How to improve the competitiveness of Teppanyaki restaurants?
The current catering industry has huge business opportunities, and there are also great risks. How to grasp business opportunities, avoid risks as much as possible, enhance the competitiveness of enterprises, and achieve the success of Teppanyaki catering enterprises. China's teppanyaki catering enterprises are currently unable to avoid problems. How to maintain the youthful presence of catering enterprises should focus on four key issues.
First, correctly positioning the market
There are many factors that affect the success and failure of a catering business, but the most critical factor is the positioning of the market. The market positioning of catering must start from the geographical location, business environment and consumer groups of the restaurant, based on extensive market research and analysis, based on the market, consumer demand and competitors' characteristics, advantages and strengths. Investigate and make a position that is in line with the feasibility of the enterprise, so that the positioning of the products and services of the enterprise is consistent with the requirements of the consumers. Several positioning and consumption levels are basically the same, the dining environment and the level required by the guests are consistent, and the market positioning is also at the same time. We must break through unity and strive for multiple levels, that is, we must have a dominant position and a non-dominant position. While selecting the main target market, enterprises must select multiple market segments as the competitive market for the enterprise and meet the needs of several consumer groups as much as possible. It is necessary to abandon the business idea of not easing a price, looking for a market to change, and changing the approach to a market and a consumer group.
In addition, the positioning of the market should be dynamic. It is necessary to change the traditional unchanging positioning, create a market atmosphere that is adaptable, changes with the market, and goes on the market and operates flexibly. In addition, we should re-examine and determine new positioning in a timely and decisive manner according to market changes, broaden our horizons, constantly adjust the structure of the source of customers, actively adjust the market structure, actively seize the market, and constantly introduce new products, launch new styles, new varieties, new services, and new Features to seize market share.
Second, form their own characteristics
In order to survive and develop in order to be competitive in the buyer's market, this feature must include the characteristics of the food product, the characteristics of the service, the characteristics of the product and service combination, and the characteristics of the dining environment. Today, there are many kinds of food and beverage establishments. Today, if you don’t have the brand and characteristics of your own food and beverage, you will be eliminated in the competition. The characteristics of your own restaurant are not special features, but to meet and adapt. Consumers are seeking new choices. If our catering products, services, dining environment, tableware, facilities, and atmosphere have their own characteristics, guests will come here.
Third, pay attention to word of mouth effect
Due to cost reasons, small and medium-sized restaurant capital is not too strong. Generally, restaurants do not make TV advertisements or large newspaper advertisements. Large restaurants sometimes make partial advertisements. We admit that advertisements have certain functions, but rely entirely on advertisements. The role is not good. Therefore, the popularity and reputation of catering has become a matter of great concern to catering practitioners. Guests are the source of income for catering. How to make guests and the public have a good impression of catering, and to maintain this good impression is related to the survival and development of enterprises, because the effect of advertising can not be ignored, but the word-of-mouth effect The operation of catering is even more important. In the process of catering, the power of “word-of-mouth effect” must be taken seriously. We all know that "a word can be prosperous, but it can also be helpless." If the food is good in the consumer's reputation, your food and drink will be like snowballing, the guests will be in a constant stream, with good reputation, dining The benefits will be as good as the day, it will bring vitality to the enterprise.
Fourth, improve business quality
The competition in the catering industry is actually the competition of the catering industry, especially the competition of the commercial quality of the employees. The quality is a comprehensive concept, which includes people's morality, talent, knowledge, concept, ability, behavior, reflection and so on. The factors of the commercial quality of the catering industry refer to his comprehensive understanding of the correct understanding of the catering industry, ideas, necessary professional knowledge and business capabilities, business skills and other aspects. Mainly: business management quality, "word of mouth" public relations image quality, health habits quality, catering service quality, culinary professional knowledge quality, cooking technology skills and so on. The performance of these qualities is mainly in the whole process of serving the guests' thoughts, concepts, methods and methods. The quality of a catering company's managers, supervisors, public relations, chefs, and waiters directly affects the quality of business operations. Catering enterprises should be developed, and to remain invincible forever, they must cultivate a group of high-quality personnel.
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