I have no practical experience, but I have some ideas that I hope will help.

1. Determine the consumer groups that the planning is mainly aimed at.

2. According to the consumption power and habits of consumer groups of this age group, design corresponding food stalls, restaurants and hotel boutiques and main dishes, and carefully deploy and publicize them, focusing on health preservation, reasonable meals, and health. Focus on features such as life and cost-effectiveness.

3. For the existing delicacies and dishes, dig deep into the interesting origins and stories behind their names, why some are passed down to this day, why some are innovative, and what kind of qualitative improvement has occurred while some are innovative and time-traveling. . Attach beautiful pictures (preferably truthful)

4. Analyze consumption trends, as well as travel trends, and more importantly, grasp the trend of foodies

5. Through the radio, Rent advertisements, newspapers, magazines, micro-films or shopping malls and other channels to establish a platform for promotion, dissemination and on-site participation in production to achieve your expectations.

6. Invite celebrity chefs to do stunts, and the celebrity fan effect can also be the icing on the cake.

7. Highlight the central idea and content of this plan. The above can only be said in a few words.

I hope your plan is successful!