What do you need to pay attention to when cooking food and beverage? The competition in the food and beverage industry in the market is becoming increasingly fierce. Therefore, for the entrepreneurs of catering franchisees, the skills they need to master in marketing in off-season and peak season are also different. The peak season is a problem that many entrepreneurs don't have to worry about, but for the off-season, entrepreneurs can easily make a profit only by mastering the sales promotion activities. What do you need to pay attention to when doing catering? Next, we make the following analysis on how catering franchisees should carry out sales promotion activities in the off-season. Off-season transition mode of catering franchise stores. 1. Cultivate internal strength and prepare for competition. Practicing internal skills in the off-season, expecting a good harvest in the peak season, developing new dishes, improving internal management, strengthening customer communication and preparing competitive strategies in the peak season are more internal behaviors of restaurants than direct market performance. 2. Bring forth the new and dilute the off-season. Introduce new products, make them conform to the existing seasonality, and dilute the off-season. Through new products, cut into the peak season of other product categories, and get the sales of Dalian chain restaurants. 3. Anti-season strategy and market occupation. Carry out anti-season strategy, use existing products to occupy market resources in the off-season, increase off-season sales or obtain more market resources, and gain market advantages. Or is it really a market behavior that comes against the season in the off-season of existing products? What do you need to pay attention to when cooking, and the off-season competition promotion strategy of catering franchisees. Channel resources, to gain the competitive advantage. The market consumption ability is weak, so it is very difficult to increase the consumption of consumers, unless there is an alternative way of selling, which can not be met. However, if we can occupy the channel resources first, we can seize the market opportunities. Keep an eye on the dealer's warehouse and funds. In the off-season, smart restaurants keep their eyes on dealers' warehouses and pockets. Target the competition at the distributor's liquidity and storage capacity. When your products can occupy the distributor's warehouse and liquidity, when the market picks up, you will naturally seize the opportunity, and set up barriers for other competitive restaurant chain products to enter quickly, because the funds and inventory of any promoter are limited. Prepare for a rebound in the market and do a good job of diverting inventory. In the off-season, the sales target is targeted at dealers, especially first-class dealers.