Brand thinking is based on finding your own market position and consumer orientation.

What does it mean? It means: who am I, what do I want to do, who do I want to sell to, and at what price do I want to sell? This thinking is important and why. Looking for pop-ups on the road, if there is no direction, how else to succeed? Recently, Deer also found that Haidilao began to do morning tea, Ajisen Ramen began to buy Guangdong old fire soup. In this regard, we can only say that, easy to add, difficult to subtract, the brand appeared at the beginning of the "naked" risk, let a person worry.

Here you can imagine this answer, such as: I am a chain-type Sichuan restaurant, I want to do healthy, distinctive Sichuan products, I want to sell to the city 20-30 age range of young people, the price per capita is not more than 50 dollars. Well, this is the starting point of your pop-up, your pop-up settings must match their own brand and positioning.

Back to the menu, find what you think of the pop-up potential.

I don't know how you feel when you turn over your own menu? Doesn't it feel sentimental, each one a treasure. That's for sure, it contains too many memories, emotions, sweat, but be calm, emotions often bring too emotional results. How can you make your own reasonable judgment? Nothing more than the following points:

①Think about their existing core competencies in the product where? What I have he has no, I superior to his second;

② do not look at the feelings look at the data, what is their monthly sales charts on the winning a few, which have no optimization to become a hit;

③ a long time since the collection of information, the views of the internal team. On the basis of the above, a comprehensive thinking and evaluation.

Find the people who have come to consume many times, and understand what the passion behind TA is rushing to?

We found that many times we went to unfamiliar restaurants to eat, but all the people who have come here, there will be one or two dishes that will be highly recommended. But only between friends in sharing, people do not realize to tell the waiter or the boss. Because they eat cool on the line, and once the dish is no longer available or tasteless?TA will be incredibly agitated, claiming not to come back, visible in its heart position.

At the end of the meal, see what products are always left? What products and always eat up, and even add some!

For many restaurants, guests eat a meal is finished to hurry to collect the table, it is convenient for the next table seated. I think at this time you can do one thing, choose to match your target customer group of diners, the table to eat the end of the shot, and the table's order to keep a good. Why? If the whole table of food is the restaurant's credit, then after eating the "report" is the customer's results. If people like something, they may even order it again on the spot! Therefore, we can become a "consumer insights", and in which to find the **** with the answer.

Reviews on the web are important, and those who bother to appreciate or complain after eating are true believers.

Just said, why come to eat, eat after the "results", and one more thing, is the TAs in the network to leave valuable comments. The real senseless consumers will not leave a message, not even to complain, and those touched consumers, especially young people, may write their own opinions on the Internet, like hate, this is very valuable, we need to take the trouble to interpret, while looking for the way for the pop-ups, while perfecting their own stores!