There is no doubt that barbecue will always occupy a place in it. Yes, unlike other cuisines, barbecue attracts diners' attention with its unique cultural attributes and spiritual characteristics and strong taste stimulation. No, a barbecue brand named Mystery Roast and Stove-end Barbecue, which was designed by the panda team in Zhuhai, entered the local people's sight in the way of yet we called and urged a thousand times before she started toward us. At the beginning of its opening, it became popular in "Out of the Rankings".
Upgrading and Innovation of Traditional Barbecue
Delicious: Abundance and Food Science
When making mutton kebabs, Yi Ding found that all the mutton kebabs used to be eaten in the street had street style, but once they were processed by the factory, they would go bad, and the mutton was cut in a special way, unlike by hand. It took Yi Ding and his team three months to recreate this flavor, cut it into a diamond shape, and then roll it twice when it becomes soft. The taste outside is stronger than the taste inside, which is also in line with the more natural taste. In terms of taste, kebabs rank high in the industry.
In addition to the traditional kebabs, the exhibition hall also introduces Japanese hot pot, Osaka pancakes, Korean laver rice and so on. Yi Ding thinks that barbecue is a universal category, so it's not surprising to add something in it, but it will increase the physical examination of users.
(2) Good-looking
Now that the value of the face is paramount, food is a must, but good-looking determines whether customers can enter the store. In addition to improving the restaurant environment, the food itself should also look good. The principle of string restaurant dishes: first, it looks good and must pass the customs, and second, it is delicious.
(3) fun
The kebab is characterized by a warm and relaxing atmosphere, so the restaurant should give people a fun atmosphere. In addition, when doing marketing, you also need to combine fun elements. In 20 13, Yi Ding and his team made many successful and interesting marketing cases, such as discounts. However, as customers become less and less sensitive to the preferential experience, they add some experiences, such as asking models to open stores. It was originally a gimmick, but this gimmick accurately hit the core needs of consumers. The subsequent exhibition hall was rated as the most crowded restaurant. Later, Chuanting launched another activity. The bigger the gap between the test results and the actual age of young people, the more discounts they can get. Countless lovely girls came to participate in this activity.
(4) Good province
Kiosk will engage in some preferential activities to make every customer feel value for money. Yi Ding believes that the service can't guarantee 100% customer satisfaction, such as slow serving and poor waiter attitude. Enterprises should prepare a set of 100% remedial measures to give customers many preferential choices when they enter the store. In addition, once a customer complains, kiosk will sacrifice all costs and remedy quickly.