This adjustment is based on changes in purchasing power, customer purchasing power changes ultimately depends on business efficiency and business conditions. In the period of the Great Recession, most of the survival of enterprises will be very difficult, but there will be some special industry smooth sailing, the whole environment of these enterprises on the catering economy is a minimal pulling effect. Therefore, feel the changes in market purchasing power, strengthen the adjustment of the market price mechanism, to take the fastest reaction speed, the most accurate means of market positioning of the hotel's food prices, in order to cope with the market changes, to obtain customer acceptance, to win the customer's favorite, to expand the size of the customer base (market size), is the hotel decision makers have to face the primary business strategy issues.

2, is the adjustment of business direction:

We are not saying that the collective transformation of the catering business, from high-end operation of low-end. But let the hotel in the original business theme to add some new content, so that the adjustment of business direction in the form of subtle and gradual completion. The main business direction remains unchanged, but the content can be adjusted. For example: the original operation of high-end government food business, you can innovate some of the new school of government food culture and dishes, so that only to meet the changing needs of customers' tastes, but also through a slight price adjustment to adapt to changes in the market spending power (purchasing power) to complete the transformation of the market, to adapt to the need for survival of the enterprise in the ice age.

3, is the adjustment of business strategy:

While the country introduced a 10 trillion yuan stimulus plan, hoping to pull the economy to sustained growth, to China's economic development, injected a strong heart. But the harshness of the world environment makes it difficult for this kind of bailout to effectively expand domestic demand. After all, the law of economic growth is very difficult to use economic levers to artificially pry and effective in the long run.

Under this premise, reducing costs, expanding the size of the hotel's customer base, expanding business channels and directions, and improving the hotel's products to the customer's absorptive power, is the hotel to develop a business strategy to adjust must be the first consideration. Reduce operating costs of course, there are many ways, such as procurement cost control, you can use a number of hotels in the form of joint bulk purchases, you can also go to the manufacturer to establish a direct procurement channel; expanding the size of the customer base can be taken in more ways: ①, is the use of network marketing, such as the opening of the network hotel (111 network hotel system); ②, through the VIP membership system and preferential measures to attract more potential customers, expanding and expanding the hotel product absorption of customers. More potential customers, expanding and expanding the size of the customer base. ③, the use of cell phone SMS marketing platform and online store web page to publish the latest business information, the hotel's business will be revitalized.

4, strengthen the technical update, enhance core competitiveness

The catering industry, the frequency of technological updates is very high, a good dish series project life may be only a few months, but these dishes project in a hotel aging, does not mean that elsewhere has also aged. Therefore, the catering enterprises to carry out "far and near attack", and the establishment of technical cooperation between similar hotels in other places, is to reduce the risk of replacing the chef team and the cost of technology renewal of the best choice.

The traditional technology update model has been very backward, the chef shift to the hotel's operation has brought great disadvantage, but do not update the dishes means death. If you can ensure the stability of the kitchen management, and at the same time open up the "dish update mobile kitchen", with dish packaging, chef personal packaging, dish project culture packaging form to promote the marketing of dishes, in order to make the technology update activities really play a revitalization of the operation, for the hotel to create the role of efficiency. This is the new situation of the catering industry resources re-integration of a new model, but also favorable hotel operations, to solve the problem of chef survival and development of an optimal model.

5, establish brand awareness, create a modern scientific management mechanism in line with the requirements of brand building

The mobility of the catering industry, the quality of the composition of the staff can not afford to cater for the development of the brand has produced a serious problem, but also for the expansion of the chain of Chinese food franchises to produce a very negative impact on the expansion of the cause. Because the brand's products, business management model, brand concept, brand culture and awareness is the need for continuation, a lot of single-store management is very successful catering enterprises, and then open branches will encounter a lot of problems: senior management personnel frequently jump ship, corporate employees do not have a sense of belonging to the work of the lack of initiative and sense of responsibility, and encountered problems with each other shirking responsibilities kicking the ball playing taiji, the hotel does not have the vitality of the ------ these phenomena. The main reason for the phenomenon is the absence of a good business management mechanism.

To get a good development of the brand, the enterprise to have a good management mechanism, must start from the distribution mechanism. This has been done within some enterprises have made a very useful attempt, such as the Golden Lion Lin Hotel, Guiheyuan Hotel, Chien Ai Restaurant, etc., these enterprises through the transformation of internal shareholding system, to create a good corporate culture and conceptual system, the full GSOP system (also known as the full shareholding system), so that all the employees have a great enthusiasm for work and responsibility, sense of obligation, sense of belonging, only so that the Only in this way, the destiny of the enterprise and the destiny of the staff will be tied up, and the staff will pay attention to the development of the enterprise, and they will do every detail well and keep the work enthusiasm persistently. Employees have a good space for development, a bright future and a good income, this is the management of the enterprise to reach the highest realm of the necessary way.

The management of the enterprise into a standardized, benign operation of the track, to create a famous brand, with the customer's trust in the brand and visibility to reduce the enterprise's marketing costs, is to extend the life of the enterprise and the fundamental sustainable development. Otherwise, the enterprise will become a transit point for talented people, the hotel is difficult to obtain good momentum and development potential.

In short, in the brutal economic ice age comes, focus all the advantages of the force, compete for the upper reaches of customer resources, the development of mid-range customer groups, to create a hotel to meet the needs of business management and survival of the marketing system, is the catering business safely through the ice age and survive the best choice.