For example, grandma's house, green tea.
I have been to my grandmother's house at least five times, and my impression of it is that it is affordable, there are many people waiting in line, it tastes good and serves quickly!
Once, four of us went to dinner for about 10- 15 minutes, and all the dishes (seven: pickled fish, bullfrog, green tea cake, tea-flavored chicken, garlic shrimp, green beans …) were served. Especially some long-time crafts, such as tea-flavored chicken and bullfrog, serve quickly. I just wonder, are these all in the daily plan? Know that we will order and make it in advance? But for these hot-selling products, if 300 pieces are consumed every day, how much time does the chef have to spend killing, washing, steaming and seasoning the chicken, and does it take many chefs ...
There are also some side dishes, which are also very fast. If they are washed in advance, I agree. But cooking always takes time, how can it be so fast? Besides, grandma's business is really hot. These dishes should also be ordered very often. It takes a lot of manpower and time to prepare so many things.
I didn't know the concept of central kitchen until I read this article today. These dishes are all made in the central kitchen, which may be semi-finished or rough. In short, in the central kitchen, there are special people who buy vegetables, wash vegetables, cut vegetables, steam chickens and accompany seasonings. After assembly line production, semi-finished products and materials are distributed to stores all over the country by cold chain and hot chain. This can greatly reduce procurement costs, raw material costs, save personnel costs and improve time efficiency.
Similar to Zhou Heiya in Wuhan, they all realize standardization and scale through centralized production of factory/central kitchen, which can not only control product quality and improve production efficiency, but also realize cost control by optimizing product production links and integrating resources.
Use product characteristic design, cost control, standardized production, provide low-cost, high-quality products, and provide fast and efficient services. This is the fast fashion restaurant.
Of course, the popularity of fast fashion restaurants is influenced by many factors.
For example:
The product positioning is reasonable, all kinds of cuisines and flavors are matched, and the pricing of grounding gas is just right;
Explosions marketing, by creating low-cost explosions, attract attention and expand influence;
Provide high-quality, caring service. For example, the ranking snacks provided by grandma's family, the ranking system, and MengMeng's bugle call of "No.* *, grandma calls you home for dinner" also reflect the characteristics of its grounded and unpretentious products and services.
Indeed, compared with online products, a large part of the marketing of offline products depends on word of mouth. Catering is particularly important, because catering is often not the consumption of one person, but the consumption of a group of people. Through group diffusion, spontaneous marketing and publicity at exponential level are all manifestations of its advantages. Therefore, there is a positive feedback. The better the service and the better the product, the easier it is to be WOM. The better the WOM, the more people will come to eat, and the store will further improve the problem in order to create sustained popularity and sales. Eliminate hidden dangers.
Of course, there are still many challenges for fast fashion catering to remain so popular.
For example:
Faced with the intensified competition of other types of catering (such as single-item restaurants, similar cooking, fast food, etc.), how to face the threat of diversion, how to continuously improve existing products and achieve sustainable growth in one place?
The cost of expansion increases. If we want to expand, how to effectively control the store cost, labor cost, distribution cost and management cost? It is impossible for every store to be successful, which depends on the selection of stores and the corresponding market strategy. Expansion will inevitably bring many problems.
The ceiling of catering is predictable. Fast-fashion catering also needs to embrace change and keep up with fashion. Transformation may be a problem.
Write casually, send it for the first time ~ give some encouragement