Although the taste is expensive, you dare not reduce the material resources. Although the processing is complicated, you dare not save labor.
"In fact, Hujin Restaurant has recently won more honors than that. At the 15th Food Festival in Wuhan, China on September 24th, Hujin Restaurant also won the honor of' International Restaurant'. " Mao Lijuan of Hujin Restaurant told reporters that at the exhibition, the "hubei cuisine of Hujin Restaurant" launched by Hujin Restaurant was well received by consumers and senior experts in the industry. "It's not fancy, atmospheric and practical. These comments from consumers at the exhibition made us feel that it is worthwhile to do every dish well. "
The founder of Tongrentang, a century-old enterprise, once said: "Although the taste is expensive, I dare not reduce the material; Although the processing is complicated, I dare not save labor. " Together, these two sentences are "authentic". Jin Hu has always adhered to this core idea. No matter how expensive the food is, it will never lose weight, and no matter how complicated the operation is, it dare not save labor. Strive to print the words "authentic" into the hearts of consumers.
Snow is not necessarily a cold winter, so treat the return of catering industry rationally.
"Snow is not necessarily a cold winter." Mao Lijuan of Hujin Restaurant said that the catering industry is declining, the high-end consumer market is shrinking, and high-end catering has begun to transform into mass catering, from a single format to diversification. However, in the process of transformation and upgrading, we must be rational, and correctly treating the catering industry is actually returning to the essence.
In the current dilemma of fierce competition in the catering market and adjustment of high-end catering structure, how does Hujin Restaurant win the catering market? Hujin Restaurant gives the following answer.
First of all, from the consumer market, catering can be subdivided into scattered tables, private rooms, banquets and so on. Among them, banquets account for about 45%. Therefore, it is one of the development ways to focus on developing personalized wedding banquets and seize the wedding banquet consumption market.
The second is to improve management efficiency in view of the complex factors of catering production and operation.
The third is the tempering plan to cope with the core competitiveness of sustainable development, focusing on the positioning and design innovation of catering products. Jin Hu develops innovative dishes under the operation and command of national masters, and employs professional chefs for identification and evaluation. At the same time, Jin Hu takes the true feelings as the root, exerts the brand strength, and maintains the sustainability of catering brands.
Focus on consumer demand, find new growth points, and take every step in a down-to-earth manner. Only in this way can enterprises be in an invincible position in the constant market changes.