What are the marketing plans for catering?

Discount is generally to encourage customers to patronize and buy in the off-season of business. Therefore, after spending reaches a certain amount or number of times, certain discounts will be given.

In the off-season and off-peak hours, the restaurant implements "Happy Hour", and implements half-price concessions, buy one get one free and other marketing methods. This method can also be used to market a large number of accumulated products. However, not all price reduction methods can bring more sales to restaurant products. On the contrary, it may even reduce the position or image of catering products in the market. Therefore, the discount considers the following factors:

(1) Whether the price discount can promote sales quantity and increase sales;

(2) Whether it is in the low period of operation;

(3) Whether it is necessary to make price discounts and whether other measures can be taken to increase sales;

(4) Whether it can be guaranteed and profitable after the price discount.

2. Odd number pricing method

Pricing products and promoting sales according to customers' different psychology will also guide and stimulate customers' consumption. The most commonly used psychological pricing method is odd-numbered pricing method. Someone made a survey of 242 restaurants in the United States, and found that 58% of restaurant menu prices end with Arabic numeral 9, 35% with 5, and 6% with 0. The last digits of the restaurant price are not 1, 2, 3, 4, 6, 7. The price mantissa of dishes in economy class restaurants is often 9, while in some restaurants with higher grades, the number 5 often appears on the price mantissa.