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05 Jan 2024
50m

Vol.16 卖好烤肠，从养猪开始

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窄播一下

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本期播客围绕烤肠的故事，讲述了本味鲜物的创业历程、产品升级、品牌建设和渠道拓展。本味鲜物以无食品添加剂烤肠起家，随着竞争加剧，转型为低温肉制品品牌，以黑猪肉烤肠和干净配料表为卖点，打造健康美食生活品牌，满足消费者对健康、社交属性和高品质肉制品的期待。面对激烈的市场竞争，本味鲜物坚持差异化和品牌驱动，通过产品创新、内容营销和场景占领等方式突围而出，逐步迈向品牌驱动的成熟阶段。
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