Molecular cuisines such as Menton lemons have entered the culinary world.

On the one hand, it is to let more people know about the existence of molecular cuisine, but ordinary people cannot afford to consume this food, and only those who are rich can enjoy molecular cuisine, although it has achieved the purpose of promotion and also sought high profits, but this is not always a way to get the best of both worlds.

If you are unsure of a development strategy, molecular cuisine is likely to be hindered and leave an unattainable shadow in the hearts of consumers, which is not what the promoters want to see, because so far, when many people mention molecular cuisine, the only feeling is that it is expensive.

As for the research costs and equipment invested in molecular cuisine, they turn a blind eye to it, and it is understandable that it is to satisfy food and clothing, and normal people will choose the former compared with delicious and cheap fast food and high-end molecular cuisine, so it is definitely not a good way to promote the development of molecular cuisine in this way, and it can only be said that it will be counterproductive.

So far, there are six main types of customers in the catering industry, and in order to win the market, it is necessary to win consumers, carefully study and figure out the consumption desire of consumers. Consumption psychology and consumption emotions organize people's consumption motivations. Patterned segmentation will be targeted. As a business operator, you should also go deep into the market to understand the correction of consumers' demands and subdivide the services you provide. In order to meet the needs of consumers at different levels, only in this way will the restaurant really be favored by the majority of customers.

The first is to seek a new type of consumer, who pays attention to changes or new marketing initiatives within the restaurant. This type of customer is mainly young people. They pursue novelty, chic, and excitement in their services without overly caring about the price. The novelty of the restaurant, the unconventional and unusual service are all very attractive to this type of consumer. This kind of customer is not going to pay hundreds of euros for a dish, although it is a new customer, although this kind of customer is the main consumer group of molecular cuisine at the beginning, but it is obvious that it is empty.

Second, the health consumer, the health consumer pays attention to the role of nutrition and health care, this type of customer wants to be healthy through massage, and food nutrition. Do some simple exercises, etc. To achieve the purpose of health preservation, health care. They don't care much about other services. Returning to nature, pursuing health and relaxation are the psychology of such consumers. In order to meet the needs of such consumers. Restaurants should not only focus on healthy cuisine. It should also provide some humanized service facilities and leisure space. Molecular cuisine is a dish that is said to be free of any junk elements. It can also meet the needs of these people, but the high cost is not as cost-effective as taking health pills, and it was also rejected.

The third type is the creditworthiness consumer. Creditable consumers pay great attention to the reputation of the enterprise, and are suitable for long-term consumption here in order to have a good psychological feeling. When people consume, they hope to provide a clean, perfect, comfortable and pleasant environment that is commensurate with quality and price, and warm and thoughtful service, which can give diners a kind of psychological feeling of satisfaction and pleasure. It can be said that the success or failure of a restaurant's operation depends entirely on the customer's perception of it. Therefore, reputation is the foundation of business or service, and service quality is the lifeline of the restaurant. In order to win customers, it is necessary to establish corporate communication and provide quality service, and this kind of customer often needs a certain amount of time to contact before establishing a relationship of trust with the restaurant, and it is definitely not a simple matter to cultivate a group of such customers.

The fourth is convenience consumers, who pay more attention to the convenience of service places and service methods, and oppose red tape. This type of customer expects to receive service conveniently, quickly, quickly, and with a certain level of quality. Most of these types of customers have a strong sense of time, a sense of urgency of time, and are most afraid of waiting and efficiency. Therefore, for this kind of customer, the purpose of convenience for customers should be everywhere in the operation of the restaurant, providing convenience, speed and efficiency. Emphasis on high-quality service, not at all the main customers of molecular cuisine.

The fifth type of low-cost consumers is the mortal enemy of molecular cuisine, and the low-cost consumers pay great attention to the low consumer price and meet the face. This type of customer has a 'budget-conscious' frugal mentality. In comparison and speculation, we can find out our own consumption items and the amount of consumption, so we are not too strict about the quality, and we can only ask for 'material and educational value', and we don't care about the quality of the food.

Only the enjoyment consumers have played a certain role in promoting the development of molecular cuisine, and the enjoyment consumers pay more attention to the enjoyment of material life. Pay attention to the environment and the quality of service, and don't care too much about the price. This type of customer generally has a certain social status or economic power, and curbs enjoyment-oriented consumption to show their status or economic power. These people are consumers of high-end service items. In order to meet the needs of enjoyment-oriented consumers. The restaurant should not only provide high-level, high-end cuisine, but also provide comprehensive and excellent service. And these consumers will also be happy to pay for a high-quality, high-end service.

In order to fully promote the development of molecular cuisine, it is definitely not a simple and easy task, in order to specify the development strategy of molecular cuisine, a number of senior leaders are also a headache, and the struggle between the two factions has not stopped, so the development of molecular cuisine has not made a major breakthrough for a long time.

Until Sikong Yao said that the commentators felt a sense of a new concept, dessert itself belongs to the more high-end field of the catering industry, and people who can spend money to buy desserts have a certain economic strength, if the meat dish is made into dessert, it will attract the attention of these people to a certain extent, so the reviewers have absolute trust in Sikong Yao, although this idea is mentioned casually, but it is enough to see that Sikong Yao himself has extraordinary talent.

So the judges recognized Sikong Yao at that moment, if such a talented newcomer is introduced, it will fundamentally change the status quo of the molecular cuisine world, it really needs people like Sikong Yao to join, the International Association for Gastronomy Research needs someone who can disrupt the molecular cuisine world under the current model, and Sikong Yao is obviously the best candidate.

The commentator explained to Sikong Yao: "I am a promoter, I want more people to enjoy molecular cuisine, but I don't have any molecular chefs under my command, even in the faction I belong to, I don't have much right to speak, can you understand my feelings?"

Sikong Yao nodded, as an ambitious person, the most chilling thing is that his dreams are ridiculed and he can't do anything, this feeling is mad.

Sikong Yao also understood at this time that the reviewer wanted to recruit her and use her ability to become a powerful weapon for him to have a say in the International Association for the Study of Gastronomy.

However, Sikong Yao is happy to accept such cooperation, because if he can be used, it is definitely a good thing, showing that he has strength and is worthy of being used.

And it's not appropriate to say that it's a use, the relationship between Sikong Yao and the councilors, this should be a friendly and complementary cooperative relationship, the councilors let Sikong Yao become a molecular chef, and Sikong Yao helped him gain a firm foothold in the high-level, each taking what he needs, and jointly promoting the development of molecular cuisine.

Sikong Yao nodded happily and smiled: "Yes, I am willing to help you and jointly promote the development of molecular cuisine."

Although the purpose of the departure was different, the common goal of Sikong Yao and the councillor was the same, which was to promote the development of molecular cuisine, and the two people who shared the same goal quickly established a cooperative relationship.

The reviewer nodded and said: "Regarding the matter of entering the International Association for the Study of Gastronomy, there are still some events to be done, as fast as one year, slow as two or three years, as long as I can let you enter the association, within half a year, I will definitely be able to make you a molecular chef."

Sikong Yao nodded, if she joined the International Association for the Study of Gastronomy immediately, she would not be able to do this job at all, and she also had some things to do on her own, so it would be a little difficult for her to join now.

Sikong Yao nodded and said, "Well, it just so happens that I don't have the intention to join the International Gastronomy Research Association so soon, at least it will be a while."

Sikong Yao smiled again: "After all, the strength is here, if I can't show the strength I should to prove to others that I am competent enough for this job, no matter how hard you work there, it's useless, right?"

The commentator nodded, Sikong Yao was able to realize his shortcomings, which was really commendable, and his favor towards her rose a few points.

The reviewer thought for a moment, then smiled and said, "You're still studying, aren't you?"

Sikong Yao nodded and responded, "Yes, the dessert department of the St. Yi Delu Cuisine Academy."

The reviewer muttered for a moment, and then remembered the academy that Sikong Yao was studying in.

"Okay, I know, before I contact you, you just have to work hard to develop your strength, here in the association, I will help you with everything, and when the time comes, I will look for you." So said the reviewer.

Sikong Yao nodded and said, "Okay, I won't live up to your expectations."

In this world where strength is respected, the higher you climb, the more you can find your shortcomings. However, the more this is the case, the more capable people are, the more they know how to constantly enrich themselves.

Sikong Yao suddenly had a thought in his heart, what kind of expression would he have if he was surprised to find that he had become a molecular chef the next time he saw Bai Xia?

It must be very interesting, but just like that, Sikong Yao has to work hard and continue to move forward towards this world of cooking. (To be continued......)