Then the question is coming. What other marketing methods does the hot pot chuanchuanxiang shop have besides discount activities? I believe this problem has troubled many friends who do catering. Today, let's take a look at the top ten creative marketing secrets of hot pot strings.
In the previous issues, I shared an article "Creative Activity Plan of Chuanchuanxiang Store" on Sina blog-Lighting Cats. "article, also caused everyone's * * * Ming, opened up some friends' ideas, if copying the above method will definitely not work.
In today's internet age, online celebrities have become a dream pursued by catering people, such as "dancing enchanting faces and sprinkling salt on the back of their hands". They became famous overnight. Why should they worry about having no guests at home? With the help of Tik Tok, various creative marketing and funny videos appeared on the catering stage, which brought a lot of inspiration to catering practitioners. Have you found your own marketing model?
Today, we put aside the above traditional marketing ideas and find another way to do marketing without using various promotion platforms. While the iron is hot, you need to be hard. The most creative and vital marketing secret is to do the details of the restaurant well, and master the following ten points, it is difficult for your store not to catch fire.
Tip 1: Provide free special snacks before meals.
Hot pot skewers provide special snacks free of charge. Such as homemade potato chips, popcorn, seasonal fruits and so on. Easy to eat and share.
1. Meaning
A. improve customers' dining pleasure.
B. Relieve waiting anxiety.
C. enhance the customer experience.
Step 2: Method
It is best to introduce snacks with storefront characteristics, simple operation, convenient access, appetizing and spleen strengthening.
Tip 2: reduce the price of dishes.
When we go to a hot pot restaurant, we often encounter such embarrassment: two people eat hot pot, order a beef 58 yuan, and order a hairy belly 48 yuan. The food is too heavy and expensive to finish. If you don't order, you will be flustered and have psychological conflicts, so simply give up eating hot pot.
For this reason, why don't we reduce the quantity and price of dishes and make them into small batches, which are half or one third of the original dishes, so that customers can eat more dishes at the same consumption level.
1. Meaning
A. satisfy the "almost full" guests.
B.you can try fresh dishes first.
C. meet the different needs of diet customers or manual workers for meal size.
Step 2: Method
According to the special classification of dishes, it is not recommended to set a graded menu for all dishes.
Secret 3: Seasonal specialties, killer food.
Agriculture needs to adapt to the weather, so does catering. There are beer crayfish in summer and hot pot mutton soup in winter ... The change of seasons urges us to pursue the delicious food behind the seasons. The biggest feature of Shihuacai, a world intangible cultural heritage, is the use of seasonal ingredients, suitable fish, fruits and vegetables, and exquisite tableware, so that customers can feel the changes of the four seasons at the dinner table. Although hot pot can cook "everything", adding a few seasonal dishes in the store is also icing on the cake.
1. Meaning
A. meet customers' demand for seasonal food.
B. New dishes help to enrich the menu.
C. seasonal ingredients that follow the laws of nature are more conducive to the development of the ecological environment.
Step 2: Method
It is not easy to have too many seasonal dishes, but it must have local characteristics.
Tip 4: It is essential to match the package.
Different age groups and sexes have different needs for diet. Young people pursue spicy and exciting dishes, while middle-aged and elderly people prefer light and healthy diets; Girls prefer dessert, while parents prefer soup. For different groups of people, we can provide combined packages to increase dining highlights and meet personalized consumption needs.
1. Meaning
A. Hot pot restaurants can increase the unit price of customers through the combination of different dishes.
B. provide customers with richer dietary choices and pay more attention to nutrition science.
Step 2: Method
Package pricing should not be too expensive.
Secret 5: Creative design is an important plus item.
"Hemp, spicy, fresh and fragrant" are the four essential elements of hot pot string, and "color, aroma and taste" are the yardstick to measure the grade of hot pot. In a well-off society, people eat not only to fill their stomachs, but also to pay attention to the whole dining experience, decoration style, brand design, setting and collocation ... which are all important basis for grading restaurants.
The spicy food in the alley is booming in Mianyang. Mala Tang gives people the impression that it is low-end and simple, but in the hutong, Mala Tang has changed the stereotype of mala Tang's solidification. The decoration design adopts 3D stereo, which combines the famous local cultural landscape and natural landscape, and is presented in the restaurant by hand-drawing and virtual and real combination. At the same time, the introduction of post-80s textbooks, toys and other elements gives people the illusion of crossing after entering the store. When they sink into this situation, the topic is even more continuous. In addition, tableware is also unique: antimony pots, enamels, flower kettles ... are permeated with the memories of the post-80 s generation, and the literature and art have style, which is deeply loved by local people.
1. Meaning
A. provide customers with a good dining environment.
B. establishing a brand is conducive to promotion.
C. increase memory points and be unforgettable.
Step 2: Method
Design needs to be tailored to local conditions, and it must not be stereotyped and unconstrained.
Tip 6: Glass is also the finishing touch.
Clear and transparent glass containers will make food look fresher and healthier. Proper use of glass will improve customers' goodwill. Adding glass elements to glass walls, glass bowls and glass tables will help improve the visibility of restaurants. At present, many hot pot restaurants use translucent glass kitchens to increase customers' trust in ingredients and strengthen communication between restaurants and customers.
1. Meaning
Increase the cleanliness, freshness and dining atmosphere of the restaurant,
Step 2: Method
The selection of glass should be guaranteed as much as possible, and it should be kept transparent and clean every day.
Tip 7: Provide comfortable and sanitary toilets.
The standard for judging a company or restaurant in Japan is to look at the toilet. Japan's requirements for toilets are extremely demanding. Naturally, the toilet is heated. On the other hand, in many small and medium-sized restaurants in China, in order to save space or even reduce squatting positions, toilets are narrow and sanitary conditions are difficult to meet. If you want to be a good restaurant, you must not ignore the details of the toilet.
1. Meaning
Restaurant toilets are closely related to every customer. He is a mirror reflecting the culture and image of the restaurant, and also a yardstick for measuring cleanliness and hygiene. The bathroom is unsanitary, and it is easy to erase the good impression of dining. Even if other details are well done, the evaluation will be greatly reduced.
Step 2: Method
A. cleanliness is the first element. Equipment and appliances also need to be fully equipped.
B. the direction of opening the door is very important. Try to avoid the dining area.
C. Don't leave out details such as waterproof, antiskid and light-proof.
Tip 8: queue up for a discount, and overtime is free.
When you eat hot pot skewers, you often encounter queues, and sometimes you even have to wait for 2 hours. When you finally get a seat, the serving time is delayed. Waiting on an empty stomach is a torment. Even if it tastes good, we will give a bad review from the heart. Malatang in Hutong introduced the rules of queuing discount and free overtime work, which was sought after by customers as soon as it came out.
1. Meaning
Queue concessions and free overtime work have improved customers' trust and interest in dining to a certain extent. Guests will no longer be impatient because of waiting, but hope that the slower the better, looking forward to enjoying a free experience.
Step 2: Method
A. effective exchange commitments.
B. reasonably increase the speed of eating. Try to ensure that the food is served on time and live up to the trust of users.
Tip 9: Appropriate small benefits improve goodwill.
Hotpot restaurants can promote their brands by forwarding praises from friends, Weibo interaction and Tik Tok videos. Corresponding products can be given back in the form of discount, second half price, giving away dishes, etc.
1. Meaning
A. it is conducive to brand promotion and improves the recognition of restaurants.
B. increase interaction with customers.
Step 2: Method
A. Gifts and discounts can meet customers' expectations and be as affordable as possible. Only in this way can the enthusiasm of catering be improved.
B. improve the rules of the game. A table can only be used once, and superposition is invalid.
Skill 10: improve the quality of employees.
Many bosses think that restaurant waiters are engaged in simple and understandable basic work without training. On the contrary, waiters stand at the forefront of the battlefield and face the customer group directly. Their knowledge and enthusiasm for work reflect the restaurant culture. Staff training is conducive to creating a positive and harmonious restaurant atmosphere.
Haidilao, the leader of the hot pot session, has a special training university, and new employees must receive three months of induction training. The content of learning is not only the corporate culture and system, but also the attitude of doing things. This is also a bridge between employees and superiors who are familiar with and connected with each other.
1. Meaning
A. it is conducive to improving the service and management of the store.
B. Good service can improve the dining experience of customers, create more repeat customers, increase turnover and increase the income of waiters.
Step 2: Method
Employee training is different from induction training, which requires the boss to spend his mind and energy to complete art projects.
Article source: Sina blog-light the cat 1
Do not reprint without permission!
Top ten creative marketing secrets of hot pot chuanchuanxiang refresh your cognition.
What if the hot pot business is poor? Find out the customer's needs first