What are the business models of the catering industry?

There are six main business models of rice, as follows.

First, word-of-mouth marketing

If the catering industry wants to win a good reputation, it must make great efforts in the aspects of restaurant service, serving speed, food quality, customer communication, settlement management and raw material storage. For example, the network is developed now, and there are many websites for diners to evaluate restaurants, which is also an important channel for diners to obtain restaurant information.

Second, emotional marketing.

Emotional marketing can get more repeat customers. For example, the common "free gift" is one of the most common means of emotional investment in restaurants. "Free" dishes are generally small dishes with low cost, but they can maximize diners' feelings for the restaurant and increase the frequency of "going back" again.

Third, taste marketing.

If a restaurant can be remembered by many old customers, it must be because the food in this restaurant tastes good. "Delicious" is the highest standard for judging restaurants and the most favorable premise for restaurant promotion.

Fourth, menu marketing.

Promote customers who come to the restaurant to eat and consume through various forms of menus. Marketing can be carried out through various fixed menus with different forms and unique styles, such as chef's special dishes, weekly special dishes, new dishes of this month, children's menus, middle-aged and elderly menus, couples' menus, weekend menus, food festival menus, etc.

Five, experience marketing

Experiential marketing is a brand-new marketing method, which mainly provides users with personal experience to achieve certain marketing effects, which not only accelerates the sales of products, but also helps to obtain good user reputation and establish the image of catering enterprises.

Six, network marketing

Publicity can be conducted on the group purchase ordering website, Weibo and self-media to expand the popularity of food and beverage outlets and increase the number of diners. When choosing a marketing model, operators should find the most suitable marketing model according to the actual situation of the restaurant, so as to get twice the result with half the effort.

Extended data

First, three conditions for improving the catering business model:

1, the specific situation of the business circle where the enterprise is located. It is necessary to analyze the business circle where the enterprise is located, classify the passenger flow in the business circle, and choose the service crowd of the enterprise itself.

2. Competitors in the same business circle. When determining the business model, catering enterprises should consciously avoid confrontation with competitors and avoid mutual losses. It is necessary to find the market gap, shield competitors, achieve "competition", * * * be the "cake" of the regional market, and improve the comprehensive competitiveness of this business circle.

3. Investors' economic strength and personal preferences. Reasonable catering business model is not single. In the same business district, there are several options. Different investors have different choices because of their different economic strength and habits, even in the face of the same market environment.

Second, the method of building a catering business model

1, highlight the key points. According to the main business projects of the enterprise, centralized packaging is carried out.

2. Cultural (historical, regional) methods. This is a common pattern construction method. With the help of local customs, legends and anecdotes, the hotel's consumption pattern and food structure are re-integrated, so that customers can spend in the hotel and experience the charm of culture.

3. Vascular rendering method. Based on the appliances used for food processing or cooking, innovate the catering mode.

4. Variety ownership law. This is an ancient but energetic dining mode.

5, the method (cooking method) binding method. Especially highlight the cooking methods of dishes.

6. Style implantation. To create a consumer atmosphere as a selling point, the environment is comfortable and expensive.

7. Crowd stratification method. According to the consumption grade of customer groups, customers are divided into upper, middle and lower grades, and their own business model is determined according to the number of people in each grade. In each grade, it can be divided into three grades: upper, middle and lower. The purpose of subdivision is to locate accurately when determining the mode.

8. Maternal parasitism. Catering is a parasitic industry, mainly relying on retail and largely relying on people. Establishing a suitable business model in a crowded place, parasitic in supermarkets, shopping malls and hotels, will also be recognized by customers.

9. Essence introduction method. Local or domestic, but foreign countries or countries have developed very well, and copying them without violating relevant laws can get twice the result with half the effort.

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