioning methods:

1, according to market feedback

2, according to product characteristics

3, according to the crowd

These three points can basically determine the positioning of your us one by one to say:

Market feedback analysis, such as Cheng Daijian small hot pot positioning of the general public in the low-end market, because of the catering market to see clearly the changes and development. and development, in the long run, upscale restaurants according to the development of the economic situation has a great impact, while the impact of the middle and low-end is not so great, such as this anti-corruption.

The middle and low-end market is faced with the consumption of ordinary people, while the high-end are generally some of the dignitaries, this kind of people with high spending power, but its unstable.

So it's still the same: the catering for the people is forever.

Secondly, to be clear about what the people need at this stage, their consumption will not always stay on the ground, who want a high quality consumption, so analyze their spending power.

According to my current understanding of catering consumption, the people tend to consume more medium, but the quality is far more than medium products. So the concept of providing quality catering to the common man was born.

Based on product characteristics. This is the positioning of your product is different from the place, is to better receive the favor of the market. For example, Cheng Dazhi small hot pot is positioned in the youth literature, the slogan is: youth, is a kind of attitude towards life. Want to convey is to make the catering young, with some humanistic colors, with distinctive features, so that people have **** Ming. This market publicity, recognition, recognition is also higher. This is the usual meaning of packaging, but packaging needs to be realistic, throughout the line. Unified image and planning.

For the crowd characteristics.

My suggestion is that the catering should not be too limited to the crowd, such as the previous collapse of the many theme stores, gimmick-based, martial arts, primitive tribes, useless. And others can be subdivided under the crowd, according to the specific crowd to position themselves. Catering limit dead is the same as the source of their own customers to block. Originally, people's consumption is more picky, bad taste do not eat, so, Cheng big a small hot pot clever to take advantage of this, is to look very distinctive, there is a certain distinctive theme, but will not put a part of the people to the limit, for example: youth literature, how to listen to this is not to young people, is not the old people do not come?NO, so it will be: youth, is an attitude of life. Both characteristics, and will not limit the market.

Two, location.

The location of different stores set up different requirements, do not think that people must do anything good, you have to analyze the characteristics of the crowd.

For example, catering is also divided into a variety of different catering to find the location of different ways. For example, noodle store, fast food restaurant, rice line and so on is suitable to find more office workers, because this is suitable for selling midday meal, dinner basically part of the people do not eat or get together, or go home to eat, and stir-fried vegetables suitable for residential areas, such as more mobile personnel, walking and leisure and so on, the pedestrian street. The most suitable for the small hot pot is also residential, factories, shopping district, schools, snack towns, pedestrian streets, industrial parks, development zones, or more people at night. Comparatively speaking, the selectivity is still quite wide.

Don't choose the place is: the main road, almost no pedestrian street, are traffic, or people just rush by, will not stay, the flow of people, but almost no catering place. This category is not necessarily good, because all business is piled up, a place is what everyone will form an impression, such as mentioning a place will say oh, sell clothes, or oh sell shoes, and so on, we can not think of saying is to go there to eat. Of course, just an example. But everything more food and beverage has a benefit, that is, we go here is to eat, because more selective, if you are not a brand-name store, do not go alone to open a store.

Three, operation.

Every store is good or bad, operation plays a large part of the role. Operation is not good, good store are likely to become bad, catering operations need to pay attention to a publicity and marketing methods, one is the characteristics of the service, the other is the process management and cost management. When your operation channels the simpler, it means that you operate the more good. Operation of a large part of the pressure in addition to their own, there are competitors, such as rivals than your service is good, more than you will be more marketing, more will highlight their own characteristics and so on. Therefore, in the process of operation of the product characteristics need to be set in stone, but the service characteristics and marketing methods to continue to promote, seek change, find the local consumers are most interested in the point to do marketing. So whether it is promotional or other, as long as the use of the right is good, depending on what consumers value more, because each area is different. Commercial area's may be more important to the environment and service tastes, residential area's may be more important to the price and volume, and so on.

Four, product.

This is the top priority, put the last is also to highlight its importance, no matter how you market, bragging about how high, to the final consumer scrutiny or the product itself, for the taste of food and drink is simply a talisman of life and death. Perhaps some people say, that certain places taste bad, how business is okay, there are only two cases: the place of catering less, more people, or the place is the most mobile population, such as the station, it is a flash of people, do not eat and not work. So, there is no choice. It's the flickering people who are caught.

For dining flavor is important. But stir-fry and other you can not fry all day by yourself, chef high cost, change the cook taste change, which is why I do small hot pot, a base, take care of all the back of the kitchen, even the cook do not have to change how many people I taste unchanged, and not a single, but also like the dishes continue to innovate.

The above four points are the most important, grasp, open what fire what.