How can restaurants achieve zero cost marketing?

The first trick: drainage and expansion

Zero-cost promotion, grab traffic with hot spots.

In terms of marketing and traffic grabbing, Yimen Baijia has changed the transformation of large hardware at high cost in the past, or invested high advertising costs for publicity, but started to establish a new scene from a wall or a TV screen.

The tight pace of promotion has also formed a competitive barrier that no one has and there are many people.

Compared with event marketing, sports marketing, which is becoming more and more popular, has more proximity, participation, memorability, and long-term nature. During the World Cup, Jeff and Friends J1 box was used to play the World Cup quiz and drinking activities, and the popularity continued to be hot.

The most important thing is that restaurants can form in-depth communication with consumers, reach consensus from resonance, and establish a strong relationship of trust with the brand.

Traditional marketing activities spend at least 1,000 yuan on materials for one activity, and at least 10,000 yuan for materials a year.

With the dynamic marketing wall, holiday discount promotions and membership activities can be released at zero cost, and it used to take at least 3 days from design, production, installation to acceptance, but now it only takes 3 minutes to put it in place, and the marketing execution efficiency has been increased by 1400 times.

The second trick: lock in marketing

Dynamic menu" on the wall to improve the efficiency of ordering.

In the traditional sense, the function of the menu is to show the restaurant products to consumers.

In the era of information explosion, people's prompting and screening of information on the regular menu has produced fatigue, and the large amount of information in the way of paper menus and scanning orders makes it difficult for consumers to choose and stimulate people's appetite.

In the less than 30-square-meter stall store of Yimen Baijia, not only can the popular hot and sour noodles be put on the wall, but the characteristics of the dishes and the production process can be presented in an animated way, so that the signature dishes can speak and move, "spicy and sour, hand-leaked, and strong and elastic"...Customers who come to the store will not only not have difficulty in choosing, but will not be tempted to have one. As a result, the click-through rate has been greatly improved, and the flow of water has naturally come up.

The third trick: fun to keep customers

Barrage interaction to increase customer stickiness.

Nowadays, the main consumer group has changed! Telling a story with the interesting copywriting of the Jeff & Friends J1 box barrage feature is a good way to get closer to 8090 consumers.

It is impossible for a restaurant to sit on zero-cost marketing, and eating itself is consumption, otherwise how can it be called a restaurant?

I think it's very difficult for restaurants to do zero-cost marketing, so will people still eat in this case?

This is basically impossible, unless the principal is earned back and then sold profitably.

It's hard for restaurants to do zero-cost marketing. First of all, restaurants are used to eat, no matter how you market them, the first thing guests come to eat is to eat, and the cost of ingredients should be out, right?

Restaurants basically can't do zero-cost marketing, and they still need to invest.

This zero cost is impossible, I think, the main thing is the later business, how to recover the cost as soon as possible,

This is impossible, there must be investment in early marketing, just how to achieve the best effect, I am afraid that how long it will take for the profits of people's livelihood business to earn back the cost of early investment.

Restaurants basically can't do zero-cost sales, so if you want to sell, you don't want to. aqui te amo。

Zero-cost marketing is impossible, restaurants are places to eat, and since it is impossible to do zero-cost aqui te amo since eating.

Is there such a good thing? Don't fix these empty ......Title Party!

If we let us pass on a message, then the first thing to affect must be the people around us, and the first people who are willing to help you spread it are also the people around you, so the first step in marketing is to start with the people around you.

Many people know that before opening, they called a few of their buddies to come over and have a taste, and by the way, they gave some advice, and everyone said that it was very good, and the boss himself suddenly increased his confidence.

In fact, this is a bit of a self-deception, because this kind of feedback is basically meaningless except for showing off, because no one will be willing to hit their friends' passion for entrepreneurship, and such a closed-door launching ceremony can only be regarded as self-congratulatory.

The opening marketing should seize the resources around you and make good use of the resources around you. Let's take the example of us doing pot boiling. Our approach at the time was to split up several rounds of tasting.

In the first round, our partners and shareholders were asked to taste first, about a dozen people, and after eating, everyone had to fill out the feedback form we prepared in advance anonymously, and after filling out, we also had to publicize the information of the second round of tasting in the circle of friends, and asked everyone to introduce at least 10 friends to taste.

The second round of tasting personnel is basically from our partners and shareholders' circle of friends, the scope has been further expanded, and the number of people is close to 100 people, continue to fill in the feedback form anonymously after eating, and then send the circle of friends to help us promote the official internal testing information, the internal test is actually equivalent to a trial operation, all friends of friends, each person introduces 10 friends, almost close to 1,000 people.

We have been testing for less than a week, and on average, at least 200 or so people come to eat every day. In this way, the business snowballed step by step, and by the time we officially opened, it had basically stabilized.

Theoretically, it is difficult for restaurants to achieve zero-cost marketing, so they can only reduce it as much as possible.

How can restaurants achieve zero-cost marketing? Now there are many ways to market the restaurant, some are to install projections in the restaurant, that is, what we call the large screen can display the daily dishes and dishes, etc., and there is also an advertisement on the desktop, which is also a good marketing cost, and it is a method of no cost at all, that is, to advertise on the tableware used, and you can also make your restaurant achieve zero-cost marketing.

Word-of-mouth marketing. Now marketing has no cost, it can only focus on quality, let the facts speak, and let word of mouth spread.

I think it's hard to do that, because it's incredible that it doesn't cost anything.

You're probably talking about a farmhouse where you grow your own vegetables and make your own fire.

As a restaurant, if it really has to be zero cost. Then there will be a lot of drawbacks. will cause a lot.

There should still be a certain surplus, but there is also a certain amount of effort to make the restaurant better and better. It's just that the pursuit of profit will cause the restaurant to be unable to operate.

There is no such a good solution, just think about it at zero cost.