First, develop gourmet products suitable for summer consumption and create selling points.
Music pub has developed a series of cool theme foods in summer, which gives customers more choices. At the same time, the new cool theme varieties can also create new selling points and publicity points for restaurants and attract a wider range of consumers to participate in consumption.
Second, a series of snacks and cold dishes suitable for summer consumption are introduced.
Under the premise of ensuring profits and even costs, low-priced sales will make customers feel affordable, thus driving the rise of popularity.
2. Introduce fresh fruit juice and fruit salad in summer season.
Third, extend and develop around the main products.
Expand and develop around the main products and launch a series of products suitable for summer consumption. For example, the main product is Hunan Sichuan cuisine, and special dishes such as cool and refreshing can be introduced to let you enjoy the delicious food of ice and fire.
Fifth, make a fuss about student consumption groups.
Hot summer is the season for students to have a holiday. In some large and medium-sized cities, the strong consumption power of this consumer group can not be ignored. Marketing activities are designed around the consumer psychological needs of this consumer group, and promotions are carried out in different periods according to their characteristics.
6. Music bar provides unlimited cold beer.
Music bars can put beer in place in advance, and some people may think that they will lose money. It turned out to be equivalent to a 20% discount for all singles. In summer, Zhao Dian, a 9-Nest music restaurant in Fujian, even launched a marketing strategy of free unlimited supply of chilled beer, which not only earned enough popularity, but also earned a lot of money.
Seven, to create a "relaxed and free" hearing for customers.
1. The music in the exhibition hall is changed to light music such as saxophone and piano.
2. The tone of greeting guests and waiters can be lowered.
Eight, pay attention to the environmental feelings of consumers.
The most important thing in summer dining environment is cool. Cool means that the indoor temperature is obviously lower than the outdoor temperature; Cool means indoor air circulation, free breathing and no smell of wet oil. Being able to create such a dining environment, not to mention whether your food is delicious or not, has added highlights to your store operation, and customers have a good impression and word of mouth has spread, increasing the number of customers for your summer operation. To create a comfortable and cool dining environment, the air conditioner must be turned on half an hour before the normal boarding time. It is forbidden to wait for guests to enter the door or even ask for air conditioning before passive service.