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尊龙 · 行业动态

做小焖锅加盟找好策略很关键!
发布时间:2020-06-11   点击次数: 来源:尊龙人生就是博l

策略一

Strategy 1
餐厅加盟店的服务要“家常”不要规范。对于小店,服务员很“家常”地主动招呼对招徕客人非常有效。比如有的客人走进餐厅,正在考虑是否在这里就餐,这时如果有一个面带笑容的服务员主动上前招呼“欢迎光临”,同时引客入座、主动推荐特色主打菜品,一般情况下,客人即使对餐厅环境不十分满意也不会退出。小店服务也应该“家常”化,无需要求上菜姿势统一、讲话一个语调,只要服务员对菜品了如指掌,看客人的需要亲切介绍即可,如食物用料、烹饪方法、口味特点、营养成分、菜肴典故、店内所能提供的服务项目等等,在客人需要时能够作出满意的答复。
The service of the franchised restaurant should not be standardized. For small shops, the waiter is very "homely" to actively greet the guests is very effective. For example, when some guests enter the restaurant, they are considering whether to eat here. At this time, if a smiling waiter comes forward to greet "welcome", and at the same time, he / she introduces guests to the table and recommends featured main dishes, in general, even if the guests are not very satisfied with the restaurant environment, they will not quit. The service in the small shop should also be "homely", without requiring a uniform serving posture and a tone of voice. As long as the waiter knows the dishes well and looks at the needs of the guests, he can kindly introduce them, such as the food materials, cooking methods, taste characteristics, nutritional ingredients, food allusions, service items that can be provided in the shop, etc., and can give a satisfactory response when the guests need them.
策略二
Strategy 2
餐厅加盟店的不强调什么都有只卖一个特色。有句话说“样样通,样样松。”在介绍菜品时,不要强调什么都有,因为什么都有就等于什么都没有、什么都没特色,许多小店之所以经营不好,就是菜式太多、顾客无从选择。菜单越长,厨房工作量相对就越大,做菜越麻烦,时间花得越多。菜单花样多,耗损会多,库存也会增多,在进货时,也颇伤脑筋。所以,菜单制定要遵循有标准、特别、简单的原则,以简单的菜单,做出有特点的菜肴,让顾客记住一两个品种即可。同时菜式越简单,才能精选材料,使单价下降、减少损失,制作迅速,加快座位周转率,并使客人容易记住餐厅特色。
小焖锅加盟
The franchised restaurants don't emphasize anything but sell one feature. There is a saying that "everything is easy, everything is loose." When introducing dishes, don't emphasize everything, because everything means nothing and nothing special. The reason why many small shops don't operate well is that there are too many dishes and customers have no choice. The longer the menu, the larger the workload in the kitchen, the more troublesome the cooking, and the more time it takes. There are many kinds of menu, more consumption, more inventory, and it's rather troublesome to purchase. Therefore, menu making should follow the principle of standard, special and simple. With simple menu, we can make characteristic dishes and let customers remember one or two varieties. At the same time, the simpler the dishes are, the more materials can be selected, the lower the unit price, the less loss, the faster the production, the faster the turnover rate of seats, and the easier for the guests to remember the characteristics of the restaurant.
策略三
Strategy 3
餐厅加盟店的不做广告只重口碑。餐饮业有这么一句话:“金杯、银杯不如口碑”。餐饮行业人情味很浓,顾客在某个店吃到什么特色菜品、感受到不同的服务,就会成为它的义务宣传员。在各种信息传播中顾客对周围人群如家庭成员、朋友、同事提供信息的重视程度要远远高于广告和推销人员提供的信息,他们特别容易认可周围人群提供的信息,并继续把信息传播给别人,让信息加上人们的主观评价不断传播下去。所以在很多情况下,“口碑”的渗透效果要远远大于小店本身的促销活动。
The franchised restaurant only pays attention to public praise without advertising. There is a saying in the catering industry: "gold cup and silver cup are inferior to public praise". The catering industry has a strong sense of human feelings. Customers will become its volunteer propagandists if they have any special dishes and feel different services in a certain store. In all kinds of information dissemination, customers pay much more attention to the information provided by the surrounding people, such as family members, friends and colleagues than the information provided by advertisements and salesmen. They are particularly easy to recognize the information provided by the surrounding people, and continue to spread the information to others, so that the information and people's subjective evaluation will continue to spread. So in many cases, the penetration effect of "word-of-mouth" is far greater than the promotion of the store itself.
以上就是小焖锅加盟为大家介绍的有关 的详细的介绍,希望对您有所帮助.如果您有什么疑问的话,欢迎联系我们.我们将以的态度,为您提供服务.
The above is the small stew pot I hope the detailed introduction will help you. If you have any questions, please contact us. We will provide services for you with our attitude


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