1. Give prominence to the key method and concentrate and package according to the main business items of the enterprise.

For example, a restaurant in a coastal city, featuring seafood and supplemented by the classic dishes of Sichuan, Hunan, Shandong and Guangdong cuisines, can be modeled as "Fisherman's Wharf", "Seafood City" or "Fishing Port" to convey corresponding information and facilitate customers' interpretation.

2. Cultural setting-up method (including history and region), which is a common model-building method. With the help of the legend of local conditions and customs, 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.

such as "Hunan and Hubei love" and other characteristic restaurant models.

3. vessel rendering method, based on the vessels used for food processing or cooking, innovates the catering mode.

In recent years, purple casserole, cloisonne hot pot and paper barbecue all belong to this model.

4. Variety is the master method, which is an ancient but extremely vigorous catering mode. Many century-old shops have been following it to this day and dare not cross the line. With a single variety as the leader of the dishes, it is easy to gain the trust of customers by eating the forest alone and holding the moon with all the stars.

roast duck restaurant, instant-boiled mutton and Zhajiang Noodles are all examples.

5, cooking method binding method, specifically highlighting the cooking mode of dishes.

such as "barbecue shop", "mala Tang" and "handmade noodles", they are proud of their cooking methods.

6. Style implantation, with creating a consumer atmosphere as its selling point, is comfortable and expensive.

such as "moonlight on the lotus pond", "small town story" and "one tea and one seat".

7. crowd stratification method, which divides customers into upper, middle and lower grades according to the consumption grades of customer groups, and determines its own business model according to the number of people in each grade. High-grade alternative mode "Yan Bao Chi" restaurant, middle-grade alternative mode "home cooking" and low-grade consumption alternative "food stall". Of course, in each grade, it can be divided into three grades: upper, middle and lower. The purpose of subdivision is to locate accurately when determining the mode.

8. Maternal parasitism. Catering is a parasitic industry, which relies mainly on retail and relies heavily on people.

Therefore, in places where people are concentrated, "supermarket catering", "shopping mall catering" and "special snacks outside hotels" are parasitic in supermarkets, shopping malls and hotels respectively, and will also be recognized by customers.

9. The essence introduction method is not available locally or at home, but it is very mature in other places or abroad. If it does not violate the relevant laws, it will be copied (if you join, you can keep the original flavor) and the effect is very good.

the concrete forms of business model include three elements: product, service and environment. Three different forms of combination form the whole business model. In the whole market competition, combining the business model according to the location you choose, or choosing the location you define, these are the main reasons for the success or failure of a catering brand.