创新销售与服务模式

　　Innovative sales and service model

　　1.小份装与组合套餐

　　1. Small portions and combination packages

　　考虑到不同消费者的食量差异，天方包子可推出小份装包子。例如，将传统的一笼 8 个包子改为一笼 4 个，价格相应调整，方便食量较小的消费者选择，避免因购买大份吃不完而造成浪费。同时，设计多样化的组合套餐，将不同馅料的包子与粥品、小菜搭配，满足消费者个性化的用餐需求。消费者可以根据自己的口味和食量，自由选择套餐组合，减少单点时因选择不当导致的食物剩余。

　　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.消费引导与宣传

　　2. Consumer guidance and promotion

　　在门店显眼位置张贴减少食品浪费的宣传海报、标语，通过店内广播、电子显示屏等渠道，向消费者宣传节约粮食的理念。服务员在点餐环节主动提醒消费者按需点餐，根据顾客人数和用餐习惯，提供合理的点餐建议。对于有剩余食物的顾客，积极倡导打包带走，并提供环保、便捷的打包餐具。此外，天方包子还可以通过社交媒体、官方网站等线上平台，分享节约粮食的故事和小知识，引导消费者树立正确的消费观念，形成节约用餐的良好氛围。

　　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.

　　建立反馈与持续改进机制

　　Establish feedback and continuous improvement mechanism

　　1.者反馈

　　1. Feedback from participants

　　通过设置意见箱、开展线上问卷调查、与消费者面对面交流等方式，广泛收集消费者对减少食品浪费措施的意见和建议。了解消费者在点餐、用餐过程中遇到的问题，以及对小份装、组合套餐等产品的满意度。对于消费者提出的合理建议，及时进行采纳和改进，不断优化减少食品浪费的措施。

　　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.评估与改进

　　2. Evaluation and improvement

　　定期对各门店减少食品浪费的工作进行内部评估，分析食材浪费数据的变化趋势，评估各项措施的实施效果。对于效果显著的门店，总结其成功经验，在全品牌范围内进行推广；对于存在问题的门店，深入分析原因，制定针对性的改进方案。

　　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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