People know things from figuring out what category it belongs to, and category is the entrance to mental cognition. If the restaurant does not have a clear category, it will be blocked by customers and become a weak brand.

2. Constantly strengthen brand characteristics

Brand features or selling points need to be accumulated continuously to strengthen the brand image of restaurants. In order to highlight their own differentiation, some catering enterprises have created many selling points in their operations: environment, tableware, ingredients and services. It seems that every selling point they take out is very powerful. But if you put them together, it becomes featureless.

3. Maintain moderate advertising.

If the restaurant has a strong brand awareness, it will be less dependent on public relations activities. If it is not strong, it is even more necessary to establish and strengthen cognition through a series of public relations activities, close the relationship with consumers and supplement the brand potential.

4. Adjust the dishes at a special time after the year.

After the old customers enter the store, they should do some measures to realize the transformation. Because the Chinese people's eating habits during the Chinese New Year are mostly big fish and big meat, most users will have the need to lose weight and fat after the holiday. In view of this phenomenon, merchants can adjust the structure of dishes, introduce new healthy products in spring, slim down packages and adjust the order of vegetarian dishes to meet the needs of users.