There needs to be a clear goal, which is implemented step by step according to the plan. Understand the core idea of "profit in the peak season and momentum in the off-season". To make a profit is to seize the largest sales volume and obtain the greatest profit;To gain momentum is to gain the commanding heights and strive for valuable things, including business popularity, customer reputation, brand awareness, etc., so as to establish long-term strategic advantages. In the off-season, the focus of marketing efforts can be summarized into three aspects:
1. Maintenance of old customers (enthusiasm);
2. Development of new customers (sources);
3. Shaping of brand image (word-of-mouth score).
To do a good job in these three aspects, moderate marketing costs are essential, rather than blindly and strategically driving down operating costs. At this stage, we should pay less attention to the rate of return, and pay more attention to the attendance rate and customer satisfaction, and finally achieve the peak season profit and the annual revenue target.
Make correct judgments and analyses from the aspects of customer composition, consumption motivation, and the adjustment trend of the catering market after the holiday, and then invest limited marketing resources in the most effective target market.
There are also some hot days for consumption in the off-season of catering, such as 38 Women's Day to organize female employees to celebrate dinner, female customer audience, in the short term will set off a large wave of catering consumption, early development of marketing plans, orderly marketing promotion work, and strive to have a good harvest in these off-season small climax.
In the off-season, publicity efforts can be appropriately enhanced, and in the peak season, the business itself is better, and more should focus on dishes and services, and in the off-season, strive to win customers in the promotion.