果汁企业如何进餐饮渠道（How juice enterprises enter the food and beverage channels）.docVIP

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果汁企业如何进餐饮渠道（How juice enterprises enter the food and beverage channels）.doc

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果汁企业如何进餐饮渠道（How juice enterprises enter the food and beverage channels）

果汁企业如何进餐饮渠道（How juice enterprises enter the food and beverage channels） Food is the main channel of high juice business development, catering channel sales accounted for the overall market sales of the 40-50%, but in the channel to enhance the still large room for catering channel sales is expected to grow rapidly in the next few years, the average gross profit than the super high channel. At present, the market penetration of food and beverage channels is not high, and there is a lot of room for improvement in market share. Grasp the potential opportunities for food and beverage channels to achieve higher returns, as the sales of food and beverage channels are relatively stable, reducing seasonal fluctuations in overall demand. The demand for fruit juice is likely to shift from the food channel to the supermarket channel, and consumers may turn into regular juice drinkers after a good consumer experience in the food and beverage channels. In small cities, food and beverage channels are the best starting point for guiding the early development of fruit juice. Enterprises can earn considerable sales if they take proper measures to increase their penetration and market share. Food and beverage channels are key channels for the growth of medium and high fruit juice sales. However, fruit juice enterprises still face many challenges to win food and beverage channels. The competition between food and beverage channels has different key success factors compared with that of commercial channels. How to overcome the barriers of high entry fees and how to train qualified sales team?. Companies need to formulate relevant policies, to overcome high fees into the store barrier, consolidation of large and medium-sized catering channels in the terminal; for the development of the sales and distribution mode and the establishment of bad debt risk management system suitable to local conditions, design of direct incentives for the waiter, matched with the challenge of catering channe