Strategies to Attract Customers From the Aspect of the Taste of Bread, the Supply Model and the Colors of the Product

DOI

10.2991/assehr.k.200826.129How to use a DOI?

Keywords

Bread, taste, supply, appetite, color

Abstract

As the bakery and pastry industry in the mainland China has been developing rapidly in the 21th century, in this paper, how to attract as many customers as possible are discussed from the aspect of the taste and type of the bread, the supply model and the colors. The author did a survey to collect data on what kind of bread they like. Moreover, literature analysis is used to investigate the suitable kind of bread, the best supply model and the colors. According to the results, people aged 10-19 mostly like to eat sweet bread; people aged 20-29 years old prefer to eat sweet or spicy bread. This bread brand aims at young people, so most of the bread in the bakery will be sweet. Besides, European style soft bag will be chosen as the web celebrity product or the representative product, because this type of bread conforms with the taste of Chinese people and the flavor is especially suitable for the young people. Moreover, just like the sub-brands of HEYTEA, bakeries will also create sub-brands, using the own unique style and flavor of each sub-brand to meet the needs of more people. What is more, the brand will choose to make the bread on-site in the store and sell it on the spot to guarantee the freshness of the taste and make customers feel at ease about the quality of bread. As to the colors of products, red and yellow will be chosen in priority for these colors can stimulate people’s appetite. In addition, the color blue or purple should be avoided, since they make the food look unpalatable.

Copyright

© 2020, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Liushun Zhao
PY  - 2020
DA  - 2020/08/28
TI  - Strategies to Attract Customers From the Aspect of the Taste of Bread, the Supply Model and the Colors of the Product
BT  - Proceedings of the 2020 4th International Seminar on Education, Management and Social Sciences (ISEMSS 2020)
PB  - Atlantis Press
SP  - 645
EP  - 648
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.200826.129
DO  - 10.2991/assehr.k.200826.129
ID  - Zhao2020
ER  -