Opening a noodle shop also requires good positioning. Today’s catering industry is constantly moving towards diversification, personalization and humanization. Different consumers, under different circumstances, have different needs. They are all different, including delicious food, affordable food, convenient food, unique food, unique food, environmental food, high-end food, cultural food, fashionable food, etc.

However, it is impossible for a restaurant to meet the multiple needs of diners at the same time, and it is impossible for us to eat all these things in one go. Therefore, restaurants are invisibly divided into multiple grades, such as high, middle and low, such as star rating. Hotels are positioned for government leaders, CEOs of enterprises and institutions, foreign guests, successful people, etc., while general restaurants are positioned for the general public, mainly targeting salary earners, students, etc. Products have their own positioning, and restaurants naturally have their own positioning.

Who opens a restaurant not to attract popularity and amass wealth? But what is the target market of the restaurant, who are the target customers, who come to the restaurant to consume, how many of these people are their regular customers, who can bring continuous and stable profits, and which ones are floating population, because of these different types of people people, what kind of decoration style they prefer, what kind of promotion methods are most effective for them, what kind of dishes they like most, what kind of new dishes are developed and what kind of activities are launched for sustainable development, Only then can people gain culture from food, get leisure from taste, and enjoy food during leisure. All of these involve all aspects of business operations and need to be taken into consideration. This involves the issue of product positioning. . If you don't even know who will visit your store, it is simply nonsense to increase popularity. The positioning of restaurants is different, and the measures to increase their popularity will naturally be very different. Therefore, only after a restaurant has a clear positioning can it better understand the needs of consumers, better satisfy target customers, and win their favor. Otherwise, if you scratch your eyebrows and beard, you will end up with nothing.

Haha, I have been in charge of the Yipinshijia Qiwei bone soup noodle project for two years. When I talk to every friend who wants to join, at first they always think that this dish is good or that dish series is good. , and even finally thought about adding all the dishes. In fact, when opening a noodle restaurant, the dishes should be diverse and cannot be single, but it cannot be a complete menu. As mentioned in the previous article, when opening a noodle restaurant, we must consider the geographical location of the noodle restaurant and the flow of people (the main consumer group of the noodle restaurant) to consider the selection of dishes in the noodle restaurant, formulate a reasonable menu, and follow a unique route. For example, if you open a noodle shop in school, the main consumer group is students. In addition to medium-priced noodles, there are also some fashionable dishes, such as specialty snacks, barbecue, grilled wings, etc. The combination of dishes should be selected to suit the tastes of students; When opening a noodle shop in an office building, the main consumer group is white-collar workers, and the main business hours are during lunch hours. The menu should be mainly set menus, such as noodles, special side dishes, bone soup, etc., with special emphasis on nutritional combinations; near a train station, it is different. Because the people coming and going are all passing by, we have to focus on specialty noodles. We don’t need to think too much about the set menu, and we can’t think too much about the more time-consuming dishes.