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Anonymous users2024-01-23How to do a good job in catering market positioning Restaurant market positioning refers to the various decisions and activities carried out to make the restaurant products establish a clear and popular image in the minds of customers in the target market. Through market positioning, the restaurant operator understands the position of the enterprise and what type and level of customers it is facing, so as to design restaurant products and promotional activities according to needs. Therefore, before planning, it is necessary to have careful planning ability and understand the subjective and objective situation with competitors, and take prudent actions to be effective.
That's why it's important to determine your business positioning before opening a store. In the following blog, we will talk about how to do a good job in the catering market positioning. The process of restaurant market positioning, the process of restaurant market positioning can be roughly carried out in the following four steps.
1. When choosing a suitable customer source level restaurant, it is necessary to make conditional selections according to the different needs of customers at different levels in the target market, understand the key interests of customers at different levels, and invest in their preferences in a targeted manner.
2. Establish a distinctive market imageAfter choosing a specific target market, the operator should consider what kind of image the restaurant should establish to win the favor and trust of the guests. When making decisions, we should think about the problem from the customer's standpoint, worry about the customer's worries, and enjoy the guests' happiness. For example, if a tourist restaurant can reflect strong ethnic customs and local characteristics, it can arouse the curiosity and liking of guests.
3. Once the market image of the restaurant is determined, it should be transmitted and publicized to the target customer source market through the publicity media. Publicity should be concise and specific, emphasizing the characteristics and benefits that customers can obtain, and at the same time, it is necessary to choose the right medium. When choosing, it is necessary to pay attention to the influence of the media in the target market of the restaurant, and also pay attention to saving advertising expenses.
For example, for young and middle-aged women, choosing a popular fashion magazine as a promotional medium can achieve better results.
4. The design of restaurant productsWhether the restaurant products can be accepted by customers and satisfy customers is the standard for testing the quality of restaurant operation, and it is also the ultimate goal of market positioning. At the same time, through the charm of the product, the restaurant can deepen its position in the hearts of customers and consolidate the credibility established by the restaurant.
The menu and recipe are an important window for customers to know the restaurant, a medium to promote the dishes, a carrier of food culture, a symbol of taste, and a magic weapon to increase profits. The design of menus and recipes should be practical, cultural, visible and unique. And here we are not talking about the design of the recipe, but the analysis of the recipe.
Be clear about your theme, and the most important thing is, of course, that the food is delicious and the environment should be clean.
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