How to write catering promotion activities?

Question 1: How to write the restaurant special promotion? First, the phased marketing plan of a certain restaurant; The second is the KPI of phased marketing objectives, such as how much profit will be realized and how many people will join the club. Third, the implementation method (details and implementation), 1. Activity planning II. Food innovation. Database marketing iv. Group purchase, etc. Fourth, refine the activities, such as: Monday to Sunday, one every day. Sixth, the marketing results of the first stage should be sorted out and summarized, and the good ways should be kept, but not too good. Continue to do other marketing

Question 2: How to write the restaurant marketing plan First of all, the phased marketing plan of a certain type of restaurant,

Second, the KPI of phased marketing objectives, such as: how much profit is realized, how many people are members and so on.

Third, the implementation method (details and implementation), 1. Activity planning II. Food innovation. Database marketing iv. Group purchase, etc.

Fourth, detailed activities such as: Monday to Sunday, a different special dish every day, which group to buy, the number of people coming to the store, membership card processing and so on.

Fifth, collect customer feedback (very important) and make corresponding changes according to customer feedback.

Sixth, the marketing results of the first stage should be sorted out and summarized, and the good ways should be kept, but not too good. Continue to do other marketing

Question 3: How to write the restaurant marketing plan? Hello, restaurant management should have innovative thinking. The greater the market competition, the more professional the restaurant marketing planning should be.

1. Market analysis: the advantages of our own restaurant, the problems existing in the restaurant, the restaurant environment analysis, and the competitor analysis;

2. Target market analysis: analyze the target customers in detail, and use this information for label management to attract consumers' patronage;

3. Marketing strategy: advertising strategy, coupon strategy, activity strategy, membership strategy, promotion strategy, the core part of restaurant marketing plan;

4. Service strategy: cultivate and bring up a staff with honest business ethics and enthusiastic working attitude, so that customers can feel at home when they come to the restaurant;

5. Marketing budget: the total cost of restaurant marketing, such as raw materials, staff salaries, office supplies and activity fees;

6. Evaluation of results: By analyzing the results of the restaurant marketing plan, we can measure the quality of the plan, such as the ratio of market share, cost percentage and customer attitude.

As a catering service provider, you are optimistic about your business attitude. You can keep asking questions. thank you

Question 4: How to write the catering marketing plan 1) to determine the catering target market and product positioning; 2) whether the goal of selling catering is to expand market share or pursue profit; 3) Formulate catering price policy; 4) Determine the catering sales model; 5) catering advertising performance and advertising budget; 6) The emphases and principles of catering promotion activities; 7) The emphases and principles of catering public relations activities; 2. Sales target of catering enterprises The catering sales target refers to the business target that the company catering must achieve in a certain period of time. Quantifying the sales target has the following advantages: 1) It provides a basis for testing the success or failure of the whole marketing plan. 2) To provide a basis for evaluating work performance objectives. 3) Provide basis for the next sales target. The purpose of the catering promotion planner is to help achieve the sales target. The catering promotion plan includes three parts: objectives, strategies and detailed plans. 1) goal: the catering planning must clearly state the goal of catering promotion activities in order to achieve the sales goal of the whole catering marketing planning. Generally, it can be divided into long-term, medium-term and short-term plans. 2) Strategy: After the goal of the promotion plan is determined, the strategy to achieve this goal should be drawn up next. The strategies of catering promotion plan include advertising strategy, distribution channel utilization strategy, promotion price activity strategy and public relations activity strategy. Catering advertising strategy: according to product positioning and target consumer groups, determine the theme of policy performance, and use newspapers, magazines, television, radio, leaflets, outdoor advertisements, etc. What kind of media do you want to choose? What is the proportion of each? What is the audio-visual rate and contact rate of advertisements? Let the characteristics and selling points of catering be deeply rooted in the hearts of the people. The price strategy of catering promotion: the object of promotion, various ways of promotion, and what the desired effect is by adopting various catering promotion activities. Strategies of catering public relations activities: the target of public relations, various ways of public relations activities, and what is the purpose of holding various catering public relations activities. 3) Detailed plan: explain in detail the details of implementing each strategy. Catering advertising performance planning: newspaper and magazine advertising draft (title, text, pattern) design, TV advertising creative script, broadcast draft, etc. Catering media use plan: choose popular or professional newspapers and magazines, as well as publication date and layout size; Time and frequency of selecting programs in catering TV and radio advertisements. In addition, CRP (total viewing rate) and CPM (average cost of advertising information per thousand people) should also be considered. Catering promotion plan: including commodity procurement and display, exhibition, demonstration, lottery, sample presentation, tasting, discount, etc. Planning of catering public relations activities: including shareholders' meeting, issuing company press releases, internal publications of the company, staff association, love activities, contacting the media, etc. 4, catering market research planning Market research is a very important content in catering marketing planning. Because market information and information obtained from market research are important basis for making catering marketing plan. However, the catering market survey is often ignored by senior leaders and planners. Many enterprises spend a lot of money on advertising every year, but they don't pay attention to the research of catering market. This misconception must be changed as soon as possible. Like the promotion plan, the catering market survey also includes three major items: objectives, strategies and detailed plans. 5, catering sales management plan If the marketing plan is regarded as a joint operation of land, sea and air, the catering sales target is the purpose of landing. The market research plan is responsible for providing information, the catering promotion plan is the responsibility of the navy and air force, and the sales management plan is the action of the army. Therefore, the importance of sales management plan is self-evident. The management scheme of catering sales includes sales supervisor and personnel, sales plan, selection and training of sales personnel, and salary system (salary and bonus) to motivate sales personnel and salesmen. 6. Financial profit and loss estimation of catering The sales target that any marketing plan hopes to achieve is actually to achieve profits. Profit and loss estimation is to estimate the pre-tax profit of products in advance. The pre-tax profit of catering can be obtained by deducting the sales cost, marketing expenses (distribution expenses plus management expenses) and promotion expenses from the estimated total sales of catering. Third, the feasibility, operability and effect prediction of the catering marketing plan On the one hand, the feasibility and operability of the whole catering marketing plan are analyzed in advance, on the other hand, the necessary supervision work is paved for the implementation afterwards. This content is usually placed at the end of the text of the marketing activity planning scheme, which is actually the most important content. Because this part is related to whether the scheme is attractive enough for catering ... >>

Question 5: How to write 1: Stick eye-catching hand-painted posters on doors and windows to remind new and old customers to pay attention. There are many contents: if recommended by the chef, * * *; Today's special (special) dish, * * *; etc .......

Two: It is recommended to use message kangaroo, with 3 100 messages per month, but limited to 100 messages per day, and the cost is 10 yuan per month, which is very cost-effective! Mobile customers only, just download the application online.

Three: the suggested sales of service personnel can be implemented with small incentives. But you can't push it!

Four: in-store broadcast,/kloc-once every 0/5 minutes.

Question 6: How to write the event planning case of fast food restaurant? The event planning of fast food restaurants is mainly aimed at: marketing planning activities targeting "fast food" to instigate sales activities. Therefore, people are people who consume and drink fast food, and the content of the activity plan is basically determined as two modes: mode 1: eating in class: marketing activities for direct consumers in the store, mode 2: marketing activities for take-away food delivery people;

Let's talk about mode one first: if I write the plan to you, I think it will lose its meaning to you. Let me give you a reference, think about it, and you will know how to write.

1. If you want to finish eating in a certain time range, give your seat a discount.

People who come for the first time can ask for discount coupons at the front desk so as to come for the second time.

3. Some individual dishes are different from Monday to Friday, with a special dish every day.

Exquisite, interesting and humanized posters and menus in the store are the premise of marketing activities.

5. Evaluate the guest book, those who are willing to write comments, or those who hold hands, as well as the public's comments on the group purchase and the favorable comments on the drinks in the store.

6. Reward ordering quickly, enlarge the menu and put up posters in conspicuous positions. If the order is placed within 10 second, one dish is half price.

Mode 2:

1.APP customization or WeChat WeChat official account customization to realize a mobile phone platform for food delivery and ordering, and plan and promote the functions in the mobile phone APP platform. You can add some fun, for example, today's chicken dishes are all discounted; Or distribute fruit,

2. Choose one person, recommend colleagues, and send strawberries to more than three people in a group!

3. Upstairs and downstairs neighbors can order drinks!

4. When sending leaflets to the office building, send ballpoint pens and write down the delivery address and telephone number!

5. The menu is as unique as a bookmark/greeting card!

6. Remember the customer's order number, and draw a lottery to send gifts. The largest one can be a mobile phone (only one is affordable).

7. Integrate resources, engage in joint promotion with a familiar fast-moving consumer goods manufacturer such as wine, beverages and yogurt in your store, and let him give you a profit. 1+ 1 mode! Your special price+drink special price = double savings! Super affordable, all you can give is to recommend special drinks to all people who come to your house for dinner within a certain period of time! Help the other party's marketing deeply rooted in the hearts of the people.

Question 7: How to write a catering marketing plan? Writing catering marketing plan is an essential job skill for managers of catering enterprises. However, many catering managers are trained step by step from the grass-roots level of enterprises, and have not systematically studied the knowledge of relevant catering document writing. This has also brought some troubles and annoyances to the managers of catering enterprises-although many catering managers have clear marketing plans in their hearts, they just "cook jiaozi in a teapot-they can't pour out the goods in their stomachs", and they can't come up with a real activity plan to express their ideas and inspiration when making catering marketing plans. In fact, the writing content format of catering marketing activity planning scheme has rules to follow. As long as we have a good grasp of the main contents of the Catering Marketing Plan, and then expand around these main contents step by step, and add our ideas and inspirations into it, I believe you will be able to formulate a catering marketing plan with rich content, creativity and strong feasibility. The planning scheme of catering marketing activities mainly includes three aspects: first, the analysis of the market situation in the early stage of catering marketing activities. It mainly includes the investigation of market competitors of catering enterprises, the investigation and analysis of catering consumer groups, and the analysis of advantages and disadvantages of catering brands. SWOT analysis can be used in this respect; The second is the text of the planning scheme of catering marketing activities. It mainly includes the purpose of the activity, the time of the activity, the promotion method of the activity, the preparation of the internal department of the marketing activity, the budget of the marketing activity, etc., which need to be considered as comprehensively and carefully as possible; Thirdly, the feasibility, operability and effect prediction of the planning scheme of catering marketing activities. The content of this aspect is mainly to predict the effect of this marketing program, which is a "commitment" to the results of catering marketing activities. Used to convince other catering managers and employees of catering enterprises. This content should not only be objective and scientific, but also be full of information about your own marketing plan. Only in this way can your catering marketing activity plan be implemented and achieve the marketing purpose. In the process of writing the planning scheme of catering marketing activities, according to the specific situation, sometimes the media planning, advertising budget, summary report and other parts are specially listed to form a relatively independent copy. It is best to have a brief summary at the beginning of each part of the marketing activity planning scheme. In each part, the source of the information used should be explained to increase the credibility of the marketing activity plan. The following is the detailed content format of the catering marketing activity plan for our catering managers: 1. Catering marketing activity plan 1 market situation analysis. The current market scale of catering industry; 2. Comparative analysis of sales volume and sales volume of catering competitors; 3. Comparative analysis of the market share of catering competitive brands: 4. Market target analysis of catering consumers' age, gender, occupation, education, income and family structure; 5. Comparative analysis of advantages and disadvantages of competitive brand products and services; 6. Comparative analysis of market regions and product positioning of competitive brands in catering industry: 7. Comparative analysis of advertising expenses and advertising performance of competitive brands in catering industry: 8. Comparative analysis of promotional activities of competitive brands: 9. Comparative analysis of public relations activities of competitive brands: 10, Comparative analysis of pricing strategies of competitive brands in catering industry; 1 1. Comparative analysis of sales channels of competitive brands; 12. Financial profit and loss analysis of catering enterprises' products in recent years: 13. Comparative analysis of advantages and disadvantages of catering enterprises and competitive brands: 2. The main contents of the planning scheme of catering marketing activities 1. The policy planner of the company's catering marketing must communicate with the company's top leadership on the company's future business policy and strategy in depth before drawing up the planning case to determine the company's main policies.

Question 8: How to write a hotel catering marketing plan? I hope it helps you! Background: The hotel (Samsung) was built by a large hospital and located in a remote suburb. The catering department has 14 high-grade private rooms, and the three halls (moderately decorated) can accommodate 50 tables (such as wedding banquets) at the same time. After operating for half a year, the food and beverage department lost 350 thousand. Now please criticize the first draft, thank you sincerely! * * Hotel marketing plan (first draft) I: * * Hotel 65438+ Catering Department 1 0-Actual operating data in May: the cumulative catering turnover of the project1,February, March, April and May is 228450 280626 207730 236718 2267. Hotel profit:-588,500 yuan, catering balance turnover: 450,000 yuan (hospital target), gross profit margin of 40%. Operating balance: 450,000 yuan (target turnover)-235,425 yuan (actual turnover) = 265,438 yuan+04,575 yuan (monthly balance) Average/daily difference: 265,438 yuan+04,575 yuan/day = 765,438 yuan +052 yuan/day. Target turnover: 450,000 yuan/month, average daily turnover: 450,000 yuan ÷30 days = 1.5 million yuan/day (target).

Summary of the above data: The goal of this marketing plan is to double the existing turnover with a gross profit margin of 40%. Achieve a real balance of payments within three months and establish a healthy hotel. 4. I don't have a deep understanding of the management of modern hotel industry: the current hotel management has risen from the competition of price, decoration grade, dishes, social relations and services in the past to the competition of corporate brand culture. As for the above five advantages, they are the foundation for the survival and development of hotels. 5, the target customer base positioning is not accurate, too narrow. (1) In terms of reception services, hotels mainly focus on hospital customers, factory customers and related social relations; (2) Wrong preconceived management cognition: I think it is difficult for hotels to have foreign customers because of their remote geographical location and unsatisfactory surrounding environment. (3) Management methods of waiting for customers. 6.* * Hotel corporate culture has not been established: (1) Hotel culture is the common values, hotel spirit and business philosophy of hotel employees, a kind of content that permeates all activities of the enterprise and the soul of the enterprise. Hotels are labor-intensive and emotional-intensive industries, and hotel products are essentially services provided by hotel employees. In the catering service of * * hotel, I think some service management and waiter service can't keep up with the needs of hotel survival. (2) With the development of the hotel industry, hotel culture has emerged in the fierce hotel competition. Hotel competition is firstly product competition, secondly service competition and finally cultural competition. Cultural competition is the competition in the final sense, and it is a higher level and higher grade competition. Cultural marketing requires hotels to train employees from the perspective of hotel culture while building material culture, integrate culture into services, and let guests feel the charm of culture. Hotel operators should let every employee know the connotation of hotel culture and actively spread it in their services. At the same time, hotel operators should integrate hotel culture into the management system, so that the system can reflect cultural orientation and humanistic care. The purpose of marketing planning is to create better benefits, and marketing is market-oriented. Without market, marketing is impossible. Without good marketing strategies and means, a better market will not be created and there will be no good performance. Therefore, from the current market, only by strengthening marketing can we expand a larger market. First of all, shape the image and create characteristics. Pay attention to the three-star hardware image of the hotel in the eyes of guests and the public, operate according to the good reputation of guests, and increase the characteristics of the hotel. (Because the geographical location of the * * hotel is relatively remote, we call the guests who come to the * * hotel for consumption-distant guests (relatives and friends); This is one of our service concepts for * * Hotel). 1, enterprise development advocates the "80/20 rule", that is, 80% of the turnover of most enterprises comes from repeated purchases or consumption of 20% loyal customers, while the other 20% comes from those 80% free customers. Many hotels lack research on the needs of 20% loyal customers, and have not considered how to attract them to stay, how to eat and drink according to their needs, ...

Question 9: How to write this about wine promotion in restaurants depends on the nature of your restaurant. Just write one, and you won't need it then.

Question 10: The hotel business is not good. How to write good-looking preferential activities can increase the passenger flow in your store by bartering.

Barter is barter. You exchange your catering service for various services and commodities, such as movie tickets, travel tickets, haircuts, pedicure services, car wash cards and other daily necessities.

In the process of communication, you get all kinds of benefits, the other party will come to your store to spend money, your store will be popular, and business will slowly improve.