Catering old brand in the end where the way out?

With the change of people's consumption concepts, the upgrading of the consumer structure and the development of online Internet catering, the old is more and more obvious "old", many catering old brand by the young people spit, can not keep up with the trend of the times, more old also fell in the flood of history.

Some time ago, the first generation of "net red" a tea and a seat can not stop 'aging' and fall, a tea and a seat has been a wide range of national stores, the old crisis for the old brand is becoming more and more serious, and now, some of the old catering is still playing the "cultural heritage". Now, some catering old names are still operating under the slogan of "cultural heritage", but the decoration of the store is "aging", the dishes have a long iteration cycle, and the style of the store is unchanged, so consumers will inevitably get tired of eating and aesthetic fatigue.

There is no way out for the old brand of catering? Of course not, now, many catering old has begun to awaken, to keep up with the rapid development of the catering consumer trend, the old to how to get rid of their own 'aging', so that they are rejuvenated, has become the old catering brands of the top priority. The biggest pain point of the "old" is the thinking of aging, traditional mode, which leads to marketing, scale, cuisine, talent and other aspects of the times out of touch.

And for the "old", these aspects have not raised the importance of many "old" still believe that "fragrant wine is not afraid of deep alley" business philosophy, but in the Internet marketing era, the dissemination of information is the most important thing. Internet marketing era, the speed of information dissemination is calculated in seconds, less marketing communication, there is no customer flow, no customer flow, no revenue, failed to keep up with the trend, doomed to failure.

Modern catering is generally the scale of development, but the "old" restaurant enterprises in this point is obviously not enough, the formation of the scale of operation of the old brand restaurant enterprises are few, many "old" is still trapped in the region.

In addition, the "old" product innovation is insufficient, after a hundred years of development, the dishes are becoming more and more fixed, over-reliance on the "old" products, the lack of product iteration and renewal, especially for the always changing modern society, it is always easy to lose patience with the same thing. Lose patience with things that remain the same, and over time, even if they are 'old', they will be forgotten.

In contrast, a large number of emerging food and beverage brands are entering high-tech cooking technology, product innovation, this group of emerging brands, is based on the current young consumerism to build corporate brands and even corporate cultural values, which is very suitable for young people's consumerism, and therefore particularly sought after by young people, and the era, it is the new generation of young people in the 80.90 as the consumer Master of the times, "old" if not think forward to catch these young consumers, its core dishes and cooking skills will one day be replaced.