Analysis on the types of catering consumers

In the era of market economy, those "invisible hands" immediately revealed their power. Whoever is good at analyzing the market is the winner of the competition. For every diner who steps into the restaurant, if the merchant can accurately judge what kind of consumer they are and provide satisfactory service according to the really different consumer needs, there is no doubt that this restaurant is equivalent to getting the key to success.

in my opinion, catering consumption can be divided into six types.

1. convenience consumers convenience consumers pay more attention to the convenience of service places and service methods, and oppose red tape. This type of customer wants to be convenient when receiving services. Fast,'' fast, and stress a certain quality. Most of this type of customers have a strong sense of time and a sense of urgency. What they are most afraid of is queuing, waiting or the salesperson being careless and inefficient. Therefore, for this kind of customers, we should take the convenience of customers as the purpose everywhere in the restaurant operation, and provide convenience, speed and efficiency. Pay attention to quality service. This requires restaurants to build outlets. The principle of customer convenience is well used in service mode. For example, in the operation of the restaurant, there are light meals, fast food, processing with ingredients, heating back to the pot or setting up delivery and take-away services.

2. Cheap-seeking consumers Cheap-seeking consumers pay great attention to the low price of food consumption, and this type of customers all have the frugal psychology of "careful calculation". Pay great attention to the price of dishes and services. I draw my own conclusion through comparative speculation, so I don't demand too much quality, and I just want to achieve "value for money". This requires catering enterprises to separate grades in dishes and services: and the grades should be matched, reasonable and moderate. Low-grade service projects to meet the needs of low-cost customers. For example, in restaurant management, there should be not only high-grade dishes with tens of yuan and hundreds of yuan, but also middle-grade dishes with tens of yuan and low-grade dishes with several yuan, so as to meet the needs of people with different grades and prices.

3. Enjoy consumers Enjoy consumers pay more attention to the enjoyment of material life. Pay attention to the environment and the grade of service, and don't care much about the price. This type of customers generally have a certain social status or economic strength, and pursue enjoyment consumption to show their status or economic strength. These people are consumers of high-end dishes and high-end services. In order to meet the needs of enjoyable consumers. Restaurants should not only provide high-level equipment and high-quality dishes, but also provide comprehensive and high-quality services.

fourth, seeking new consumers seeking new consumers pay attention to the novelty and excitement of dishes or services. This kind of customers are mainly young people, who pursue novelty and novelty of service. Stimulate without excessively caring about the price. The novelty of the restaurant's dishes, the novelty and uniqueness of the restaurant's service have great appeal to this kind of consumers. Therefore, many restaurant owners make great efforts to pay attention to making novelty in order to attract customers. It is precisely to cater to people's consumption psychology of seeking change, novelty and novelty that many restaurants either pursue innovation in dishes or strive to be different in service.

5. Healthy consumers. Healthy consumers pay attention to the nutrition and health care function of food. This type of customers hope to achieve the purpose of nutrition and health care through nutritional diet, but don't care much about the taste and service of dishes. Returning to nature and pursuing healthy and pollution-free green food are the mainstream of this kind of consumers. In order to meet the needs of such consumers, restaurants should not only focus on the nutrition and health care of dishes. In order to develop nutritious and health-care dishes, we should also increase the popularization of nutrition and health-care knowledge in service. Make health services from the inside out.

VI. Reputable consumers Reputable consumers pay great attention to corporate reputation in order to get a good psychological feeling. When people consume, they all hope to provide delicious dishes with commensurate quality and price, and provide a clean, perfect, comfortable and pleasant environment to obtain a satisfactory and pleasant psychological feeling. It can be said that the success or failure of a restaurant operation depends entirely on the customer's impression of it. Therefore, reputation is the foundation of business or service, and service quality is the lifeline of restaurants. To win customers, we must establish corporate reputation and provide quality services.

To win the market, we must win consumers, carefully study and ponder consumers' consumption desire, consumption psychology and consumption emotion, and divide people's consumption motives in an orderly and modular way. As business operators, they should also go deep into the market to find out the real needs of consumers and subdivide the dishes and services they provide, so as to meet the needs of consumers at different levels. Only in this way can restaurants really get the favor of customers.