What is the core point of chain catering planning? Standardization, process, good profit model and ability.

These are the key points. Before planning, we must make clear the purpose, process and result. Subdividing the understanding of the characteristics of the industry and making differentiation is simply to solve the pain points of the industry. The whole process is efficient and the market results are gratifying!

There is another problem in planning: it should be scientific, standardized, safe, intelligent and easy to copy.

There are many details we all know, such as purchasing advantages, processing advantages, business advantages, marketing methods, customer service advantages and so on.

Catering planning should be based on specific sub-categories and combined with the current market. We should consider the problems of landing, studious and controllable!

Zhenming has many years of planning experience and has helped many chain headquarters to give guidance in the past. Many service brands are basically behind the scenes. I can tell you more ideas and analyze them later!