In the era of blossoming catering stores, cassoulet brands are even more numerous, so the Chinese fast food cassoulet, a large category with a huge space for development, there is a better space for development? The emergence of Bao cook lady cassoulet answers this question very well.

At present, although there are many cassoulet rice brands, the quality is uneven, and the brand image gives people a low-end, messy feeling. With the overall upgrading of consumption, users of the original cassoulet rice generally feel that cassoulet needs to be upgraded in terms of image, environment and dishes. Under such circumstances, Bao Kitchen Lady has risen rapidly in response to the general trend. Bao Kitchen Lady cassoulet to "redefine cassoulet rice, to create the first brand of cassoulet rice" as the goal.

To create a high-end cassoulet chain brand, by breaking the traditional cassoulet low-end product knowledge, so that you can share a "chicken soup" in the increasingly fierce food and beverage competition. Redefine cassoulet, high-end quality, high-end image, seize the niche blank market, make money easier.

1. The cassoulet low price battlefield is a red sea, the high-end market is a blank.

After the development and evolution of cassoulet rice in recent years, there are many types of common cassoulet on the market, and you can see several of them in three to five kilometers, and the low-priced line market is basically saturated. However, careful investigation is not difficult to find, high-end cassoulet market is still in a blank state, almost no one competition. After years of market research and practice, the old Zhen catering under the Bao cook lady cassoulet in line with the social trend of consumer upgrading was born, and is committed to creating a high-end cassoulet chain brand.

2. Good chicken thigh meat with expensive ingredients, highlighting the high-end quality.

Chicken thigh meat is fat but not greasy, meat taste good, with abalone, bamboo fungus, sea cucumber, abalone juice expensive ingredients, good taste, good ingredients to achieve good taste. All ingredients headquarters can be cold chain delivery, to solve the problem of fresh ingredients. High-quality cassoulet, whether chicken or ingredients, clearly differentiated traditional cassoulet, avoiding the fierce market competition of traditional cassoulet.

3. Elegant decoration environment, changing the image of traditional stores.

The design of Bao Chef's cassoulet stores is unified by the headquarters guidance, providing design patterns, decorative layout, from the lighting to the table selected by the specially recruited design masters in Shanghai unified planning, whether the lighting or the scene gives you a chic and elegant feeling. The company's main goal is to provide the best possible service to its customers.

4. Store site selection is a unique way to high-end market competition

Bao chef lady cassoulet cut into the bottom of office buildings, complexes, large supermarkets and other cassoulet blank market, the site selection and the traditional cassoulet obviously differentiated from the roadside stores, residential neighborhoods, such as the low consumer groups, radiation surrounding the middle and high level of the food and beverage consumer crowd. At present, ordinary cassoulet rarely appears in the middle and high grade consumption area, filling the market gap in this regard and increasing its own advantages.

5 unified online management, greatly expanding revenue limitations

The traditional cassoulet franchise brand, do not pay attention to online management, franchisees do not have the experience, but also do not have the energy to go online management. Resulting in many franchisees online sales is very small, or even no, online reviews are also very low, greatly limiting the franchise revenue, subject to the revenue brought by the store area. Bao chef stewed chicken has a specialized online operations team to help all franchisees to carry out unified online store management, activity management, word of mouth management, etc., to solve the franchisee's aftermath, fully expanding the franchisee's revenue.

The traditional catering industry is undergoing changes, only quickly seize the opportunity to stand firm in order to occupy a place in the increasingly saturated catering industry.