How do catering companies use O2O, and how do restaurants do O2O

1. Establish a complete ERP system and use a unified database online and offline.

2. Establish an O2O**, which undertakes the functions of user information, food ordering, feedback, exchange, payment, etc., to ensure that the enterprise communicates and interacts with users when they are working and at home.

3. Develop a mobile phone APP, which has functions such as location search, food ordering, food ordering, and mobile payment, so as to ensure that enterprises communicate and interact with users during fragmented times such as commuting and dining in restaurants.

5. Apply the latest mobile Internet technologies such as NFC and LBS to improve the payment system and improve the convenience of the entire service. For example, after the user orders and pays for the meal, the platform will send the user a *** in the form of SMS or APP station message, and the user can enjoy the meal in the restaurant with this ***; Add NFC tags to restaurant menus, users can automatically order food with the touch of their mobile phones, and so on.

6. The whole platform needs to pay attention to integrity, efficiency and user experience, which are the keys to the success or failure of the O2O model

F&B businesses can use the O2O model in the following ways:

First: You can place an order online and deliver the service offline. When a customer places an order for a meal, the company can provide delivery services and reservation services. It is also a good experience for customers to eat as soon as they come, which can greatly shorten the customer's meal time;

Second: through online drainage and dissemination, the influence of offline stores will be enhanced. Through online activities to attract traffic and disseminate, create a familiar feeling for users. Drive online customers to offline store experience.

How to make O2O in restaurants.

1. Establish online services, which requires the relevant person in charge of the restaurant to establish a cooperative relationship with the takeaway platform and become an online merchant, so that customers can see it when they buy with major apps.

3. In order to achieve perfect cooperation between online and offline, restaurants must keep pace with the times, constantly update their marketing strategies, and make adjustments according to the market at any time.

Operating online and offline at the same time has promoted word-of-mouth and increased sales.

Please consult the following person.

Swap the location, catering + Internet, it may be easier to understand.

Catering is the foundation, and the Internet is the tool.

The meals are delicious, the meals are fast, standardized, and the packaging is convenient, and this catering model is the natural basis for takeaway.

Takeout needs to be fast, low margins need to have a larger number of orders, and every day needs to be very busy to be on par with dine-in.

Of course, the Internet is not onlyFood delivery platformAll that can bring customer attention and visit the store is considered marketing and publicity.

Some stores began to use itCooperation is divided into platformsThese platforms are deeply involved in the local food industry, so that store photography and online ordering are suitable for a bit of forced catering, and it is easy to bring high-quality ordering if they are done well.

Guan Yinbei is to have this kind of awareness, go to the major platforms to try, the effect is good, just do a good job. Each platform is different, and the effect of focusing on content and publishing lacks a fighting beam will be different.

For example, recently, the Japanese ramen on Tsushima is a catering model that focuses on takeout, and it can be made with a takeout platform.

For catering businesses, if the restaurant wants to get a better development, then it cannot ignore the operation of the catering O2O platform, because this can play an important role in improving the popularity of the restaurant and the ranking of the business district, and can also increase the customer flow of the restaurant.