If you consider the season, you should look at the local eating habits, find a matching match, design an explosion, or it is a good opportunity. Winter dishes are easier to preserve, which is a favorable factor. In a word, it seems that the off-season is just an opportunity.
First of all, practicing internal skills in the off-season is a good opportunity to upgrade products:
I don't know if you have noticed that there seems to be no obvious off-season in some old pot-stewed food shops with good business. In winter, business may decline, but only for a few days, and the impact is not as great as you think. Then why did your pot-stewed restaurant's business drop sharply in winter? In the final analysis, it is still a product problem. Specifically, summer is the peak season when the market demand increases greatly, but as long as there is supply, there will be business, while in winter, the demand will drop sharply. At this time, customers actually just need it. They usually like to go to their familiar stores and choose their favorite braised dishes, which is why your cold dish shop seems to have no business at once in winter.
Secondly, focus on improving the customer's return rate:
As I said just now, if you have a large number of regular customers and repeat customers when winter comes, in fact, you won't have much fear. So the question is, how do repeat customers come? In fact, the best way is to start accumulating and retaining through service, marketing and product features in the peak season, but what should I do if I am too busy in summer? Huaihei can only teach you one emergency: increase drainage products and increase the repurchase rate. The repurchase rate is high, and through service and emotional contact, regular customers will naturally come back.
Third, add non-conflicting derivative projects:
I said last year that winter is the off-season for cold dishes, but it is the peak season for hot dishes, because everyone wants to eat some hot dishes. If it is obvious that the cold dish business is declining, consider adding some derivative projects that do not conflict with the original business projects. Here, some people find that business is not good and think that their shop area is not small, so they add noodles or barbecue and turn it into fast food or dinner. Huai Hei thinks it is extremely risky to do so. First, it's like climbing mountains. Second, when you add noodles, you think you just add a small item, but customers will consider whether you are qualified according to the requirements of a noodle restaurant. Imagine that you add noodles at will, can you compare with the level of a regular noodle restaurant? Third, if the added items are too large, the cart before the horse will lose its own characteristics;
Finally, pay attention to increasing the proportion of online sales:
As I said just now, the most fundamental attribute of a cold dish shop is a take-away shop, and if a take-away shop carries out take-away service, it will not go against the wishes of customers, but also improve its service. The main reason for the decline of cold dish shop business in winter is the cold weather. The customer does not want to go out, but the customer does not want to go out. You can deliver it to your door, or even make an appointment the day before with the traffic deposited by your WeChat, and then deliver it to your door the next day. Not only that, you can also increase sales through take-away platforms such as Meituan and Hungry, and expand your business radius from the community in front of the door to less than 3 kilometers. If you do it online, the sales volume will far exceed the offline business.