In the domestic parent-child restaurant design market, which seems like a blue ocean, it is not easy to do well, because it seems that the restaurant is aimed at children, but in fact it is facing a group of picky parents and your products, environment and price.

1、 Time to liberate or restrain parents

 

In the traditional thinking system of parents, toys are mainly used as substitutes for parents to prevent children from delaying their parents’ work. Buying toys for children is also a subconscious expectation that children can improve their ability to exercise their hands and brains.

 

The difference between the parent-child restaurant and the parent-child restaurant is that many parent-child restaurants spend huge amounts of money to create a restaurant that can accompany parents and increase parent-child stickiness. Personally, the idea that parent-child restaurants can win is that parents can play with their children, or they can rest assured that employees can take care of them, depending on you.

 

Let children have happy childhood when they are busy. How to improve the awareness of busy parents? This is the design of the parent-child restaurant. Many parents have time on weekends. What about Monday to Friday? Let’s continue our analysis.

 

2、 What kind of products should we launch for different age groups

 

The age characteristics of users (children) have strict requirements on user experience and different expectations on product form.

 

Provide simpler and more lovely meals, toys and playmates for children under 3 years old.

 

Increase some educational interaction activities at the age of 3-7. In terms of dining, the concept of “small adults” should be introduced. Regardless of age, some parents and children are confused about hamburgers, French fries, squid rings, etc. It is difficult to make money and save time. The more careful you are with your children, the happier your parents will be.

 

3、 Where is the second label of the restaurant

 

The basic attribute of parent-child restaurant is to eat and drink. What about the rest? In fact, the shaping of the restaurant’s second label largely depends on how the boss’s other industry resources are effectively grafted into the restaurant. Those who like photography can organize parent-child photography social activities, those who like tourism can organize summer camps and winter camps, and those who like picking can interact with the farm.