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Operating and Management | Publishing Language: Chinese | Open Access

Research on the marketing strategy of dynamic brand management in the digital transformation of Baijiu

Zhentao WANG1Tingxue HUANG2Quan ZHANG3
Department of Business Administration, Moutai Institute, Zunyi 564500, China
School of Political and Economic Management, Guizhou Minzu University, Guiyang 550000, China
College of Management, Zhaotong University, Zhaotong 657000, China
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Abstract

Under the development background of globalization advancement and technological innovation, the rapid changes in the modern market environment have posed new challenges to traditional brand management strategies, which are difficult to adapt to the changing needs of the modern market, and enterprises urgently need to explore new marketing strategies in digital transformation. In this article, the current situation of the application of dynamic brand management in the digital transformation of Baijiu enterprises was described, the challenges and significance of the digital transformation of dynamic brand management in the Baijiu industry were briefly introduced, and suggestions for the strategic adjustment of dynamic brand management in the digital transformation of Baijiu enterprises were put forward from the aspects of deepening the private domain operation capability of Baijiu enterprises, building the global consumer operation capability, adopting preferential price incentive strategy to develop banquet business, innovating Baijiu digital marketing methods, and using big data technology and internet platform to achieve precision marketing, so as to help Baijiu enterprises adapt to the rapidly change market environment, improve the brand's market adaptability and consumer loyalty.

CLC number: F49;F426.82;F274 Article ID: 0254-5071(2025)08-0293-04

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China Brewing
Pages 293-296

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Cite this article:
WANG Z, HUANG T, ZHANG Q. Research on the marketing strategy of dynamic brand management in the digital transformation of Baijiu. China Brewing, 2025, 44(8): 293-296. https://doi.org/10.11882/j.issn.0254-5071.2025.08.042

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Received: 25 June 2024
Revised: 30 August 2024
Published: 25 August 2025
© Beijing Academy of Food Sciences 2025.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).