5 thoughts on “What are the marketing plans for catering?”
Jacob
1. Discount discount
Discount discounts are generally encouraged to entertain and buy and consume in the off -season time of business. Therefore, after the consumption reaches a certain amount or number of times, a certain discount will be given. The restaurant promotes the "happy time" in the off -season and non -industry peak time, and implement half -price discounts and buy one -grade first -class marketing methods. This method can also be used for marketing. However, not all means of price cuts can bring more sales and instead of restaurant products. Sometimes it may even cause the lower status or image of catering products in the market. So discount considerations The following factors: (1) Whether the price discount can promote the number of sales and increase sales; No, whether it can take other measures to improve sales; (4) Whether the price can be preserved after the price discount and whether it can be profitable. 2, odd number pricing method
This pricing for different psychology of guests, and promoting this, will also guide and stimulate customer consumption. Psychological pricing is the most commonly used pricing method. Some people conducted a survey of 242 restaurants in the United States, and found that the price of 58 % of the restaurant's menu ended at Arabic numeral 9, 35 % of the price ended at 5, and the price of 6 % ended at 0. At the end of the restaurant price, the number of 1, 2, 3, 4, 6, and 7 is not raised. The price of dishes in economic level restaurants is often 9, while in some high -grade restaurants, the number 5 is often at the end of the price.
I think the marketing plan of catering can be formulated from consumer psychology, and uses traditional concepts for publicity. The following is how to do catering marketing: 1, free value. Many industries are now doing free experience, free refund and other services. 2, free nuclear dishes, charge for other dishes. In fact, there are currently many hot pot and skewers in this model, which is the so -called bottom of the pot, the dishes are charged. There are also many people who sell fried rice, and the banner of rice full of rice is actually the core product free, and the dishes are charged. This model gives people a sense of cheapness, and if it is used, it can play a role in promoting business. 3, free dishes drive toll dishes. There are two profits from the store, which tastes well, but it is not the best dish. Generally, there are many cold dishes, so that customers can always "get cheap" when dining in your store. 4. The main dish is launched. The restaurant must have the main dish. The pricing of this main dish must be low, but it must have profits and the taste is good. Build this main dish into a must -order dish. If want to make a marketing plan, I think Shanren Information is a good choice. It combats the marketing of the entire network, helps enterprises transform, adhering to the corporate mission of "helping enterprises to grow and creating more employment", and education to promote development.
Pay content for time limit to check for freenAnswer and use the principle of 2 storeframes to allow customers passing by (3 kilometers around) to enter the store (drainage) involuntarily (drainage) 2. Increase memory points, continue to affect customers, let customers enter the store more than 3 times in 15 days (locks on locks (locks Passengers) 3 or 3 event plans, easily attract a large number of high -quality customers (banks, doctors, white -collar workers and other high -income people). At the above 4 o'clock, the passenger flow of the restaurant and the problem of repurchase rates can be easily solved
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I. Free value M many industries are currently doing free experiences, free returns and other services. Only the catering industry has been pursuing the ancient concept of "there is no free lunch in the world". Many bosses who are ready to open the store are full of confidence in their products, but worry about how to find customers. In fact, free is the best publicity. If you have enough confidence in your products, you are still afraid that customers will not come again next time. At present, there are many restaurants to launch free products. . The core dishes are free, other dishes charges This models are currently used in many hot pot and skewers, which is the so -called bottom of the pot, the dishes are charged. There are also many people who sell fried rice, and the banner of rice full of rice is actually the core product free, and the dishes are charged. This model gives people a sense of cheapness, and if it is used, it can play a role in promoting business. . Free dishes are driven for toll dishes This selection of two profits from the store, which tastes well, but not the best dish. Generally, there are more cold dishes, so that customers can always feel that dining in your store can always be " Flowing cheap. " . The main dish is launched The restaurant must have the main dish. The pricing of this main dish must be low, but it must have profits and taste good. Build this main dish into a must -order dish. 5. Featured dishes In addition to the main dishes, special dishes are one of the indispensable marketing projects for restaurants. How to do it? (1) Establish five major dishes, sell at the cost price (2) dishes recommendation, set up exhibitors at the store mouth, showing the most of the customers with the most dishes with the most meals on it. 6. Lucky customers can be exempted from levies For example, customers who draw lucky seats every day in the store, and customers sitting at the designated location can enjoy the discount of free or free gifts . Another day to formulate a lucky order every day Number, customers who click this order can also enjoy the preferential for free or free gifts. It, for example, how many customers can enjoy the corresponding discounts every day.
1. Discount discount
Discount discounts are generally encouraged to entertain and buy and consume in the off -season time of business. Therefore, after the consumption reaches a certain amount or number of times, a certain discount will be given.
The restaurant promotes the "happy time" in the off -season and non -industry peak time, and implement half -price discounts and buy one -grade first -class marketing methods. This method can also be used for marketing. However, not all means of price cuts can bring more sales and instead of restaurant products. Sometimes it may even cause the lower status or image of catering products in the market. So discount considerations The following factors:
(1) Whether the price discount can promote the number of sales and increase sales; No, whether it can take other measures to improve sales;
(4) Whether the price can be preserved after the price discount and whether it can be profitable.
2, odd number pricing method
This pricing for different psychology of guests, and promoting this, will also guide and stimulate customer consumption. Psychological pricing is the most commonly used pricing method. Some people conducted a survey of 242 restaurants in the United States, and found that the price of 58 % of the restaurant's menu ended at Arabic numeral 9, 35 % of the price ended at 5, and the price of 6 % ended at 0. At the end of the restaurant price, the number of 1, 2, 3, 4, 6, and 7 is not raised. The price of dishes in economic level restaurants is often 9, while in some high -grade restaurants, the number 5 is often at the end of the price.
I think the marketing plan of catering can be formulated from consumer psychology, and uses traditional concepts for publicity. The following is how to do catering marketing:
1, free value. Many industries are now doing free experience, free refund and other services.
2, free nuclear dishes, charge for other dishes. In fact, there are currently many hot pot and skewers in this model, which is the so -called bottom of the pot, the dishes are charged. There are also many people who sell fried rice, and the banner of rice full of rice is actually the core product free, and the dishes are charged. This model gives people a sense of cheapness, and if it is used, it can play a role in promoting business.
3, free dishes drive toll dishes. There are two profits from the store, which tastes well, but it is not the best dish. Generally, there are many cold dishes, so that customers can always "get cheap" when dining in your store.
4. The main dish is launched. The restaurant must have the main dish. The pricing of this main dish must be low, but it must have profits and the taste is good. Build this main dish into a must -order dish.
If want to make a marketing plan, I think Shanren Information is a good choice. It combats the marketing of the entire network, helps enterprises transform, adhering to the corporate mission of "helping enterprises to grow and creating more employment", and education to promote development.
Pay content for time limit to check for freenAnswer and use the principle of 2 storeframes to allow customers passing by (3 kilometers around) to enter the store (drainage) involuntarily (drainage) 2. Increase memory points, continue to affect customers, let customers enter the store more than 3 times in 15 days (locks on locks (locks Passengers) 3 or 3 event plans, easily attract a large number of high -quality customers (banks, doctors, white -collar workers and other high -income people). At the above 4 o'clock, the passenger flow of the restaurant and the problem of repurchase rates can be easily solved
n00:00 / 01: 2370% shortcut keys to describe space: Play / pause ESC: Exit full screen ↑: increase volume 10% ↓: decreases by 10% →: Single fast forward 5 seconds studio Here you can drag no longer appear in the player settings to reopen the small window shortcut key description
I. Free value
M many industries are currently doing free experiences, free returns and other services. Only the catering industry has been pursuing the ancient concept of "there is no free lunch in the world". Many bosses who are ready to open the store are full of confidence in their products, but worry about how to find customers. In fact, free is the best publicity. If you have enough confidence in your products, you are still afraid that customers will not come again next time. At present, there are many restaurants to launch free products.
. The core dishes are free, other dishes charges
This models are currently used in many hot pot and skewers, which is the so -called bottom of the pot, the dishes are charged. There are also many people who sell fried rice, and the banner of rice full of rice is actually the core product free, and the dishes are charged. This model gives people a sense of cheapness, and if it is used, it can play a role in promoting business.
. Free dishes are driven for toll dishes
This selection of two profits from the store, which tastes well, but not the best dish. Generally, there are more cold dishes, so that customers can always feel that dining in your store can always be " Flowing cheap. "
. The main dish is launched
The restaurant must have the main dish. The pricing of this main dish must be low, but it must have profits and taste good. Build this main dish into a must -order dish.
5. Featured dishes
In addition to the main dishes, special dishes are one of the indispensable marketing projects for restaurants. How to do it?
(1) Establish five major dishes, sell at the cost price
(2) dishes recommendation, set up exhibitors at the store mouth, showing the most of the customers with the most dishes with the most meals on it.
6. Lucky customers can be exempted from levies
For example, customers who draw lucky seats every day in the store, and customers sitting at the designated location can enjoy the discount of free or free gifts
. Another day to formulate a lucky order every day Number, customers who click this order can also enjoy the preferential for free or free gifts.
It, for example, how many customers can enjoy the corresponding discounts every day.