What are the marketing programs for catering

1, attract customers. Set meal inside usually have the main food, have to accompany the meal, have to drink, a whole lot of food is presented in front of, give people the feeling that the variety is very rich, the price is cheaper than the single point is also a lot cheaper. Set meal to the customer's reason is: variety, with a reasonable, affordable. This is very attractive to customers. In fact, many fast-food restaurants, the proportion of customers who order packages up to more than 50%.

2, let the customer comfortable. A lot of food eaten alone will have problems, for example, burgers eaten feel dry, fries eaten feel very greasy. If customers are not familiar with the restaurant's food, haphazardly order and mix and match, and feel bad after eating, they will not think they do not know what they are doing, but will blame it on the restaurant, saying that the restaurant's food is not good. If the restaurant according to the characteristics of the food combination, the best side of the presentation to the customer, the customer eat comfortable, naturally willing to patronize again.

3, set menu is to increase profits. Opening a restaurant is to win for the purpose of profit, only to attract customers, so that customers can not be comfortable, but also to make the restaurant can earn more money to do. And the design of a reasonable package can effectively increase the restaurant's profits.

4, more out of the customer's money to increase turnover. Yoshinoya, for example, the customer could have just eaten a bowl of beef rice, only need to spend 17 yuan in the bowl), if the point of beef rice package will need to spend 24 yuan, all of a sudden, from the customer out of more than 7 yuan, per capita consumption also increased by 41%. Assuming that a restaurant can receive 1,000 customers a day, only order a single entree turnover of 17,000 yuan / day, all point set meal will become 24,000 yuan / day. That's an extra 7,000 RMB per day and 2.55 million RMB per year. Although the set menu will let the customer, resulting in a decline in profit margins, but the catering of the higher gross margins, in fact, from each customer to squeeze the amount of profit will certainly be greatly increased.