How to do marketing in the restaurant industry

Developing a marketing plan for restaurant brands, conversion effect to increase popularity

With the increasing number of restaurants, many of them are elegantly decorated, upscale, with good food taste and prices, but business is not good.

Restaurants have high rental costs and high labor costs, and if business is not good, they cannot return to the original level in one or two years, and the end result is to close and be replaced.

The following Xun Pushker Media share with you the restaurant marketing program:

First of all, the use of the herd effect, to enhance the popularity. Most customers have the herd effect, especially when some customers are not familiar with the mall and sellers, they will choose the restaurant with more queues to reduce the risk of dining (bad taste). They will think that if so many people choose it, it must not be too bad.

The practical application of the general restaurant is as follows:

(1) Now some businessmen use this mentality to hire people to queue up and create popularity, which is not a long-term solution, or need to return to the product itself.

(2) in the production process, deliberately slow down the production speed, so that the store to create a level, which is also the next best thing, easy to consume the customer's patience.

(3) Do everything you can to keep everyone in the waiting area and create a lively atmosphere.

The second is, the combination of goods effect, customers obediently pay

This combination can make the customer quickly get satisfaction, in other words, customers only need to order a dish, you can get a variety of dining experience.

So many times, customers feel that they have taken advantage of a bargain, or that it is worth it, and they will dutifully pay for it.

Thirdly, use the psychology of challenge, play discount marketing

Discount promotion is the most common of the marketing programs used by hot pot restaurants.

The key lies in how you do the activity. Assuming you remain simple and crude and send discounts directly, you will usually lose money to make money.

If you play around too much, you'll devalue your social status.

But if you think outside the box and change the gameplay, you'll usually get unexpected communications for your restaurant, such as combining discount promotions with program challenges.

Fourth, improve the sense of value with quality.

In the context of consumer upgrading, green and healthy is a major trend in catering, many consumers are more willing to pay for quality ingredients.

The restaurant can place the ingredients, so that customers can see the fresh ingredients, not only improves the quality of the ingredients, but also emphasizes the origin of the ingredients.

While the cost to the restaurant will increase to some extent, the corresponding revenue will also increase.

In addition, it enhances the sense of value of the food in the minds of consumers, bringing more unexpected benefits to the restaurant.

Fifth, to give goods high added value.

Commodities have value and added value. Customers to the restaurant to eat, the first to pay attention to the value of the commodity itself.

Secondly, they will also pay attention to whether this kind of food has nutrients, whether the packaging is good and how to eat. These are all added value. For example, if they often eat hot pot, they will pay attention to its nutritional value.

Sixth, slow collection of plates fast turnover

Many restaurants in order to improve the turnover rate, the front of the customer just left immediately after clearing the table. Such behavior is no problem when the restaurant is crowded and heavily ranked. But when the restaurant is not yet crowded, clearing the table should be appropriately slower, which in turn can better increase the number of customer orders. Since the customer sees the table next to him with a full plate, there is a self-psychological implication that I have eaten a lot and it's almost time to go.

So the appearance of empty plates is a psychological warning, giving customers a subtle hint.

At the same time, the appearance of more plates on the table to people outside will also give a feeling of good business and good taste, which can attract customers to eat.

Of course, this doesn't mean that the slower you clear the table, the better. There are a lot of trade-offs involved, and the strategy has to be adapted to what happens in practice.

Compartmentalize and make your groceries look cheap to customers. Many of you are probably aware of the rationale behind pricing supermarket groceries. In fact, restaurant pricing can also refer to this practice. Generally speaking, restaurants are used to pricing in whole numbers because it's easier for customers to pay without the hassle of making change.

But nowadays, mobile payment tools are becoming more and more popular, and more and more people will choose WeChat or Alipay to pay, so there's no problem of getting change.

So, the initial marketing program is very important, marketing so that more people know about your store, to retain customers, and ultimately let customers become "fans".