Several business models in the catering industry

1. Highlight the key points and carry out concentrated packaging according to the main business items of the enterprise.

For example, a restaurant in a coastal city, with seafood as its main feature, supplemented by classic dishes from Sichuan, Hunan, Shandong and Cantonese cuisine, can be shaped into a "fisherman's wharf", "seafood city" or "fishing port" model , convey corresponding information to facilitate customers’ interpretation.

2. Cultural setting method (including history, region), this is a common pattern shaping method. With the help of the power of local customs, legends and anecdotes, we re-integrate the hotel's consumption methods and menu structure, allowing customers to experience the charm of culture while consuming in the hotel.

For example, special restaurant models such as "Hunan and Hubei Love".

3. The utensil rendering method is based on the utensils used for dish processing or cooking to innovate the catering model.

The “Purple Clay Pot”, “Cloisonne Hot Pot”, and “Paper Barbecue” that have gained popularity in recent years all belong to this model.

4. The variety-based approach is an ancient but extremely vital catering model. Many century-old restaurants still follow it to this day and dare not go too far. With a single variety as the leader in dishes, it is unique in the food forest and supported by many stars, and it is easy to gain the trust of customers.

"Roast duck restaurant", "shabu-shabu mutton", "fried noodles", etc. all fall into this category.

5. The cooking method binding method specifically highlights the cooking mode of the dish.

For example, "Barbeque Restaurant", "Mala Tang", "Hand-made Noodles", etc. are proud of their cooking methods.

6. Style implantation method, with the selling point of creating a consumer atmosphere, comfortable environment and high price.

Casual dining models such as "Moonlight over Lotus Pond", "Small Town Story", "One Tea and One House".

7. The crowd stratification method divides customers into three levels: upper, middle and lower according to the consumption level of the customer group, and determines its own business model based on the number of people in each level. The high-end alternative model is "Yan Bao Chi" restaurant, the mid-range alternative model is "home-cooked restaurant", and the low-end consumer alternative model is "food stalls". Of course, each grade can be further divided into three grades: upper, middle and lower. The purpose of segmentation is to achieve precise positioning when determining the model.

8. Maternal parasitism method. Catering is a parasitic industry, mainly relying on retail sales, and is extremely dependent on the crowd.

So, in places with relatively concentrated crowds, "supermarket catering", "mall catering", "special snacks outside hotels", etc., are parasitic on supermarkets, shopping malls and hotels respectively, and will also be recognized by customers. .

9. The essence introduction law does not exist locally or in the country, but it has developed very maturely in other places or abroad. Without violating relevant laws, it can be copied and copied (if you join, you can maintain the original content) Original flavor), the effect is also very good.

The specific implementation form of the business model includes three major elements: products, services, and environment. The combination of three different forms forms the entire business model. In the entire market competition, combining the business model according to the store location you choose, or choosing the store location based on the model you have defined, these are the main reasons for the success or failure of a catering brand.