1.产品透明

1. Product transparency

现在人们吃早餐，不仅是吃味道，吃的安全和放心很重要，因此在馅料的制作上要下功夫，如何让消费者清楚地看清楚里边的食材；

Nowadays, when people eat breakfast, it is not only about taste, but also about safety and peace of mind. Therefore, efforts need to be made in the production of fillings to ensure that consumers can clearly see the ingredients inside;

其次，将包子制作过程透明化，让消费者可以看到自己吃的产品是现做现卖的，根据消费者需求合理调整产品以及科学化地制作早餐，往往可以留住更多的客户。

Secondly, making the process of making steamed buns transparent allows consumers to see that the products they eat are made and sold on the spot. By adjusting the products according to consumer needs and making breakfast scientifically, more customers can often be retained.

2.合理调整产品种类

2. Reasonably adjust product types

不管是包子还是其他早餐品类，往往都有着相对固定的消费群体，因此平时应该针对消费群体对新产品需求过多的情况下进行产品信息的收集和分析。

Whether it is steamed buns or other breakfast categories, there is often a relatively fixed consumer group, so product information should be collected and analyzed in response to the excessive demand for new products from the consumer group.

产品数量不是越多越好，亦不是一成不变，不同地方由于饮食习惯的不同，对于包子口味的要求也有不同~要合理调整产品种类。

The quantity of products is not necessarily better, nor is it fixed. Different regions have different requirements for the taste of steamed buns due to different dietary habits. It is necessary to adjust the variety of products reasonably.

3.产品的搭配技巧

3. Product matching skills

我们经营包子店，往往遵循一个;小而精;的原则，用有限的精力把把控好有限的产品的味道和品质，根据早餐店目标消费群体及地域环境的购买取向去针对性地推出早餐的搭配方式。

When we operate a steamed bun shop, we often follow one principle:; Small and refined; The principle is to use limited energy to control the taste and quality of limited products, and to launch targeted breakfast pairing methods based on the purchasing preferences of the target consumer group and regional environment of the breakfast shop.