Take foreign sales as an example. Some merchants sell 3-500 packages of frozen food exposed some time ago, which can be sold without cooking after heating. Consumers and traditional high-quality businesses hate this, but what can they do? Many beautifully photographed take-away products are actually pretreated products that can be preserved for one year or even several years. When I studied some consumers, I found that taste is not an absolute factor. Most diners are not gourmets, and their basic tastes can be satisfied. If it can affect their minds, taste is even less important.
For example, I once introduced stewed potatoes in the north. This name makes people think it is a northern dish. It seems that no restaurant has this dish. So this dish tastes like my cooking, and diners think that the stewed potato in the north tastes like this. This is authentic. This is called psychological occupation, preconceived. There are many similar dishes. Once a special label is added, it becomes a food with special taste, special emotion and special experience, which seems to be "different" from similar products on the market. This is the way.
The best taste of catering is the taste in memory and the taste of mother. With the increase of personal activities and experience, we will taste delicious food from all over the world and find that restaurants are more delicious than personal cooking, but this does not affect our understanding of the essential attribute of ordinary food. When you are really hungry, you still want to eat the simple food that you coveted most when you were a child. Only when it is easy to obtain or economically allowed, the social and enjoyment attributes of food will be stimulated.
Therefore, the innovation of catering taste is endless, but the basic taste is limited. Grasp the basic taste and grasp the root. In this sense, there is basically no difference between personal fried potato shreds and restaurant fried potatoes. Friends who are familiar with the restaurant kitchen know that the difference in taste is not the basic ingredients, but the ingredients and temperature. There are many additives and seasonings in the restaurant, and the fire is big and fast, and there is no water. The same dish is much more seasoned and naturally delicious. According to the experience of experienced chefs, one way to keep diners is to have a stronger taste. Once your mouth is heavy, it is wrong to eat light food.
In this sense, any aunt and individual who can cook home-cooked meals can satisfy the feeding problems of individuals, families, friends and even more people. It has nothing to do with professionalism or not, and it does not emphasize authenticity. It happens to be a private kitchen for hundreds of people. It is a differentiated private kitchen, and it is a new selling point for individuals to customize their own mother dishes. Therefore, the integration of various private kitchens, or personal cooking, is the direction that the kitchen-free mode of catering can explore. Even cooking packages, chefs working part-time (family business), or negotiating with restaurants to wholesale their specialties, have many ideas.
To solve the problem of taste and products, just having a place to operate does not mean that catering is feasible. Traditionally, taste is fundamental, port is the key, and there is no good port to maintain basic taste. How can I get customers? No store means that you can't go to various take-away platforms, and it is difficult for customers to come to the store to eat ... Drainage or finding customers is the key. In fact, the family-style restaurant enjoys the kitchen mode, the fly restaurant in the community, the cart at the roadside stall ... all kinds of modes have existed for many years, and so have the black workshops after the rise of takeaway. Any mode can be used.
Combined with the so-called Fengkou community economy recently, after the bonus of the take-away platform is over, the group building and community customers with communities, schools and single-family commercial buildings as the market have become the exploration mode. Many enterprises have succeeded. What we do is the campus market. I know that some businesses are also successful, and the community is mainly fresh, which is also one of our discussions. Recently, it was reported that local businesses in India boycotted the take-away platform, and so will China. Takeaway activities are still very big. It can be predicted that thousands of businesses will continue to bid anxiously, the platform deduction point will increase steadily, the competition will become more and more fierce, and the more money they earn, the lower the cost of black take-out. If there is a good model, they will immediately counterattack the platform and become popular again. Nowadays, social economy, various social software and platform tools give possibilities, and this direction deserves attention.
The study of business competition mode is nothing more than price war, service and product characteristics. From the perspective of disassembly, it is probably based on improving operational efficiency, saving time and labor costs, bringing forth the new, reducing product costs, improving efficiency, novel products (or combinations) and customer participation (personal tailor). However, on a large scale, we examine the management ability, organizational ability, innovation ability, integration ability, learning ability, vision, pattern and courage, not just designing a product and capturing a small market.
Take us as an example, I only focus on simple product design, publicity and marketing programs, and study what products are sold and why do you want to buy them from me? Price war? Quality? Service? Features? Gao Daquan is still short, flat and fast? It is necessary to study various competitors and channels, analyze students' consumption habits, obtain channels, and even unite with other businesses to save the country. Even find out a person's catering, a person, operating dozens of dishes, using the available methods such as borrowing, saving and cooking to the extreme, and operating at the lowest cost. Now there is a bottleneck, low-end business employees are hard to maintain, too busy, too hot and too boring, so we began to integrate resources in a wider range and open up markets, which is another story.
At that time, the purpose of writing dimension reduction attack was to suggest that when payment becomes more and more convenient, market relations will be deconstructed, and new tools, new markets and new ways of playing will bring new opportunities. Everyone who sees new opportunities will gradually accumulate certain potential energy, and the wind will advance by leaps and bounds. Even if the wind recedes, due to the low operating costs, the settled customers will make the project turn to the entity or the most mainstream mode at present-online and offline, the new mode and the old mode, and the high and low dimensions are only relative. They are always playing, changing, interweaving, transforming and even coexisting for a long time. There is no eternity, everything is changing. The core is to be familiar with it, small and beautiful, ready to become new things, use new tools, create new ways of playing and find new markets. This may be a high dimension.