Such as grandma's house, green tea.
I have been to my grandmother's house at least five times, and my impression of it is that it is affordable, there are many people waiting in line, it tastes good and serves quickly!
Once, the four of us went to dinner, and it took about 10- 15 minutes, and all the dishes were served (seven: fish with Chinese sauerkraut, bullfrog, green tea cake, tea-flavored chicken, shrimp with garlic, green beans ...). In particular, some long-term crafts, such as tea-flavored chicken and bullfrog, serve quickly. I was thinking, are these all in the daily plan? Do you know that we will order and make in advance? But for these hot-selling products, if you consume 300 yuan a day, how long will it take the chef to slaughter, wash, steam and season the chicken? Do you need many chefs? ...
There are also some side dishes, which are also quick. If they wash it in advance, I agree. But cooking always takes time. How can it be so fast? Besides, grandma's business is really hot. These dishes should also be ordered frequently. It takes a lot of manpower and time to prepare so many things.
I didn't know the concept of central kitchen until I read this article today. These dishes are all cooked in the central kitchen, which may be semi-finished or rough. In short, in the central kitchen, there are special people who are responsible for buying vegetables, washing vegetables, cutting vegetables, steaming chickens and accompanying seasonings. After assembly line production, semi-finished products and materials are distributed to stores all over the country through cold chain and hot chain. This can greatly reduce procurement costs, raw material costs, save personnel costs and improve time efficiency.
Zhou Heiya, similar to Wuhan, realizes standardization and scale through centralized production in factories/central kitchens, which can not only control product quality and improve production efficiency, but also realize cost control by optimizing product production links and integrating resources.
Use product characteristic design, cost control and standardized production to provide low-cost, high-quality products and fast and efficient services. This is a fast fashion restaurant.
Of course, the popularity of fast fashion restaurants is influenced by many factors.
For example:
The product positioning is reasonable, various cuisines and flavors are matched, and the pricing of grounding gas is just right;
Explosions marketing, by creating low-cost explosions, attract attention and expand influence;
Provide quality and caring service. For example, the ranking snacks provided by grandma's family, the ranking system, and the horn sound of MengMeng's "No * *, grandma asks you to go home for dinner" also reflect the characteristics of its products and services that are grounded and unpretentious.
Indeed, compared with online products, a large part of the marketing of offline products depends on word of mouth. Catering is particularly important, because catering is often not the consumption of one person, but the consumption of a group of people. Through group diffusion, spontaneous marketing and exponential publicity, it is the embodiment of its advantages. So, there is positive feedback. The better the service, the better the product, and the easier it is to do WOM. The better the WOM, the more people will come to eat, and the store will further improve the problem to create sustained popularity and sales. Eliminate hidden dangers.
Of course, there are still many challenges for fast and fashionable catering to remain so popular.
For example:
Facing the intensified competition of other types of catering (such as single-item restaurants, similar cooking, fast food, etc.). ), how to face the threat of diversion, how to continuously improve existing products and realize the sustainable growth of a place?
The cost of expansion increases. If we want to expand, how to effectively control the store cost, labor cost, distribution cost and management cost? It is impossible for every store to be successful, which depends on the choice of stores and the corresponding marketing strategy. Expansion will inevitably bring many problems.
The ceiling of the dining room is predictable. Fast fashion catering also needs to embrace change and keep up with fashion. Transformation may be a problem.
Write casually, send it for the first time ~ give some encouragement