Benefits: This will not only attract consumers, but also disperse the passenger flow and avoid losing consumers due to the crowded hotel environment. The time-sharing discount for catering also improves the gap between afternoon and evening dining in the catering industry.

Disadvantages: Discounting by time will make people feel that this restaurant is not good, and it has been discounted all the time. Blindly discounting may make people think that the business of this store is not good, otherwise, it will be often discounted and will be labeled as such by consumers. In fact, people's view on spending is that the more expensive the representative, the better. After all, "a penny is worth a penny", so it will reduce the brand sense and at the same time fail to establish the brand value sense.

Ways to avoid the disadvantages caused by discount:

1. It is necessary to ensure that the dishes are good, and every link is very important from taste, production speed and presentation to customers. Only by ensuring the dishes can the activities be smooth.

2. A restaurant service is indispensable. In order to save this situation, we can't ignore the service. Only by unifying, professionalizing and humanizing the service can we enhance the brand image little by little.

3. protect our old customers. all our activities should start from the rights and interests of old customers. Because repeat customers are the best customers. Repeated customers become acquaintances, and everyone likes to eat in familiar places. This is the most important role.

4. Have a unique business model, which should be changed from management to operation to give customers a brand-new look, and make customers know you again when engaging in activities!