Market segment of the catering industry

I. Correctly positioning the market affects the success of a catering operation and failure, but the most critical factor is the positioning of the market. The market positioning of the catering must start from the geographical location, operating environment, and consumer groups where this restaurant is located. On the basis of conducting a wide range of market surveys and analysis, according to the needs of the market, consumer needs, and the characteristics, advantages, strengths, etc. of competitors, etc. Examine, make a feasible positioning of the enterprise, so that the positioning of the company's products and services and the requirements of consumers are consistent. Several positioning and consumption level are basically the same. To break through the single nature and strive to multi -level, that is, both dominant positioning and non -dominant positioning must be available. While choosing the main target market, companies must also choose multiple market segments as the company's competition market, and meet the needs of several consumer groups as much as possible. It is necessary to abandon the business ideas that do not relax and recognize a market, and change the approach to a market and a consumer group. In addition, the positioning of the market should be dynamic. It is necessary to change the traditional static positioning, create random response, change with the market, accompany the market, and operate a flexible market atmosphere.并且要根据市场变化及时的、果断的重新研究和确定新的定位，开阔视野，不断调整客源结构，主动调整市场结构，主动抢占市场，不断推陈出新，推出新款式、新品种、新服务、新Features to seize the market share. Second, form your own characteristics and drink the characteristics of catering, in order to be competitive in the buyer's market, to survive and develop. This feature not only includes the characteristics of dietary product characteristics, the characteristics of services, the characteristics of the product and service portfolio Features, today, in various grades of catering farms, Mo Shou's successful service, static unchanged products, without its own brand and characteristics of catering, will inevitably be eliminated in the competition. The formation of its own catering characteristics is not characteristic for characteristics, but is not characteristic, but that is not characteristic, but is not characteristic, but is not characteristic, but is not characteristic, but is not characteristic, but is not characteristic, but is not characteristic, but is not characteristic, but is not characteristic, but is not characteristic, but is not characteristic, but is not characteristic, but is not characteristic, but is not characteristic, but is not characteristic, but is not characteristic, but is not characteristic, but is not characteristic, but is not characteristic, but is not characteristic, but is not characteristic, but is not characteristic, but is not characteristic, but is not characteristic, but is not characteristic, but is not characteristic, but is not characteristic, but is not characteristic, but is not characteristic, but is not characteristic, but is not characteristic. In order to satisfy and adapt to consumers' psychology for new choice. If our catering products, services, meal environment, tableware, facilities, and atmosphere have their own characteristics, guests will come here. Third, attach importance to the word of mouth due to cost and cost, small and medium -sized catering and capital are not too strong restaurants, generally do not make TV advertisements or large newspapers and periodical advertisements. Large restaurants sometimes make some advertisements. We admit that advertising is certain. The role is not enough to rely on the role of advertising. Therefore, the popularity and reputation of catering have become a problem for catering practitioners. The source of the customer is the parents of food and drink. How to make guests and the public have a good impression of catering, and maintain this good impression that it is related to the survival and development of the enterprise, because the effect of the advertisement cannot be ignored, but the "word of mouth effect" The operation of catering is even more important. During the process of business, catering must attach great importance to the power of "word of mouth effect". We all know that "a word can be prosperous or funeral". If the catering is good in consumers' reputation, your catering will be passed on to ten or ten, and the customer team will be rolling like snowballs. Come, with a good reputation, the benefits of catering will be as good as day and day, and will bring vitality to enterprises. Fourth, the competition for improving the commercial quality catering industry is actually the competition of catering practitioners, especially the competition of the commercial quality of employees. The quality is a comprehensive concept. Factors such as reflection. The business quality of catering practitioners refers to his comprehensive embodiment of the correct understanding, ideological concepts, necessary professional knowledge and business capabilities of the catering industry, and business skills. Mainly: business quality, "word -of -mouth" public relations image quality, quality of hygiene habits, catering service quality, cooking professional knowledge quality, cooking technical skills and quality. The performance of these qualities is mainly in the whole process of serving guests' thoughts, concepts, methods and methods. The quality of the manager, supervisor, public relations, chef, and waiters of a catering company directly affects the quality of the company's operations. To develop catering companies, to maintain an invincible place, a number of high -quality personnel must be cultivated.

You can vote for their love according to consumer preferences.
The maintenance of product culture and culture.
It specific analysis according to geographical factors.

Classification of consumer groups: 1. Children's consumer groups. 2. Middle -aged consumer group .3.