What is the direction of development of the industry of catering?

--The trend is to accelerate the digital transformation

Catering chains continue to expand, Shanghai's growth rate led

China's catering industry has entered a business model chain and industry development industrialization of the The new stage of the development of the industry. Catering chain enterprises are a number of enterprises operating similar food service products, through the catering chain business model to form a consortium. Catering chain enterprises of standardization, unification, scale of the form of operation and traditional catering single-store operation compared with the obvious advantages. With the continuous development of China's food and beverage chain industry, the number of stores continues to increase, the number of stores increased from 15,333 in 2010 to 31,001 in 2018, with a compound growth rate of 9% preliminary estimates of the number of stores reached 33,000 in 2019.

From the regional distribution of stores, the number of stores in Shanghai, Beijing, Guangdong, Zhejiang, Jiangsu and other regions is located in the forefront of the country.In 2018, the number of stores in Shanghai's food and beverage chain industry is located in the first place in the country, reaching 6,202, an increase of nearly 60% year-on-year, with a significant growth rate; followed by Beijing's food and beverage chain industry, the number of stores has reached 5,624, which is located in the second place in the country; with the 2018 The number of stores as a percentage of the preliminary estimate of 2019, the number of stores in the restaurant chain industry in Shanghai grew to 6602, the number of stores in the restaurant chain industry in Beijing grew to 5987.

Epidemic accelerates industry reshuffle, more than half of the enterprises will carry out digital transformation

Although the number of stores of China's food and beverage chain enterprises to maintain stable growth, but in 2020 by the new crown epidemic, the catering industry is subjected to a comprehensive impact and far-reaching impact, even if some of the large-scale chain of food and beverage enterprises are also facing enormous Operating pressure. Some data show that only in January-February 2020, the catering industry has reached 13,000 canceled enterprises. According to the China Hotel Association survey data show that more than 50% of the catering enterprises will close 20% -80% of the stores, 3% of the catering enterprises will be completely out of the industry.

Regarding the impact of the epidemic on the business performance of chain enterprises, the China Chain Store Management Association released the "Research Report on the Impact of the New Crown Pneumonia Epidemic on China's Chain Catering Industry", which shows that, according to the amount of the enterprise reported values, the total amount of all types of losses of the sample enterprises in January 2020 accounted for the proportion of annual sales in 2019 amounted to 4.3%; the amount of all types of losses in February accounted for the amount of annual sales in 2019 amounted to 5.3%; the amount of losses of all types of losses in 2019 amounted to 5.2%. annual sales amounted to 5.6%.

On the other hand, the epidemic, as a black swan event, will accelerate the reshuffling of the restaurant industry and bring about automatic internal differentiation of the industry. For the development after the end of the epidemic, 80.3% of the sample enterprises plan to continue to open stores after the end of the epidemic; followed by 67.6% of the sample enterprises said that they are planning to improve the supply chain or enterprise digital transformation; 63.4% of the sample enterprises will layout the retail development of the brand as well as the development of the enterprise's conglomerate; 22.5% of the sample enterprises to strengthen the management of cash flow or have a preparation for the listing plan; 19.7% of the sample enterprises plan to try unmanned devices or unmanned restaurants.

--The above data comes from Foresight Industry Research Institute China Catering Chain Industry Business Mode and Development Trend Analysis Report, while the Foresight Industry Research Institute provides industry data, industry planning, industry planning, industrial park planning, industry development, and industry development.

It's a good idea to have a good time, so I'm not sure if you're going to be able to do it.

I think dine-in is the main business of Chinese catering, and takeout can only be considered a side business.

During the epidemic, because normal dine-in is not yet allowed, the catering industry can transfer part of the dine-in business to online, but this part of the transfer ratio is limited, and the business volume is not enough to support the normal operation of a store.

Takeaway can only bring the finished food and beverage products to the guests, guests to the store to consume, part of the consumption is the dishes, and part of the consumption is the service, consumption is the store environment, and even loaded dishes tableware also have to pay attention to, these together can be considered a complete consumer experience, which is not possible to replace the takeaway.

We all know that the catering industry to make money, once the loss up, the speed of the speed is you can not imagine, this time "live" is the king's road. Takeaway business is not enough, I think you can run a little enterprise, institutions, run a little office building, contact a certain number of boxed lunches, be sure to do affordable, thin profit, health. Strive to put these businesses next, supplement the dine-in business, and strive to do the normal operation of the store.

When the epidemic really ended, we can free dine-in, there is a normal development environment, we then go to the catering industry, healthy, diversified development direction.

The direction of the catering industry's efforts, mainly reflected in the "three": First, the object of service popularization. With the overall increase in national income, the public's food and beverage consumption has become a regular behavior, people's three meals a day, is being changed from home cooking to the restaurant to solve the problem, so that in recent years, the catering market share has shown explosive growth for many years to double-digit increase. Second, the industrialization of food cooking. Factory food is fast, stable, simple, is replacing the traditional handmade into the mainstream. Third, the standardization of food and beverage management. In recent years, the relevant state departments attach great importance to food safety, the introduction of a variety of policies to strengthen the management of catering enterprises, to help catering enterprises to improve the management system, improve the management, so that the routine management of catering enterprises are becoming increasingly standardized to fundamentally ensure the prevention of food safety. At present, this "three" reflects the improvement of people's living standards and the country's attention to food safety, in the future period of time, is still the direction of development of the catering industry.

The development direction of the catering industry? I am also a catering people, because of this period of time epidemic well, can not go out, did not do takeaway catering stores simply can not survive. At first I had some confusion, and then fine thoughts, fine thinking, summed up a few points? The future direction of development of our food and beverage and route.

First, fewer but fine, vertical deep plowing, the category does not lie in more, but in doing fine, make their own characteristics, others can not imitate.

Third, spread the net all over the world, this net is the Internet, the Internet of Things, coupled with the emerging media platform, integrated network resources for collaborative development.

Fourth, we have to be equipped with our own catering logistics, even if it is a small store, but also with one or two of their own delivery staff, so that it will not be those takeaway platforms to cut leeks, no matter what time can be open for business.

Just do the above points? There is a persistent perseverance, no matter at any time can, out of their own characteristics of the road. The market will give us a clear sky. This is my personal advice, point of view. I hope you have a better point of view, welcome to comment on each other!88

Branding, small area

Explosive, strong perception, strong IP in order to be remembered by the customer

The supply chain capacity is becoming the core competence of the catering chain enterprises

Catering retailing

The restaurant has become a specific flow of the terminal sales scenario

The catering is a forever undefeated industry, the people to food is the day, is an eternal topic. To develop a good catering industry should be from the choice of subject matter, market positioning, image packaging to the design of dishes, have their own distinctive personality and characteristics. To create a brand, no brand awareness, it is difficult to long based on the catering industry, how to make a distinctive industry, depending on your innovation and management capabilities.

This year, many food and beverage stores look to close down, to have this is the reason for the epidemic, there are many can not open. Is it possible that after the epidemic will explode? I hope to be able to insist on going to stick around. The sun always comes after the storm.

The future of China's consumption upgrade, the catering industry is bound to upgrade only. First: the service should be upgraded, suitable for future consumer demand. Secondly, the quality should be upgraded, this is the basic, in order to let consumers trust. Third: efficiency should be upgraded to improve the level of management. Fourth: innovation, to health, permaculture, to guide consumers. Fifth: let the Internet thinking, modern technology into it.

As a catering enthusiast, I think, whether or not affected by the epidemic, the catering industry will undergo fundamental changes, specifically from the following aspects:

1, the explosive growth of the media has given rise to a large number of food people, with their own hand of culinary skills, do not open a store, but also in the jitteritterbugs above the red hot, live broadcasts and short videos to bring them a huge amount of traffic and revenue. They bring a huge amount of traffic and revenue, this low cost, zero risk, high yield let countless people enthusiastically into, but in order to have a place in this field, you can not blindly follow the wind, must have their own characteristics, for example, good at what dishes, do what dishes, do not hodgepodge, nothing like. At the same time should also be grounded, not too complex, most enthusiasts feel that they can not learn, it is easy to give up. Therefore, food sharing will be one of the fastest growing directions.

2, the traditional food stores to change, the dishes can not be large and complete, which will increase labor costs, but also increase the waste of ingredients, should be small and fine, to ensure that the taste and quality at the same time, the dining experience has to be constantly strengthened. Products are regularly updated to meet the taste requirements of old customers at the same time, continue to attract new customers, good word of mouth is the biggest publicity.

3, large stores anti-risk ability is much lower than small stores, low cost, easy to transform, so the future of small stores will be more and more.

4, scale, small and scattered will gradually be large-scale, branded, chained instead of recognizing the awareness of brand consumption is becoming increasingly important, so even smaller stores, should pay attention to brand development.

5, a lot of people optimistic about takeaway, in my opinion, takeaway is actually chicken ribs, the platform draws high, business pricing can not be too high, the guest experience will not be too good, so takeaway can not solve the fundamental problem, at least in the short term inside and outside of the takeaway will not bring fundamental changes to the business, and some are even still burdensome.

In the future, smart restaurant owners should be like a buffet-style meal system restaurant transformation in order to survive well.