Is the catering industry good now?

In fact, all walks of life are difficult to do now, and the entry threshold for the catering industry is relatively low. If it's just to support the family, it's ok without much demand, just hard work. If you have abundant funds, that's another matter. You can be a shopkeeper who cuts wages and makes money for you!

The catering industry is not what it used to be. Now is not the time to make money by just getting a few tables and pots and pans. If you want to set foot in the catering industry, you must have economic strength and professional ability or a reliable main direction. Otherwise, you can only be an ordinary shop, but there is no guarantee that you can stick to it, because people now need professional nutrition and food upgrading, not eating and drinking.

The catering industry is very deep. Please don't enter it easily until you have done enough market research. Cooking is not that easy, and the cost is staggering. Do it, and everything will be fine. If you fail, you will lose a lot. Everything depends on people. No matter what you do, you will succeed.

Now the catering industry is really hard to say. In addition to super-large star-rated hotels, there are snack bars that can barely survive. 80% of medium-sized stores are losing money. The catering industry is really difficult to do now (except for some old brands). You can't hire people even if you make snacks. This has its own hard work, make some hard money. If you want to hire, then you earn less than your job, so I want to be cautious here.

Not easy to do! Although I have cooked for 10 years, if someone asks me, I will still persuade him to give up! In 10 years, I really never felt that it was easy to do. But if you don't do catering, there will really be an illusion that catering is easy to do!

Why does catering seem so easy to cook? At present, the restaurants that everyone comes into contact with are often some chain-brand restaurants, or restaurants with good local reputation and high visibility. Everyone sees good business at the wedding, so the subconscious will think that business is so good that it must be very profitable!

The catering threshold is low, and money+chef+pavement can actually open a shop. Generally speaking, Xiao Bai has two motives for opening a shop.

1. I like it. I like eating hot pot, opening hot pot restaurants, drinking milk tea and opening milk tea shops. I used to like crayfish, so I opened a crayfish shop!

2. Watch others make money and want to make it yourself! To tell the truth, I am still a little impulsive occasionally, not to mention something I have never done! Sometimes I have a meal and wait in line for a long time. Although so many people are in the dark, I will think more: this store must be very profitable.

However, no matter what you think, I have to advise you here: Xiao Bai, stop cooking, there are very few people who can make money!

Why is it so difficult to cook now? Because now is no longer the era of "the smell of wine is not afraid of the depth of the alley", and everyone has long seen more than just the taste! Now the main consumer groups are young post-90 s or even post-00 s, so they should be cost-effective and have face. Simply put, it is forced and balanced nutrition.

In the digital age of Catering 3.0, we should keep up with the Internet and use it for publicity! A very common phenomenon is the wave after wave of online celebrity shops! But I will give you a data: the average life span of domestic restaurants is "1.6" years, and the ratio of restaurants is 1: 1:8. One tenth of people make money, one tenth break even, and four fifths lose money!

3.0 also has a very prominent direction: management! The era of marketing has passed, and what can make a store stable for a long time now is management. For example, if you look at Haidilao and admire his service, it is actually his excellent management, which is why employees do things according to the book.

Don't think that big stores need it, and small stores have to pay attention to management problems! But many catering people will ignore this problem! This is also the reason why many stores have a good business at first, but they can't maintain it!

How can we make catering better? Or my master Jiang Yi's catering three elements: food (taste), management (operation) and marketing (publicity). These three elements can't guarantee your profit, but at least you won't lose money! If you have any food and beverage questions, you can also ask me or go to Hao to find them!

A few days ago, I happened to talk to my friends about their future plans. My friend said he wanted to open a restaurant in the future. I was deeply moved by the ideas of my friends. As the saying goes, "Food is the most important thing for the people", and catering has always been the first choice for people to start a business. Looking around, it seems that every store is bursting with popularity and people are constantly flowing. People who do catering make money every day, earning a lot of money. Outsiders want to get involved and get a piece of the action. Only people in the industry understand that catering is not good!

The seemingly fiery catering industry is actually heading for a downturn. Many restaurants have cashed out and fled the catering industry; The turnover of the struggling shops has dropped sharply. At this moment, diners must reflect on what they have done wrong and how to seek vitality.

The downturn in the catering industry seems accidental, but it is inevitable. Now people's consumption level has generally improved, and it is also a common phenomenon to go out for dinner and socialize. While consumers' pockets are bulging, the requirements are also increasing. When consumers come to your store, they should not only eat delicious food, but also enjoy meticulous service. When there are few people in the restaurant, we can consider all the guests. However, when there are many people in the restaurant, the service attitude and serving speed of the restaurant waiters may not be ideal. The number and energy of waiters are limited, so it is reasonable not to take care of every guest or make some mistakes. But this kind of thing, no matter which guest it is placed on, will cause guests' dissatisfaction. Once the guests pass this dissatisfaction on to the people around them, the restaurant is bound to lose many guests. In this regard, increasing manpower will increase labor costs; Without improvement, the quality of service will not go up! So, what should a restaurant owner do?

The above are just small problems that will be encountered when opening a store! If you don't open your own shop, you will never know how difficult it is to open a shop! Before entering the catering industry, you saw that every restaurant was easy to make money; You will find all kinds of problems when you go in. Why do other people's guests keep coming, but my house is empty? Why are other people's profits so high and mine so low? Why do other bosses make money easily, don't worry? I didn't make much money during this busy time. As a shopkeeper, there are too many things to consider. Internally, you need to think about how to reduce manpower and material costs; How to effectively manage employees; How to make the restaurant run efficiently and at high speed? Externally, you need to think about how to attract and retain customers; How not to be eliminated in the fierce competition?

From this perspective, opening a restaurant is really a laborious and frustrating thing, and the contribution is not necessarily proportional to the income. As a boss, you are really alone. Big restaurants can hire professional managers, but small shops don't have this capital. So how to solve the problems of insufficient customers, low profits, poor service quality and inadequate management? How can we break through the tight encirclement and seek vitality in the depressed catering industry?

I think the best helper is the intelligent management tool. First of all, intelligent tools save manpower and the cost of hiring professional managers and more waiters; Secondly, intelligent tools can avoid many human errors, speed up the service of ordering and delivering food and improve the service quality. Furthermore, intelligent tools can help you manage the store in an all-round way, provide you with intuitive data and pictures, help you intelligently analyze these data and pictures, and present the results to your eyes. In this way, you can accurately understand and master the operation and income of your restaurant. Through intelligent management tools, the service quality and operational efficiency of your restaurant have been significantly improved. Coupled with good management, the image of the store has also become tall. So, are you still afraid that there are no customers in the store?

The operation and management cost of the store has obviously decreased, but the customers are increasing, and the profits are naturally increasing. At this time, as a boss, with the help of intelligent management tools, you saved a lot of work and spent a lot of thought and energy. This is really easy to earn. From this perspective, smart tools are really good assistants to manage stores. Its advantages will enable you to make a breakthrough in the catering industry in deus ex!

If intelligent management tools can be popularized in the catering industry, I believe it can effectively reverse the current downturn in the catering industry. It can make up for the shortage of service and management in the catering industry in China at present, which not only reduces the boss's work, but also helps stores attract customers and solve the crisis in the catering industry.

As far as the current situation is concerned, the vitality of the catering industry lies in intelligence. Intelligentization is the future of catering industry. Today, with the development of science and technology, intelligent management is naturally not a problem. I believe that in the near future, the catering industry will be an intelligent world. Then everyone who runs a restaurant, including my friends, can be an idle boss at will!

The current economic environment should be said to be very pessimistic. Since last year, the market demand of catering industry has shrunk obviously, mainly in the following aspects:

First, the traditional catering season is not prosperous, and the off-season is even lighter. The market performance that should be the peak season is obviously weak, the off-season comes earlier than in previous years, and the revenue is also lower than in previous years. It is not difficult to see from the anxious reaction of many catering people in the question and answer;

Second, facade transfer can be seen everywhere. The hard-to-find scene of a room disappeared this year, and many previously good facades were partially transferred. Turn is that the business can't go, or the revenue is not up to expectations, and it is busy;

Third, consumption has been downgraded, and the competition among catering enterprises has become more intense. Consumption is sluggish, catering enterprises wave after wave, supply and demand are unbalanced, and the original customer acquisition cost increases. In order to maintain the total income, the profit is reduced and no money is made.

In this market background, if you don't have a few hard work and good catering products, I suggest you think twice before you do. If you are confident that your products and capabilities can be better than those of your peers, it is recommended to make small-scale low-end mass catering products. The facade area should not be too large, the decoration investment is not easy to be too large, the project is close to the market demand, and besides good dining flow, take-out should also be taken into account, so as to make products with low unit price and high profit.

The catering industry is a completely market-oriented industry, and it is also a popular investment industry in China at present. Its low threshold and abundant cash flow make many investors like to enter this industry. However, there are many design contents and related industries in the catering industry, which is difficult to operate.

If the catering market is divided into three grades: high-grade, middle-grade and mass, mass catering mainly meets people's physiological needs and safety needs; Mid-range catering mainly meets the needs of emotional closeness and respect; And high-end catering should meet the needs of self-realization. Popular catering, which mainly meets physiological needs, can improve production efficiency with the help of modern means in the future development process to meet the people's needs of eating well. Mid-range catering mainly meets the needs of emotional closeness and respect. While paying attention to environmental sanitation and food quality, we should also pay attention to the dining environment and provide quality services to customers to show our feelings and respect. High-end catering is for self-realization, so in today's increasingly fierce catering competition, how to provide personalized service for guests, let them feel unusual experience in dining, and let them really eat themselves in catering activities is a key problem for operators of high-end catering enterprises to solve.

According to the statistics of China Cuisine Association, there are 3.5 million catering enterprises in China, with180,000 employees, with an annual increase of160,000 employees. During the "Ninth Five-Year Plan" period, the turnover of catering enterprises increased by 20% annually, making it the fastest growing industry in all sectors of the national economy. ?

An ancient and dynamic industry!

An ordinary and elusive industry!

An inefficient and highly competitive industry!

A complex and challenging industry!

Accurately speaking, there is no sooner or later in any industry. The key is to need the right products and the right people to do it. At the right time, choose the right time, choose the propaganda channel, seize the hearts of consumers, and pay is directly proportional to the return. Do it seriously and diligently, and you will certainly do it well.

According to my understanding, the catering industry can follow the following patterns:

First: every place and city has special snacks, such as Lanzhou beef noodles, Shanghai fried dumplings and so on. No matter how bad it is, many people will eat it. Therefore, I suggest that you combine the special snacks and special diets of your city to make a restaurant for the public, with little investment and quick results;

Second: invest in general catering. The author's general catering here refers to hot pot and mala Tang, which can be opened to all parts of the country. Of course, the investment is relatively large. The investment in hot pot is a little more than one million, while that in spicy Tang Can is a little lower, but it can be divided into two situations. One is to open a food stall-like mala Tang, which does not pay attention to the environment and can be eaten simply by making the taste. The second is to make taste+grade. Restaurant decoration should at least be worthy of the level of people who eat, such as white-collar petty bourgeoisie, and the restaurant should not be too shabby;

Third: snacks in shopping malls. The investment may be a little bigger, but the mall has a large flow of people and can do well. For example, in Wanda and other hypermarkets where the author is located, juice and rice noodles are still ok;

Fourth: regular restaurants. The investment in regular restaurants is very large, and tens of millions are possible. However, in addition to taste and grade, such restaurants should also have brands. For example, Guimanlong, a Zhejiang dish that I especially like to eat, will invest tens of millions casually, but once I set foot in this field, I will be able to win the favor of capital, and the effect may not be good by myself or a few friends.

These are some ideas for opening a restaurant. In addition, the taste and hygiene of the catering industry are very important, and the taste welcomes word of mouth, and the hygiene ensures long-term stability.

The catering industry can be big or small, but there is very little that can really be done. You can see that many catering brands are being renovated very quickly, which means that the life cycle of a catering brand is about 3-5 years. Why are the life cycles of many catering brands so short? Mainly because most domestic catering brands are franchisees, franchisees will change raw materials in order to save materials. If the business is better, they can further expand their profits after changing raw materials. If the business is not good, they will save costs after suffering from raw materials, so for franchisees, the interests they pursue are the first. Therefore, consumers can perceive whether what this franchisee does meets their expectations, because after changing the raw materials, everyone can eat and feel, so they don't want to eat any more, and soon the brand will fall.

So the catering industry was joined in and it was a mess. However, some people specialize in direct stores, and many brands do very well. For example, Sharp, Sharp, she seized a hot pot market. The advantage of China market is that it doesn't depend on chefs. The advantage of not doing it is to let customers cook for themselves. Just make the raw materials well. The bottom part has spent a lot of effort on raw materials, with its own farm, its own factory and its own supply chain. The whole process is very systematic and comprehensive, so now the whole performance is also very good, but the children's own worries, any catering brand will encounter bottlenecks for a long time, so they are now investing in different catering categories.

After that, the catering will be more diversified. Everyone will not only eat this meal, but also the culture and ideas behind it.

The catering industry is a typical industry with low entry threshold and fierce competition. Nine out of ten people who want to start a business choose the catering industry. But it is not easy to do a good job in the catering industry. The most important thing is cost control. It is recommended not to join, once you join, there are too many places to spend money. We often see that some restaurants have been open for many years, although they don't taste very good. I can't help but wonder how they survived, that is, by cost control. Followed by the location. However, the rent in places with large traffic is also high, and it is not easy to find a balance point. It is ideal if you can make use of your own things for catering. Although taste is very important, there is no secret recipe, and everyone is not much different. In addition, I personally feel that the menu is very unique, and the dishes are very distinctive, which is also a plus item, which can retain a group of old customers.