Let The Hot Pot Shop Also Flourishing In Summer.

Master's tactics: changing consumption habits and guiding consumption concept

Consumers in different regions will show different consumption habits. If we want to change the consumption habits of consumers, operators must guide consumers' consumption concept.

1. clear restaurant positioning

Restaurant business is not very good in summer. First of all, we should analyze the location of restaurants. Restaurants can be positioned as hotpot restaurants, or restaurants with distinctive series of lamb dishes, or locate in a hot pot restaurant or a popular hotpot restaurant, or simply a restaurant. Restaurant 。 In view of this, it is the key to manage the special products.

2. carry out consumption guide

If the restaurant's current fist product is instant boiled mutton, if you want to continue to run this characteristic product and attract customers in summer, you must take the initiative to do some consumption guidance, for example, through some TCM theories, it shows that what kind of physique people eat mutton in summer is better. Of course, this should be promoted by media, and there must be a real basis. However, publicity is not a simple use of promotional means, such as how much to eat, price discounts, but to highlight what benefits the product can bring to consumers.

For example, in the summer of 100 years, the business is surprisingly good. They are not trying to attract customers through regular discount, but advocating the idea of eating mutton in summer. "In summer, the temperature is high, people sweat easily and are tired, and they like to drink cold drinks and air conditioners. They consume a lot of oxygen and consume much more than other seasons. In the theory of traditional Chinese medicine, mutton is a kind of nourishing yin food. It is called Yin Yang balance, spring and summer nourishing Yin, autumn and winter, Yang Yang, eating mutton in summer can achieve the effect of replenishing physical strength, and mutton is warm and contains 15 kinds of amino acids, so no matter what season it will eat, it will not catch fire.

In addition, Dong Lai Shun also pays special attention to cooking methods. They think: "summer mutton chafing dish should be lighter. If you rinse it with water, it will be better. Adding some cool sugarcane and wax gourd and so on is a good choice."

3. make feet Hot Pot characteristic

If the restaurant was decorated according to the style of the chafing dish shop, it could also consider developing a series of hot pot products to make the characteristics of the chafing dish. Developing some hot pot suitable for summer, starting from the bottom, such as cool and warm bottom of the pot, with a warm and dry taste, can also research and develop some special chafing dish to suit consumers' needs at different ages, such as ice cream chafing dish. According to the characteristics of local visitors, we can introduce hot and refreshing chafing dish, such as clear soup and pot bottom. Besides, there are many fruits and vegetables in summer.

In the summer, because of the hot climate, many people will feel bad appetite. If you can taste all kinds of delicious hot pot dishes in restaurants, the appetite of consumers will definitely be opened. Customers will come naturally.