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Festival Catering Promotion Methods Competition

2010/9/25 18:05:00 177

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Festival Catering Promotion

along with

market

The intensification of competition, all kinds of

Promotion

Tactics will be put on the stage.

product

From specials to gifts to roadshows and so on, publicity from newspaper advertisements to community activities to terminal promotion can be said that all the strokes are basically used up.

Holiday is an important moment for promotion and promotion. From May 1 to national day, Mid Autumn Festival, to new year's day, Spring Festival, and the popularity of popular festivals such as Valentine's day and Christmas day in recent years, many businesses are eager to take part in various kinds of promotional tips.

The frequency of festivals is so high that many enterprises have many promotions, activities and attractions.

Consumer

The eyeball is much more difficult than usual. Many promotional activities are lack of originality, the design of the activity plan is identical, the implementation site is casual, and many manufacturers' promotional activities compare with each other, and the cost input is larger than usual.

The result is that sales activities are hard and costly, and the effect is not good, so that sales promotion has become tasteless and tasteless.

But some people say that no promotion may not even have a chicken bone.

In the face of the embarrassing situation of "no promotion and death, promotion and death", how should enterprises choose to face the huge holiday market?

Sales promotion is the most commonly used marketing activity of businesses nowadays. Sales promotion and market stimulation are inseparable from promotional activities. The catering industry is also like this. How to stand out in the competitive situation and the means of catering promotion is also very important. So, in order to win the battle for the eyeball, a variety of food and beverage promotion methods have been continuously released.

Promotion in kind.

A sales promotion method that stimulates guests to buy with the help of restaurant products, objects or pictures and models.

Restaurant operators influence people's emotions by consciously designing various stimulants or stimulating methods, stimulate customers' desire to buy, attract and retain guests, and stimulate customers to order dishes, drinks and other consumption.

There are mainly several forms of promotion in kind:

Physical model propaganda.

At the restaurant entrance or guests passing through, display the restaurant's products and service models, post photos, posters and bulletin boards of products and services, and stimulate the customers' senses from visual, auditory and olfactory aspects to stimulate consumers' consumption desire.

Raw material display.

For example, setting up a seafood pool at the entrance of a restaurant has a strong appreciation. It also enables guests to believe that the raw materials used in this restaurant are fresh and hygienic. They are easy to feel satisfied with the quality of dishes, and because they call seafood in the face of guests, so that they can put their weight on the table.

Semi-finished display.

The restaurant can cut out some ingredients and display them in the initial processing.

Cafeteria is the typical representative of the display and promotion of finished products. Guests often decide whether to eat in the restaurant after seeing cooked dishes and ordered dishes.

Push cart display sales promotion.

The food on the cart is not necessarily a guest.

But when guests see these dishes, they may impulsively purchase motivation and behavior.

If a restaurant uses a trolley, display some premium drinks. Push to the guests and sell them according to the glass.

From the implementation effect.

The sales were good. The drinks that were scarce before were sold out now.

Field cooking.

The cooking process of dishes can be done in restaurants, or the last cooking section of dishes can be carried out in restaurants. For example, the chef will operate fried eggs, iron plate stew, crispy fried shrimps and so on, so that guests can see the shape, color and smell of incense, so that they can make consumption decisions because of consumption impulse, so that the restaurant can get more sales opportunities.