analysis- local catering class how to use the microblogging letter marketing-（分析-本地餐饮类如何使用微博营销u2014u2014信）.docVIP

Analysis: Local catering class how to use the microblogging letter marketing? (Research papers Download news) was asked emblem sword, as a catering business how to use the microblogging letter marketing? Situation of the industry special, unless you like KFC, McDonald’s this everywhere in chains, or your regional characteristics will be very obvious, then how to do it? If we follow some of the micro-channel marketing guru’s ideas, to do this kind of enterprise microblogging no effect, only use the micro-channel, and restaurants everywhere, business cards, printed on two-dimensional code, attracting everyone’s attention to your public number, then push concessions. this really feasible? If only an unfamiliar restaurant, the average consumer why go to pay attention to your micro-channel account? fed nothing to do, pay attention to a Micro Signal view ads? Some people may ask then in the end how to do it? Emblem sword here cite two cases, one is microblogging based, the other is a micro-channel-based The first one to microblogging-based, this approach is more suitable for larger point restaurant. Shenzhen has a Drunkard Pavilion restaurant, is doing Slices. They Sina opened a micro-blog, called “@ Drunkard Pavilion”, the boss surnamed Song, Sina also has a micro-Bo, called “@ Drunkard . “They do on the microblogging been very successful and we combine them to be analyzed. The first restaurant to do marketing through micro-Bo, the first to establish two numbers, a number of restaurants, a number is the boss, restaurants certification number issued primarily to facilitate a variety of concessions, introduce restaurants, and give them a formal feel. Boss Major No. used to communicate with you, especially city’s various tuba. More often, a large restaurant business is to pull customers, large restaurant customers in the selection, when nothing more than taste, location, habits, grade four. Restaurant location, quality, taste is not our topic of discussion