How to operate the takeaway before it explodes?

Customers come back from eating, not marketing. If the quality of your takeaway is not good, users will not order it often.

Second, do activities to give gifts, suggesting that gifts should be innovative and thoughtful.

Many takeaways also send drinks, but what I think is: this drink is free, and the quality is definitely not that high. As a result, the drinks delivered made people feel very cheap, of average quality and even stale. The quality of free drinks should not be too bad. You should consider it from the consumer's point of view, and bring them some new ideas and ideas that exceed their expectations, so that you will have a deep impression on your store.

Third, the store display is distinctive and differentiated, and the order volume has been greatly improved.

The take-away menu is full of routines, beautiful pictures, simple menu, but there are also clever tricks. Shops display more warm tips to give customers some human feelings.

Before customers place an order, the description of the dishes should be clear at a glance, and the side dishes and tastes of the dishes can be displayed on the platform.

Fourth, optimize the menu and increase the unit price of customers.

For users, the package price is much cheaper than a single point, and it can also save the selection cost. Why not? For merchants, it can increase the sales volume of stores, increase the unit price of customers and save a large part of distribution costs.

5. Do business not only once, but also check the repurchase rate of customers.

The reason why many take-away shops can't do it is because there are new customers in the early stage, and they can't keep old customers, which has become a passive water. In terms of external sales, the value of customer repurchase index is far greater than the value of new customers.

Sixth, take-away data enhances value, and check business data at any time.

Restaurant managers should always look at the sales data of take-away food and do data analysis. See which dishes in the restaurant have higher sales volume and which dishes have higher praise rate. Therefore, these flavors and categories can be used as the main items in the store.