Although the amount of small food channels is small, as a whole, the product use is very considerable. Therefore, well -known domestic manufacturers have already increased the development of small catering. First, small restaurants are relatively large. There are their own characteristics: 1. Simple business procedures. Under normal circumstances, there is no need to pass the five levels and six generals as the restaurant channels. Sometimes you can make the first order as long as you get the boss or the boss; 3. The use of loyalty to the products of small catering channels is far less than the large restaurant channels, and information needs to be maintained and grasped frequently; Second, the development of small catering channels: 1. The main points of the development plan: (1), personnel. In fact, small catering development is the in -depth development we often say, and the density of personnel and the frequency of contact with target customers are very critical. Selected personnel are very important. Basic standards: full of enthusiasm for sales, confidence in the company’s comprehensive situation, hope for themselves, patience, can endure hardships, high school culture, politeness. During the development of small catering, personnel directly contact customers, directly affecting whether the company can stand firm or develop in small catering channels. (2) Selection and matching of the product. The characteristics of small catering determine its particularity. This is a common product that requires special public relations to pay more attention to comprehensive performance. The packaging should be moderate. The requirements of individual consumers) are generally between 500ml-1000ml; the comprehensive appearance should pay more attention to the embodiment of the beauty and personality. The person in charge of the small catering channel is generally the boss or the boss. The appearance of the product cannot arouse the initial interest. It is estimated that your sales basically lose hope; the price must reflect the care of the cost of small catering. When the author was planned, he had a comprehensive analysis of the cost of individual products with his colleagues in the company, and then made a promotional book. The boss or the boss of the small catering and the bosses visually understood our product characteristics and advantages. Of course, the matching of products is also very important. 2. Application of strategy. The development of small catering often means flexible and changing, but it is inseparable from its ancestors, that is, the use of products and personnel. General methods usually use large -scale recruiters and overwhelmed advertising and promotion, and cooperate with mature products or new products to enter small catering. This method is proven to be inefficient. At present, many people’s problems in the in -depth distribution of controversy are because the in -depth distribution encounters the problem of cost and efficiency choice. Why is it inefficient? Who is the fault? We are not good at commented, but one thing is clear: how to allocate the current sales and long -term benefits, the enterprise exists for profits and has no profit. There is no profit. It is impossible for enterprises to exist for a long time, let alone talk about development issues, which also involves the judgment of the decision maker on this issue. Therefore, we use centralized personnel to do something first, then expand to the face, and finally consider the growth and scale of sales. Specific method: Choose a Guangzhou district as the first stop of the promotion, make full preparations, and then promote all the small meals like a mine. The focus is to succeed, keep one, pull one by one, and finally use a series of series The activity connects all the bases.
Although the amount of small food channels is small, as a whole, the product use is very considerable. Therefore, well -known domestic manufacturers have already increased the development of small catering. First, small restaurants are relatively large. There are their own characteristics: 1. Simple business procedures. Under normal circumstances, there is no need to pass the five levels and six generals as the restaurant channels. Sometimes you can make the first order as long as you get the boss or the boss; 3. The use of loyalty to the products of small catering channels is far less than the large restaurant channels, and information needs to be maintained and grasped frequently; Second, the development of small catering channels: 1. The main points of the development plan: (1), personnel. In fact, small catering development is the in -depth development we often say, and the density of personnel and the frequency of contact with target customers are very critical. Selected personnel are very important. Basic standards: full of enthusiasm for sales, confidence in the company’s comprehensive situation, hope for themselves, patience, can endure hardships, high school culture, politeness. During the development of small catering, personnel directly contact customers, directly affecting whether the company can stand firm or develop in small catering channels. (2) Selection and matching of the product. The characteristics of small catering determine its particularity. This is a common product that requires special public relations to pay more attention to comprehensive performance. The packaging should be moderate. The requirements of individual consumers) are generally between 500ml-1000ml; the comprehensive appearance should pay more attention to the embodiment of the beauty and personality. The person in charge of the small catering channel is generally the boss or the boss. The appearance of the product cannot arouse the initial interest. It is estimated that your sales basically lose hope; the price must reflect the care of the cost of small catering. When the author was planned, he had a comprehensive analysis of the cost of individual products with his colleagues in the company, and then made a promotional book. The boss or the boss of the small catering and the bosses visually understood our product characteristics and advantages. Of course, the matching of products is also very important. 2. Application of strategy. The development of small catering often means flexible and changing, but it is inseparable from its ancestors, that is, the use of products and personnel. General methods usually use large -scale recruiters and overwhelmed advertising and promotion, and cooperate with mature products or new products to enter small catering. This method is proven to be inefficient. At present, many people’s problems in the in -depth distribution of controversy are because the in -depth distribution encounters the problem of cost and efficiency choice. Why is it inefficient? Who is the fault? We are not good at commented, but one thing is clear: how to allocate the current sales and long -term benefits, the enterprise exists for profits and has no profit. There is no profit. It is impossible for enterprises to exist for a long time, let alone talk about development issues, which also involves the judgment of the decision maker on this issue. Therefore, we use centralized personnel to do something first, then expand to the face, and finally consider the growth and scale of sales. Specific method: Choose a Guangzhou district as the first stop of the promotion, make full preparations, and then promote all the small meals like a mine. The focus is to succeed, keep one, pull one by one, and finally use a series of series The activity connects all the bases.