目录一．餐厅构想设计 11.1 餐厅背景.......................................................11.2 创业设想.......................................................21.3 盈利模式.......................................................22.市场分析 22.1 桂林市餐饮宏观环境分析..........................................2 2.1.1 经济环境..................................................2 2.1.2 政策环境..................................................3 2.1.3 人口环境.................................................4 2.1.4 社会文化环境.............................................52.2 桂林市餐饮微观环境分析..........................................52.3 需求分析........................................................52.4 竞争分析........................................................82.5 差异营销........................................................93.餐厅发展战略 103.1 餐厅发展初期战略...............................................103.2 餐厅发展中期战略...............................................103.3 餐厅发展长期战略...............................................104.餐厅规划 114.1 餐厅选址.......................................................114.2 餐厅布局.......................................................124.3 餐厅产品和服务组合.............................................135.餐厅营销推广方案 165.1 市场细分 stp 战略...............................................165.1.1 餐厅市场细分.............................................175.1.2 餐厅目标市场分析.........................................185.1.3 餐厅市场定位.............................................185.2 销售战略.......................................................19 5.2.1 销售模式..................................................19 5.2.2 销售措施..................................................19 5.2.3 促销手段..................................................19 5.2.4 销售广告..................................................20 5.2.5 售后服务.............................
