Therefore, in the prosperous market, catering people have also hollowed out their minds and constantly created many new catering models to attract customers. Let's take a look at the following small series!
1
Compound management, one store and three stores.
It's getting harder and harder to conquer the world just by a signboard. With the rising rent and labor costs, it is not easy to open a medium-sized restaurant, but we can always find a way.
At present, a new compound management mode of "one store, three stores" has appeared in the catering industry. The same restaurant, run by different bosses, sells fried dough sticks and hot soup in the morning, sells Hui noodles at noon and turns into a hot pot restaurant at night.
In a limited place, the operation time, varieties and objects are doubled, so as to maximize the income and meet the various needs of customers, which provides development ideas for many small and medium-sized catering enterprises, but this model is not suitable for the middle and high-end catering industry.
2
No kitchen, supermarket+restaurant
TAKE seafood restaurant is a Chinese restaurant without a kitchen.
It combines the concept of supermarket with restaurant management. The food is placed in the freezer, and the object and price are clear at a glance. Just like shopping in a supermarket, customers can put the bought food directly into the shopping basket and check out at the cashier.
TAKE's product structure is divided into two types: cold food+hot food processed on site.
Cold food accounts for more than 80% and is prepared in advance before meals. The hot food is mainly steak, which is fried by the waiter on the spot. In winter, there is a small hot pot on every table, and everything in the shop can be cooked in the pot. As a high-end restaurant with per capita consumption above 200 yuan, TAKE's storefront is only over 20 square meters, but its highest daily income can reach 6.5438+0.7 million yuan.
three
No paper menu+customers can cook.
The "alcohol canteen" is a pub without a paper menu. All the drinks and snacks are written on the small black board on the wall. If the menu needs to be updated, the boss will write and draw on the blackboard and add various small illustrations at will.
In addition to the items on the menu, the liquor canteen occasionally has a "surprise mode" at 12 in the morning. If there are any leftover ingredients in the refrigerator at 12 o'clock that day, take them out and cook a few dishes for guests to eat. "Not necessarily every day, it is random."
In addition, the alcohol canteen also has a free weekend open kitchen. If you want to show off your cooking skills and cook a few dishes yourself, you can make an appointment in advance for the open kitchen in the bar center, and just bring the materials to cook on weekends and afternoons. In the happy atmosphere in the store, if you burn more than your own, you can also give some to other guests.
four
80,000 seven-handed noodle shop
There is a small noodle restaurant less than 30 square meters, and each customer must eat at least eight bowls of noodles!
Why?
In fact, there are eight bowls of noodles, each with only a small mouth, a small piece of meat, a meatball and a little vegetable. The price is $0.50/bowl, even if you eat eight, it may not be enough!
Think about eating 80 bowls at a time, piled high in front of you, is it very fulfilling? Then why not take two photos and send them to Weibo and friends circle to show off? Delicious and fun, it is definitely the first choice for young people who like early adopters!
And eating here is good news for those who are afraid of choosing, because the restaurant only has beef noodles and pork noodles. This way not only saves customers' choice time, but also makes products easier to standardize and reduces the pressure on the kitchen.