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Articles by 何足奇
Browse 3 New Distribution articles by 何足奇.
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He Zuqi: My Xianyu Jishen Sold Zero on Taobao, Why Is O2O So Popular?
My first lesson from entrepreneurship is: you must grasp the pulse of the industry, seize the chain of the market, and build the root of the product. Industry, market, and product are a trinity, not凭空而来 or taken for granted. In simple terms, it's about doing what you know. My second lesson is: you must try every possible way to do '+', various kinds of '+', not just the conceptual or superficial 'Internet+'. This is the key step to entering users' lifestyles and the demand chain. My third lesson: the essence of O2O is community thinking, tribe thinking, and the integration of production, supply, and consumption.
何足奇Launching Baijiu Products into the Market: Tear, Attack, Outflank, Guerrilla, and Sneak Attack Strategies
Launching a new baijiu product is the first step in the 'marketing Long March.' However, in the various market levels and price segments of the baijiu industry, brands and products abound. Most new product launches rely on 'spiritual victory' methods, blindly trusting brand segmentation, brand concepts, trademark associations, channel blitzes, or terminal promotions. Yet upon entering the market, they become surrounded, resulting in low survival and marketing success rates. To succeed, we must first clearly define the types and connotations of 'new products' and then employ strategic approaches such as tearing, attacking, outflanking, guerrilla tactics, and sneak attacks.
何足奇Seven-Step Method for Foodservice Channel Operations: Practical Action Breakdown under a Terminal Mindset
In the local liquor market, foodservice terminals are the mainstream sales channel for baijiu. However, disorderly competition in this channel has caused many baijiu brands to fail in restaurants. Key characteristics include: 1) A-class outlets are often monopolized or bought out by strong brands, making entry difficult; 2) Deteriorating competition with escalating fees (entry, exclusive sales, bottle-opening, promotion, and public relations) forcing prices far above product value; 3) Credit sales are required, with B and C-class outlets having poor credit, high sales costs, and high risk of bad debts. Based on these characteristics and years of marketing practice, the 'Seven-Step Method for Foodservice Terminal Operations' has been developed to launch terminal markets swiftly with sharp terminal positioning attacks.
何足奇