PRODUCT - this plays the MOST IMPORTANT role in HoReCa vertical, as the product ideally & mostly is required in bulk packs - from Sugar to Flour, to Oil to Cling Film to Rice, to Pulses - the hotel normally requires all in huge packs --- firstly it is low priced than a small retail pack, easy to store, convenient to account for, easy to reissue in the kitchen.
Mostly Chefs do not want pilferage & large packs help them control it-- in case of Corporates clients too large order, bulk order is the key - so even if you are selling a Car, Bike, or a JET pl have rates for quantity in your hand so that it is easy for you to negotiate on the table.
I remember a Japanese car manufacturing offering a discount equivalent to Maruti Standard car if one buys two of the top most models in their product line. SO you can imagine if there are many clients who buy 2 cars ( premium segment) and get a small car free( practically).
Bulk is the key to HoReCa, you might think that the product is taking to fly off as per the standard price list, make a QPS ( Qty Purchase Scheme ) & then make an enticing offer to any HoReCa or corporate customer & you will get the sale.
Product line with multiple assortment is always easy to sell, but a single product will always assemble great deal of barriers once you go to sell it. In that case other P's in my following blog posts will help you to excel in HoReCa. We just need to create a USP in that case to make customer 'want' our product.
Horeca Specialist
Mostly Chefs do not want pilferage & large packs help them control it-- in case of Corporates clients too large order, bulk order is the key - so even if you are selling a Car, Bike, or a JET pl have rates for quantity in your hand so that it is easy for you to negotiate on the table.
I remember a Japanese car manufacturing offering a discount equivalent to Maruti Standard car if one buys two of the top most models in their product line. SO you can imagine if there are many clients who buy 2 cars ( premium segment) and get a small car free( practically).
Bulk is the key to HoReCa, you might think that the product is taking to fly off as per the standard price list, make a QPS ( Qty Purchase Scheme ) & then make an enticing offer to any HoReCa or corporate customer & you will get the sale.
Product line with multiple assortment is always easy to sell, but a single product will always assemble great deal of barriers once you go to sell it. In that case other P's in my following blog posts will help you to excel in HoReCa. We just need to create a USP in that case to make customer 'want' our product.
Horeca Specialist
Sir, your blogs are excellent... plz continue writing....!
ReplyDeleteHi where are you working these days ?
ReplyDeleteRead your blog and it was helpful..Our company is new in this segment.
ReplyDeletethanks for the feedback
DeleteWhat a fantastic bog!
ReplyDeleteThis is probably the best and most concise, full of useful information.