5 pieces about the restaurant promotion plan

In order to ensure the smooth and successful work, it is often necessary to make a plan in advance, which is a written plan. Do you know how to write the restaurant promotion plan? Next, I'll bring you a plan for restaurant promotion, and I hope you will like it.

about the scheme of restaurant promotion activities 1

what is the scheme of marketing management in the off-season of catering? After the Spring Festival, the catering industry will usher in the longest off-season in a year, which will basically last until April, during which it still needs to make a profit. However, how to deal with the marketing burden of "being cold in front of the door" after the holiday has already weighed heavily on the hearts of restaurant owners.

The following points should be paid attention to in the marketing management of catering in off-season:

First, do a good job in the marketing conversion between peak season and off-season

Don't be complacent when customers are full every day in the peak season of Spring Festival. You may sing an empty plan every day after the New Year's Day. Due to the traditional customs in China, as soon as the Spring Festival approaches, the consumption power of the whole society will erupt in a short time, and almost every restaurant, large and small, is full, which is hard to say because of how well your marketing work is done. The real test of the effectiveness of marketing lies in whether it plummets in the off-season, whether it can operate continuously and stably in a year, whether it enjoys high satisfaction and reputation among customers, and whether it belongs to the phalanx among peer enterprises.

The goals and strategies of successful restaurant marketing are very clear, and they are all implemented step by step as planned. One thing is very crucial, that is, how to do a good job in the conversion of marketing strategy between peak season and off season.

"Profit in the peak season and gain momentum in the off-season" should be the core idea of restaurant marketing. Profit-taking is the sales volume to be seized and the income to be obtained; Taking advantage of the situation is to gain the commanding heights and strive for valuable things, including business popularity, customer reputation, brand awareness, and so on, so as to establish long-term strategic advantages. The relationship between "potential" and "profit" is inseparable. Without the "potential" in the off-season, it is difficult to get the "profit" in the peak season; Without the "profit" in the peak season, it is impossible to support the restaurant to obtain the "potential" it needs in the off-season. Restaurants that do a good job in marketing in the off-season can make a lot of profits in the peak season without investing too much marketing cost, which is natural.

In the off-season, the focus of marketing work can be summarized into three aspects:

1. Maintenance of old customers;

2. Development of new customers;

3. Shaping brand image.

to do well in these three aspects, moderate marketing costs are essential, instead of blindly lowering operating costs without strategy. At this stage, we should relatively despise the rate of return, but pay more attention to the attendance rate and customer satisfaction, and finally realize the profit-making goal in the peak season and the whole year.

Second, recognize the market changes and calmly deal with

This requires making a correct judgment and analysis on the composition of customers, consumption motives and the adjustment trend of the post-holiday catering market according to the market positioning of the restaurant, and then investing the limited marketing resources into the most effective target market.

For middle and high-end restaurants, the main customer groups during the Spring Festival peak season are official (including the government and the army), business and other social groups. During this period, many restaurants have no time to take care of ordinary individual customers and neglect them. However, after the Spring Festival for a period of time, the customer structure of the catering market will change. Due to the concentrated surprise consumption before the holiday, the enthusiasm of group consumption will be reduced after the holiday, and the frequency of consumption will also be significantly reduced. The corresponding share of household consumption and individual consumption has risen. During the holiday season, wedding birthday banquets and centenary banquets, which are submerged in many group annual banquets and celebration banquets, will become more prominent in the off-season and become one of the pillar sources of income for many restaurants. Another market, such as exhibitions and tourist groups, almost stopped during the Spring Festival, but it will also become an indispensable part of the catering market after the holiday.

in view of these market changes, restaurants should adjust their marketing methods according to their own positioning, so as to be targeted, simple and effective. For example, mid-range restaurants can launch more affordable family packages and white-collar lunches to attract the consumption of families and white-collar office workers; Introduce "cheap drinks supermarket" to reduce the consumption cost of guests' drinks and effectively overcome the contradiction of guests bringing their own drinks; Plan more detailed and thoughtful marketing plans for wedding birthday banquets and centennial banquets, and give more preferential items to attract the consumption of scheduled wedding birthday banquets and centennial banquets, and so on. Of course, group consumption is still the mainstream for middle and high-end restaurants, so there should be corresponding marketing measures for this part of customers, so we must not lose sight of one thing and lose sight of another.

Third, grasp the small in the off-season _

In the off-season after the Spring Festival, there are also some small consumption hotspots, such as 3.8 Women's Day. Many units will organize female employees to have dinner to celebrate, and many female consumers will also meet with friends to enjoy food. There will also be some different exhibition business opportunities in different places, which will set off a big catering consumption boom in the short term. Restaurants should make marketing plans as early as possible, carry out marketing promotion work in an orderly way, and strive to make good gains in these off-seasons.

Fourth, coordinate marketing activities in the off-season, and maintain moderate advertising

In the peak season, your advertisements are often submerged in the ocean of advertisements. In the off-season, moderate marketing activities combined with moderate advertising will make your restaurant more eye-catching in the whole industry, and the effect of brand promotion will be better, and the effect of marketing activities will be better.

Five, chopping wood and sharpening the knife are correct

In the off-season, marketing work should focus on both hands, focusing on the market at the same time, which is the so-called "chopping wood"; The other hand practices internal skills, which is called "sharpening the knife". What I have described above is mainly some strategies for grasping the market. I have the following suggestions for practicing internal strength:

1. Summarize the gains and losses of marketing in peak season and constantly improve the marketing ideas and methods;

2. Re-examine the established follow-up marketing work plan, and revise and improve it;

3. High-quality products and services are marketing, so in the off-season, when business is not very busy, systematic service and production skills training are carried out to continuously improve service quality;

4. Eliminate unqualified marketing personnel, recruit new marketing personnel and conduct comprehensive and intensive training;

5. Review the shortcomings of restaurants in brand display in the past, enrich the brand connotation, and strive to create a high-grade brand image. After the Spring Festival, the off-season situation of the catering industry is grim, so we should make a good marketing management plan, so that our enterprises can win more benefits. About the promotion plan of the restaurant 2

I. Introduction to the organization

1% western restaurant is a mid-range western restaurant with luxurious decoration, rich dishes and moderate price. It is located in Song Tian College of Guangzhou University, and its consumers are mainly students from Song Tian College. The dining area of the restaurant is 3 square meters, with more than 1 dining seats and more than 2 employees.

ii. background and reasons of the event

in order to highlight the grand momentum of the anniversary celebration of the 1% western restaurant, improve the visibility and reputation of the 1% western restaurant, show its excellent image and good demeanor, and attract potential customers widely. Establish and promote the brand advantages of 1% western restaurants, and build up commercial strength and culture, so as to enhance the core competitiveness of the organizers and pave the way for their vigorous operation.

III. Activity objectives

1. Create a grand and festive atmosphere in the store through the annual celebration;

2. Establish the brand image and popularity of 1% western restaurants;

3. attract consumers' attention to the 1% western restaurant and establish a good customer base through a series of promotion methods, festive atmosphere and novel program performances;

4. The storefront is located in Song Tian College of Guangzhou University, which can be widely publicized to the students of this school; Harmonious relationship with students; Win more opportunities for the store's next development and build a good image foundation;

5. Through this celebration, the enthusiasm and creativity of the staff of 1% western restaurants are mobilized; Accelerate the tacit understanding between employees in this department. And in the work practice, I found my strengths and weaknesses. Doing a good job summary afterwards has added valuable experience for future commercial actual combat;

6. Promote the interaction between all employees of the company and catering and leisure projects, increase the cohesion and centripetal force of employees, enhance the overall cultural connotation of the enterprise, and highlight the strength of the enterprise.

IV. Theme of the event

"Celebrate the 1% anniversary with great discounts for the Spring Festival"

V. Time of the event

2: 3 pm on June X, 2 (tentative)

VI. Venue

1% western restaurant

VII. Object of the event

Song Tian College of Guangzhou University. Organizer and co-organizer of the event

Organizer: 1% Western Restaurant

Co-organizer: 15 Culture Media Co., Ltd.

IX. Event planning:

(1) Event content and highlights

1. Carefully create the event site of the anniversary celebration and render the atmosphere of the celebration; At the same time, the fashionable and active program performances have also formed a strong visual sense for past consumers, attracting more customers to participate in this celebration, during which promotional advertisements were planted;

2. Strengthen the thoroughness of activities, improve communication efficiency and increase customers' consumption desire;

3. Promotional information on the day of the celebration is publicized through single pages, exhibition stands and image posters; And according to the school's policy, do some slogan propaganda around.

4. Promotion activities of the day:

a. Anyone who spends all of 1 yuan in our store on that day can give away _ _ copies of special dishes;

b, over 2, you can send _ _ special dishes and 1 fruit bowl.

c, if the consumption reaches 4 yuan (excluding drinks), you can give back 2% of the "cash coupon", and you can get a dish (snack) worth _ _ yuan and a 1% western restaurant membership card for your next visit.

d, where the mantissa number on the cash register is 8, you can get _ _ _ vouchers with a sum of _ _ _ _;

(2) Environmental layout

1. Facing the entrance of 1% Western Restaurant, there will be a large golden gas supply door (slogan: "I wish the anniversary celebration of 1% Western Restaurant a complete success") and two pairs of golden lion gas columns, which show the extraordinary atmosphere and grandeur;

2. A big red carpet will be laid at the entrance of the 1% western restaurant to give the guests a sunrise joy (the specific size is subject to the on-site inspection);

3. Set up a sign-in desk at the guest entrance; Prepare 4 guest corsages for the celebration ceremony; And arrange for 4-6 female employees with good temperament and good image to wear corsage for the guests (according to the number of invited guests, determine whether to decorate);

4. At the event site, the VIP wing of the western restaurant will be set as a VIP lounge, and six etiquette ladies with excellent images will be arranged on both sides of the entrance of the club to increase the attention of consumers;

5. Set up a display stand at the entrance of the 1% western restaurant, and the contents of the display stand are the promotion information and congratulatory slogan of the store on that day;

6. hang a banner in front of the 1% western restaurant;

7. A fashionable T-shaped stage will be set up at the event site (the installation size shall be subject to the on-site assessment), surrounded by gold cloth, and 2 cold fireworks will be placed on the front stage to create a grand atmosphere for the celebration;

8. An upright microphone is placed in the center of the stage, which is used by the leader's speech and the host's announcement.

9. There are two sets of stereos on both sides of the stage, and the music for welcoming guests, leaders coming on stage and starting is selected;

1. Two cyclone rainbow machines will be set up on both sides, which will erupt after the official start of the celebration ceremony, bringing the activity atmosphere to a climax;

11. There are 2 guest armchairs on both sides of the T-shaped stage, which makes it easy for guests to watch a series of wonderful performances such as fashion catwalks and band performances.

(3) Invitation of guests

1. All the board members, senior management and all employees of the western restaurant were present;

2. Invite college leaders, representatives of enterprises and institutions, VIP customers and relevant people from all walks of life.

(4) activity publicity

1. Cooperate with the student organizations in the college, and make use of the student organizations to publicize the students by sponsoring student activities.

2. A large number of activities such as forwarding prizes are carried out through Weibo, so as to make every Weibo user in the school know about the anniversary celebration of 1% western restaurants.

(V) Activity Process

At 2: 3 pm on the 22nd of _ _, the celebration officially started.

arrange to invite guests to dinner from 5: 15 to 6: on 22nd of _ _.

(6) Specific division of labor

1. General planning team: responsible for all-round activity promotion and supervising the work cycle of all teams; Scheduling, organization and emergency response of all kinds of on-site and off-site staff (person in charge: Lai Longjianning);

2. Planning group: responsible for the promotion; Write the planning scheme, material design, budget expenditure, activity process, venue layout, home docking and formulate the promotion table of celebration activity cycle (person in charge: Liu Junfa);

3. Propaganda Group: responsible for the arrangement and writing of written materials of celebration activities, the arrangement of live performers, the arrangement of programs and the mobilization of atmosphere; Cooperate with the organizer to speed up the implementation of the promotion plan; (Person in charge: Li Guanchen);

4. Coordination team: responsible for information transmission among the personnel of the Organizing Committee and administrative work during the preparation period; Cooperate with the supervision of the general planning team; Assist the publicity group to implement the promotion plan; The arrangement of the position of the personnel at the activity site, the coordination of the progress of the on-site activity and the traffic order; During the activity, arrange personnel to go to crowded places around the site and distribute DM sheets (person in charge: Liu Huixuan);

5. Reception group: responsible for contacting relevant industry leaders and guests; And arrange the reception work of the celebration that day; And in the early stage of the event, negotiate with the organizer's manager about the banquet reception and wine ordering on that day; According to the invited guests, the number of tea and other related gifts is counted; Arrange the lunch of the exhibition staff on the same day (person in charge: Yi Huang);

6. finance office: statistics and arrangement of all expenses of this activity and cost budget of related promotional activities (the finance department will arrange and make overall plans and submit relevant materials to the general planning team, and then the coordination team will issue a notice);

7. security group: responsible for public security, vehicle transportation, traffic maintenance, control, personnel safety and handling of various emergencies at the celebration site and during the event (mainly male employees, 3-4 people will be arranged at the site on the same day).

X. Prediction of activity effect

The grand occasion of the anniversary celebration of 1% Western Restaurant can effectively improve the visibility and reputation of 1% Western Restaurant, show its excellent image and demeanor, and attract potential customers. Establish and promote the brand advantage of 1% western restaurant, establish commercial strength and culture, thereby enhancing the core competitiveness of 1% western restaurant and paving the way for the organizers to operate vigorously. About meals