[case] carved lord marketing sirloin- zara learning catering to the road（[例]雕刻主营销牛里脊肉u2014u2014zara学习餐饮的道路）.docVIP

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[case] carved lord marketing sirloin- zara learning catering to the road（[例]雕刻主营销牛里脊肉u2014u2014zara学习餐饮的道路）.doc

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[case] carved lord marketing sirloin- zara learning catering to the road（[例]雕刻主营销牛里脊肉u2014u2014zara学习餐饮的道路）

[Case] carved Lord marketing sirloin: ZARA learning catering to the road Research papers Download News: “I learn to students, like me and die” is a famous painter Qi Baishi in art, something that is no way to copy others, and learn from others ideas and innovation in order to their own success. Carved Lord that famous words used in the commercial is very applicable in the Lord sirloin carving course of business, in addition to his experience in the Internet marketing industry brought as used above, for the restaurant’s strategic positioning and practical operation practices Reconstruction of the value chain ZARA way it gave him great inspiration. The so-called difficult to reach, a restaurant can not be tolerant to diversity, will make all business for how to position their own customer base? Carved Lord reference ZARA approach is to do “subtraction.” Positioning: Learning to add and subtract ZARA “My core customer base is generally two or three small meals, drinks if I want to make money, you have to wait on those family gatherings or Business customers, this way, put my core customers offended.” God carved extremely love food, but he is extremely picky on the consumer experience. “Delicious lunch special attention to ‘wok’, such as a steamed fish, after the pan is best to eat 5 to 10 minutes, and once cool down delicious sent very far if there is a table at the restaurant steamed fish, the fish came up, you should not immediately on the other dishes, but should allow sufficient time for diners to enjoy the most delicious fish 10 minutes, but in traditional Chinese food, but not how exquisite serving order, they are often either not at all or on together. “Lord appears in carving, Western more attention in this respect, the customer eating a dish, and then down one, but upscale restaurant also has a lot of unhappy, such as menus no picture, do not give customers wet wipes and napkins, table linen, etc. only. After the above-mentioned advantages