due to the previously published more than 10 articles in the school on behalf of the O2O, this morning to with an annual turnover of over 1 billion large chain catering businesses meet the person in charge of AC O2O, gain a lot! Some views are summarized as follows, from the first big business voice for concern catering O2O friends, exchange:
one, public comment on the price is getting lower and lower, the actual effect has been poor; micro-blog marketing just looks beautiful, micro food model innovation or not enough; WeChat O2O has yet to wait and see.
two, about takeout
1, snacks other than KFC, may affect dishes over twenty or thirty minutes,
2, professional distribution model, the peak business is destined to spend 8 hours of money, please work 2 hours, the cost is too large, the income is mainly on an additional service charge, it is difficult to scale;
3, takeaway for businesses, save the dining space cost on the surface, but also occupy the production time and space, but also the same takeaway businesses than to store consumer price a lot lower profit margins, but smaller;
4, not optimistic about the sea fishing takeout, eating hot pot atmosphere is very important, too cold to eat at home, and its online booking effect is not ideal.
three, about booking
products, the price can be relatively standard, but the meal time is uncertain, even if the customer can determine the arrival time (the actual will certainly have access), but unlike the hotel industry to know ahead of time what the customer from the store, add the line temporarily to the customer, so it is unable to accurately predict the specific time of a vacancy
2, real-time booking technology can also be achieved, but offline operation is not easy to achieve, and other businesses will not be willing to let people understand the real-time vacancy situation, thus revealing turnover;
3, may consider setting a predetermined fixed number every day, or every day at noon and in the evening only accept a number of reservations, the middle by temporarily to the store, it is difficult to open out of the midst and then put on real-time online booking;
four, about large chain restaurants, do O2O
1, the main purpose is not to pull new, large chain restaurant reputation basically no problems;
2, open mind, fast food can not do so that customers come every day, not to mention the relatively high-end some restaurants, through some ways to let customers think more, a few times, a few more consumption is enough;
3, large chain catering enterprises to do O2O independently, not necessarily the traditional entity manufacturers do B2C end, the advantage is that there is no logistics, but also under the cable huge, free flow entrance;
4, the carrying capacity is indeed a bottleneck, the peak period is basically full, need to wait, so the focus of O2O is not necessarily to guide the peak to store consumption, we should consider expanding space (takeaway, catering)