1.產品透明

1. Product transparency

現在人們吃早餐，不僅是吃味道，吃的安全和放心很重要，因此在餡料的制作上要下功夫，如何讓消費者清楚地看清楚里邊的食材；

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，將包子制作過程透明化，讓消費者可以看到自己吃的產品是現做現賣的，根據消費者需求合理調整產品以及科學化地制作早餐，往往可以留住更多的客戶。

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.合理調整產品種類

2. Reasonably adjust product types

不管是包子還是其他早餐品類，往往都有著相對固定的消費群體，因此平時應該針對消費群體對新產品需求過多的情況下進行產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.

產品數量不是越多越好，亦不是一成不變，不同地方由于飲食習慣的不同，對于包子口味的要求也有不同~要合理調整產品種類。

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.產品的搭配技巧

3. Product matching skills

我們經營包子店，往往遵循一個;小而精;的原則，用有限的精力把把控好有限的產品的味道和品質，根據早餐店目標消費群體及地域環境的購買取向去針對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.