A small restaurant development and maintenance of channels.docVIP

 PAGE \* MERGEFORMAT 6 A small restaurant development and maintenance of channels Channels, although a small restaurant the use of a single shop in a small, but as a whole, the product usage is very impressive, therefore, the domestic well-known manufacturers have foreign manufacturers have increased efforts to develop a small restaurant. A small restaurant the larger restaurants have their own characteristics: 1, operational procedures are simple. Under normal circumstances, do not like the restaurant had five channels, as will be hurdles, and sometimes as long as the boss or the boss Gaoding can be made on the first single; 2, the small restaurant is relatively concentrated, but the difficulty of delivery, as well as a corresponding increase in transportation costs; 3, the small dining-channel product loyalty is far less than large restaurant channels, require frequent maintenance and grasp the information; 4, the small restaurant on the price sensitivity and quality of higher sensitivity than the big restaurants. Second, the small dining channel development: 1, Development Plan points: (1), personnel. In fact, the development of small restaurant is what we often say that the depth of the development, personnel-intensive, as well as the frequency of contact with target customers is very critical. Selection of personnel is very important and basic criteria: right sales career passionate synthesis of confidence in the company of their own hope, have the patience to endure hardship, high school culture, and polite. The development process in a small restaurant, the staff and clients direct contact with a direct impact on the Company’s ability channels in small catering firm footing, or developed. (2), the product selection and mix. The characteristics of a small restaurant determines its specificity, this is a need for a special public relations battle. Products need to be more emphasis on overall performance, packaging should be moderate, do not do to