First, update the winter dishes to follow three principles. It is normal to update the dishes in the operation of restaurants, but we should pay attention to the direction of change and don't add products and categories at will, otherwise it will have the opposite effect. We China people will change our diet in autumn and winter, eat more and taste worse. Therefore, we should follow the following principles: heat without cold, cooked without health, not afraid of greasy, nourishing yin and tonifying kidney, and keeping in good health.
Second, create an atmosphere to make customers feel warm. Let consumers feel warm, can be divided into two steps, visual insulation and actual insulation. Visual insulation is to make customers feel that the appearance of this store is very warm. For example, it is snowing heavily outside, and they feel warm when they look at the steaming through the French window. From the outside, customers will definitely want to enter the store. This feeling; The actual insulation is the customer's experience after entering the store. For example, send some heaters, hot towels, hot water and shawls, or a cup of hot tea to warm the stomach, and customers will be very moved.
Third, create an atmosphere to make customers feel warm. Some stores have adjusted their dishes, and the cost increase is inevitable, because prices will also rise in winter. If you don't raise the price, your heart is bleeding, so what can you do to raise the price without affecting the customer experience? We can try the following two methods. The first is to raise the price at the same time as the price increase, so as to dilute the impact of the price increase on consumers. For example, new packaging or combined packaging is introduced to achieve overall sales growth.
Fourth, materials and words are also essential. In addition to the above preparations, multi-channel publicity and exposure are needed before the event, which can be exposed through the media platform, or the posters in the store should keep up. At the same time, we should make all preparations in advance and prepare some material benefits. For example, young people like new snacks or hot drinks as prizes.
Fifth, basic operation is indispensable. Staffing before the peak season is also a big problem, and employees need to be supplemented and trained in advance. In addition, there are many clothes in autumn and winter, so this hug for storing clothes should be prepared in advance. Shops and windows facing the street must be cleaned so that customers can see lively and warm pictures from the outside.
When winter comes, how to make customers eat comfortably is a problem that every catering boss needs to work hard at this point. As for other big catering brands, we should learn to imitate them.