1. Food Festival improves attendance

The financial crisis has made some hotels that used to be crowded with people become deserted. Smart merchants began to plan how to gather popularity. Because of the high popularity, the turnover naturally rises. So, S, what should a chef do? Planning and holding a food festival is the most effective way! Of course, the holding of the food festival should also have a rule, and the food festival should be held in combination with local food tastes, ethnic customs, consumption power and seasonal factors. Shanghai Delicious Restaurant No.27 held three food festivals within two months after the economic crisis, namely Thai Food Festival, Teppanyaki Food Festival and Benbang Private Cuisine Festival. The above food festivals follow the principles of fashion, seasonality and emphasis on local tastes, with good results and a turnover increase of 21%.

2. Attracting new customers with menu

Introducing new dishes is the first course to practice the hotel's internal strength. Only after the financial crisis, the demand for pushing new dishes became more urgent. First of all, you have to determine the "tune" of the new dishes, that is, which route these dishes should take. At present, of course, low-cost and high-margin dishes are the most useful. Secondly, it is to make these low-cost dishes into side dishes and serve them. There are two advantages to this: first, the new popular dishes constantly introduced by middle and high-end hotels attract new customer groups, drive consumption and promote turnover; Second, the introduction of small dishes will not conflict with the mainstream dishes of the original hotel, and the status of "big dishes" can still be guaranteed.

3. Half-order vegetables are popular

Diners' consumption concept is much more rational than before, and their personal consumption has increased. You can buy half of all kinds of cold dishes, which satisfies the consumer psychology of diners-eating the most kinds of things with the least money.

4. A free special dish

The production director of Chaohuangge Hotel in Guangzhou told reporters that their hotel recently launched the activity of "Please taste a large number of special dishes without missing". It is stipulated in the store to give our special Chaoshan dishes to guests in turn, which increases the publicity of special dishes and secretly drives consumption growth. This move has achieved good results, the guests are happy and the popularity has increased dramatically.

5. Special menus are distributed in the street

The way to deal with the financial crisis is to change a new menu, reprint the cookbook, strengthen the guidance of special dishes, and change the tiled menu display mode in the past. Put pictures of exquisite dishes inside the menu and add notes to make the "appearance" of exquisite DM magazine distributed in the street, attracting diners.

6. Various methods to make common materials

To sell seasonal raw materials, consumers should be given more diversified choices in the preparation method. For example, all kinds of vegetable raw materials, he tried methods such as squeezing juice to make soup, frying with sticky crispy skin, and cooking with Southeast Asian sauce. After the introduction of these novel dishes made of ordinary raw materials, they caused a good response among consumers. Many consumers tasted the dishes with curiosity. Through such a series of all-round packaging of seasonal raw materials, consumers gave high evaluation and recognition.

7. High-grade raw materials are sold together

Starting from the psychological affordability of diners, high-grade dishes are divided and integrated, which opens up a new idea for guests to click on high-grade dishes. For example, the traditional dish, chicken and wings, was originally sold for each person, and the price was above that of 211 yuan. Now, Master Chen cooks chicken alone, and the price of one pot is around 71 yuan, and then the guests add shark's fin according to their own preferences. In this way, you can eat a chicken pot wing for 111 yuan. But if you calculate the gross profit, you will find that the profit of shark fin has not changed, but the profit of chicken has been greatly improved. This high-priced dish has not only increased its gross profit margin, but also greatly increased its click-through rate. After tasting the sweetness, Master Chen took apart the dishes made from high-grade ingredients such as sea cucumber, abalone and puffer fish, and then merged them. The sales volume was good and the profits were considerable.

8. Discounts and gifts are affordable everywhere.

Eat at noon, get 51 for 111, and eat at night, and send wine and vegetables over 211; 21% discount for repeat customers; 11% discount for new visitors.

9. SMS and QQ help to promote sales

Many large catering hotels have set up their own customer files, which were not well used before, but now they come in handy. They can send short messages by SMS and use QQ by QQ. Through these methods, hotels will pass on their preferential measures and new dishes to customers at the first time. For example, in Xiangxi tribe, the new dishes, special dishes and preferential activities launched by the kitchen are sent to customers by the front office through SMS, QQ and other convenient ways, which has a good promotion effect.

11. aim at novel raw materials

how to gather diners' eyes in their own hotels? How to stand out from many hotels? Many chefs set their sights on novel raw materials, so some ingredients with local characteristics that are not well known to the majority of diners became popular.

11.1 yuan's popularity

The Hong Kong Catering Industry Federation, which has more than 411 catering industry members, recently announced that all its members will launch a number of preferential measures to deal with the financial crisis from February 2118 for a period of six months. Members of the Hong Kong Catering Industry Association will launch the "1 yuan Great Discount" in stages.

12. Promote popularity

How to invite guests into your hotel depends on popularity. The way he took was to change all the individual areas on the first floor into the dining area. Many restaurants' halls are located on the first floor. If the halls are not popular enough, the boxes will certainly not flourish. In order to bring popularity, Master Chen set the whole hall as a cooking stall. Home cooking, pastry, high-grade dishes and soup making were all changed into cooking in the hall, and Princess Abalone and Mr. Steak made their debut, which led to the whole dining atmosphere. Many people who pass through Fumanlou will naturally choose to spend money in the door when they see that the hotel is so popular.