Dining chain store business model

Dining chain store business model, in our lives in fact, every position is the need for people to hold on to, choose any one of the industry has a certain value, the catering industry is also the most people want to know about an industry, the following dining chain store business model.

The business model of the restaurant chain 1

First, the word of mouth business

The catering industry to win a good reputation, it is necessary to be well prepared in the restaurant service, speed of serving, quality of food, customer communication, billing management, raw material storage and other aspects.

In the era of developed network, there are many websites for diners to evaluate the restaurant, and these websites are important channels for diners to get information about the restaurant. A good example of this is the Wofu Lumian, where there is a strict standardization of the speed of serving food, and once it exceeds the specified time, the customer can eat for free. At the same time, there is also a special feedback area online.

Second, emotional management

Emotional marketing can get more loyal customers. For example: we are common "free gifts" is the restaurant emotional investment in one of the most common methods, "free gifts" dishes are generally some small dishes or drinks, the cost is relatively low, but can maximize the enhancement of consumers on the restaurant's good sense and recognition. Recognition, increase the frequency of "back" again. There are more than 10,000 stores in the country, and buying chicken fillets and giving drinks is a reflection of emotional management.

Third, the taste of business

Part of the restaurant's loyal customers are very much, the root cause of the restaurant's food taste good, "delicious" as the highest standard for judging the restaurant, but also for the restaurant to conduct external publicity and promotion of the most favorable prerequisites.

Fourth, the menu business

Through a variety of forms of menus to come to the restaurant to eat and consume the guests to recommend. Through a variety of forms, unique style of fixed menu, chef selected, weekly selected, the month's new dishes, children's menus, menus for the elderly, couples menus, menus, menus, food festivals, etc., to publicize and marketing. This is a way to comply with the consumer psychology of consumption.

Fifth, experiential management

Experiential management can be said to be a new marketing approach, which is mainly to provide users with personal experience to achieve a certain marketing effect, so that not only to accelerate the efficiency of product sales, but also more conducive to obtaining a good user reputation, conducive to the establishment of the image of the catering business.

Six, network business

can be in the group-buying ordering website, microblogging, self media publicity, to expand the restaurant's popularity, increase the number of people dining. Operators in the choice of marketing mode, according to the actual situation of the restaurant, to find a most suitable marketing mode, so as to play a multiplier effect.

In addition to the above model, how to build the model is also an important part of the operation. Then come back to understand the way to build the catering business model.

1, highlighting the key points of the method: according to the main business projects of the enterprise, condensed packaging.

2, varieties when the law: this is an ancient but extremely vitality catering model, more applicable to the old.

3, utensils rendering method: based on the dish processing or cooking with the utensils, which is a very creative new catering model. The best 'example is Jiangxi Wakan soup, do not add a drop of water to use the special way of steam soup and Wakan are the embodiment of this model.

4, cultural (historical, regional) stage method: This is a common modeling method. With the help of local customs and local characteristics, re-integrate the hotel's consumption mode and dish structure, so that customers in the hotel consumption, experience the charm of culture.

5, the system (cooking method) binding method: its focus is highlighted in the cooking mode of the dishes. For example, Steam Kung Fu highlights the "steam" cooking mode.

6, style implantation method: to create a consumer atmosphere as a selling point, the environment is comfortable, the price is relatively high. Chalet barbecue in this regard to do very well, through the success of the Chinese third space to create the atmosphere is very suitable for dining and conversation.

7, mother parasitic method: catering is a parasitic industry, mainly by retail, but this model is very dependent on the customer. In places where the crowd is more concentrated, the establishment of a suitable business model, respectively, parasitic in supermarkets, shopping malls and hotels, the same will be recognized by the customer.

8, the crowd stratification method: according to the consumption level of the customer group, the customer is divided into different levels, based on the number of people in each level, to determine their own business model. In each grade, can also be divided into different grades again. The purpose of subdivision is to determine the mode, positioning accuracy.

13 catering operations of the profit model program:

First, the value of free

Now many industries are doing free experience, free return and exchange of services, probably only the catering industry has also been practicing the "There is no such thing as a free lunch. A lot of ready to open the store owner of their own products full of confidence, but worried about how to find customers. In fact, free is the best publicity, if you have enough confidence in their own products, still afraid of customers will not come back next time?

Second, free dishes to drive the charge dishes

From the store to choose two kinds of profits, taste passable, but not the best dishes, generally more cold dishes, so that customers feel that to your store dining can always "get cheap".

Three, the launch of the main dishes

The restaurant must have the main dishes, the main dishes pricing to be low but to have a profit, the flavor to be good, the main dishes into the store must be point of view of the dishes.

Fourth, special dishes

In addition to the main dishes, but also special dishes is one of the indispensable marketing projects of the restaurant, how to do?

(1) the establishment of five specialties, sold at cost

(2) dishes recommended, set up a display board at the entrance to the store, which shows the customer ordering the most 5 to 10 dishes.

Fifth, in the specific time free

For example, in the daily designated time period dining can enjoy preferential or discount. Customers can enjoy free or discounted meals on their birthday. The specific festivals can also be on the corresponding crowd to carry out the corresponding preferential activities, such as the day of June 1, three people with children for free, Teacher's Day teachers for free and so on.

Six, the use of network media publicity

1, the new store restaurant if the customer WeChat circle of friends forwarding can be 50% discount.

2, the U.S. group purchases to customers in the comments on the more appreciated, you can give 10% discount.

3, if the customers come to the network celebrities, customers in their own jittery or fast hand platform to send a video, you can give free.

4, restaurant owners to operate their own media platforms, such as Jitterbug, think of some creative content to shoot a video upload.

5, the establishment of customer WeChat group, the contents of the hair include: daily procurement of video, the launch of activities in detail, daily sales, daily traffic and so on on their own food and beverage stores beneficial things.

Seven, you can use some of the sets - hire people to queue

Many consumers go to the food court or shopping malls to eat, see many people queuing up the store, they will think, so many people choose, it must not be too bad, and so they will be very unhesitating to choose The store with many people lining up.

Eight, pricing - the numbers game

Many food and beverage stores will not be positioned in the price of the whole number, we will see a lot of prices for the 9.9 goods, 9.99 yuan and 10 yuan, it seems that the difference is only a penny, to give people the feeling that the former is more friendly, and will make consumers feel that the price of the product is only a little bit more than the price of the product, so they will feel that the price of the product is not too high, but it is too low. It will make consumers feel that the price of the product is only 1 digit, which is a very classic pricing strategy.

Nine, the combination of goods

There are also a lot of restaurants to launch a few dollars can be more than one product activities, such as: french fries 8 yuan spicy chicken fillet single point of 16.5 yuan, packages together with the point of only 19 yuan. You'll think, just spend 2.5 yuan to eat a french fries, is not it feel particularly cost-effective?

Ten, attractive high value

Nowadays, simply good taste has been unable to meet the consumer's pursuit of food, "high value" has become one of the important criteria for this group of young people to measure the strengths and weaknesses of a store. The company's newest product is a new, more affordable, and more affordable alternative to the traditional "one size fits all" product, the "one size fits all" product.

XI, for the membership card trick

Want to stick to the customer, you have to let the customer recharge.

How do you get customers to recharge? If the customer ate more than 100, tell him to charge 500 to be free of this single, so he will recharge. In fact, it is a recharge of 500 yuan to send 100 yuan, the meaning of a different way of expression will give people a different understanding.

twelve, the privileges of members

Monthly benefits, monthly specials for members. This is a great way to send out mass text recalls and get new customers to get a membership card.

XIII, points can do membership card trick

Consumption on the save points, a dollar corresponds to a point. The first thing you need to do is to get a good deal of money from the company, and then you can get the money from the company. So when the customer unknowingly save points ... and then tell the customer points can be used as money, of course, the premise is to do card exist in the card.

Dining competition gradually to the system to win, the profit model of the setting is particularly important. The times began to give birth to the market upgrading, forcing food enterprises to move forward. Under the fierce competition, only those who can truly combine insight into industry trends with good catering operations can win.

Future Development Trends of Dining Franchise Chain

In the Internet era, we are living in big data, and digitization through the chain store management system is very critical for the restaurant chain.

The greatest value of digitalization is reflected in the accumulation and analysis of consumer data, continuous iteration, update products, continuous optimization of the consumer experience, and continue to make the business process more intelligent and efficient, so it is not an exaggeration to say that the core competitiveness of the future catering chain enterprises must be built on how to y understand consumers, how to efficiently serve consumers, and how to obtain timely The company's core competence is based on how to y understand consumers, how to efficiently serve them, and how to obtain timely participation and feedback from them.

The development of digital management of catering chains:

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

The online digital operation of the catering industry is still in its infancy, and the research of Meituan Takeout shows that nearly 90% of merchants believe that the online operation of catering should have professional skills and capabilities, and the digitization rate of catering merchants is generally less than 10% at this stage.

Meituan believes that one of the cruxes of the current domestic catering digitization level in the primary stage is that most traditional catering enterprises do not have an independent, professional online operations team.

Traditional catering operations, dish design by experience, store location depends on the location, business analysis is mainly by the inventory, almost no after-sales service.

According to Meituan Takeout research, in the actual operation of catering enterprises, less than 30% of merchants have set up full-time online operation teams and digital assessment indicators, and more than 50% of the merchants said that there is a lack of specialized digital operation talents.

Based on this situation, Meituan Takeout launched the "new catering shopkeeper" program, the next three years, to find, cultivate 1 million people who understand both offline operation and online operation of the "new shopkeeper".

Compared with the traditional restaurant shopkeeper, the "new shopkeeper" embraces the trend of digitalization, has a strong willingness to operate digitally, masters the use of digital tools of the new technology, has the ability to operate online and offline operations and service capabilities, and obtains a new customer base and new revenues through online operations.

The program was launched by Meituan University and Meituan Takeaway Academy in collaboration with the Education and Training Center of the Ministry of Human Resources and Social Security, and the training mainly includes online operation courses and "Takeaway Operator" training and certification, such as store renovation, menu optimization, customer management, and business data analysis.

Nowadays, in the era of digital economy, the traditional restaurant chain is no longer adapted to the needs of the times, the use of the new retail system to precipitate big data to master the new trend of consumer demand, and constantly optimize the products, channels, services, to achieve the diversification of the sales model, diversification of the channel, the refinement of the service. It is the future development trend.