How does the catering industry transform into light catering?

1. Most of the reasons why catering enterprises are backward are because they can't keep up with the needs of consumers.

With the growing of young consumers, they have become the main force of a new generation of consumption, and a new round of brand rejuvenation is the biggest problem faced by old brands.

Previously, the "20 19 10 Global Consumption Trends" released by the global market consulting company showed that today's consumers will be more "self-centered" when shopping, they will trust their choices and judgments more, and they are eager to obtain more personalized products and services.

Therefore, it is the choice of catering enterprises to conform to the times, respect consumers and respect the market. For old brands, the rejuvenation of the brand lies in injecting fresh vitality into the brand, thus finding outlets among young consumers and forming a wider radiation effect.

Therefore, no matter the image, products or atmosphere, time-honored restaurants need to abandon the fixed thinking of waiting for customers to come to the door, expand diversified consumer groups and cultivate potential fans in the future.

2. The concentrated and similar products give consumers the impression of "breakfast shop" and "New Year Street", which limits the development of the brand.

If restaurants want consumers to promote their brands for free, they must create an "explosive product" that makes people feel mellow and unforgettable, because "explosive product" is a sharp weapon to build brand reputation.

After creating an "explosive product", we should add information value to the product, such as beauty, taste, story, or symbol implantation, and try our best to add information value beyond the function to the product.

Just as Pepsi is a symbol of youth and vitality, and Wang Laoji is a cultural symbol of the rise of China, we will build our own brand image and reputation.