on the fifth day of lunar new year's eve, my friend said to take me to dinner.

Her original words are as follows: Do you know what is the most representative dish in Hunan? Stir-fried meat with Chili When you come to Hunan for the first time, you must try it.

Later, we went to the chef Fei on the 4th floor of Hengyang BBK Shopping Mall to stir-fry the meat with Chili peppers. Very popular.

Chef Fei is a Hunan restaurant, originally called Tongxin Restaurant. In 2117, it was renamed Chef Fei, and Chili fried meat was established as a signature dish. Advertising language: the specialty of two generations.

I have to say, Chef Fei's series of movements are very beautiful.

first of all, the name was changed well. The previous Tongxin is not unique and has no meaning. The name chef Fei immediately made the brand have a story and become lively. Brand public relations also has a foothold.

Secondly, make the signature dishes feel valuable. The first feeling of fried meat with Chili peppers is that it has no sense of value. Chef Fei has done the following two things: < P > Thirdly, simplify the number of products and make every dish fine. Chef Fei has 37 products and 6 drinks, namely Nongfu Spring, Coca-Cola/Sprite, Jiaduobao, Wild Blueberry Juice, Jinjiu and Langjiu, all of which are bottled brand drinks, placed in an open freezer, and paid for themselves. This design not only reduces the operation difficulty, but also improves the serving speed. In the business center, when there is a large flow of people, it saves customers' queuing time and improves the turnover rate.

fourth, cost performance. In general, the number of customers of catering brands in shopping malls is over 61, and the average cost of chefs is 41-51. There are few brands in this price range, and even if there are, there is no brand sense like chef. Made a sense of value at a low price.

Fifth, the choice of green is very different in catering.

Sixth, the menu design in the form of DM is commendable, and the menu is made into an advertisement, which can be changed irregularly according to the publicity needs. What we see in this issue is that the two stores on the cover are open together.

finally, I have to praise chef Fei's rice. As we all know, rice in the south tastes terrible, so rice is really hard to choke in many restaurants in the south. A table of dishes felt good, and as a result, a bowl of rice ruined all the good feelings in front. Chef Fei uses northeast rice and simmers a small rice cooker at each table, which is warm and soft.

Chef Fei's previous moves are worth learning. It would be better if the details were more refined.

21/12/2118 Hengyang-Changsha Road