The business model of restaurant chain stores

The business model of restaurant chain stores, in fact, requires people to stick to every position in our life. Choosing any industry has certain value, and the restaurant industry is also the industry that most people want to know. The following business model of restaurant chain stores. Business model of restaurant chain stores 1

1. Word of mouth management < P > If the catering industry wants to win a good reputation, it must make adequate preparations in the aspects of restaurant service, serving speed, food quality, customer communication, settlement management and raw material storage.

in the era of developed internet, there are many websites for diners to evaluate restaurants, which are also important channels for diners to obtain restaurant information. A good example is fishing noodles with the government. There is strict standardization in the speed of serving. Once the prescribed time is exceeded, customers can eat for free. At the same time, there is also a special feedback area on the Internet.

Second, emotional management

Emotional marketing can get more loyal customers. For example, the common "free gift" is one of the most common methods of emotional investment in restaurants. The dishes of "free gift" are generally some side dishes or drinks, which are relatively low in cost, but can maximize consumers' goodwill and recognition of restaurants and increase the frequency of "going back" again. Zhengxin Chicken Chop has more than 11,111 stores in China. Buying chicken chops and delivering drinks is a manifestation of emotional management.

Third, taste management

Some catering enterprises have many loyal customers. The fundamental reason is definitely that the food in this restaurant tastes good. "Delicious", as the highest standard for judging restaurants, is also the most favorable prerequisite for restaurants to publicize and promote.

fourth, menu management

recommend the guests who come to the restaurant for dinner and consumption through various forms of menus. Publicity and marketing can be carried out through various fixed menus with different forms and unique styles, chefs' specials, weekly specials, new dishes this month, children's menus, middle-aged and elderly menus, couples' menus, weekend menus, food festival menus, etc. This is a way to conform to the consumer psychology.

v. experiential management

experiential management can be said to be a brand-new marketing method, which mainly provides users with personal experience to achieve certain marketing effects, which not only speeds up the sales efficiency of products, but also is more conducive to obtaining good user reputation and establishing the image of catering enterprises.

VI. Network operation

Publicity can be carried out on group purchase and ordering websites, Weibo and self-media to expand the popularity of restaurants and increase the number of diners. When choosing a marketing model, operators should find the most suitable marketing model according to the actual situation of restaurants, so as to get twice the result with half the effort.

In addition to the above models, how to build a model is also an important link in business. Then let's learn about the way to build a catering business model.

1. Highlight the key points: concentrate and package according to the main business items of the enterprise.

2. Variety Master Method: This is an ancient but extremely vigorous catering mode, which is more suitable for time-honored brands.

3. vessel rendering method: based on the vessels used for food processing or cooking, this is a very innovative new catering mode. The best example is Jiangxi crock soup. The special way of cooking soup without adding a drop of water and crock are the embodiment of this model.

4. Cultural (historical, regional) approach: This is a common model-building method. With the help of the characteristics of local customs and local characteristics, the hotel's consumption mode and food structure are re-integrated, so that customers can spend in the hotel and experience the charm of culture.

5. Binding method of recipe (cooking method): It focuses on the cooking mode of dishes. For example, steaming kung fu highlights the "steaming" cooking mode.

6. Style implantation method: the selling point is to create a consumer atmosphere, the environment is comfortable, and the price is relatively high. The log cabin barbecue is very well done in this respect. Through the successful creation of the Chinese third space, the atmosphere is very suitable for dining and discussion.

7. Maternal parasitism: Catering is a parasitic industry, mainly relying on retail, but this model is very dependent on customers. In places where people are concentrated, establishing appropriate business models and parasitizing them in supermarkets, shopping malls and hotels will also be recognized by customers.

8. Crowd stratification method: divide customers into different levels according to their consumption levels, and determine their own business model according to the number of people in each level. In each grade, it can be divided into different grades again. The purpose of subdivision is to locate accurately when determining the mode. Business model of restaurant chain stores 2

13 profit model schemes of catering operations:

1. Free value

Now many industries are doing services such as free experience, free return and exchange, and perhaps only the catering industry has been pursuing the old concept that "there is no such thing as a free lunch". Many bosses who are ready to open stores are full of confidence in their products, but they are worried about how to find customers. In fact, free is the best publicity. If you have enough confidence in your products, are you afraid that customers will not come again next time?

2. Free dishes drive paid dishes

Choose two dishes from the store that are profitable and have a decent taste, but they are not the best. Generally, there are more cold dishes, which makes customers feel that they can always "get a bargain" when dining in your store.

Third, launch the main dish

Restaurants and restaurants must have the main dish. This main dish should be priced at a low price, but it should be profitable and taste good. Make this main dish a must-have dish when entering the store.

Fourth, special dishes

Besides the main dishes, it is also necessary to have special dishes, which is one of the indispensable marketing projects of restaurants. How to do it?

(1) Set up five special dishes and sell them at the cost price

(2) Recommend dishes, and set up a display board at the entrance of the store to show the five to 11 dishes that customers order the most.

5. Free of charge at a specific time

For example, you can enjoy discounts or discounts when you eat at a specified time every day. Customers can enjoy free or preferential meals on their birthdays. Specific festivals can also engage in corresponding preferential activities for the corresponding people, such as free children traveling with three people on June 1st, free teachers' day and so on.

VI. Promote through online media

1. Newly opened restaurants can get a 51% discount if customers forward through WeChat friends circle.

2. The customers bought by Meituan Group appreciate the comments and can give a 11% discount.

3. If the coming customers have internet celebrities, customers can post a video on their own platforms in Tik Tok or Aauto Quicker, and they can be given free of charge.

4. Restaurant owners should operate their own media platforms, such as Tik Tok, and want to shoot some creative content and upload videos.

5. establish a customer wechat group, and post content including: videos purchased every day, details of launching activities, daily sales, daily passenger flow and other things that are beneficial to your restaurant.

Seven, you can use some routines-hire people to queue up

When many consumers go to a food court or a shopping mall to eat, they will think that it will not be too bad for so many people to choose, so they will not hesitate to choose the store where many people queue up.

VIII. Pricing-Digital Games

Many food and beverage outlets don't set prices as integers. We will see a lot of goods with a price of 9.9, 9.99 yuan and 11 yuan. It seems that the difference is only a penny, which gives people the impression that the former is more close to the people and will make consumers feel that the price of products is only 1 digits. This is a very classic pricing strategy.

IX. Product mix

There are also many food and beverage outlets that offer an extra product by adding a few yuan. For example, French fries and spicy chicken chops in 8 yuan cost RMB 16.5 for a single order and RMB 19 for a set meal. You will feel that you can eat a French fries as long as you spend 2.5 yuan. Do you think it is particularly cost-effective?

X. Attractive high face value

Nowadays, simple taste can no longer satisfy consumers' pursuit of food, and "high face value" has become one of the important criteria for these young people to measure the pros and cons of a store. Moreover, it is more photogenic and meets the needs of contemporary people to take photos and send friends.

Xi. Coup for membership card

If you want to stick to customers, you have to let them recharge.

how to make customers recharge? If the customer eats more than 111, tell him to charge 511 to avoid this order, so he will recharge. In fact, it is to recharge 511 yuan to send 111 yuan, and to express the meaning in a different way will give people a different understanding.

XII. Privileges of members

There are benefits and special dishes for members every month. In this way, it can not only send SMS messages to recall, but also allow new customers to apply for membership cards.

XIII. Points can be a coup for membership cards

If you spend, you will save points, and one yuan corresponds to one point. Pulling people can get more points, and each person accumulates 21 points. So when the customer unconsciously saves the points … and then tells the customer that the points can be used as money, of course, the premise is that the card should be stored in the card.

The competitive style of catering is gradually winning with the system, and the setting of profit model is particularly important. The times began to give birth to market upgrades, forcing food enterprises to move forward. Under the fierce competition, only those who can truly understand the industry trends and do a good job in catering management can win. Business model of restaurant chain 3

Future development trend of restaurant chain

In the Internet era, we live in big data, and it is very critical for restaurant chain enterprises to realize digitalization through chain management system.

the greatest value of digitalization lies in the accumulation and analysis of consumer data, continuous iteration, product updating, continuous optimization of consumer experience, and continuous improvement of business processes. therefore, it is no exaggeration to say that the core competitiveness of future catering chain enterprises must be based on how to deeply understand consumers, how to serve consumers efficiently, and how to get consumers' participation and feedback in time.

Development of digital management of restaurant chain stores:

On October 21th, Meituan Takeaway released the current digital development of domestic catering industry.

The online digital operation of catering industry is still in its infancy. According to the take-out survey of Meituan, nearly 91% of the merchants think that online operation of catering industry needs professional skills and capabilities, but the digital rate of catering merchants at this stage is generally less than 11%.

meituan believes that one of the crux of the current domestic catering digitalization level is that most traditional catering enterprises do not have independent and professional online operation teams.

in traditional catering management, the design of dishes depends on experience, the location of stores depends on the location, and the business analysis mainly depends on the account, with almost no after-sales service.

According to the take-out survey of Meituan, in the actual operation of catering enterprises, less than 31% of the merchants have set up full-time online operation teams and digital assessment indicators, and over 51% of the merchants said that they lack specialized digital operation talents.

Based on this situation, Meituan Takeaway launched the "New Restaurant Shopkeepers" program, and in the next three years, it will discover and cultivate 1 million "new shopkeepers" who know both offline and online operations.

compared with the traditional catering shopkeepers, the "new shopkeepers" embrace the digital trend, have a strong desire for digital management, master the new technology of using digital tools, have online and offline operation capabilities and service capabilities, and gain new customers and new income through online operation.

This plan is jointly launched by Meituan University, Meituan Takeaway College and Ministry of Human Resources and Social Security Education and Training Center. The specific training contents include online operation courses and training and certification of "Takeaway Operators", such as store decoration, menu optimization, customer management and business data analysis.

In today's digital economy era, the traditional restaurant chain stores no longer meet the needs of the times. They use the new retail system to precipitate big data to grasp the new trends of consumer demand, and constantly optimize products, channels and services to achieve diversified sales models, diversified channels and refined services. Is the future development trend. watch from a height or distance