Smell marketing is also called olfactory marketing.

Science has proved that among all human senses, smell is sensitive, and it is also closely related to memory and emotion. Each person's nose can remember 10000 flavors, and the accuracy of olfactory memory is twice as high as that of vision.

This kind of marketing has been very old. As the Chinese saying goes, "The fragrance of wine does not fear the depth of the alley", the influence of smell on business has been fully considered. Now, more and more restaurants are using it.

＞ Let the smell of food drift outside the restaurant

There is a barbeque shop in a shopping mall in Xizhimen, Beijing. There are more people queuing in this barbeque shop than in the surrounding businesses.

This store does not use the common glass open stall, but directly connects the operation room and the dining area, so that you can smell the smell of barbecue on the table in the store. The higher the seating rate in the store, the stronger the smell, and the better the effect of attracting customers.

During the promotion of the new product "Ice breaking Songhua Fish", Xibei put the processing of Songhua Fish directly at the entrance of the restaurant. The smell of Songhua Fish attracted many customers. Chu Xueyou, the vice president of Xibei, said that some dishes of Xibei will be designed specifically to consider the impact of smell on customers, such as the stew pot of kungfu fish and the boiling oil flavor of toon naked oats.

There is a small lobster shop in Wuhan with only four tables, and the monthly water flow is 1.2 million yuan. The boss said that his trick was to put a big fan in front of the store to blow the strong smell of braised prawns into the street, and the customers came when they smelled the smell.

＞ Let the fragrance and store blend together

Users need to feel familiar. Taste experience is a fascinating experience. Products with unique and recognizable taste should be magnified. Before the opening of the new store, they will put the products in all corners of the store to let the store "eat" first to form a taste. That is to integrate the store and the product (taste).

＞ Create high-end atmosphere with perfume

All restaurants of Beijing Banquet have adopted the aromatherapy system, and the air outlet will be accompanied by the aromatherapy to send out the fragrance of lavender.

Because the main target customers of Beijing Banquet are high-end business people, who are generally under great pressure. The fragrance of lavender can purify the mood, relieve stress and promote appetite.

＞ Improve the bad smell

A bad taste will make customers feel less favorable to the restaurant. Many restaurants will do whatever it takes to improve the odor sources that may bring negative effects.

A long time ago, a full-time cleaning staff was set up to maintain the toilet area of all mutton skewers stores; Liziba Liangshan Chicken specially invited a senior coffee master to design the toilet to ensure that the guests could not smell peculiar smell after entering.

It is worth reminding that the relevant national regulations have rigid requirements on the smoke exhaust of the kitchen. It is not allowed to change randomly in order to increase the fragrance, nor to add harmful substances in order to increase the fragrance. Restaurants should use fragrance for marketing within the scope of reasonable compliance.

And smell (smell) marketing is also a icing on the cake thing, the key is to have excellent products.