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We are all catering people, why next door stores than their own business?
Doing catering you, is not always have these lingering worries:

Why next door to the store than their own traffic?

Why is his store sales higher than his own?

Why does he earn more than you?

Why do customers passing by this street first choose another store instead of me?

Is his store image better than mine?

Is it that he has a wider range of products than I do?

Is his customer service better than mine?

It is these lingering problems, to our catering people added a lot of trouble. So then, there will be such a sigh of relief: "When can I become someone else's mouth next door to a store with a booming business ah?"

You know, there are people where there should be your customers, only the problem of how many customers. Your store business is cold, and the store next door is full of people? In fact, you do not have to keep looking for external reasons, that is self-defeating practice, resulting in such a situation in your store, their own internal problems at least half of the reasons. If you run a store, analogous to you want to pick up a man / girlfriend, we first need to do is, first of all, to attract the attention of Ta, and then "stalking" tethered to Ta's heart, and finally a trick to get Ta's heart.

1 feel your store things delicious, stable flavor, is his identified taste

2 feel in your store consumption, cost-effective, reasonable price, every consumer experience is very satisfied

3 feel your store image is good, clean and hygienic personalized, catering to the current popular decoration

4 feel your store service is very good, can stimulate the second consumption of

This series of "give him the feeling", mainly in the brand's store sign and decoration can give customers a kind of, look at a glance on the impulse to enter the store. And this is related to your store to join the project before whether targeted market research: business district geographic location, the main consumer groups are which, what are the competitors around, the main focus of the flow of people in which time and so on these should be researched clearly in advance, in order to give the store decoration and design of some substantial data to support the combination of consumer tastes, in order to experience the "open door" joy. The first thing you need to do is to get your hands on a new one, and you'll be able to do that.

1 from the price to win, have an absolute advantage, so that after the customer consumption experience, there is a feeling of earned experience

2 from the dishes to win, dish structure to be varied, the customer wants to be able to point to get

3 from the image to win, 60% of the customers are attracted to enter the store because of your store signs, followed by the dining environment and dining atmosphere

4 from the brand to win, 60% of the customers are attracted to enter the store because of your store signs, followed by the dining environment and atmosphere

4 from the brand to win, the customer wants to get a little bit more than just the food. p> In the success of consumer attention, is that you put all your efforts to consolidate the consumer's mind, that is to say, there is a feeling, we must consolidate Ta this feeling, in the channels they have access to the news of your store, repeated to Ta brand good sense, in order to tether their hearts.

Now the catering can be described as a variety of different, there are chain brands to lose money type of rapid expansion, there are large consortia to play high-grade decoration to enhance the grade, there are celebrity endorsement of the whole network pass, there are a variety of net red green ...... can be said to be the eight immortals over the sea to show their skills. However, the only way to capture the appetite of consumers, that is, to do the core of the catering, that is, the product itself, the quality of the output is guaranteed, is definitely the only weapon to earn customers repeat business.

However, for the chain of franchise brands, want to ensure that the output, there must be a set of professional dining standards, and dining replication rate to be high, in order to ensure that the quality of the meal from the root is not easy to taste.