Marketing strategies for Chinese restaurants in off-season:

1. Senior staff must be selected to serve on the food commission. Because the food commission is a very professional work, first of all, we should be familiar with the environment, guests, operating procedures, target audience, familiar customers, regular customers, big customers, leaders and the competition around, the situation should be very clear and understand. Catering commissioned as soon as the office should immediately enter the role, should be dedicated, focused, with a certain level of language, dedication to the cause and the ability to promote the organization. Strong public relations and marketing skills, focus on information feedback and cross-departmental communication, do things in a timely manner, fast, rhythmic, regular, correct, efficient, honest and trustworthy, innovative business.

2. Collecting information is the information age, information is also productivity. With information, marketing has a corresponding countermeasures and methods to meet the challenges and achieve marketing success. Through information, we can understand the psychological needs of consumers and get reasonable suggestions. At the same time, we can implement marketing measures with relevant departments to continuously improve our services and products. Information can also bring the distance between me and my customers closer and improve customer satisfaction.

3. Marketing Awareness Food and beverage marketers should always have a strong sense of marketing. In order to achieve the purpose of marketing products, we must first grasp the customer's demand motivation, to understand the customer's consumption ability, level, identity, condition characteristics, special needs and personalized needs, and coordinate the relevant services to meet the needs of customers as far as possible. In the process of reception, it can also be appropriate to promote the products of other departments. In face-to-face communication with guests, maintain a good state of mind; bark, greet guests with a sincere warm smile and positive and responsible attitude. In the process of reception, we must promptly understand the purpose of the guests' meals, reasonably allocate seats and boxes, and reserve boxes for some important special guests at any time. In the process of reception, we must correctly understand the details of the guests' needs, such as the number of guests, dining signs, dining purpose, telephone, name, unit, guests' dietary preferences, special circumstances, etc., pay attention to observation, correctly judge the hosts and guests, and timely feedback to the relevant departments.

4. Personalized service allows guests to feel respect, care and home away from home, so that guests feel the value of the service. Catering sales staff should have the ability to guide consumption. First, actively communicate with customers. Usually, they should remember the customer's consumption habits. "A good memory is better than bad writing." They should record customers' habits and preferences one by one, for example, we should remember the favorite dishes, service requirements, the location of the box, the purpose of the party, the waiter we want, the speed of serving, the preference of the main course, the way and size of the toast, the standard of consumption. Secondly, we should do a good job with the dishes:(1) the elderly should eat the dishes thoroughly; (2) women and children like to eat sweets and fruits; (3) young people should have rich staple foods; (4) business banquets and official banquets should be delicate, elegant and moderate; (5) birthday banquets should have a thematic culture, and longevity should not be small; (6) coastal travelers should try to avoid aquatic products; Hong Kong, Korea and Japan must have raw food. Fishery dishes; (8) Sichuan, Jiangxi and Hunan cuisine must have a few spicy dishes; (9) VIPs in big cities must be provided with excellent kung fu dishes; (10) leaders and professors should pay attention to the local cuisine and allusion culture. In the service process, the waiter should "serve with heart, work with heart", so that people do not move, eyes do not move, pay attention to every corner of the change, to ensure that the quality of service is in place to complement it.

5. Record customer history files can track services, information, and grasp the consumer dynamics. The introduction of this service initiative will play a key role in cultivating member guests. We should try to understand the name, phone number, address, unit and birthday, home address of the host and guests, and then target and adopt appropriate marketing strategies, regular visits and consoles, participation and integration into the lives of customers, and establish a deep emotional partnership with customers, so that enterprises can be invincible in the market competition.