we all know that in the thirty years of reform and opening up, China has undergone dramatic changes in the face of change. While the per capita consumption level, while rising prices is an indisputable fact. Some people laugh: now what is up, that is, wages do not rise. In the face of the soaring prices, there are many witty friends have a lot of fun, here no longer say, in the face of such crazy prices, catering boss how to do?
in the face of such prices, food and beverage business owners to improve the restaurant, you can start from the following aspects:
prices have been rising, the restaurant owner how to do
first, improve cost-effective
restaurant dish price promotion, customer feel uncomfortable, a restaurant owner but also improve their food value, although prices rose, but consumers to enjoy better service, so consumers can accept the price was still.
second, enhance brand value
good reputation is the intangible asset, the representative consumer to brand recognition, enhance the brand value of the restaurant how well this is a very worth pondering, brand premium ability, determines the restaurant profits much.
third, do more promotions
restaurant prices will be part of the driving force, the restaurant can be redeemed through the promotion of some of the passenger flow, so do not result in a significant decline in restaurant traffic.
fourth, dishes innovation
this is the vast majority of restaurants will adopt the method, this approach is an important weapon to attract customers. At the same time, the restaurant will also add new traffic, but also will not increase the cost of many, is a good way to kill two birds with one stone.
fifth, do precision marketing
this is the most effective way to ensure the source, only know what their customers love, in order to better retain their customers, life style and value orientation which need to study their restaurant owner to target customers, to better meet the needs of target consumers.
above these methods are some of the methods of price increases, the restaurant owner to do a lot of work, I hope the above approach can be a revelation to the restaurant owner.