To "create the city's first service brand of catering" as the center, the establishment, improvement, standardization of the internal management mechanism of the Department of Planning, strengthening the construction of team culture, in order to complete the annual work of the company's objectives to provide planning ideas Below, I would like to introduce to you the catering planning program model 4, welcome to read.
Dining planning program 1
First, the goal
Planning and development of the 2013 annual work of the overall guiding ideology is: "to create the city's first service brand of catering," as the center, the establishment, refinement, standardization of the planning department's internal management mechanism, strengthen the construction of team culture, in order to complete the company's annual work objectives to provide planning ideas. The construction of team culture, in order to complete the company's annual work objectives to provide planning ideas, to achieve the company's leapfrog development.
1, in 2013, through a variety of media forms of integration of food and beverage publicity, to do in the promotion of means of innovation, efficiency, and gradually occupy the first brand of food and beverage, promote food and beverage catering outside the brand, to promote and stabilize food and beverage ten years of visibility of the catering brand.
2, 2013 planning to strive to use the least expansion costs to do the biggest market publicity;
3, for the company to prepare a strong sales tool, to ensure that the market publicity channels, market publicity image has a strong catering characteristics, to improve the sense of identity of the enterprise of all employees, to assist the shopkeepers to gradually complete the annual sales task in 2012;
4, according to the According to the different seasons and festivals, to provide a set of promotional programs from the beginning of the year to the end of the year, and in accordance with the city people's attention to the degree of festivals to promote the intensity of the distinction, see the "2013 Holiday Summary" and "the various holiday planning";
Second, the festivals corresponding to the type of promotional activities recommended
1, the domestic and international important holiday promotions: including New Year's Day, Spring Festival, Lantern Festival, Valentine's Day, Women's Day, Mother's Day, Labor Day, Children's Day, Dragon Boat Festival, thank you, Chongyang Festival, Christmas Day, etc., to do comprehensive promotions, such as the Lantern Festival, the launch of the guessing lantern riddles, prize-winning couplet activities. (The actual proposal according to the catering catering's own needs to selectively launch a series of activities).
2, 11 anniversary promotions: it is recommended to comprehensive publicity and promotion, promotional efforts should be relatively large. A variety of publicity must be in place, such as the use of LED electronic screens, banners, SMS, DM, building video advertising, car advertising and other media comprehensive means of publicity.
3, routine promotions: according to the needs of other sectors of the catering temporary development, mainly for catering seasonal menu updates, new products listed on the demand to operate. Such as off-season launch of the "large-scale lottery", "food and beverage tasting activities", "quarterly points exchange activities" and so on.
4, competitive promotions, mainly for competitors in the food and beverage promotions done to launch quality services, specials, buy free mainly.
5, the development of promotional programs to be innovative, but can not be detached from the actual situation, claptrap, to be adapted to local conditions, easy to operate, to do the assessment of the late, the specific plan to make a month in advance.
6, combined with the "restaurant VIP members" and "points members" and the merchant alliance and group-buying sites for promotional activities, continue to attract the recruitment of new members.
Third, publicity, public welfare activities plan
1, publicity, including thematic publicity activities (such as the Spring Festival to pay homage to the New Year, 3.15 Consumer Day, the consumer seat will be off, and so on) and routine publicity (not intermittent media advertising. such as advertising, off-season image advertising. Such as advertising, off-season image advertising).
2, public welfare activities. Including thematic public welfare activities (such as the Chongyang Festival, tree-planting, etc.) and routine public welfare activities (such as education, poverty alleviation, help the poor, etc.), at least 1 large-scale public welfare activities a year, the cost of about 10,000 yuan.
3. Strengthen cooperation with the media to carry out various forms of activities and cooperation.
Fourth, advertising space for rent and DM inside investment
1, for the catering outlets, the formation of a store advertising space for rent. (Mainly for business alliances)
2, quarterly internal DM newspaper, advertising.
V. Strengthening the corporate culture of catering rendering
1, standardize the content and hanging of a variety of signs.
2, increase the introduction of enterprises and a variety of suggestive text publicity.
3, the theme of the holiday promotional activities to do text introduction.
4, each issue of DM inside the magazine to introduce the general knowledge of life. (such as car knowledge, vehicle maintenance knowledge, seasonal dietary recipes and taboos, fire knowledge, recipes, etc.)
Sixth, the creation of VI system and strengthen the management of VI.
This program is responsible for by the brand design.
VII, catering catering festival marketing planning program
Dining planning program 2
I, project name: green specialties catering (Bawei restaurant)
Second, the entrepreneurial goal of the development of the green specialties catering brand with the "Bawei" as a registered trademark. Characteristics of the development of catering brands, the use of reasonable and effective management and investment, the establishment of a green food and beverage with a strong cultural characteristics of the Bayu limited chain of group companies. Bayu culture restaurant has become the current restaurant operators to build a fashion, mainly because consumers also like to eat in this environment. So that consumers in the process of eating to understand some of the local historical knowledge, customs and culture is its greatest advantage. This kind of restaurant will not be eliminated in the short term. Of course, we must also look at the level and depth of the restaurant in the cultural excavation.
Third, the market analysis of the current state of the restaurant:
1, the brand restaurant
Chen Ma Po, taste Jianghu, Bian's Roots incense, Chuan Dong Laojia and other brands of these restaurants have become synonymous with "state-owned enterprises", due to its lack of progress and low management has been in the edge of elimination.
2, the hotel restaurant
Because of its "high threshold" of the public image and book-style business style, most consumers have been rejected, in addition to the Jinjiang Hotel, Homestead International Hotel, Crowne Plaza Hotel restaurant outside the other are dismal.
3, folk, cultural restaurants
Because of its unique storefront design and innovative dishes, coupled with reasonable price has become the main restaurant of public consumption. They are represented by: Folklore - Ba Guobuyi, Tao Ranjiu, Chongqing Cai Genxiang; Culture - Cuisine Xiangyuan, Red Apricot, Da Ronghe, Private Cuisine, Rongxiang, Wenxiang, Mantingfang and so on. In summary, to quickly succeed, we must take the road of folk culture restaurants. With the steady and rapid growth of the economy, urban and rural residents' income level has increased significantly, the catering market has shown a strong momentum of development. At present, China's food and beverage market, Chinese-style meals to Chinese-style meals, Western-style meals are gradually emerging, but the current scale is still small; fast food to Western-style fast food, KFC, McDonald's, Pizza Hut, etc., is the main force in the market, Chinese fast food has been developing vigorously, but the current can not compete with the "foreign fast food". Compared with the foreign fast food specialization, branding, chain of successful marketing model. Chinese food and beverage development is obviously a little inferior, how to occupy that part of the market, is the problem we need to solve. As people's health and food safety concerns about their own degree of improvement. And foreign fast food fried, high-energy based food long-term consumption of obesity and other issues after exposure. Dietary safety has become a hot topic? How to give consumers a peace of mind and safe diet has become the theme of the future development of the catering industry. It can be predicted that the use of environmental protection, health, safety concepts, advocating green consumption will be the future development trend of the catering industry. Green characteristics of the proposed catering is actually the progress of social civilization, is a new concept of catering culture. In the next few years, China's catering business model will diversify the development of the internationalization process will be accelerated, and green characteristics of cultural catering will become fashionable, which undoubtedly brings opportunities to invest in green catering industry.
Fourth, the market research
Must decide to invest in a detailed market research, specifically to understand the target consumer groups, competitors (including financial status, operating status, number of employees, etc.), where the status of the business district, as well as with the catering industry related to legal formalities, lease contracts, supplier relations. Specific projects by the catering consulting company is responsible for. Site selection conditions: the location of the business district must have three conditions of office center, commercial center, residential center, must be convenient, wide view, 50 meters within the parking location of the standard front. Selected site entrance or around the door must be able to park dozens of cars (parking lot does not count) selected floor shall not exceed three floors (preferably the second floor or the first floor) field rental costs shall not exceed 40 yuan / square meter, site selection by the food and beverage consultant is responsible for.
V. Catering features
The secret recipe based on Sichuan, Guangdong, Lu Jing and a large fusion of dishes to promote the green food culture of Bayu, the dishes are unique; and the establishment of catering consulting company is responsible for the main dish R & D room, two innovative dishes per week, every quarter to change the menu to achieve the product I have no one, I have my own superior quality and stability. Dishes to Bayu culture for the appeal, with strange fresh raw materials for Allusion, by the R & D room innovation and decoration style consistent, green, nourishing health, color and flavor of the dishes. Once again to organize a set of four seasons of special nourishing package (skin, body, ecological) dish ito, and finally use the characteristics of the wedding banquet (slightly) and characteristics of the birthday banquet (slightly) two projects to help the restaurant products to increase revenue.
Six, the target market positioning
Middle and high income people can accept the green catering industry. Customer base: individual private owners + white-collar + other.
VII. Market strategy
Product standardization, standardization, scientific management, business chain. And imported than the Hong Kong five-point method is also excellent Huang Xiaoping ten-point management method. Specifically by the catering consulting company responsible for the implementation.
Eight, restaurant design
1, the entire restaurant design reflects the style of the Bayu culture, the color is slightly lighter than the walnut color. Bayu culture things covered the whole restaurant.
2, although it is a cultural green restaurant, but the guest equipment, especially the bathroom (washbasin, toilet, hand dryer, toilet paper,) equipment to strive for high-grade.
3, dining chairs, drop table, bowls, plates, spoons, chopstick racks, dishes, clothes sets, chopstick sets, curtains, tablecloths, tablecloths, mouth cloths, clothing, welcome desk, water signs, etc. must be customized, and restaurant signs.
4, there should be more than fifteen private rooms (guests increasingly like to dine in private rooms), and the use of full floor-to-ceiling glass. Ground using the purpose of the board, the wall left a special food transfer hole, the house is equipped with an in-line telephone. Deluxe rooms must be equipped with TV, sofa and other equipment)
5, the hall needs to be able to accommodate the standard ten table 25 (and to deduct the drop table and staff and customers through the distance). Preferably with a stage. The floor is paved with non-slip 80cm tiles, and the ceiling uses warm fluorescent lamps as the main light source (and save electricity costs and improve brightness).
6, the toilet paved non-slip floor tiles, the area can not be too small. Staff toilets and guest toilets are separated.
7, the kitchen spectrum of non-slip floor tiles, fire head must be about 10. Containing cold dishes room, snack room, dishwashing room, storage room, playing room. Kitchen shall not be less than 300 square meters.
8, the entire restaurant contains: sales reception area (large banquettes, sofas), bar (there are enough places to put the drinks), cash register warehouse (2), office, utility room, locker room, power distribution room, sound control room and so on.
9, the name of the private room: the use of Chongqing seventeen old city gates named or named after Chongqing old place names (the private room has a painting or photo of their origin), or with the activities of the private room name (such as: Wang Fu, Li Fu, Zhao Fu, etc.), dining hanging the ordering guest's family name plate in front of the door).
10, the door plaque using wooden signboard (hot gold lettering).
11, next to the door or vestibule with a "preface or fugue".
12, the guests stay in all the cards with woodcut.
13, the private room aisle hangs a picture frame of Chongqing food culture (Chongqing ballads, children's songs), the hall hangs the origin of the restaurant's specialties allusion.
14, the toilet hangs Chongqing words or Chongqing hysteria cartoons.
15, the menu is specially designed, the restaurant famous dishes using color photos, the menu is printed on each page of the "line wine order".
Nine, the investment cost budget (according to 2000 square meters)
1, renovation: 1.3 million
2, kitchen equipment: 300,000
3, lighting, air-conditioning (not central air-conditioning), restrooms, offices, cashier: 800,000
4, dining room appliances: 300,000
5, the first stage of the advertisement fee
6, working capital: 500,000 total **** capital preparation: 3.5 million (including unforeseen costs) plus rent of 500,000 *** counting 4 million
X, staffing
1, kitchen: 50
2, floor (including logistics): 70 general manager: is responsible for the operation of the entire restaurant lobby manager: to assist the general manager, responsible for the management of the floor sales and marketing. General Manager, responsible for the management of the floor Sales Manager: assist the General Manager, responsible for the sales of the restaurant Director: responsible for the floor of the area management work Minister: to assist the Director to do a good job in each sub-piece of the refinement of the work of the Nutrition Order: specializing in food for the guests to point out, nutritional food, recommended dishes Marketing: responsible for the sales of the restaurant to guide the return work of the waiter: the implementation of the work of the guest's service Welcome: to meet the arrival of the guests, Lead the guests to the seat passer: responsible for the dishes ordered by the guests will be sent to the point of each table Parking staff: responsible for leading the guests to the store, and take care of the dining guests vehicles Storekeeper: responsible for the management of the treasury items and the receipt and distribution of work Cashier: responsible for the settlement of the daily guests dining bar: responsible for the release of drinks and fruit plate production Cleaner: responsible for the cleanliness of the entire restaurant Procurement: responsible for the entire restaurant items of the purchases Work art worker: responsible for the whole restaurant publicity work maintenance worker: responsible for the normal operation of the whole restaurant equipment (including kitchen equipment) office director: responsible for the whole restaurant documents printing, distribution, meeting minutes and daily office work audit: responsible for supervising and checking the cashier, bar, the treasury's accounts to verify the work of the quality inspection inspector: responsible for the whole restaurant departments of all positions of the code of conduct. Grooming, quality inspection and other work of the Finance Department: responsible for all the accounts of the restaurant
eleven, profit and loss prediction 1, if per capita 40 yuan, 500 visits per day, the monthly turnover of 600,000, the cost of controlling at 180,000, the integrated gross profit calculated at 50%, a monthly profit of 120,000 yuan, the annual profit of: 1,440,000, to recover the investment period of: 3 years 2, if per capita 40 yuan, 700 daily. Monthly turnover of 800,000 yuan, cost control at 240,000 yuan, the comprehensive gross profit calculated at 50%, monthly profit of 160,000 yuan, annual profit of: 1.9 million, to recover the investment period for: 2 years 3, if the monthly turnover of 1 million, cost control at 300,000 yuan, the comprehensive gross profit calculated at 50%, monthly profit of 200,000 yuan, annual profit of: 2.4 million, to recover the investment period of: 1 year and a half 4, if the According to each per capita 40 yuan, 1,000 people per day, monthly turnover of 1.2 million, cost control at 360,000, the integrated gross profit calculated at 50%, monthly profit of 240,000 yuan, annual profit of: 2.8 million, to recover the investment period of: a little more than 1 year in order to shorten the time to recover the investment, should strive to economize on the renovation, reduce the cost of enterprises to implement the ten management method (the cost of food and drink than other to save up to 5% -20% of the cost), but in order to shorten the investment recovery time, should strive to economize on decoration, reduce the cost of enterprise implementation of ten management method (cost than other food and beverage to save up to 5 20% of the cost), but not too far from the planning, otherwise it can not do the expected sales.
XII, decoration
1, the implementation of open bidding
2, choose to have experience in renovation of large-scale restaurant renovation team
3, the company sent a person to supervise the renovation and at any time with the renovation side of the discussion of the design program 4, the renovation time shall not exceed 3 months (the end of the year must be opened)
XIII, staff recruitment
1, Recruitment work began two months in advance
2, a month in advance of the start of pre-employee training
3, ten days before the opening of the start (do cleaning)
14, advertising planning
1, 1.5 months in advance of the planning of the opening of the advertisements
2, a month in advance of the start of the advertisements
3, the beginning of renovation that is around the restaurant banner advertisements
3, renovation of the restaurant that is around the start of the advertisement
2, the beginning of the advertisements
3, the beginning of the renovation that is in the Banner ads appear around the restaurant
4, 20 days in advance of the completion of the planning of the opening ceremony program
XV, the entry of suppliers
1, two months in advance to start contacting the supply unit
2, 1 month in advance to set the list of suppliers
XVI, formalities for the renovation of a variety of business formalities before the start of the (industry and commerce, taxation, urban management, police station, etc.), must be perfected before opening.
XVII, regulations one month in advance must write all the company's rules and regulations
1, the corporate philosophy
2, financial management system
3, the staff code
4, the kitchen management system
5, procurement management system
6, floor management system
7, the dormitory management system
7, the company has been the first time in the world that the company has been the first time in the world that the company has been the first time in the world that the company has been the first time in the world that the company has been the first time in the world. Management system
8, staff rewards and punishments system
9, the duties of various departments
10, Huang Xiaoping ten management method
11, employee performance appraisal management method
12, the company's membership management manual when the above work is completed, a formal, angry catering business is really born, but the more arduous tasks also comes with it. As long as we have a united collective, strong management team, unique marketing plan, constantly in the concept, service, environment, food, innovation. Continuously create highlights of the restaurant will be a red scene, through word of mouth, and gradually form a brand, chain nationwide.
Dining Planning Program 3
Dining Brand Planning: Theme Restaurant
In the catering market full of imitation and homogeneity of operations, "theme-based" brand planning is an important strategy for the development of modern catering enterprises in the new period of strategy and tactics. This type of catering brand planning is very responsive to the market, but it should be borne in mind that the key element of the "theme-based" business is the sustainable and healthy development, should be avoided to rise up and read a distorted version of the real scripture, catering enterprises must do a good job in several aspects of the work of brand planning.
Catering brand planning:
Highlight the theme characteristics, to achieve differentiation. Theme management is essentially through the catering brand planning, to achieve specialization and specialization. Specialization is the inevitable social division of labor, specialization is the result of market competition. The more competitive the place, the more is the theme of survival and development of the place of use. Therefore, before the implementation of theme management, we should find the right market and select the right theme based on the geographical location, enterprise strength, local culture and other factors. The choice of theme must be built on the basis of market research and prediction, in line with the consumption level of the market and the potential needs of the target customer groups. In recent years, the themes available in restaurant brand planning have become more diversified, from the original simple theme consistent with the characteristics of the geographical environment to the development of music, gaming, culture, history, legends, sports activities and other themes. With such a theme as the center, product selection, environmental design, the introduction of services, the atmosphere to show the penetration of the theme characteristics, thereby increasing customer flow, laying a good foundation for future development. In addition, due to the different regions of China's wealth gap is large, the same region, the income level of residents also have a gap, according to this special situation, catering enterprises should also be based on the theme to develop a variety of grades of consumer products, so that the price tends to be more popular, in order to meet the needs of customers at different levels of consumption.
Catering brand planning two:
Set up a brand-name theme, dilute seasonal differences. Catering brand planning is unique is the key element of the success or failure of the catering business. Theme business purpose is to pull the gap with competitive enterprises and homogeneous products, while preventing competitors from imitating and surpassing. In order to avoid being imitated by other companies and improved intercept, it is necessary to establish a theme brand or theme culture brand. The establishment and development of thematic branding is conducive to the establishment of customer preference, the improvement of market control of enterprises and the market penetration of new products. Therefore, relying on the power of mass media and interpersonal means of communication to improve the visibility of the enterprise theme culture brand, to maintain its degree of honor, is the focus of each theme catering enterprises to improve the business situation, it is for the dilution of the seasonal nature of the enterprise business can play a vital role.
Catering brand planning three:
Continuous innovation to extend the life cycle. In the fierce competition in the market, the product market life cycle is gradually shortened, the way of operation in the constant push of the new, novel and unique catering brand planning theme if not often improve and develop, will soon lose the bright and be squeezed out of the market. Highlighting the theme of the openness of the business characteristics, innovation and improvement is the evergreen of the theme of the business. The object of catering services is diners, the key to innovation is to provide consumers with new feelings. Therefore, in the innovation of dishes, the production of dishes, to fully consider the gender of diners, age, preferences and other aspects of the situation, not only to focus on the characteristics of the dishes, but also the right medicine for different customer needs, the introduction of different flavors, different varieties of dishes to meet the diverse needs of customers. In addition to this, restaurant brand planning can also be strategically adjusted in terms of products, prices, locations, promotions, facilities, personnel, processes, etc., or the combination of these strategies can be updated as a whole. In the process of improvement and refinement, continuously expand the impact of the theme of business, expanding a greater space for development.
Dining brand planning four:
Tightly adhere to the theme of catering, improve the business strategy. Theme management taboo from the theme of formalism. Theme embodied in the form, form performance theme. Theme as the core content of the operation, through the operators of the pursuit of taste and the pursuit of quality. Regardless of what grade of catering enterprises are located, the theme of catering brand planning must be shown in the form of consumption and cultural combination, benefits and emotional harmony. Otherwise, the form of compulsion, the content of the price does not match, can only lead the enterprise astray. Theme business as the layout of the article, the grade and quality of dishes, environmental design and layout, the atmosphere of the rendering and baking, service standards and implementation, must be set with the theme of the quality of the requirements of the unity, so as to adapt to a particular period of the consumption level, to meet the value of the target customer base needs. Catering brand planning also advocates the unity of the theme business content and form, not only to provide customers with rational consumption of instructions, but also first of all to mobilize the customer's emotions, lock the customer's attention. Because, emotional identity is the basic guarantee to cultivate consumer loyalty. Through the management of the theme, to provide clues to the pleasure of consumption, consumers are willing to hear and come, and can be experienced in the consumption of the differences with others, to obtain special insights, and again to come to the enthusiasm in order to maintain the theme-based management of the catering brand planning objectives can also be realized.
Dining Planning Program 4
A complete marketing plan is divided into three major parts of the structure: one is the analysis of the market situation of the product, and the second is the body of the plan. Third, the effect of the prediction that the feasibility of the program and operational.
(a) market situation analysis
To understand the size of the entire market as well as the comparison of the enemy, the market situation analysis must include the following 13 items:
(1) the size of the entire product in the current market.
(2) Comparative analysis of sales volume and sales of competing brands.
(3) Comparative analysis of the market share of competing brands.
(4) Market target analysis of the age, gender, occupation, education, income, and family structure of consumer groups.
(5) Comparative analysis of the strengths and weaknesses of competing brands.
(6) Comparative analysis of market areas and product positioning of competing brands.
(7) Comparative analysis of advertising costs and performance of competing brands.
(8) Comparative analysis of promotional activities of competing brands.
(9) Comparative analysis of PR activities of competing brands.
(10) Comparative analysis of pricing strategies of competing brands.
(11) Comparative analysis of sales channels of competing brands.
(12) Financial profit and loss analysis of the company's products in recent years.
(13) Comparative analysis of the strengths and weaknesses of the company's products with those of competing brands.
(B) the body of the plan
The general marketing plan body consists of seven major items, now a brief description.
(1) the company's product into the market policy
planners in the preparation of the plan before, must be with the company's top leadership on the company's future business policy and strategy, do in-depth communication to determine the company's main policy. Both sides to discuss the following details;
1, to determine the target market and product positioning.
2, the sales goal is to expand market share or the pursuit of profits.
3, set the price policy.
4, determine the sales approach.
5, advertising performance and advertising budget.
6, the focus and principles of promotional activities.
7, the focus and principles of public relations activities.
(2) the enterprise's product sales targets
The so-called sales targets, that is, the company's various products within a certain period of time (usually one year) must be achieved business objectives.
The quantification of sales targets has the following advantages:
To test the success or failure of the entire marketing plan to provide a basis.
To provide a basis for evaluating performance objectives.
To provide a basis for developing the next sales target.
(3) product promotion plan
The planner to formulate the purpose of the promotion plan is to assist in the realization of sales targets. Promotion plan includes three major parts of the objectives, strategies, and detailed plans.
① Objectives
The planner must clearly indicate the objectives of the promotional activities that are expected to be achieved in order to achieve the sales objectives of the entire marketing plan. Generally can be divided into: long-term, medium-term and short-term plan.
② Strategy
After deciding on the objectives of the promotional program, the next step is to develop strategies to achieve the objectives. The strategy of the promotion program includes advertising strategy, distribution channel use strategy, promotional pricing activities strategy, public relations activities strategy and other four items.
Advertising strategy: product positioning and target consumer groups, to determine the theme of the policy performance, the use of newspapers, magazines, television, radio, leaflets, outdoor advertising and so on. What kind of media to choose? What is the percentage of each? How much is the rate of audience and contact rate of the advertisement? Make the product features and selling points y rooted in people's hearts.
Distribution channel strategy: the current distribution channels of many kinds, enterprises should be based on the need and the possibility of choosing the right channel for their own, generally can be divided into: dealers and terminals of the two blocks, and other intermediary agents, such as Germany and other forms. In the choice of us, follow the main principle of "targeted", make full use of the company's limited resources and strength.
Promotional pricing strategy: the object of promotion, promotional activities. The kind of way, as well as to take a variety of promotional activities to achieve the desired effect is what.
PR activities strategy: the object of public relations, public relations activities, and the kinds of ways to organize a variety of public relations activities. Kinds of ways, as well as organizing a variety of public relations activities to achieve the purpose is what.
③ Detailed plan
Detailed description of the implementation of each strategy carried out in detail.
Advertising performance plan: the design of newspaper and magazine advertising scripts (headlines, text, graphics), creative scripts for TV commercials, radio scripts, and so on.
Media plan: whether to choose popular or specialized newspapers and magazines, as well as the date of publication and the size of the page, etc.; TV and radio advertisements to choose the time and frequency of the program. In addition, we should also consider the CRP (total audience rate) and CPM (the average cost per thousand people reached by the advertising message)
Promotional activities plan: including the purchase of goods on display, exhibitions, demonstrations, lucky draws, samples, tasting, discounts and so on.
Public relations activities plan: including shareholders' meetings, the release of the company's press releases, the company's internal publications, staff associations, love activities, and contact with the media.
(4) market research program
Market research is very important in the marketing plan. Because the market information and intelligence obtained from the market survey is an important basis for the development of marketing plan. In addition, the first part of the aforementioned analysis of market conditions in the 12 information, most can be obtained through market research, which also shows the importance of market research.