In the modern catering industry, competition is fierce. How to succeed in the competition is a question that everyone is discussing.

Some operators carefully plan with funds, ports, decoration, parking lots and advertising as the main factors.

Even the ports are heavily rented, famous chefs are hired with high salaries, and the decoration is more luxurious and luxurious. However, there are few that have really good business and stable operation. I think the above aspects can only be said to be part of the tactics.

Good catering decisions are the key to success, including accurate positioning, selection of themes, unique dining environment, high-quality service, unique, new and delicious dishes, reasonable marketing strategies, standardization, scientific and professional management.

It is the secret of business and the magic weapon of success.

Catering location selection is the prerequisite for business positioning.

When selecting a site, you should consider the length of the lease, the operating status of the surrounding catering industry, management level, grade, cuisine status, competitors, target customers’ eating habits, taste preferences, street traffic, daily traffic flow, address visibility, and demolition risks.

Only after a comprehensive analysis of public services, public services, tourism resources, energy supply, etc. can one decide whether to start a catering business.

The scale and grade of opening must be demonstrated.

If you ignore one aspect when starting, you may encounter great difficulties in the future.

In the Yulin Community of Chengdu, some people usually think that the land price here is too high, there are too many competitors, and it is difficult to do business, but this is not the case. Mantingfang Sichuan Restaurant at the intersection of the Second Ring Road, which sells high-end Sichuan cuisine, has been open for more than two years.

Business has been booming and profits have been good.

As Chairman Chen Jiaxian said, "When I first selected the site, many people advised me not to open a store here, but I saw that people with financial strength live here, the transportation is convenient, and there are parking spaces. Although there are many restaurants,

They are all mid- to low-end and lack high-end catering. Therefore, even if the rent at this port is a little higher, we will rent it. The market positioning of catering must be based on the company's location, environment, and consumer groups, and based on market research and analysis.

Based on the market, consumer demand and competitors' characteristics, advantages, strengths, etc., a comprehensive review is needed to make a feasible positioning for the company, and the business positioning is all-round, including the company's food positioning, service positioning, and decoration positioning.

It is consistent with the requirements of consumers. Several positionings are basically consistent with consumption levels. The dining environment is consistent with the level of guest requirements. At the same time, the market positioning must break through singleness and strive to be multi-level. It must have a leading positioning as well as

It must have a non-dominant positioning. For example, Baguo Buyi in Chengdu has a precise positioning. It treats working-class people, white-collar wealthy people, weddings and birthdays, nostalgia, parties, and business at mid-range prices.

There is enough room for advancement and retreat, and everyone is happy. As Chairman Ho Nong said, if the price is too high and it is inconsistent with the folk flavor of eastern Sichuan, it is difficult to make it popular. If the price is too low, it is difficult to operate, and it may even offend some customers and hurt their self-esteem.

Correct, then choosing the theme is also very important. Dishes are a big concept. If the restaurant does not choose a theme and has no tendency, it will be difficult to stand out, such as the popular "Tan's Official Cuisine", "Tan Fish Head Hotpot" and "Hongxing".

"Sichuan Restaurant", "Tasty Jianghu Cuisine", "Daronghe Restaurant", "Chengdu Gongguan Cuisine" and "Caigenxiang" all have clear themes. With the theme selected, then the business will have a center, a main direction, and

It has a clear customer flow and an entry point for advertising. Of course, if there is a theme but no dining environment that matches the theme, it will be difficult to create a food culture atmosphere that is consistent with the selected theme.

, so that it looks full and can stand upright, like Sunset Red Sichuan Restaurant. They chose the theme of Bazi flavor in western Sichuan, and the decoration of the restaurant: a huge yellow box tree in the hall supports the big beam on the second floor. On the tree,

Dried cowpeas, corn with half shells, red peppers, dried radishes, and pumpkins are hung on the pillars and walls. In the hall, round tables and square tables are scattered around the windows, and many black and white photos with the theme of the customs and customs of Bazi in western Sichuan are hung.

In the hall, it gives people a realistic cultural feeling, with a strong rural style, which makes people feel like they have returned to an old house in the countryside in western Sichuan, creating a special food culture atmosphere for the dining environment of the restaurant.

Coupled with new, strange, special and delicious dishes, it will be even better. In today's fierce competition, not making progress itself is regressing. Without new, strange and special dishes, you will be eliminated in the competition.

Only by constantly developing new products can we form the characteristics of our own company. The development of dishes should cater to customers who want reasonable prices and value for money; the dishes should be delicious in color, flavor, and shape, and enjoy the beauty of taste, vision, and smell; they should be safe and hygienic; and the environment should be comfortable;

Those who seek respect; those who seek warm and thoughtful service, those who serve food quickly; those who seek knowledge, wonder and specialness.

We carry out standard research and development starting from the aspects of dish raw materials, exotic foods, color combinations, taste forms, cooking techniques, combination of Chinese and Western food, unique skills of discovering ancient dishes, history and culture, competitors, nutrition and health.

Continuously introduce new products to seize market share.

As the saying goes, "A person is just a pile of goods, all depends on his clothes." Packaging is more beautiful.

The same is true for dishes. When food reaches a higher level of elegance, tableware cannot be ignored. It must be consistent with the style of the dishes and enrich the food culture.

Sunset Red Sichuan Restaurant has done just that.

Combined with the style of Bazi in western Sichuan, we have developed unique dishes from rural organizations of green and healthy food, such as a large plate of wax ear served on a bamboo plate, a large bowl of stewed old duck with sour radish, bamboo tube mushroom rabbit, blood fish, spicy

The choice of hoof flowers, taro elbows, etc., as well as the simplicity of the serving utensils, indeed overflows with the honest folk customs and outlines the rough and hospitable character of Western Sichuan people.