In its first introduction, the project outlines that the four-season coconut chickens are a special food brand with the core of the “hainan coconut turkey pit” and that they are dedicated to providing a “new, healthy, curable” meal experience for consumers, based on the concept of “fresh coconut cooking, original eco-food, healthy feeding”. The brand focuses on family cuisine, young white collars and healthy food lovers, building both geographical and health-related food poles through the three core advantages of the hai-nam coconut forest for coconuts, adult chickens for ready-made food, and soup bottom formulations. At present, 50 shops have been opened in 20 cities, with a daily average rate of 4. 5 per cent and a customer buy-back rate of over 55 per cent. Core products and specialty chicken-cooked “fresh-cooked” soup bottoms: two sea-south fresh coconuts (80 per cent of coconut water) per pot with natural foods such as horse hoes, bamboo platinum and platinum, without a drop of water and with a sweet soup base. Data: coconut chicken bottom repurchase rate is 90 per cent, and average customer consumption exceeds 500 ml. “wenzhang chickens are distributed for 180 days”: heinan chang chickens are selected, scattered in the coconut forest environment, the meat is compact, special sacrificial sacrificial sauce is fitted, and the taste is tender and juicy. Healthy food mix “low-calorage”: provision of hand-pumping shrimp (twirl 120-calories/100-g), tarcrete (zero fat) and time-precious mustaches (e. G. Leaf, ice grass) to meet the needs of people with fitness and loss of fat. • “drug food mix”: a 30 per cent increase in the price per person, by 30 per cent, in the price of food, such as black truffles and weeds, by the introduction of the “five-five-five-five-pancho coconut chickens” and the “since coconut chickens of the party”. The creative derivative “coconut sweets” series: coconut freeze, coconut fragrance cake, coconut milk refreshment, a single store selling more than 2,000 copies per month, became a “card cardpoint” for young female customers. “handing coconut water”: roll out bottled coconut water (100% added), support take-out and retail sales, and expand non-chamber consumption. Iii. Design of the "cocoon theme restaurant" in the space for user experiences and scenes of innovative insinuation in the sea: the door shop incorporates elements such as coconut trees, waves and the lebanese totem, plays light and fast music in the sea, creates a "tropical holiday" atmosphere and increases customer stay by 25 per cent. “transparent kitchen” shows: on-site coconut-opening, chicken-cutting visualization, increased trust in fresh food and a 15 per cent increase in customer ratings. High-impact services and health care, coconut chicken three-step diet: standardized service processes (e. G. Soup first, meat later, vegetables later) with timers and tips to make it easier for customers to operate and to eat more efficiently. An allergy system: the menu indicates allergies such as beryllium, seafood, etc., and provides tailor-made options such as no coconut sugar, low sodium sodium bottoms to safeguard special dietary needs. The socialization interactive event, coconut chicken diy challenge: customers can participate in the coconut, soup and so on, and the winner receives free dishes, which are distributed over 100,000 times. Coconut-shell creative workshop: coconut-shells can be made into handicrafts after eating, enhancing parent-child interaction and environmental awareness, with 40 per cent of the household population. Iv. Core user-level and precision operating user-type core demand cores: family-friendly, nutritionally balanced, comfortable environment with child chairs, free coconut freezes, family package benefits, weekend traffic of up to 65 per cent high-impact white-collar meals, healthy light food, social card launch of “30-minute quick cook package”, low-calorie and net red coconut sweets, support for online appointments with foreign-service couples/honeyland romantic atmosphere, photo-sharing, private space design of “two-person coconut baskets”, gift of flowers and hand-written coconut shell cards, setting up of a couple-cart wall and private card healthy dieters, low-callips, open-and-manuignant coconut and straight-on chicken feed base, provision of a heat table and nutrition analysis, members can obtain a customized health menu 5 and a brand-different “na-south origin-to-man” strategy to establish a home-to-man-man-man-man-man-man-man-man-man-man-man-man-man-in-man-man-man-man-man-in-man-man-man-man- case: in a store, where a local coconut is used for a direct break, the customer rating rises by 15 per cent and the direct offer is restored to zero. The `health feeding' brand positioning joint chinese medical institutions have developed a series of `four seasons of coconut growing' (e. G. Spring wetting, autumn pulmonary moisture) to strengthen brand health attributes and attract middle-aged clients. Data: the proportion of customers over 40 years of age increased from 10 per cent to 25 per cent when the bottom of the breeding pot was online. The “culture + catering” integration experience holds the “hennan li” festival, which showcases le chiung weaves and pole dances, which attracts over 800 cultural lovers each month and raises the price of each guest by 40 per cent. Vi. Innovative research and development of “coconut chicken precursor” for future planning products, introducing a home-size coconut chicken pan kit (composed of coconut water, wen chang chicken, scavenger) to meet home cooking needs. The layout, “the coconut theme light foods shop”, is designed to promote the afternoon tea scene, with the master making sweets such as coconut coffee and coconut ice cream. The market expansion programme covers 50 cities in the country over a five-year period, with a focus on the director-general's triangular, pearl triangle and hainan tourism cities, with single-shop investment recovery periods controlled for 12-18 months. • explore the model of integration of the civil brigade, with the opening of a thematic door shop in the sanya and haijo areas to attract tourists to play cards. The technology enables the introduction of an ai food traceability system, which allows customers to scan the whole process of raising and transporting coconuts and wen chang chickens and to enhance trust. Building a “member health community” to provide members with value-added services such as coconut chicken breeding courses and catering customization. Summarizing the fact that coconut chickens in the spring season are based on “an ecological diet in the hainan plain” and build differential competitiveness through “fresh coconut cooking, healthy feeding, cultural experience”. In the future, the project will continue to deepen the “coconut chicken+” strategy by expanding the road between prefabricated and light foods to become a brand of a healthy diet and a geographically integrated culture. Keywords: hainan coconut chicken, fresh coconut cooking, healthy feeding, direct supply from origin, cultural integration