2. With the "eat" related online traffic, I suggest you prioritize two channels, one is the public comment, graphic media channels; one is the jitterbug, video content channels. In fact, 80% of the restaurants on the market, as long as the two channels are well maintained, it is equivalent to mastering the basic traffic position.
3. In the face of this traffic channel, we must have the right mindset. If you are willing to spend money, the effect is certainly immediate. But given that you are still in the start-up period, it is not realistic to come up with a large amount of promotional costs at once. So we can first steadily build a good platform foundation, and when there is a certain user reviews and video content, you can according to their own actual situation, invest the appropriate publicity funds.
4. Let's start with the popular reviews. In general, we will pay attention to the evaluation of diners in the three aspects of taste, service and price. But in addition to these three obvious dimensions, there is another dimension that is often ignored, that is, whether or not the tone matches, which also affects the key to user scoring. For example, if your restaurant is positioned in the "children", to achieve the tonal match, then offline, the restaurant's decoration, menu page design, etc., should be a large number of bright colors; involving the text of the place to be concise and interesting enough; graphic design should be familiar with the children's cartoon characters as the main. On the online Dianping page, all the pictures displayed should be as bright and colorful as possible. At the same time, the most concerned points should be written in the picture, such as fresh ingredients, environmental hygiene and so on.
5. Especially emphasize one point, the page display pictures, naming should not be arbitrary, must be clear and understandable, such as "open file back kitchen, clean and tidy", "20 people private room support group building" and so on.
6. In the accumulation of dining user evaluation, must not "empty gloves", but to give the user practical small benefits, so as to receive quality evaluation. The best time to invite is when the user is about to finish the meal. You can send some desserts and drinks to them before they leave the table, or set up a "review is complete, this single reduction" offer when they buy the bill.
7. On Dianping, I also want to share an important tip. In fact, the platform of the "must-eat list", not only by the content of the public review itself to determine, but also by other platforms. For example, there is a travel platform called "Hornet's Nest", which also has a "must-eat list" for each city. If your restaurant can frequently on the list of hornet's nest, it will also affect the weight of the "must-eat list" of Dianping on your score. Of course, it is recommended that you have the spare capacity to do this afterward.
8. And then Shake. In addition to the official channels of Dianping, I very much recommend that you add a "human touch" of unofficial content to help people build brand impressions. It's important, but not urgent, so take your time.
9. I can't give you an exact answer about what content is going to be hot. Because there is a lot of content is hot, not relying on good planning, but relying on the accurate recommendation of the algorithm. But no matter what you shoot, be sure to use Shake's "location stamp" to mark the specific location of the restaurant, so that you can accurately import those guests who are interested in food.
10. I'd like to remind you not to focus only on the expansion of new traffic, but also to maintain the old users who have been to the store. For a small store in a bad location, "old with new" is a very good way to expand the flow. You can ask the guests to buy a single, ask the guests on the restaurant and the feelings of the dishes, if it is a good review, you can add a guest WeChat, preferential activities, new products on the market, you can notify them, invite them to the store to try the food, in order to enhance the return of the guests.