創(chuàng)新銷售與服務(wù)模式

　　Innovative sales and service model

　　1.小份裝與組合套餐

　　1. Small portions and combination packages

　　考慮到不同消費(fèi)者的食量差異，天方包子可推出小份裝包子。例如，將傳統(tǒng)的一籠 8 個包子改為一籠 4 個，價格相應(yīng)調(diào)整，方便食量較小的消費(fèi)者選擇，避免因購買大份吃不完而造成浪費(fèi)。同時，設(shè)計多樣化的組合套餐，將不同餡料的包子與粥品、小菜搭配，滿足消費(fèi)者個性化的用餐需求。消費(fèi)者可以根據(jù)自己的口味和食量，自由選擇套餐組合，減少單點(diǎn)時因選擇不當(dāng)導(dǎo)致的食物剩余。

　　Considering the differences in food intake among different consumers, Tianfang Baozi can offer small serving buns. For example, changing the traditional 8 buns per basket to 4 buns per basket and adjusting the price accordingly makes it easier for consumers with smaller appetites to choose, avoiding waste caused by purchasing large portions that cannot be eaten. At the same time, diversified combination packages are designed to match steamed buns with Congee products and side dishes with different fillings to meet consumers' personalized dining needs. Consumers can freely choose meal combinations according to their own taste and appetite, reducing food surplus caused by improper selection when ordering.

　　2.消費(fèi)引導(dǎo)與宣傳

　　2. Consumer guidance and promotion

　　在門店顯眼位置張貼減少食品浪費(fèi)的宣傳海報、標(biāo)語，通過店內(nèi)廣播、電子顯示屏等渠道，向消費(fèi)者宣傳節(jié)約糧食的理念。服務(wù)員在點(diǎn)餐環(huán)節(jié)主動提醒消費(fèi)者按需點(diǎn)餐，根據(jù)顧客人數(shù)和用餐習(xí)慣，提供合理的點(diǎn)餐建議。對于有剩余食物的顧客，積極倡導(dǎo)打包帶走，并提供環(huán)保、便捷的打包餐具。此外，天方包子還可以通過社交媒體、官方網(wǎng)站等線上平臺，分享節(jié)約糧食的故事和小知識，引導(dǎo)消費(fèi)者樹立正確的消費(fèi)觀念，形成節(jié)約用餐的良好氛圍。

　　Post promotional posters and slogans in prominent locations in the store to reduce food waste, and promote the concept of saving food to consumers through in store broadcasts, electronic displays, and other channels. Waiters proactively remind consumers to order according to their needs during the ordering process, and provide reasonable ordering suggestions based on the number of customers and dining habits. For customers with leftover food, actively advocate for packing and taking away, and provide environmentally friendly and convenient packing utensils. In addition, Tianfang Baozi can also share stories and knowledge about saving food through online platforms such as social media and official websites, guiding consumers to establish correct consumption concepts and creating a good atmosphere for frugal dining.

　　建立反饋與持續(xù)改進(jìn)機(jī)制

　　Establish feedback and continuous improvement mechanism

　　1.者反饋

　　1. Feedback from participants

　　通過設(shè)置意見箱、開展線上問卷調(diào)查、與消費(fèi)者面對面交流等方式，廣泛收集消費(fèi)者對減少食品浪費(fèi)措施的意見和建議。了解消費(fèi)者在點(diǎn)餐、用餐過程中遇到的問題，以及對小份裝、組合套餐等產(chǎn)品的滿意度。對于消費(fèi)者提出的合理建議，及時進(jìn)行采納和改進(jìn)，不斷優(yōu)化減少食品浪費(fèi)的措施。

　　By setting up suggestion boxes, conducting online surveys, and face-to-face communication with consumers, we extensively collect their opinions and suggestions on measures to reduce food waste. Understand the problems encountered by consumers during the ordering and dining process, as well as their satisfaction with products such as small portions and combination meals. Timely adopt and improve reasonable suggestions from consumers, and continuously optimize measures to reduce food waste.

　　2.評估與改進(jìn)

　　2. Evaluation and improvement

　　定期對各門店減少食品浪費(fèi)的工作進(jìn)行內(nèi)部評估，分析食材浪費(fèi)數(shù)據(jù)的變化趨勢，評估各項措施的實(shí)施效果。對于效果顯著的門店，總結(jié)其成功經(jīng)驗(yàn)，在全品牌范圍內(nèi)進(jìn)行推廣；對于存在問題的門店，深入分析原因，制定針對性的改進(jìn)方案。

　　Regularly conduct internal evaluations of each store's efforts to reduce food waste, analyze the changing trends of food waste data, and evaluate the implementation effectiveness of various measures. For stores with significant results, summarize their successful experiences and promote them across the entire brand; For stores with problems, conduct in-depth analysis of the reasons and develop targeted improvement plans.

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