How can the fast noodle food industry innovate?

The fast noodle food industry also needs to innovate, and the fast noodle food industry can also be invested in the takeaway market for innovation, today's takeaway market is very strong, but some takeaways need to wait for a long time, which makes everyone delay in time, and fast pasta can help them, this industry can be added to the takeaway system, as long as someone places an order, you can deploy fast pasta according to customer requirements, so that customers can eat food in the fastest time, In this way, innovation can lead to innovation in the instant noodle food industry.

The fast noodle food industry pays attention to the word fast, so it can be innovated in terms of speed, and a way to innovate so that customers can eat pasta in the shortest possible time, so that after innovation in this aspect, it can get everyone's love, and the sales volume of the natural fast noodle food industry is constantly rising, and because of this kind of innovation, everyone is willing to eat fast noodle food.

If fast pasta wants to meet new requirements in terms of new development, it can also start from health, nutrition and other aspects to innovate.

The first is the use of preservatives, in order to improve the storage time, it is understandable to add preservatives, but preservatives do have a very bad impact on our health, people are also talking about rot and discoloration, to ensure the freshness of food or do not use preservatives, even if the sale is slightly higher, I believe it is also very marketable. The new fast noodle food industry can reduce the use of preservatives and add healthy elements, and work hard to achieve the coexistence of deliciousness, health and freshness.

There is also to add some elements that are conducive to health instead of red, red, green and green food additives, the same is a flavor enhancer, you can add more natural foods instead of chemicals, and add some nutritious food elements, such as adding dietary fiber such as coarse grains, which can change the taste and make the food healthier. Coarse grains can also satisfy hunger and play a leading role. There are many ways to do it, which can be both healthy and convenient, so that it will sell well.

Nowadays, people are very concerned about body shape and weight, and they will be willing to spend a lot of money to maintain their figure, so the right medicine can better open up the market.

We now need to develop products for users more and more, as long as we are willing to work hard, there will be good consumer groups, and we will definitely be able to form our own advantages in the fast pasta industry and make our own innovations.

Nowadays, there are more and more fast food industries, and in the face of such rapid development, the problem of innovation will follow, and fast noodle food has always played an indispensable role in the public's vision.

But the image of fast noodle food has been ingrained in our hearts, when we think of fast noodles, we will be associated with fried puffed food, which is convenient, and generally will not be considered from the aspect of nutrition and health, so we can go the opposite, on the basis of paying attention to the taste and packaging of fast noodles, we can add the concept of health, just like there are some biscuits, and there can also be the type of multigrain nutrition.

The fast noodles we see on the market are basically not linked to nutrition, and the packaging of some fast noodles is also embarrassing, and the ingredients on the outer packaging are basically invisible in the food itself, only the noodles may be 80% reduced, and it is undoubtedly difficult to innovate on this.

Therefore, it is also necessary to have a professional team to develop and innovate, as well as basic market research, the road to innovation is very difficult, and a lot of financial support is needed, I hope you can succeed!

The innovation of eating methods, the fast noodle industry comes from Japan, and the idea of fried noodles quickly swept the world, and the Japanese quickly made the fast noodle industry bigger and better by virtue of their strict entrepreneurial spirit, and our country's Jinmailang series and Master Kong may have Japanese investment, so the development of fast noodles may need to jump out of the category of fried noodles.

To make another new way of making, we now have self-heating rice, but self-heating rice can only be steamed, and there is no way to make noodle soup, but I think this is also a goal to overcome, the more people in this society look at it, the lazier they are, if instant noodles do not need hot water, many people must rush to it.

There is also taste, this is actually China's fast noodle industry has actually done a lot, from the classic braised beef of the year, to now there are seafood ribs and chicken stewed mushrooms, and the taste is very good, but in order to adapt to the market, most of them are Chinese flavors, if you add some foreign styles will it be better, such as Italian bolognese noodles, in fact, pasta is just a unique meat sauce, and you can learn from it without even research and development, but we are not industry insiders after all, and we don't know much about the specific implementation.

The first is the innovation of seasoning taste, which means that we must constantly try and develop new flavors. Just like when I was a child, those quick pasta dishes only had a few flavors, but now there are many different flavors of pasta. For example, seafood, tomato, sauerkraut, and even pepper.

These flavors of quick pasta are very popular with consumers. And new flavors are always able to attract the attention of consumers and make purchases. <>

So you can't do it without you, only you can't think of it. Try more and develop an exclusive flavor of quick pasta to come. Just like many different restaurants, they have the same dishes but different tastes. And the unique taste is more favored by consumers.

The second is the innovation of dough, which can be considered from the shape, composition, and content of dough. Consumers generally prefer products with large quantities, so new flour ingredients can be developed, which are cheap and large quantities. For example, in the past, flour was used as a dough material, but now there are various vegetarian pastries.

Therefore, it is possible to innovate in terms of materials, such as various fruit-flavored pastries.

The first impression you have when you see instant noodle food is that it is unhealthy and unnutritious, and it can be eaten by simple and quick cooking. In view of these two characteristics of fast pasta, two aspects of innovation can be carried out, one is to innovate in terms of safety and nutrition, and the other is to improve in terms of convenience and speed.

Nowadays, everyone in the society is more concerned about food safety issues, if you want to ensure food safety, you must ensure the safety of raw materials, and the hottest at the moment is organic vegetables, fruits, and other agricultural and sideline products. Modern extraction of safe raw materials and the addition of extracted nutrients to the pasta ensure a nutritional balance of quick pasta.

The big breakthrough in terms of convenience and speed is the bento hot pot, which can quickly cook the hot pot without fire and hot water. We can continue to innovate along this line of thought to increase the variety of existing fast pasta, such as flatbread and pasta that northerners will miss their hometown when they come to the south, so why not develop flatbreads that can be carried and stored for a long time, and do not change their original taste. Of course, this requires more advanced production and packaging technology.

I think fast bread can be innovative by improving taste, changing packaging, and introducing complementary foods.

I don't like to eat fast bread because it doesn't taste good, or maybe I'm too picky about my taste, I think fast bread tastes the same taste, and it's not fluffy enough to give people a bit of an inferior feeling. Nowadays, there are many dessert shops and cake shops, and the bread there looks much fresher and delicate, and I would rather pay more for a good bread in comparison.

The second is that the packaging of fast bread is a bit simple, although the main focus of fast bread is cheap and convenient, but the packaging is indeed a bit poor in my opinion, giving me the feeling that even if it has just been produced, it looks like it is about to expire, which reduces people's desire to buy.

It's not that you have to go overboard with flashy packaging, but you can learn from a dessert shop and use an ordinary transparent plastic bag with a small fresh dot to print it and don't make the whole bread look greasy. At the same time, consider introducing a matching bread sauce or salad dressing to make it look more novel and attract more people to buy it.

Internet + food has become a trend, according to the "2016-2021 Internet Opportunities, Challenges and Coping Strategies for China's Food Industry Special Consultation Report" by the Prospective Industry Research Institute, Tanfu food industry is the pillar industry of the national economy, and it is the basic industry to ensure people's livelihood. Statistics show that since 1996, China's food industry has ranked first among all industrial sectors for 19 consecutive years, with an output value of one trillion yuan in 2014, accounting for GDP, and has spent nearly 20 years of the world's rare high-speed growth period.

However, in the past three years, the growth rate of China's food industry has declined rapidly and magnitudely, which has caught all parties by surprise. In 2014, the main business income of food industry enterprises above designated size in the country was one trillion yuan, a year-on-year increase, and the growth rate fell by one percentage point. The total profit was 100 million yuan, a year-on-year increase, and the growth rate fell by one percentage point.

With the transformation of social sales models and sales channels, the food industry is also undergoing fundamental new changes, and it has also encountered some bottlenecks on the road to reform. How to solve the bottleneck faced by the development of the food industry? Relying on the national strategy of "Internet +", we will vigorously develop food e-commerce.

Product innovation is the foundation of the industry to change the fundamentals, with the help of the current Internet + model, in order to reform from the channel and sales model, the traditional food retail industry to the era of urgent need of change. ”

Most importantly, food safety is always fundamental. Relying on the big data based on the Internet, the "Food Diligence and Resistant Products Industry Portal" controls the whole industry chain, from raw materials to production, to warehousing, logistics, to sales, etc., to ensure the quality of food safety. "Internet +" food, what remains unchanged is the food itself, but what changes is the entire industrial chain.

Traditional industries refer to industries that have existed for a long time, such as computers and the Internet, which belong to new industries.

Interesting innovation of products - to create a beautiful emotional experience.

Food and beverage marketing presents an obvious trend of being emotional, entertaining, and fashionable. From the perspective of brand positioning, advertising slogan, advertising creativity, packaging, usage methods, contents, appearance, and included gifts, etc., interesting innovation will be carried out to make consumers feel interesting and interesting, and create a happy emotional experience, which will make the product stand out from the homogeneous competition. The black "black honey" product planned by Shanghai Jiexin Consulting Co., Ltd. for the bee hive itself has a strong interest, coupled with the public relations hype created by Jiexin for it to take advantage of Obama's inauguration - "dark horse into the White House, black bee nest", immediately became a dark horse in the bee product market.

The thin bottle of humorous milk tea, the Korean packaging style of Mingmu drink, and the beauty product of Beehive women's honey packaging all enhance the unique emotional experience through the fun innovation of the product.

The most important thing to find a partner is tacit understanding, especially in planning this kind of work, we are cooperating with Lai Qiyi. I remember last year our apple cider vinegar products to be listed, looking for a lot of advertising companies to compare, the boss just always feel that the system is not enough, the advertising company suggested to do a **, the budget is not much about 100,000 yuan, but after doing it, you have to advertise, a regional market budget is millions, what about the country? Just kidding, how can there be so much budget for a new product launch?

But if you don't have the budget, the advertising agency feels like there's nothing to do. Later, a friend in the south introduced Lai Qiyi to us, and he proposed to use the existing brand-name opponents to implement a follow-up strategy and implement a first-class offensive in the terminal. Looking back at those advertising companies, they are simply nerds, always telling you differentiation strategies, doesn't Lai Qiyi understand differentiation?

It's impossible, but he seeks truth from facts, this is the king of marketing, and in our eyes, people like Lai Qiyi are real masters.

It should start with brand promotion and brand awareness.

First, the positioning is not clear, and the products are not gathered.

When opening a restaurant store, the product is the core, and the positioning is the key. All operations revolve around positioning and are product-centric. But now, after many people get involved in catering, they often ignore this problem, and they inspect many restaurants in the early stage, and find that this is also good, so they use all of them.

As everyone knows, too many products will affect the operation, and the involvement is too wide, so that people don't know what you are selling. In addition, too many products will also increase the operating costs of kitchen procurement. Without a clear positioning, it is unrealistic to want to sell the product to everyone.

Second, lack of innovation and fear of change.

All industries are constantly developing and changing with the advent of the Internet era, and every catering person should have a sense of innovation and development. The post-85s and post-90s generations instantly became the main consumer force in the catering market, and the things they came into contact with were relatively new and fashionable, while the old-fashioned and outdated operation and operation could not attract the main force of new consumption. In catering, tradition should be inherited and carried forward, but outdated and backward ideas need to be actively eliminated.

3. If you don't understand marketing, you can only discount.

Many catering people don't understand marketing and have old-fashioned ideas. In today's catering, "good wine is afraid of deep alleys", and marketing is very important. If the discount is not a last resort, it really can't be used, which not only makes the restaurant drop in price, but also has a huge impact on the business.

When doing catering, the more discounts you have, the more you can't get out of discounts, fall into the whirlpool of discounts, and finally drag yourself down, discounts have never been a stable means to attract popularity. When it comes to catering, the most fundamental thing is always taste, quality and service.

Fourth, it is difficult to recruit personnel and ignore service.

The catering industry is one of the most typical service industries, and service has always been the first to bear the brunt, but now it is difficult to recruit waiters, even if people are recruited, they will be directly employed without training. Many restaurants mistakenly believe that as long as the food is good, the service will go with the flow, and even use "semi-self-service" to cover up the shortcomings in the service. It is a fact that it is difficult to recruit personnel, but it cannot be used as an excuse to ignore service.

Fifth, rely on takeaway, treat the symptoms but not the root cause.

More and more restaurants are considering takeout, of course, catering takeaway is definitely a good way out, however, it should be noted that the major takeaway platforms only add a road to development, and cannot solve all the problems, it is "icing on the cake" rather than "charcoal in the snow". The development of takeaway and dine-in is the ideal state of catering.