小红书营销实验室-新品共创

对解难题和找真相有Passion，对人为什么会买、趋势从哪里来、好内容的指标究竟是什么这类底层问题有好奇心。 结合具体的研究专项和新品共创项目，通过大数据分析，深度洞察平台用户行为和内容，找到答案和可复用的解题方法。 构建和优化数据模型，衡量商家在平台运营的价值，帮助商家更好地优化运营动作。 协同跨部门团队，将研究的成果转化为实际的数据产品。 参与构建数据驱动的文化，提升团队的数据素养和决策能力。

针对中东市场，研发符合当地消费者口味偏好、饮食习惯的“即食”场景需求（开袋即食/短保新鲜等）的食品，平衡产品创新性、成本可控性与供应链可实现性，支撑业务差异化竞争与用户复购。 Develop Ready to Eat food products tailored to the tastes and dietary habits of Middle Eastern consumers, addressing their needs for convenience (such as ready-to-eat, short shelf-life fresh foods). Balance product innovation, cost control, and supply chain feasibility to support differentiated business competition and user repurchase. 1. 市场洞察与需求转化 基于中东市场的用户调研数据（如消费习惯、口味偏好、饮食禁忌）、市场分析（如本地热门即食品牌、国际连锁快餐的即食品类）及平台运营反馈（如用户评价、退货原因），挖掘即食食品的研发机会点； 与采购/运营团队协同，明确商品定位（价格带、目标人群、使用场景），输出产品研发需求文档（含口味、规格、保质期、包装形式等）。 1. Market Insight and Demand Conversion Utilize user research data from the Middle East market (such as consumption habits, taste preferences, dietary taboos), competitor analysis (local popular Ready to Eat brands, international fast-food chains), and platform operations feedback (user reviews, return reasons) to identify R&D opportunities for Ready to Eat products; Collaborate with procurement/operations teams to define product positioning (price range, target demographic, usage scenario), and produce R&D requirement documents (including flavor, specification, shelf life, packaging format, etc.). 2. 配方开发与工艺优化 主导即食食品的配方设计（包括主料、辅料、调味料配比），兼顾风味还原度、营养均衡及食品安全； 针对“即时零售”场景优化生产工艺，确保产品加热后口感接近现制或符合即食预期； 解决研发过程中的技术问题（如异地生产适配性、原料替代方案、保质期延长），推动实验室小试→中试→量产的全流程落地。 2. Recipe Development and Process Optimization Lead the formulation design for Ready to Eat foods (including main ingredients, auxiliary ingredients, seasoning ratios), ensuring authentic taste, nutritional balance, and food safety; Optimize production processes for "instant retail" scenarios, ensuring the product's taste after heating is close to freshly made or meets Ready to Eat expectations; Resolve technical challenges during R&D (such as adaptation to remote production, raw material substitution, shelf life extension), and drive the full process from lab testing to pilot production to mass production. 3. 供应链协同与成本控制 与采购团队对接，评估原料的可得性（本地/进口）、成本及供应稳定性，优化原料组合以平衡品质与成本； 参与供应商生产流程稽核（如代工厂工艺执行、设备匹配度），确保量产产品与研发标准一致； 控制研发及生产成本（如原料损耗率、包装材料优化），确保产品毛利率符合业务目标。 3. Supply Chain Coordination and Cost Control Work with the procurement team to assess the availability (local/imported), cost, and supply stability of raw materials, optimizing ingredient combinations to balance quality and cost; Participate in supplier production audits (such as OEM process execution, equipment compatibility) to ensure mass-produced products meet R&D standards; Control R&D and production costs (such as raw material loss rate, packaging material optimization) to ensure product gross margin aligns with business objectives. 4. 合规与品质管理 确保研发产品符合目标市场的食品安全法规（如添加剂限制、标签要求、微生物标准等）、平台规则及公司内部质量标准； 协同品控团队制定产品质量检测标准（如感官评价、理化指标、微生物检测），跟进生产过程中的质量监控； 收集用户反馈（如差评、投诉），持续迭代产品配方（如调整辣度、优化包装易撕性）。 4. Compliance and Quality Management Ensure R&D products comply with food safety regulations in target markets (such as additive restrictions, labeling requirements, microbiological standards), platform rules, and internal company quality standards; Collaborate with the quality control team to establish product quality testing standards (such as sensory evaluation, physicochemical indicators, microbiological tests), and monitor quality throughout production; Collect user feedback (such as negative reviews, complaints) and continuously iterate product formulas (such as adjusting spiciness, optimizing easy-open packaging). 5. 跨部门协同 对接采购团队，提供原料技术参数（如产地要求、加工工艺限制），支持供应商筛选与谈判； 协同营销团队制定产品卖点，参与新品上市前的试吃活动及推广策略制定； 与运营团队沟通库存周转需求，调整生产节奏。 5. Cross-Department Collaboration Coordinate with the procurement team to provide technical parameters for raw materials (such as origin requirements, process restrictions) to support supplier selection and negotiation; Work with the marketing team to develop product selling points, participate in tasting events and promotional strategy formulation before new product launches; Communicate with the operations team regarding inventory turnover needs and adjust production schedules accordingly.

工作职责 1. 团队目标：B站付费大会员用户量增长和收入增长； 2. 参与大会员内容/营销活动，协同运营活动落地； 3.负责参与搭建营销工具实验室，持续优化不同抓手效率； 4. 可独立跟进效率相关项目，推动产品、策略落地； 5.其他业务相关支持性工作

工作职责 1. 团队目标：B站付费大会员用户量增长和收入增长； 2. 参与大会员内容/营销活动，协同运营活动落地； 3.负责参与搭建营销工具实验室，持续优化不同抓手效率； 4. 可独立跟进效率相关项目，推动产品、策略落地； 5.其他业务相关支持性工作