Opening a noodle restaurant should also be well positioned. Today's catering industry is moving towards diversification, personalization and humanization. Different consumers need different things under different circumstances, such as delicious food, affordable food, convenient food, special features, personality, environment, grade, culture and fashion.

However, it is impossible for a restaurant to meet the diverse needs of diners at the same time, and we can't eat all these things at once, so restaurants are virtually divided into high, middle and low grades. For example, star-rated hotels are positioned as government leaders, bosses of enterprises and institutions, foreign guests, successful people, etc., while general restaurants are positioned as mass, mainly facing wage earners and students. Products have product positioning, and restaurants naturally have their own positioning.

Who doesn't open a restaurant to attract popularity and accumulate wealth? But what is the target market of the restaurant, who are the target customers, who come to the restaurant for consumption, how many of these people are their own old customers, which can bring benefits continuously and stably, and which are the floating population, because of these different kinds of people, what kind of decoration style they prefer, what kind of promotion methods are most effective for them, what kind of dishes they like best, what kind of new dishes to develop and what kind of activities to launch for sustainable development, Only in this way can people enjoy culture in food, enjoy leisure in taste and enjoy food in leisure. All this involves all aspects of business and needs to be taken into account, which involves the positioning of goods. If it is not clear who will patronize the store, it is simply nonsense to enhance popularity. The positioning of restaurants is different, and the measures to enhance popularity will naturally be very different. Therefore, only after the restaurant has a clear positioning can it better understand the needs of consumers and better meet the target customers, thus winning their favor. Otherwise, if you grab your eyebrows and beard, you will only draw water with a sieve in the end.

hehe, I have been in charge of the project of Yipin Shijia Qiwei Bone Noodle Soup for two years. I talked with every friend who wants to join. At first, they always looked at this dish and that series of dishes, and even finally thought of adding all the dishes. In fact, the dishes in noodle restaurants should be diverse, not single, but they can't be a complete menu. As mentioned in the previous article, when opening noodle restaurants, we should consider the geographical location and crowds (the main consumers of noodle restaurants) to consider the choice of dishes in noodle restaurants, formulate reasonable menus and take characteristic routes. For example, if you open a noodle restaurant at school, the main consumers are students, and there are some fashionable dishes besides the medium-priced noodles, such as special snacks, barbecues, roasted wings, etc., and the combination of dishes should be suitable for the students' tastes; In the office building, because the main consumers are white-collar workers, the main time is at lunch time, and the dishes should be set mainly in packages, such as noodles, special side dishes, bone soup, etc., especially highlighting the nutritional mix; Near the railway station, it's different, because people are passing by in a hurry, so we should focus on the special noodles, so we don't have to think much about the set meal, and we can't think too much about the time-consuming dishes.