1. Competition analysis of the buffet market

The main purpose of the competition analysis is to understand the advantages and disadvantages of the buffet relative to competitors in the market. The content of the analysis may include: Competitors The location, the size and area of ??the buffet, the layout and style of the banquet hall, various equipment and facilities of the banquet hall and their performance, venue rental, product and service features, target market, hotel In terms of reputation and other aspects, we conduct a comparative analysis of each hotel to clarify what the hotel's competitive advantages and disadvantages are in the banquet market, and provide a basis for further determining the banquet plan.

2. Clearly focus on the banquet market and establish correct market positioning

After understanding the advantages of the banquet department, you can further consider what is the most critical banquet market that the hotel can attract. . The buffet market can be divided into ordinary buffets, high-end buffets and luxury buffets according to consumption levels: it can be divided into small banquets, medium-sized banquets and large banquets according to scale; it can be divided into banquets held in hotels and take-out banquets according to the venue Banquets; divided by the nature of the organizer, there are generally the following four types: Banquets held by companies and enterprises. Companies and other business groups may need to use the multi-functional hall and catering facilities and services of the hotel banquet department for trade fairs, annual meetings, sales training sessions, etc. The company's opening, anniversary and other major activities or announcements of major events are also often required. When hosting a banquet in a hotel, the hotel should attach great importance to this type of banquet business, frequently contact local business organizations and trade groups, collect relevant information about this market from business magazines, business newspapers, advertisements and other channels, and try to contact responsible companies Get direct contact with the person and department. ? Banquets held by various academic groups and civil society groups. This type of group holds a banquet, and the number of participants may range from dozens or even hundreds of people. Association journals and local newspapers are the main ways to obtain information about this type of banquet. Hotel banquet sales personnel should try to contact the directors of the association and the group’s responsible person Get in touch with key people such as people and secretaries to get closer to this market. Banquets held by party and government departments and diplomatic institutions. Party and government departments and local diplomatic missions often hold banquets in higher-end hotels. To receive such banquets, they should have a detailed understanding of the requirements of the organizer and the living habits, religious beliefs, likes and taboos of the distinguished guests. This is Class banquets are often beneficial to improving the social benefits of hotels, and are also a banquet market that hotels should strive to strive for. Banquets for personal social events. This type of banquet is usually paid for by the individual himself and is relatively small in scale, such as family reunions, friend gatherings, wedding banquets, birthday banquets, New Year celebrations, etc. organized by individuals. It is the personal market in hotel banquets and deserves attention. The hotel should combine its own advantages, exploit its strengths and avoid its weaknesses, analyze the target market it can best attract, and determine what level, scale, and nature of banquets it can accommodate with its existing hardware facilities and software levels. To determine the buffet menu

3. Establish buffet sales goals

After determining the type of banquet market that the hotel can attract, the specific goals for the buffet sales should be further determined and the following should be clarified. series of questions, and focus sales on the peak and low peak periods of the buffet.