Focusing on "building the city's first catering service brand", establish, improve and standardize the internal management mechanism of the planning department, strengthen the construction of team culture, and provide planning for the completion of various annual work goals set by the company Next, I will introduce to you 4 sample essays on catering planning plans. You are welcome to read them.
Catering Planning Plan 1
1. Goals
The overall guiding ideology of the planning work in 2013 is: centered on "creating the first catering service brand in the city", Establish, improve, and standardize the internal management mechanism of the Planning Department, strengthen the construction of team culture, provide planning ideas for completing various annual work goals set by the company, and achieve leap-forward development of the company.
1. In 2013, through the integration of various media forms for catering promotion, we must be innovative and efficient in promotion methods, gradually occupy the first catering brand, and promote the promotion of catering in addition to the brand of catering. And stabilize the catering brand that has been famous for ten years.
2. In 2013, we plan to use the least expansion expenses to achieve maximum market promotion;
3. Prepare powerful sales tools for the company to ensure market promotion channels and market promotion image. It has strong catering characteristics, improves the corporate identity of all employees, and assists store managers to gradually complete the annual sales tasks in 2012;
4. According to different seasons and festivals, provide a complete set of targeted products from the beginning of the year to The promotion plan for the end of the year, and the promotion intensity is divided according to the importance that people in the city attach to the festival. For details, see "2013 Holiday Summary" and "Planning Plans for Each Holiday";
2. Festival corresponding Recommendation of types of promotional activities
1. Important holiday promotions at home and abroad: including New Year's Day, Spring Festival, Lantern Festival, Valentine's Day, Women's Day, Mother's Day, Labor Day, Children's Day, Dragon Boat Festival, Appreciation Banquet, Double Ninth Festival, During Christmas, etc., we conduct comprehensive promotions, such as Lantern Festival, launching lantern riddle guessing, prize-winning activities, etc. (It is actually recommended to launch a series of activities selectively according to the needs of catering restaurants).
2. 11th anniversary promotion activities: It is recommended to carry out comprehensive publicity and promotion, and the promotion intensity should be relatively large. All kinds of publicity must be in place, such as using LED electronic screens, banners, SMS, DM, building video advertising, vehicle advertising and other comprehensive media publicity methods.
3. Routine promotions: can be temporarily formulated according to the needs of other catering departments, mainly for catering seasonal menu updates, new product launches and other needs. For example, in the off-season, "large-scale lottery activities", "catering and dish tasting activities" and "quarterly point redemption activities" are launched.
4. Competitive promotions are mainly targeted at promotions made by competitors’ restaurants, focusing on launching high-quality services, special offers, and free gifts.
5. The formulation of the promotion plan should be innovative, but it should not be divorced from the actual situation and sensationalize. It should be adapted to local conditions and easy to operate. It should be evaluated in the later stage and the specific plan should be made one month in advance.
6. Combine "catering VIP members" and "points members" with merchant alliances and group buying websites to carry out promotional activities to continuously attract and recruit new members.
3. Publicity and public welfare activity plan
1. Publicity includes theme publicity activities (such as Spring Festival greetings, March 15th Consumer Day, consumer symposium, etc.) and examples On-line publicity (intermittent media advertising. Such as commercials, off-season image advertising).
2. Public welfare activities. Including themed public welfare activities (such as Double Ninth Festival, tree planting, etc.) and routine public welfare activities (such as student aid, poverty alleviation, assistance to the poor, etc.), there is at least one large-scale public welfare activity a year, with a cost of about 10,000 yuan.
3. Strengthen cooperation with the media and carry out various forms of activities and cooperation.
IV. Advertising space rental and DM internal magazine investment
1. Form an in-store advertising space rental for each catering branch. (Mainly for merchant alliances)
2. DM newspapers and periodicals internally every quarter for advertising and investment promotion.
5. Strengthen the corporate culture of catering
1. Standardize the content and hanging of various signage.
2. Add company introduction and various suggestive text promotions.
3. Make text introductions to holiday themed promotions.
4. Each issue of DM introduces some common sense of daily life. (Such as car usage knowledge, vehicle maintenance knowledge, seasonal diet recipes and taboos, fire protection knowledge, recipes, etc.)
6. Establish a VI system and strengthen the management of VI.
This plan is responsible for Liangjiang Brand Design.
7. Catering and Catering Festival Marketing Planning Plan
Catering Planning Plan 2
1. Project Name: Green Specialty Catering (Bawei Restaurant)
2. Entrepreneurial goal: Develop a green specialty catering brand with "Bawei" as the registered trademark, and use reasonable and effective management and investment to establish a green catering chain group company with strong Bayu cultural characteristics. Bayu Cultural Restaurant has become a fashion for catering operators to build stores, mainly because consumers also like to dine in this kind of environment. Its biggest advantage is that consumers can learn some local historical knowledge and customs while eating. This type of restaurant won’t be eliminated anytime soon. Of course, we must also look at the level and depth of the restaurant’s cultural exploration.
3. Market analysis of the current status of restaurants:
1. Brand restaurants
Chen Mapo, Weiwei Jianghu, Bianshi Caigenxiang, Sichuandong Hometown, etc. These brand restaurants have become synonymous with "state-owned enterprises" and are on the verge of elimination due to their lack of advancement and poor management.
2. Hotels and restaurants
Due to their "high threshold" public image and bookish business style, most consumers have been turned away. Except for Jinjiang Hotel and Homeland Except for the restaurants of the International Hotel and Crowne Plaza Hotel, everything else is operating poorly.
3. Folk and cultural restaurants
Due to its unique store design, novel dishes, and reasonable prices, it has become the main restaurant for public consumption. Representatives among them are: Folk - Baguo Buyi, Tao Ranju, Chongqing Cai Genxiang; culture - Cai Xiangyuan, Hongxing, Daronghe, Private House Cai, Rongxing, Wenxing, Mantingfang, etc. To sum up, if you want to succeed quickly, you must take the path of folk culture and restaurants. With the steady and rapid economic growth, the income level of urban and rural residents has increased significantly, and the catering market has shown strong development momentum. At present, in my country's catering market, formal meals are mainly Chinese-style meals, and Western-style formal meals are gradually emerging, but the scale is still small; fast food is mainly Western-style fast food, with KFC, McDonald's, Pizza Hut, etc. being the main players in the market, and Chinese-style fast food has been booming , but it is currently unable to compete with "foreign fast food". Compared with the successful marketing model of foreign fast food specialization, branding and chaining. The development of Chinese catering is obviously lagging behind. How to occupy that part of the market is a problem we need to solve. As people pay more and more attention to their own health and food safety. However, long-term consumption of fried and high-energy foods in Western fast food has led to obesity and other problems. Food safety has become a hot topic? How to provide consumers with a safe and secure diet has become the theme of the future development of the catering industry. It is foreseeable that applying the concepts of environmental protection, health and safety and advocating green consumption will be the development trend of the catering industry in the future. The proposal of green specialty catering is actually an advancement of social civilization and a new catering culture concept. In the next few years, the business model of my country's catering industry will diversify, the internationalization process will accelerate, and green characteristic cultural catering will definitely become fashionable, which will undoubtedly bring opportunities for investment in the green catering industry.
IV. Market Research
Before deciding to invest, you must conduct a detailed market survey to gain a detailed understanding of the target consumer groups, competitors (including financial status, operating status, number of employees, etc.), The status of the business district in which it is located, as well as legal procedures, lease contracts, supplier relationships, etc. related to the catering industry. Specific projects are handled by catering consulting companies.
Site selection conditions: The business district must have three conditions: office center, commercial center, and residential center. It must have a standard facade with convenient transportation, wide vision, and parking space within 50 meters. Dozens of cars must be parked at or around the entrance of the selected venue (parking lots are not included). The selected floor must not exceed the third floor (preferably the second or first floor). The rental fee must not exceed 40 yuan/square meter. When selecting a site, It is the responsibility of the catering consultant.
5. Catering characteristics
The Sichuan, Guangdong, Shandong, and Beijing fusion cuisine, which is based on secret recipes, promotes the green food culture of Bayu and Chongqing, and the dishes are served in unique dishes; a catering consulting company was established The responsible food research and development room produces two innovative dishes every week and changes the recipes every quarter, so as to ensure that we have products that no one has, good products that others have, and stable quality. The dishes are based on Bayu culture and use unique and fresh raw materials as allusions. The R&D room innovates dishes that are consistent with the decoration style, are green, environmentally friendly, nourishing, and have good color, fragrance and flavor. Once again, a set of four-season special nourishing packages (beautiful, healthy, ecological) dishes were compiled, and finally two items, special wedding banquets (omitted) and special birthday banquets (omitted), were used to increase the restaurant's income.
6. Target market positioning
A green catering industry acceptable to middle- and high-income earners. Customer base: individual private owners + white-collar workers + others.
7. Market strategy
Product standardization, standardization, scientific management, and chain operation. And introduced Huang Xiaoping's Ten Constant Management Method, which is better than Hong Kong's Five Constant Method. The catering consulting company is responsible for the specific implementation.
8. Restaurant design
1. The entire restaurant design reflects the Bayu cultural style, and the color is slightly lighter than the walnut color. Things from Bayu culture cover the entire restaurant.
2. Although it is a cultural and green restaurant, the guest equipment, especially the bathroom (wash basin, toilet, hand dryer, toilet paper,) equipment, strives to be high-end.
3. Dining chairs, tables, bowls, plates, spoons, chopstick holders, dish containers, clothing covers, chopstick covers, curtains, tablecloths, mouthcloths, clothing, welcome tables, water signs, etc. are necessary Made to order and with restaurant logo.
4. There should be more than fifteen private rooms (guests increasingly prefer to dine in private rooms), and use full floor-to-ceiling glass. Purpose boards are used on the floor, special cooking holes are left on the walls, and there is an intercom telephone in the house. Deluxe private rooms must be equipped with TVs, sofas and other equipment)
5. The hall must be able to accommodate 25 standard tables for ten people (excluding the distance between the landing table and the passage of employees and customers). It's best to have a stage. The floor is paved with non-slip 80cm bricks, and warm fluorescent lamps are used on the ceiling as the main light source (to save electricity bills and increase brightness).
6. The toilet should be paved with non-slip floor tiles, and the area should not be too small. Staff toilets are separate from guest toilets.
7. For anti-slip kitchen floor tiles, there must be about 10 fire heads. It contains a cold vegetable room, a snack room, a dishwashing room, a warehouse, and a lotus room. The kitchen shall not be less than 300 square meters.
8. The entire restaurant contains: sales reception area (executive desk, sofa), bar (with enough space for drinks), cashier warehouse (2), office, utility room, dressing room, and distribution room. Electric room, sound control room, etc.
9. Private room names: use the names of the seventeen old city gates of Chongqing or the names of old places in Chongqing (there are paintings or photos of their origins in the private rooms), or use the names of event private rooms (such as: Wang's Mansion, Li's Mansion, Zhao's Mansion, etc.), hang a sign with the surname of the ordering guest in front of the door during meals).
10. The door plaque is made of wooden signboard (gilded characters).
11. There is a "Preface or Fu" beside the door or in the front hall.
12. All guest place cards are carved in wood.
13. Picture frames of Chongqing food culture (Chongqing folk songs and children’s songs) are hung in the private room aisles, and stories about the origins of our specialty dishes are hung in the lobby.
14. Cartoons of Chongqing Yanzi or Chongqing Xiehouyu are hung in the toilet.
15. The menu is specially designed. Color photos of our famous dishes are used, and "Wine Drinking Order" is printed on each page of the menu.
9. Investment cost budget (based on 2,000 square meters)
1. Decoration: 1.3 million
2. Kitchen equipment: 300,000
< p> 3. Lighting equipment, air conditioning (no central air conditioning), bathroom, office, cashier: 800,0004. Restaurant appliances: 300,000
5. Early advertising fee , Opening celebration: RMB 150,000
6. Working capital: RMB 500,000 in total*** Fund preparation: RMB 3.5 million (including unforeseen expenses) plus rent of RMB 500,000***, totaling RMB 4 million
Ten. Staffing
1. Kitchen: 50 people
2. Floor (including logistics): 70 people General manager: responsible for the operation of the entire restaurant Lobby manager: assist General manager, responsible for the management of the floor. Sales manager: assists the general manager, responsible for the sales of the restaurant. Director: responsible for the management of the floor area. Director: assists the director to do the detailed work of each sub-section. Nutrition order clerk: specialized Ordering dishes, nutritious side dishes, and recommended dishes for guests. Salesman: responsible for the sales guidance of the restaurant and return visits. Waiter: performing service work for guests. Welcome: greeting the arrival of guests, leading guests to their seats. Waiter: responsible for delivering what guests have ordered. Dishes are delivered to each ordering table. Parking attendant: Responsible for leading guests to the store and taking care of diners. Vehicle warehouse clerk: Responsible for the management and delivery of items in the warehouse. Cashier: Responsible for the daily settlement of guests' meals. Bar clerk: Responsible for Distributing drinks and making fruit plates Cleaner: Responsible for the cleaning of the entire restaurant Purchaser: Responsible for purchasing items for the entire restaurant Artist: Responsible for the publicity of the entire restaurant Maintenance worker: Responsible for the normal operation of the entire restaurant equipment (including kitchen equipment) Office Director : Responsible for the printing, distribution, meeting minutes and daily office work audit of the entire restaurant: Responsible for supervising and inspecting the account verification work of the cashier, bar, and warehouse. Quality Inspection Inspector: Responsible for the behavioral norms of all departments and positions in the entire restaurant. Appearance, quality supervision, etc. Finance Department: Responsible for handling all accounts of the restaurant
11. Profit and loss forecast 1. If the average person is 40 yuan, 500 people per day, the monthly turnover is 600,000, The cost is controlled at 180,000 yuan, and the comprehensive gross profit is calculated as 50%. The monthly profit is 120,000 yuan, the annual profit is: 1.44 million, and the investment recovery period is: 3 years. 2. If the average person is 40 yuan, the number of people per day is 700. The monthly turnover is 800,000 yuan, the expenses are controlled at 240,000 yuan, the comprehensive gross profit is calculated as 50%, the monthly profit is 160,000 yuan, the annual profit is: 1.9 million, the investment recovery period is: 2 years 3. If based on monthly turnover is 1 million, the cost is controlled at 300,000, the comprehensive gross profit is calculated as 50%, the monthly profit is 200,000 yuan, the annual profit is: 2.4 million, the investment recovery period is: 1 and a half years 4. If the average per capita is 40 yuan, each 1,000 people per day, monthly turnover of 1.2 million, expenses controlled at 360,000, comprehensive gross profit calculated at 50%, monthly profit of 240,000 yuan, annual profit: 2.8 million, investment recovery period: a little more than 1 year. In order to shorten During the investment recovery time, efforts should be made to economize on decoration and reduce costs. The enterprise implements the ten-day management method (expenses should be saved to 5%-20% of the cost compared to other catering), but it cannot deviate too far from the planning, otherwise it will not be able to achieve the expected sales. Forehead.
12. Decoration
1. Implement public bidding
2. Select a decoration team with experience in decorating large restaurants
3 , the company sends a dedicated person to supervise the decoration, and discuss the design plan with the decoration party at any time 4. The decoration time shall not exceed 3 months (must open before the end of the year)
Thirteen. Employee Recruitment
1 , Start recruitment two months in advance
2. Start employee pre-job training one month in advance
3. Start work (cleaning) ten days before opening
14. Advertising planning
1. Plan the opening advertisement one and a half months in advance
2. Start advertising one month in advance
3. Start decoration Banner advertisements will appear around the restaurant
4. Plan the opening ceremony plan 20 days in advance
15. Suppliers will arrive
1 , Start contacting suppliers two months in advance
2. Decide on the supplier list one month in advance
16. Procedures Begin to handle various business procedures before decoration ( Industry and commerce, taxation, urban management, police station, etc.) must be completed before opening.
17. Rules and Regulations All the company’s rules and management systems must be written one month in advance
1. Corporate philosophy
2. Financial management system
3. Employee Code of Conduct
4. Kitchen Management System
5. Procurement Management System
6. Floor Management System
7. Dormitory management system
8. Employee reward and punishment system
9. Responsibilities of personnel in each department
10. Huang Xiaoping’s Ten Days Management Method
< p> 11. Employee Performance Appraisal Management Method12. Company Membership Management Manual When the above tasks are completed, a formal and vibrant catering company is truly born, but a more arduous task It also followed. As long as we have a united collective, a strong management team, a unique marketing plan, and continue to innovate in concepts, services, environment, and dishes. If you continue to create highlight restaurants, they will become popular. Through word-of-mouth, you will gradually form a brand and chain it nationwide.
Catering planning plan 3
Catering brand planning: theme restaurant
In a catering market full of imitation and homogeneous operations, "themed" brand planning It is an important strategy and strategy for the development of modern catering enterprises in the new era. This type of catering brand planning is very in line with the market, but you need to remember that the key element of "themed" management is sustainable and healthy development. You should avoid getting into trouble and mistaking the truth. Catering companies must do several things well in brand planning. aspects of work.
Catering brand planning one:
Highlight the theme and characteristics to achieve differentiation. The essence of theme management is to achieve specialization and distinctiveness through catering brand planning. Specialization is the inevitable result of social division of labor, and specialization is the result of market competition. The more competitive the place, the more useful it is for theme management to survive and develop. Therefore, before implementing theme management, it is necessary to find the right market and select the right theme based on geographical location, corporate strength, local culture and other factors. The selection of themes must be based on market research and predictions, and must be in line with the market's consumption level and the potential needs of the target customer groups. In recent years, the themes available for catering brand planning have become more diversified, from the original themes that are simply consistent with the geographical environment characteristics to various themes such as music, gambling, culture, history, legends, sports activities, etc. With such a theme as the center, the selection of products, the design of the environment, the introduction of services, and the creation of the atmosphere can show the penetration of the theme characteristics, thereby increasing customer flow and laying a solid foundation for future development.
In addition, due to the large gap between the rich and the poor in different regions of our country, there are also differences in the income levels of residents in the same region. According to this special national situation, catering companies should also develop multiple grades of consumer products based on themes to make the prices more popular. Meet the needs of customers at different consumption levels.
Catering brand planning two:
Establish a famous brand theme and downplay seasonal differences. The uniqueness of catering brand planning is a key factor in the success or failure of catering companies. The purpose of theme management is to widen the gap with competitive companies and homogeneous products, while preventing competitors from imitating and surpassing. In order to avoid being imitated and improved by other companies, a theme brand or theme cultural brand must be established. The establishment and development of theme brands is conducive to establishing customer preferences, improving the company's market control and the market penetration of new products. Therefore, relying on the power of mass media and interpersonal communication methods to increase the visibility of corporate theme cultural brands and maintain their honor is the focus of every theme catering company to improve its operating conditions. It plays an important role in diluting the seasonal performance of corporate operations. role.
Catering brand planning three:
Continuous innovation to extend the life cycle. In the fierce market competition, the product market life cycle is gradually shortened, and business methods are constantly innovating. If novel and unique catering brand planning themes are not constantly improved and developed, they will soon lose their luster and be squeezed out of the market. Highlight the openness of theme management, innovation and improvement are the evergreen foundation of theme management. The target of catering services is diners, and the key to innovation is to provide consumers with new experiences. Therefore, when innovating and making dishes, we must fully consider the gender, age, preferences and other aspects of the diners. We must not only pay attention to the characteristics of the dishes, but also prescribe the right medicine to meet different customer needs and introduce different flavors and varieties. Dishes to meet the diverse needs of customers. In addition, catering brand planning can also make strategic adjustments in terms of products, prices, locations, promotions, facilities, personnel, processes, etc., and can also update the combination of these strategies as a whole. In the process of improvement and perfection, we will continue to expand the influence of theme management and expand greater development space.
Catering brand planning four:
Closely follow the theme of catering and improve business strategies. Formalism that is divorced from the theme is taboo in theme management. The theme is reflected in the form, and the form expresses the theme. As the core content of management, theme runs through the operators' pursuit of taste and quality. No matter what level of catering enterprise is positioned, theme catering brand planning must show the combination of consumption and culture, and the harmony of interests and emotions. Otherwise, confusing people in form and inconsistent prices in content can only lead enterprises astray. Theme management is like the layout of an article. The grade and quality of dishes, the design and layout of the environment, the rendering and enhancement of the atmosphere, and the standards and implementation of services must be consistent with the quality requirements set by the theme, so as to adapt to a specific period. consumption level to meet the value needs of the target customer group. Catering brand planning also advocates the unification of theme business content and form, not only to provide customers with rational consumption instructions, but also to mobilize customers' emotions and lock their attention. Because emotional recognition is the basic guarantee for cultivating consumer loyalty. Through business themes, we provide clues for pleasant consumption. Consumers are willing to listen to them, and they can experience the differences from others and gain special insights during consumption. Only then can they maintain their enthusiasm for coming again. Theme-based catering brand planning Only then can the goal be achieved.
Catering planning plan 4
The structure of a complete marketing plan is divided into three parts: one is the market situation analysis of the product, and the other is the main content of the plan. The third is effect prediction, that is, the feasibility and operability of the plan.
(1) Market situation analysis
To understand the size of the entire market and the comparison between ourselves and the enemy, the market situation analysis must include the following 13 items:
(1) The size of the entire product in the current market.
(2) Comparative analysis of sales volume and sales of competing brands.
(3) Comparative analysis of market share of competing brands.
(4) Market target analysis of consumer groups’ age, gender, occupation, education, income, and family structure.
(5) Comparative analysis of the advantages and disadvantages of each competing brand product.
(6) Comparative analysis of the market areas and product positioning of each competing brand.
(7) Comparative analysis of advertising costs and advertising performance of competing brands.
(8) Comparative analysis of promotional activities of various competing brands.
(9) Comparative analysis of public relations activities of various competing brands.
(10) Comparative analysis of competitive brand pricing strategies.
(11) Comparative analysis of competitive brand sales channels.
(12) Financial profit and loss analysis of the company’s products in recent years.
(13) Comparative analysis of the advantages and disadvantages of the company's products and competitive brands.
(2) Text of the plan
The text of the general marketing plan consists of seven major items, which are briefly explained here.
(1) Policy for putting the company's products into the market
Before formulating a plan, the planner must have an in-depth and detailed discussion with the company's top leadership on the company's future business policies and strategies. Communication to determine the company's main principles and policies. Both parties need to discuss the following details;
1. Determine the target market and product positioning.
2. Is the sales goal to expand market share or to pursue profits?
3. Formulate price policy.
4. Determine the sales method.
5. Advertising performance and advertising budget.
6. Focus and principles of promotional activities.
7. The focus and principles of public relations activities.
(2) The company's product sales goals
The so-called sales goals refer to the business goals that the company's various products must achieve within a certain period of time (usually one year).
Quantifying sales targets has the following advantages:
Provides a basis for testing the success or failure of the entire marketing plan.
Provide a basis for evaluating work performance goals.
Provide a basis for formulating the next sales target.
(3) Product promotion plan
The purpose of the planners in formulating the promotion plan is to help achieve sales targets. The promotion plan includes three parts: goals, strategies, and detailed plans.
① Goal
The plan must clearly state the goals of the promotional activities that are expected to be achieved in order to achieve the sales goals of the entire marketing plan. Generally it can be divided into: long-term, medium-term and short-term plans.
②Strategy
After deciding on the goal of the promotion plan, the next step is to formulate a strategy to achieve the goal. The strategies of the promotion plan include four major items: advertising strategy, distribution channel utilization strategy, promotional price activity strategy, and public relations activity strategy.
Advertising strategy: Based on the product positioning and target consumer groups, determine the theme of policy expression, and use newspapers, magazines, TV, radio, leaflets, outdoor advertisements, etc. What kind of media should be chosen? What proportion should each account for? What is the audio-visual rate and contact rate of the advertisement? Make the features and selling points of the product deeply rooted in people's hearts.
Distribution channel strategy: There are many types of current distribution channels. Enterprises should choose the channel that suits them according to their needs and possibilities. Generally, they can be divided into two parts: dealers and terminals, as well as intermediate agents. Morality and other forms. In our selection, the main principle we follow is to be "targeted" and make full use of the company's limited resources and strength.
Promotional price strategy: the objects of promotion, the various methods of promotional activities, and the desired effects of various promotional activities.
Public relations activity strategy: the objects of public relations, the various methods of public relations activities, and what are the goals of holding various public relations activities.
③Detailed plan
Details the details of implementing each strategy.
Advertising performance plan: design of newspaper and magazine advertising drafts (titles, text, patterns), creative scripts for TV commercials, broadcast drafts, etc.
Media use plan: Choose popular or professional newspapers and magazines, as well as publication dates and page sizes; choose program time and frequency for TV and radio advertisements. In addition, CRP (total viewing rate) and CPM (average cost per thousand people of advertising information) should also be considered.
Promotional activity plan: including product purchase display, exhibitions, demonstrations, draws, and gift samples, Tasting sessions, discounts and more.
Public relations activity plan: including shareholder meetings, company press releases, company internal publications, employee gatherings, charity activities, contacts with the media, etc.
(4) Market research plan
Market research is a very important part of the marketing plan. Because the market data and intelligence obtained from market research are an important basis for formulating marketing plans. In addition, most of the 12 items of information in the first part of the market situation analysis mentioned above can be obtained through market research, which also shows the importance of market research.