What are the main features of catering brand design

With the from full to eat well to eat interesting, catering also ushered in the consumer upgrade, how to play the brand marketing, summarized in three points: 1, cultural bottoming: catering itself depends on the regional culture and born in the restaurant culture should be adhered to the choice of culture of the big culture - small culture in the order of the large culture that is acceptable to the public culture, with universality, the small culture is relying on the culture of the big culture of the more cold culture. Big culture to ensure that the small culture is not interested in the absorption of the crowd, while the small culture is to protect the word of mouth and hardcore consumers continued adhesion. 2, experience penetration: experience is divided into product experience and emotional experience, product experience needs to be featured as a support for the product, while the emotional experience needs to be set up and the atmosphere of the case conveyed, many restaurants nowadays in the enhancement of the product experience at the same time, but also in the continuous complementary emotional experience. 3, Brand coherence: the memory of restaurant consumers is scattered, only the top-level design of the brand falls in each of the highlights, it is possible for consumers to experience and remember. In the upgrading of the restaurant, if the features are beads, the brand is wearing rope, must be the core of the brand, the space design, case atmosphere, products, services and other dimensions of the unity through, that is, the consumer's seen, heard, gained (of the five senses of perception and functionality of the innovative experience complement each other, in order to put the brand in the real world for the perception, and in the process of the brand penetration of the ground, the need to be carried out in advance Word of mouth communication point of pre-buried settings, so as to better promote self-promotion.