In addition to setting targeted themes, taking some marketing activities such as discounts and discounts, we should also understand what customers really want in the off-season and actively communicate with customers.
Secondly, the off-season gives the catering industry enough time to improve its management system, service quality and restaurant environment.
In fact, the off-season of catering is nothing more than a necessary stage of the market value curve. Few catering enterprises are full all year round, except breakfast/tea restaurant opened at home, which almost conforms to this curve; In the off-season, pay more attention to the inner experience and the improvement of all the working effects of the restaurant, and the natural turnover will be improved.