Although the catering industry is booming now, the competition is really great! How can customers remember you if you don't play some new tricks?

Therefore, in the prosperous market, catering people have also hollowed out their minds and constantly created many new catering models to attract customers. Let's take a look at the following small series!

1

Compound management, one store with three outlets

Now it is more and more difficult to conquer the world by relying on a signboard. With the rising rent and labor costs, it is not easy to open a medium-sized restaurant, but you can always find a way.

Now there is a new compound management mode of "one store, three outlets" in the catering industry. The same restaurant, run by different bosses, sells fried dough sticks and spicy soup in the morning, sells Huimian Noodles fast food at noon and turns into a hot pot restaurant at night.

in a limited place, the operating time, varieties and objects are doubled, so as to maximize the income, and at the same time meet the various needs of customers, which provides development ideas for many small and medium-sized catering enterprises, but this model is not suitable for middle and high-end catering industries.

2

No kitchen, supermarket+restaurant

TAKE seafood restaurant is a Chinese restaurant without a kitchen.

it combines the concept of supermarket with restaurant management. The dishes are placed in the freezer, and the objects and prices can be seen at a glance. Just like shopping in the supermarket, customers can put their favorite foods directly into the shopping basket and pay the bill at the cashier.

TAKE's product structure can be divided into two types: cold food+hot food processed on site.

cold food accounts for more than 81%, so prepare it in advance before the meal. The main hot food is steak, which is fried by the waiter on the spot. In winter, there is a small hot pot on each table, and everything in the store can be cooked in the pot. As a high-end restaurant with a per capita consumption of more than 211 yuan, TAKE's storefront is only over 21 square meters, but its highest daily income can reach 1.7 million yuan.

3

No paper menu+customers can cook

"Alcoholic canteen" is a pub without paper menu, and all drinks and snacks are written on the small blackboard on the wall. If the menu needs to be updated, the boss writes and draws on the blackboard, adding various small illustrations at will.

In addition to the items on the menu, the alcoholic canteen occasionally has a "surprise mode" at midnight. If there are any leftover ingredients in the refrigerator at 12 o'clock that day, we will take them out and cook a few dishes at random and invite guests to eat. "Not necessarily every day, it's all random."

In addition, there is a free weekend kitchen in the alcoholic canteen. If you want to show off your cooking skills and cook some dishes by yourself, you can make an appointment in advance for the open kitchen in the center of the bar, and just bring the materials to cook on the weekend afternoon. In the happy atmosphere of the store, if you burn more than your own people can eat, you can also give some to other guests.

4

A noodle shop with eight bowls for sale

There is a small noodle shop less than 31 square meters, and every customer has to eat at least eight bowls of noodles when they come to the door!

why?

In fact, each of the eight bowls of noodles has only a small mouth, a small piece of meat, a meatball, and a little vegetables. It costs 1.5 US dollars per bowl, even if you eat eight, it may not be enough!

Think about eating eight or ten bowls at a time, piled high in front of you, is it a sense of accomplishment? Then why not take two photos and send them to Weibo and friends circle to show off? It's delicious and fun, and it's definitely the first choice for young people who like early adopters!

Moreover, eating here is guaranteed to be good news for people who are afraid of choice, because the restaurant only has beef noodles and pork noodles. This way not only saves customers' choice time, but also makes products easier to standardize and reduces the pressure on the kitchen.