when new products enter the new market, the first thing is the catering terminal. It is undeniable that the catering terminal can really make the brand expand rapidly. Many manufacturers do not hesitate to take the risk of dead accounts, and at the same time increase the investment in various hardware suitable for hotels. Also want to occupy the feng shui treasure house of the hotel. However, hotel owners are also asking exorbitant prices with the help of their current prime locations. Wine is sold on a commission basis, and even several batches of goods can't be settled, which often makes suppliers miserable.

the author thinks that catering terminals are important, but we can't operate blindly, let alone follow the trend, because more than 85% of suppliers can't make ends meet in this hotel. If there are 151 large and small hotels in this area, we can divide them into categories A, B and C according to their size, passenger flow and reputation. Class C hotels are easier to do, because most of them are directly operated by shopkeepers. As long as the quality of products is excellent and the communication between salesmen is in place, just give some small gifts. A and B hotels should be carefully analyzed. A and B hotels generally have lobby managers, foremen, bar counters, warehouses, etc., and these intermediate links are often the most difficult to deal with. What should I do if I have to deal with them, even if it is a bottomless pit, but I can't avoid them?

the author thinks: first of all, the owners of A and B hotels should not be regarded as a single business relationship, but as distributors in our circulation field. We must firmly seize every A and B hotel owner and sign a fair, reasonable and mutually beneficial distribution agreement with them. (Because hotel owners know that their settlement price is higher than the distribution channel) Cleverly integrate hotel owners into our sales link. Finally, the hotel will be organized for sale.