This year is the third anniversary of the opening of the Garlic Takeout Operations course

From April 2021, three years have passed, through continuous learning and innovation, to constantly improve their professional skills and service capabilities. The course covers a variety of aspects, from the overview of the 3V system, the analysis of the 12 core indicators of takeout to the precise positioning of store ailments, to the design of the 13 major product systems to lay the foundation for three years of profitability, always maintaining a keen insight into the details of catering. At the same time, it provides professional guidance in product selection, business district research, product testing, product matching and pricing strategy, helping companies establish a solid profit moat and realize zero-cost profitability. In addition, it also focuses on store decoration and VI design to realize the improvement of conversion rate. It also conducts in-depth research on the difficulties and pain points in takeaway operations, and develops a number of solutions, such as intelligent management systems and data analysis tools, in order to help companies better optimize their business processes and improve their performance.

In the past three years, we have provided high quality services to ten thousand enterprises and won extensive user reputation and market recognition. In the future, we will continue to dig deep into all details of the takeaway operation field to better meet the needs of our customers.

Feedback from the offline class 1: students said that since going to the garlic takeout operation offline class not only takeout orders doubled several times, the offline business is also taken by the takeout, go to the offline class before, trapped in the store, 2 line cities, high-end customers are less, especially the niche track, the repurchase rate is also low, the boss even intends to transition to do barbecue, to go to the offline class, to find a new way of thinking, to adjust to the combination of dine-in + takeaway method of play, and to find new ideas. With the endorsement of the dine-in, the takeaway is almost pure profit. The boss, from a month ago began to brush our live, at first when we are a marketing number, and later found that our method can really increase the amount of single up profit, so continue to brush the live while enrolled in the Hangzhou course, the end of the day in the course, just also reached a single store revenue doubled.

Feedback from the offline class 2: Helped students understand the core indicators of the store more y and taught them how to consider the functional combination of products. In the past, they just follow the order of the products, but ignored the importance of interspersed attraction and explosive products, as well as the strategy of the single-order add-ons, but also very thankful for the beginning of the effect did not come out of the boss still chose to believe that grinding more than half a month to finally keep the clouds to see the moonlight. Today began to take off, it will get better and better. Lobster store do not wait until the peak season to start operations, because the head of the business district will be in the peak season before the start of the base unit volume.

Feedback from offline class 3: Not only did I learn the underlying logic of the takeout ecosystem, but I also understood the importance of speed. To optimize the store in a way that quickly attracts customers, optimization measures such as fast entry, fast ordering, fast delivery, fast delivery, fast dining, fast response, etc., can continue to provide value to the platform and customers. Excellent students, last year recommended a stall store project, after joining the store directly hosted to us to do operations, and now stable to 5W per month net profit. Now the whole store into a steady state, ready to find us to the second project to start preparations. Smart bosses, always believe in professionalism, and to do what they should do well.

Feedback from the offline class 4: so that customers can choose three, it is best to create all the options for the first three hot products, the platform is the most important store unit price, the most like the repurchase rate, for the enhancement of the customer unit price, the need to create a different product system and product sorting. This student cognition is really high, after learning online class immediately learn to modify the store, less than a month into the business circle of the top ten.

Feedback from the offline class 5: track selection, product supply and demand and price volatility, supply chain integrity, coverage of the audience groups is clear, whether the product has a point of memory has nothing to do with the advantages and disadvantages of a certain degree of uniqueness, find their own differentiated products is also a more effective point of breakthrough. The next day after the student took the class, the bully turned off the promotion, and the conversion rate of the order directly rose 12%. Generally speaking, the platform receives the signal of lower exposure/higher income, which is the prelude to the single explosion!

Offline class feedback 6: through learning to lock the key indicators key actions to achieve the double growth of customer unit price and unit volume, medium and high customer unit price dine-in store, intervention in a month exactly double the real income, as long as the menu structure is set up, the need to supplement the dishes designed to a small number of overbearing meal to start, do not need to spend a lot of effort to punch a single single, the single volume of the natural will enter the ascending channel. The boss is also a force, said to add what products, said to adjust what prices and activities, without saying a word without frowning, such a customer and then a dozen!

Feedback from offline class 7: By changing the three activities taught in the class, his ranking went up 24 places. This is not because his foundation is too poor, but because the takeaway platform at different times have different "fate", as long as you find suitable for their "fate", a dollar will be able to play like the value of 100 yuan. Fast food stores dead store revitalization key is to find out the reasons for the death of the store, and reverse the downward trend, otherwise no matter how to use the king of food and promotion to stimulate the store will not let a store really live over. Thanks to the owner's trust and patience, finally find out the crux of the matter, permanently revitalize the store.

Unconsciously the takeaway operation journey has gone through three years, in these three years, persistently providing customers with excellent service and professional help, so that the business owners in the takeaway market to achieve more results and success, over the past three years, with the customers to establish a deep trust and friendship, but also fully demonstrated their own as a takeaway industry's strength and status, today, takeaway operation services have become the industry's One of the very popular and trusted brands.

In the coming days, looking forward to working with more customers and partners, hand in hand *** advance, *** with the development of a broader takeaway market prospects, we will continue to work hard and innovative, to provide customers with better quality, more professional takeaway operation solutions, to help business owners to the next level!