1, according to the target market, choose the right media and increase brand promotion.
Product promotion should focus on the word "quality" according to the needs of target consumer groups, such as commercial restaurants with exquisite dishes and high-end services, and should target high-consumption groups; Folk restaurants with fresh style and unique dishes should be oriented to urban returnees; Family-style restaurants with warm environment and thoughtful service should be oriented to the general public, with brand building and image consolidation as the breakthrough point to strengthen the existing impression of products among consumers. Usually, TV, radio, newspapers, light boxes and billboards are used to publicize, or chefs are invited to talk about dishes and customers comment. Do some activities that benefit consumers and make them unforgettable, really enhance the corporate image and promote the improvement of economic benefits.
2, to truly achieve "good wine will also drink."
First, regardless of their own characteristics and the size and objects of the target market, they are overwhelming and indiscriminate, resulting in "wide planting and poor harvest"; Second, avoid "crowding a wooden bridge with thousands of troops" and rashly fight price wars; Third, avoid the "advertising myopia" of "forgetting advertisements when you are smart and being busy with advertisements when you are lazy". There is a proverb in American economic circles: "Advertise when the goods are not sold, and advertise when the goods are sold. Many famous foreign catering enterprises not only attach importance to advertising, but also regard annual advertising expenses as the first budget every year, which is worth learning.
3. Expand the popularity, establish the brand, and strengthen the integration and communication of enterprises.
Catering enterprises should treat brand promotion and advertising from a strategic perspective, especially strengthen integrated communication. Using the product life cycle theory and the integration strategy of marketing elements such as product, channel, price and promotion, we can segment the market, position the advertisement according to the restaurant positioning science, and adjust the advertising investment according to the special dishes in different seasons, so as to determine and adjust the advertising objectives and strategies.
4. Behind the brand is culture, and the corporate brand is built with the power of culture.
Combining the profound cultural connotation accumulated in China for 500 years with the magical cooking of "one dish, one style, all kinds of dishes", we can naturally create a unique landscape in which culture is at the dinner table and diet becomes culture. Catering enterprises take Chinese culture as the "main material" and profound diet as the "auxiliary material", and with the help of modern scientific management, they can naturally make a good brand of catering culture.