How to play a good restaurant "queuing economics"

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I black Horse Note: You open a restaurant now do not play in line, you are embarrassed to greet the food industry peers-and playing a good restaurant queue is also a science.

Recently, there are many circles of friends in the chat restaurant line of the topic, such as seabed fishing, grandmother's home, the second movement, Yang home hotpot, Huda, carving ye brisket, and so on, whether it is a new restaurant or old restaurant, what makes consumers first is a two hours.

Now in the restaurant a lot of people's choice is more casual and extensive today, these queuing restaurant by what makes customers willing to wait also unwilling to choose other restaurants? This question has been bothering the restaurant operators and the catering industry bosses.

A bowl of kung fu

To answer this question from the catering business model, the composition of the catering model is: Business Circle analysis, customer lock-in, strategic positioning, image modeling, atmosphere design, variety collocation, service norms, cultural refinement, promotion and so on. The relationship between the various elements is closely related and tightly coordinated. As long as the above mentioned several main factors, mutual coordination does not appear on the one hand the short board, basically can create a hot queue restaurant.

How to highlight the quality of products

All hot restaurant consumption positioning is very accurate, positioning, including product positioning, consumer positioning, service positioning, environmental positioning four major parts. Today's consumers are still to evaluate the quality of the restaurant by price, taste more in line with the taste of consumers; the lower the price, the better the environment (or quiet, or fashion, or noisy) as long as there are certain characteristics, so that consumers feel a refreshing, and its hot conditions are more mature.

Do consumers like, do not do a certain group of people love to eat

Restaurant positioning determines what kind of customers you choose to eat your restaurant, catering as a closely related to everyone's industry, should choose what kind of customer groups? is beard eyebrow cluth, still choose a certain target customer? No dispute, catering industry also have to choose their own target market, good restaurant positioning, Only in this way can firmly grasp the pulse of the market.

Integration is a trend

Catering operations pay attention to matching, that is, catering business model to be connected with the crowd around the mainstream, mutual understanding, mutual trust, catering business good also is not surprising. Queuing Hot Restaurant Choice is the city center market, the commercial center area, CBD business district, the population flow is very large and has a strong consumption capacity.

With the consumption of the crowd, it is necessary to have consumers like and need products. No matter how much a restaurant product, must have the product which can seize the consumer. Grandma's home is a family dinner of the mass consumption, its product category is many, because to meet the family members, different people's hobbies. Product positioning in Hangzhou and restaurant special private dishes on the basis of the same time will be a few dishes to do 50% after the crowd like, such as Grandma braised pork, tea chicken, vegetarian geese and so on. And the same belongs to the grandmother's second movement positioning in the mass consumption of the fashion crowd, its product positioning will be in the current popular food and drink, dessert on the work, the product category does not need more, the quantity of vegetables need not be big.

The wine is also afraid of the alley deep

Restaurant location, products have been identified, the next is the marketing tool. Marketing is a surprising, innovative, shocking eye project. Recently, in the catering industry is a very strange phenomenon: no matter the chain restaurant, the old restaurant, or a new brand opening 50 percent discount, some one months, some motionless is a few months rather scary ah. What kind of impact will such promotions have on consumers? How long will the restaurant's hot business last after the sale? So many questions are not clear.

Restaurant marketing activities can not be profitable to make a yell to achieve hot, restaurant marketing activities to develop new customers to maintain old customers, increase turnover for the purpose. Future Catering marketing can not be in the time of the big coupons, discounts such simple activities, he should have new ideas, to the marketing activities to inject a broader connotation. Many people still remember the carving of the beef brisket when the operation, Huang Taigi cargo hero posts and so on. These marketing campaigns combine or game marketing methods, or graft a well-known storyline, or a combination of a culture, or a novel process of activity, give consumers a unique feeling.

Marketing means that cannot be neglected

Technology marketing is also a popular restaurant in recent years a way of often used. Seabed fishing to set up a happy place, so that consumers can taste the free food at the same time, but also to relive the childhood game time. For those white-collar workers who have little experience of childhood, these games can really make them regain their childlike interest, discover the existence of self-worth, and feel the real meaning of life. No learning tasks, no family scold, no disappointment in the eyes, all of them can enjoy leisurely.

To sum up: in the future to open a hot waiting for the restaurant, it is necessary to have a cost-effective support, but also the integration of different elements, different cultures beyond the simple demand for additional value of the meal. Restaurant to know clearly that in the main products of the same situation, the main product is no longer a consumer evaluation of the main quality of the restaurant, it can give consumers in addition to the number of surprises, how many unexpected, how many good experience is the key; the interests of the special food can attract consumers ' heart; service categories are expanding, It is more important to meet multi-level requirements.

Restaurant Line economy you have to know 10 things

The queues are divided into two types, lined up and taken away or lined up to eat. Queue up for productivity or customer spending time.

If a queue is taken away, long queues indicate that productivity is not high enough to be solved by boosting productivity or improving efficiency, but queuing is not a bad thing at times, and many shops have even deliberately lowered efficiency to line up, using limited and thirsty marketing to reach word-of-mouth propaganda or other added value.

1, the intention to allow customers to line up, will be queued to become a part of the marketing process.

Like Grandpa Rick, Uncle Beecher, use queue to do hunger marketing, attract passers-by curious and make subtle changes in their hearts: what these people are doing > good cold high-end, exactly what to do > or row a try > join queue, smoothly accept others curious envy of eyes, only hate the team can not be slower.

2, the core experience or culture into the waiting link

such as the Nanjing big file, in the process of waiting to see the clothes in the Republic of China and the staff is also very interesting, and sometimes can enjoy the scene of the maid playing folk tunes, easing the waiting of the boring feeling.

3, the use of preferential measures to appease

such as seabed fishing to provide snacks to retain the method. Only the goal is too dispersed, the outcome is either a snack rub off the person, or be a snack to fill the people, but for the seabed fishing, not bad for customers, not bad money.

4. Provide waiting anticipation and notice.

such as remote control restaurant and other software providers, users will be able to stroll around after the queue number, fast when the merchant via app or SMS notification. 5, optimize service flow, reduce consumption time. If Grandma's house can be in line to see the menu before the order, a seat can immediately out of food, per capita consumption time will be reduced by at least 5-10 minutes.

5, Play time difference.

Other preferential policies allow guests to be happy during off-peak hours. or pick the number, leave the phone number, let the guests go shopping, 10-15 minutes in advance to inform the guests in line.

6, refer to the Optimization menu design.

From a deep perspective, the menu design is the soul, involving material procurement and preparation, production process & time, customer order time, food presentation, etc., directly or indirectly affect efficiency and meal time.

7. You cannot reduce the service of existing diners because of the queues, especially if you are not allowed to queue up and wait at diners ' tables.

8, the information transparent and accurate and timely.

How many more groups are waiting? How long will I have to wait? The estimate of this time is better than short.

9, waiting for comfort.

10, chairs and tea is the basic configuration, other, WIFI, TV, periodicals, computers and so on, of course, the more the better.