How to "revitalize" the old restaurant to create a brilliant future?

The catering industry has grown over the years, and the old ones are gradually losing the market, what they did wrong?1, the reason why the restaurant companies fall behind, most of them are because they can not keep up with consumer demand along with the growing young consumers, into a new generation of consumer main force, a new round of brand rejuvenation, is the old brand facing the biggest problem. Previously, the global market consulting firm released the "10 global consumer trends in 2019", showing that today's consumers will be more "self-centered" in their purchases, they will be more trusting of their own choices and judgments, and are eager to obtain more personalized products and services. This shows that it is the business choice of caterers to adapt to the times and respect consumers and the market. For the old brand, brand rejuvenation, lies in the brand to inject fresh vitality, as a result of young consumers to find **** Ming, and the formation of a broader radiation effect. So whether it is from the image, product, atmosphere, the old restaurant need to put down the fixed thinking of waiting for customers to come to the door, to expand the diversified consumer population, to cultivate the potential fans of the future. Although the 2020 epidemic dealt a huge blow to brick-and-mortar stores, Sullivan's still opened four new stores in 2020 and, this year, added two more, and all of its stores are doing well, according to Yan.

But the market is constantly changing, and only by capturing the hearts of young people can we gain a foothold in the future. This is the reason as a post-80s Yan Xiaojing actually understand, the young man in the stable loyal customers on the basis of the store began to reorganize.

The 80-year-old "revitalization" of the old

"There are many aspects of the transformation of the old must be adjusted." said Yan. Yan Xiaojing said, "so we chose to start from the product development, packaging remake, promotion channels to start the three aspects of improvement and enhancement, and repositioning and upgrading of stores."

While eliminating old products and developing new ones to keep the flavors in their memories, they are creating new flavors that young people love. "The disadvantage of our Chinese pastries is that they are high in sugar and oil, and young people nowadays attach great importance to "health" and don't like to eat too sweet pastries." Talking about the gulf between traditional pastries and young people, Yan Xiaojing bluntly, "so we have begun to make product adjustments, eliminating those unrepresentative, relatively small sales volume of old products, and use the cost to create new flavors that young people like, such as custard puffs, snowflake puffs, meat fluffy rolls, etc.."

This is the first time that a Chinese pastry has been sold in the United States, and it is the first time that a Chinese pastry has been sold in the United States.