In front of the eight buildings developed in the first phase, various merchants are sparing no effort to promote. Some have placed promotional posters, some have distributed leaflets, and some have personally appeared to explain.
Sun Dahai curled his lips and said to himself that your promotional methods are really low. My hot pot restaurant has two TV sets directly at the door, which play professionally produced promotional video tapes in a loop. The sound, light and color are integrated, and the effect is better than yours by ten miles.
Sun Dahai helped with a lot of ideas for promoting the opening of No.9 Hotpot Restaurant today. There are some differences between No.9 Hotpot Restaurant and Suijinghao Cafe.
The Shoujinghao Cafe is unique to Scorpion in the current city of Shanghai. Coupled with various commercial promotion gimmicks, Sun Dahai has no doubt about its ability to attract traffic.
It is precisely because of the uniqueness of Suijinghao Cafe that Sun Dahai is worried that the huge gap between its huge appeal and its actual business area and reception capacity will lead to some adverse consequences.
Therefore, Sun Dahai solemnly reminded Ouyang Huihui, so that they took various preventive measures as early as possible. Everyone worked together and successfully passed the huge passenger flow peak in the early stage of the opening.
Sun Dahai sums it up, the initial publicity strategy of Sewijinghao Cafe is to advertise widely, be warm but not strong, and moisturize things quietly.
The No. 9 hot pot restaurant is different. It can promote itself as much as possible and let more customers know its existence.
First of all, the direct reception capacity of No. 9 Hotpot Restaurant is much higher than that of Suijinghao Cafe. Especially in the bar area on the first floor, the customer density is much higher than that of the coffee shop.
Secondly, No. 9 Hot Pot Restaurant is located on the bar and restaurant street of Lan Kwai Fong. It has a strong indirect diversion capability. Generally, there will not be a queue of hundreds of meters in front of the store.
These customers who have been diverted to other merchants will not lose interest in No. 9 Hot Pot Restaurant. According to the core principle of hunger marketing, these customers will have higher expectations for No. 9 Hot Pot Restaurant.
There are currently more than 30 merchants open in Lan Kwai Fong, all of which are large merchants with different focuses and target customer groups. For pure catering companies, according to Awen, the fourth-eyed man in the marketing department, there is only No. 9 Hot Pot Restaurant.
Therefore, No. 9 Hot Pot Restaurant can promote itself as much as possible in the early stages of its opening and establish its image and status in Lan Kwai Fong as early as possible.
Today's No. 9 Hot Pot Restaurant also organized a lottery for in-store consumption. Each invoice is used as a unit. After checkout, everyone participates in the lottery and the winning rate is 100%.
The lottery method is for customers to draw prizes in a prize box. The prize box contains one hundred glass balls of the same size and different colors, representing different discounts.
There are free single prizes with a probability of 1%, 10% off prizes with a probability of 90%, and 30% off, 50% off and 30% off prizes totaling 9%.
Discounts are only applicable to customers' settled invoices, which can be cashed out on the spot and cash refunded based on the discount. The lottery must be conducted under the supervision of hot pot restaurant staff. Each invoice is limited to one lottery opportunity. Multiple or repeated draws will be invalid.
Membership cards are also the main activity promoted by the store. Nine Hot Pot Restaurant now offers two types of membership cards.
If you spend over 100 Hong Kong dollars in a single transaction, you can get a one-year membership card for free. From the next day, you can get a 10% discount on purchases with the membership card in the store within one year, with no limit on the number of times.
The other is a lucky card, which customers need to purchase separately. Each card costs 20 Hong Kong dollars and is also valid for one year.
The lucky membership card can be used for five draws in total. Customers can draw all the draws at once or complete five draws within a year. Prizes include single menu coupons, single drink coupons and 50 to 10% off discount coupons.
The lowest value of the prize is a drink of HKD 5 per cup, and the maximum value is HKD 500 (the maximum limit of the 50% discount coupon). The coupon is valid from the day after the draw and is valid for use in the store within 30 days.
This lucky card was brought up by Ouyang Huihui when old William brought Ouyang Huihui to the capital at the end of June to discuss the management of Shouijinghao and No. 9 hotpot restaurant.
Ouyang Huihui is from Xiangjiang and knows that people in Xiangjiang are prone to gambling, so she proposed such a novel promotion form. While increasing customers' adhesion to No. 9 Hot Pot Restaurant, they can also attract them through uncertain discounts.
A little gambling for fun.
After William Lao returned to Xiangjiang, he found someone to implement the whole idea. Through calculation, he formulated the discount range and rigorously formulated each clause to plug possible loopholes.
Old William faxed the final plan to Sun Dahai, and suggested that the Shoujinghao Cafe in Shanghai should be based on this plan and make appropriate adjustments before launching it on the market.
As a result, this proposal was directly rejected by Sun Dahai.
He knew that with the incomes and care-taking personalities of Shanghainese people in this era, the benefits this plan would bring to the coffee shop were far outweighed by the possible troubles it would cause.
Why bother? For Sewijinghao Cafe, which is in a seller's market, it has been open for more than ten days. It has a good reputation and a large number of customers, which no one expected before.
But there is one thing. Even the waiters who want to earn performance most will hope that there will be fewer customers today before going to work. They are really too tired.
Only one week after opening, Ouyang Huihui had already proposed to Sun Weihong that she should prepare for a second recruitment from the public and organize pre-job training to fill the gap in service personnel in the store.
You know, the current staffing of Suijinghao is actually one and a half times the number of people planned by Ouyang Huihui.
She originally planned to use the probation period to eliminate some unqualified employees and make necessary personnel reserves for the opening of future branches.
Now it seems that, unless there are special circumstances, existing employees cannot be eliminated easily. An "old employee" who has worked for more than ten days has better work efficiency and adaptability than two or three new employees who have just been trained.
Sun Dahai happened to call Sun Weihong last night to ask about her new job. He caught up with Ouyang Huihui to go to the villa to talk to Sun Weihong about expansion.
After Sun Weihong explained her situation, she also told Sun Dahai about Ouyang Huihui's request and asked him to help him think about how to do it appropriately.
Sun Dahai thought about it and decided to ask Ouyang Huihui about the specific situation to see if he had any good ideas to help them solve the problem.
"Aunt Huihui, the waiters in coffee shops now generally report that they are too busy. Do you think this is because the number of designated waiters is not enough? Or is it because the waiters are not capable enough to reach the number of service tables per person? Or is it due to other reasons?"
Ouyang Huihui thought for a while and replied: "There should be no problem with the number of waiters. I calculated the number of people needed for each group according to the internationally accepted calculation formula.
The key is that the actual number of waiters now reaches 150% of the standard number. There will definitely be no problem with the number of waiters.
As for ability, I personally monitored the pre-job training. The training was very standard and everyone’s results were excellent. I also paid attention to it in actual work. From their attitude to their actions, I was very satisfied.
I have worked in a coffee shop in Australia for several years, so I have rich experience, but I really can’t think of what the problem is?”