1. Food festivals increase occupancy rates. The financial crisis has made some hotels that used to be busy become deserted.

Smart businesses are starting to plan how to gain popularity?

Because the popularity has increased, the turnover has naturally increased.

So, what is a chef to do?

Planning and holding a food festival is the most effective way!

Of course, food festivals must also be held in a structured manner, and must be held based on local food tastes, ethnic customs, spending power, seasonality and other factors.

Shanghai's Delicious No. 27 Restaurant held three food festivals within two months of the start of the economic crisis, namely the Thai Food Festival, the Teppanyaki Food Festival, and the Honbang Private Kitchen Food Festival.

The above food festivals followed the principles of fashion, seasonality and local taste, and achieved great results, with sales increasing by 20%.

2. Menu attracts new customers. Introducing new dishes is the first step in practicing the hotel’s internal skills.

However, after the impact of the financial crisis, the demand for new dishes has become more urgent.

First of all, you need to determine the "tone" of the new dishes to be promoted, that is, which route these dishes should take. At the moment, of course, low-cost, high-margin dishes are the most popular.

The second step is to turn these low-cost dishes into small plates and serve them on the table.

There are two advantages to this: First, mid- to high-end hotels continue to launch new popular dishes, attracting new customer groups, driving consumption, and promoting an increase in turnover; second, the launch of small dishes will not conflict with the mainstream of the original hotel.

Even if the dishes conflict, the status of "big dish" can still be guaranteed.

3. Half-portion retail dishes gain popularity. Diners’ consumption concepts are much more rational than in the past, and personal consumption has increased.

You can buy half portions of all kinds of cold dishes. This approach satisfies the consumer psychology of diners - eating the most variety of things with the least money.

4. Free tasting of all the special dishes. The production director of Guangzhou Chaohuangge Hotel told reporters that their hotel recently launched an event of "Trying all the special dishes for free".

The store stipulates that the store's special Chaoshan dishes are given to guests in turns, which increases the publicity of the special dishes and secretly stimulates consumption growth.

This has achieved great results, the guests are happy and the popularity has increased dramatically.

5. Special menus are distributed on the street. The way to deal with the financial crisis is to change the menu and reprint the recipes, strengthen the guidance of special dishes, and change the tiled menu display method in the past.

Replace the recipes with pictures of exquisite dishes and add annotations to make them look like exquisite DM magazines and distribute them on the streets, attracting diners.

6. Use various methods to make common ingredients. To sell seasonal ingredients, consumers should have more diversified choices in terms of production methods.

For example, he tried various methods such as squeezing juice to make soup, frying with crispy batter, and using Southeast Asian sauces to make soup.

After the launch of these novel dishes made with common raw materials, they aroused a good response among consumers. Many consumers came to taste the dishes out of curiosity. Through such a series of all-round packaging corresponding to seasonal raw materials, consumers gave

received high praise and recognition.

7. High-end raw materials are sold together. Based on the price that diners can bear, high-end dishes are split and integrated, which opens up new ideas for customers to click on high-end dishes.

For example, the traditional braised chicken wings were originally sold at a price of more than 200 yuan per person.

Now, Master Chen cooks the chicken alone and sells it for around 70 yuan, and then customers can add shark fin according to their preference.

In this way, you can get a claypot chicken wing for 100 yuan.

But if you calculate the gross profit, you will find that the profit of shark fin has not changed, but the profit of chicken has greatly increased.

Not only did this high-priced dish increase its gross profit margin, but its click-through rate also increased significantly.

After tasting the sweetness, Master Chen first took apart the dishes made with high-end ingredients such as sea cucumber, abalone, and puffer fish, and then combined them. The sales volume was good and the profits were huge.

8. Discounts and gifts are everywhere. For lunch, you can get 50% off if you eat 100 yuan. For dinner, you can get free wine and food for 200 yuan or more. For returning customers, you can get a 20% discount. For new customers, you can get a 10% discount.

9. SMS and QQ support promotion. Many large restaurants and hotels have established their own customer files. They were not well used in the past, but now they are used. Those who can send text messages can send text messages, and those who can use QQ can use QQ. Through these

Through this method, the hotel will deliver its preferential measures and new dishes to customers as soon as possible.

For example, at Xiangxi Tribe, new dishes, special offers, and promotions launched by the back kitchen are sent to customers by the front office through SMS, QQ and other convenient methods, thus achieving a good promotional effect.

10. Target novel ingredients. How to attract diners’ attention to your hotel?

How to stand out from the crowd of hotels?

Many chefs have set their sights on novel ingredients, so some ingredients with local characteristics that are not well-known to the majority of diners have become popular.