Hello, teacher, I have a hot pot restaurant in the business district. When it comes to Banu, I think it's very attractive to have a haircut in their shop, so I also want to open a stall in our shop, but I don't know what to pay attention to.

answer

Guest in this issue: Xiao Shoucheng, Vice President of lin xi Catering Planning, has worked for 15 years, served more than 100 brands and planned more than 1000 chain stores. The following is Xiao Shoucheng's dictation.

Set the seven-character rule for opening files.

In recent years, the operation and display of opening files has indeed become a trend, which not only improves the customer experience, but also increases the turnover.

However, many enterprises use it aimlessly and simply understand it as a word "pendulum", which takes up a lot of space out of thin air, but it can't achieve the effect. In fact, it is also exquisite. Below, I will take "Hexian Fresh Seafood Hotpot" as an example to illustrate.

"Seafood Hot Pot" is a fashionable small hot pot with seafood as the main ingredient. At present, there are two direct stores.

At the beginning of planning, Mingtan designed the display and cutting of ingredients, highlighting the characteristics of "fresh" ingredients, and following the seven words in Mingtan display-"fresh, clean, shocking, dynamic, fetching, mutual and elegant".

fresh

Dang Ming's first task is to show the freshness of the ingredients. We highlight the freshness by showing the original ecology of ingredients, such as tomatoes, red and green peppers, leafy vegetables and goose eggs in season. When placing, choose dishes with bright colors and strong contrast to combine.

It should be noted that in order to keep the ingredients of the booth fresh, it is best to take all the remaining ingredients back to the kitchen after noon and change them into fresh ones when opening at night.

clean

Open this window, you can not only show the freshness, but also show the sanitary condition. Cleanliness is the basis for consumers to choose restaurants. Once the kitchen lights up, it puts forward higher requirements for the sanitary level of the restaurant.

There will inevitably be oil fumes and grease stains in the kitchen. So frying, frying and frying are all put in the kitchen, and only cold dishes and clean dishes are cut and displayed in bright booths. At the same time, the operator is required to wipe while doing it, and the work clothes are changed every day.

shake

Shock is shock. The overall atmosphere created by the layout and placement of Ming archives must be shocking. As the saying goes, "there are many goods to sell." When we visit supermarkets and vegetable markets, we will see booths with visual impact.

And put them in wooden baskets in front of open-air stalls, especially the hydroponic live vegetables that have been selling well in recent years. They are neat and clean, and you will have an appetite when you look at them.

In addition to ingredients, drinks can also be displayed as bright stalls. There are homemade beer cans in the fresh and fresh shops, and several large cans are placed directly on the bright booth. Guests can't help but shine at the moment when they pass by, which obviously improves the sales of drinks than other stores. In the peak season, the average consumption is 2 cans per week, and the beer sales alone can reach about 6000 yuan.

In addition, the common fish tanks in seafood shops have also been upgraded in Hexian Fresh Shop. In the innermost seafood area of Dang Ming, water keeps falling from the ceiling and slamming into fish tanks, giving people a sense of freshness and promoting sales.

move

Mobile, here includes three points, "operator mobile", "content mobile" and "mobile line".

Although the bright color stalls in many stores are beautiful, they are all "dead". Only the ingredients have no operators, and the bright booth becomes a "display". A good bright food stall must interact with the staff. There is always someone to cut and match the clean dishes in He Xianxian's bright food stall.

In addition, the content of the booth should be "dynamic", and fresh goods on the market should be selected according to the season, such as leeks and Chinese toons in spring, cucumbers and bitter melons in summer. When guests pass by, they often can't resist the dazzling and readily available "fresh goods" and will be ordered more.

The other is "moving the line". Although many stalls are fresh, they are very cold because there is no staff interaction. At the beginning of design, He Xianxian's bright file was used as the passage between the front hall and the kitchen. In this way, guests can see the nervous working state of the staff through the booth, and the experience will be improved.

take

Take it, point to it, and don't let the guests see or touch it.

Similar to live vegetables, sprouts and mixed vegetables, guests can take them directly from the stalls and get the "chips" given by the staff. When paying the bill, these "chips" will represent the dishes from the stalls and be included in the final bill.

mutually

Interactive communication with each other. The catering industry has always said that the kitchen is a "guest parking place". Even in the Mingtan area, guests can't do it themselves because of hygiene and other reasons, which requires special staff to communicate and operate between Mingtan and guests.

There is a special "narrator" in Dang Ming District of Hexian County. On the one hand, he explained the characteristics of various fish and vegetables and made suggestions. On the other hand, when the guests order, he gives them "potato chips" and helps them deliver the dishes to the table. This not only improves the guest experience, but also promotes sales.

writing

Literature refers to culture. Dang Ming directly pushes the ingredients to the diners, which is definitely more expensive than the food market, but the guests will not consider our rent and labor costs, and subconsciously do not recognize this kind of expensive, which requires us to raise the premium through culture.

On the one hand, He Xianxian carries out self-mining through self-mining system and joint planting base; On the other hand, he endorsed food safety in conjunction with the supply chain, which is organic and pollution-free, and put these visible guarantees on the wall, so that diners can eat comfortably and have no worries.

In addition, through the cartoon image "Little Fairy" in the store, the efficacy and short story of the ingredients are vividly told.

summary

Dang Ming is becoming more and more common in the operation of restaurants. It provides a platform to directly face customers and guide consumption, which is becoming more and more important for consumers who pay more and more attention to food safety. Making good use of Dang Ming will be another trend of modern catering upgrading.