3 samples of catering market survey report

With the development of catering industry to a higher level, how to build a good catering brand has become an important topic in front of the catering industry. This article is a sample of the catering market survey report I compiled for you, for reference only.

Fan catering market survey report:

I. Introduction

On October 4th, 2006/KLOC-0, 5438, our catering industry conducted market research and interviews. In recent years, the catering industry in China has developed very rapidly. According to relevant statistics, the growth rate of catering industry is higher than other industries 10 percentage point or more. It can be said that China is welcoming the great development period of food and beverage industry, with huge market potential and very broad prospects. On the other hand, the catering demand is complex and changeable, and its consumption taste and psychology may change with the change of social environment. Catering enterprises must see clearly the development trend of the catering market and choose appropriate marketing methods according to their own conditions and environmental conditions in order to succeed in the fierce market competition. Therefore, we can understand this situation through market research and formulate relevant countermeasures according to the survey results. Constantly updating their own management concepts, catering practitioners must be clear about the objectives and requirements of catering service and management, which is the basis for doing a good job in catering service and management.

The strategic development of catering industry requires the development of catering enterprises to have a clear development direction and prospects. Catering enterprises should make clear their development goals and prospects according to the current situation reflected by the market and the changes in the objective environment. Develop your own enterprises in a planned, organized and purposeful way, determine your own development mode, reduce mistakes and faults in the development process of enterprises, maintain the stable and sustainable development of catering enterprises, and avoid direct economic losses caused by blind development, excessive development and unplanned development. Many enterprises in the market expand blindly, and many enterprises close down overnight. Catering enterprises should make strategic planning and management strategies. Combine long-term planning with short-term business strategy, carefully plan the future development mode of catering enterprises, make full use of internal and external resources of enterprises and national industrial policies, and maintain the stable development and sustainable growth of catering enterprises.

The investigation of this project helps us to understand the development and changes of the catering market. The development of catering industry needs the support and favor of customers, so the consultation from customers is the development direction of catering industry.

Second, the survey overview

1, purpose of investigation

The purpose of this survey is to help you understand the development status of the catering market, understand its main development direction, and find out its existing problems and places worth learning. This will help us learn more knowledge and understand the general process of market research. Mainly to complete the retail homework.

2. Summary of survey contents

In this project investigation, mainly through interviews-take the initiative to learn from Wuhu vocational college students about their catering choices and consumption needs, and make a classified analysis; Questionnaire survey-distributing questionnaires in employment streets, schools and large supermarkets, collecting, analyzing, demonstrating and counting relevant data in time; Look up relevant information online-summarize the information, make ppt and report relevant work to classmates.

3. Time of investigation

20__ year 65438+1October 4th-65438+1October 7th.

4. Respondents

Consumer groups at all levels (students, the elderly, restaurant owners, housewives, wage earners)

(1) Students cooperate with each other, and some students are responsible for the adjustment of Anhui Vocational College of Mechanical and Electrical Technology.

Yes, some students are responsible for the investigation of employment street and go to the large supermarket (Auchan) for investigation. The rest of the students are responsible for searching relevant information on the internet and summarizing it.

(2) Statistical conclusions and data after questionnaire collection.

(3) Conduct a special interview on the catering industry.

5. Investigation methods

(1) questionnaire survey method

(2) Interview

(3) Data statistics software (such as e_cel, ppt, word).

6. Investigation objectives

(1) Understand the market status of catering industry.

(2) Learn the knowledge of catering management from the investigation.

(3) Understand what consumers want from the catering industry and help investors to better improve their investment plans.

(4) Complete the retail operation.

7. Specific implementation steps

(1) Discuss in groups to determine the respondents.

(2) Prepare the questionnaire of catering industry.

(3) Team members work together and assign their own tasks to complete.

(4) Questionnaires were conducted in Anhui Mechanical and Electrical Vocational and Technical College, Employment Street and Auchan.

(5) Taking the catering industry as the theme, interviewing the respondents on the spot; (6) Find relevant information and data on the Internet and summarize them.

(7) Collect questionnaires, collate data and consumers' requirements for the development of catering industry, and summarize the data into tables.

(8) Dictate the basic situation of this survey to classmates and teachers.

(9) Analyze the questionnaire, get the results, make ppt to report this work (10), write the investigation report, and put forward the correct countermeasures and suggestions. 9. Be responsible for the investigators.

Chen Xianbo, Wan Xiangyun, He, Qi, Sun Xiangxiang and Zhao Rongrong (in no particular order).

Third, data analysis.

This time, 24 copies were distributed and 24 copies were actually recovered. There are 20 qualified questionnaires, including male 13 and female 165438. The specific data are as follows:

1. What kind of fast food do you usually choose?

It can be concluded that customers are more concerned about the quality of fast food products, and their requirements in this respect are relatively balanced. Therefore, the development of fast food industry needs to pay more attention to these aspects of management.

2. What attributes do you value when choosing a restaurant?

It can be concluded that consumers pay more attention to whether this store is cheap and good, whether the environment is beautiful or not, and also prefer brands with high reputation when choosing meals.

3. What's your favorite restaurant discount method?

It can be concluded that among the preferential ways selected by restaurants, consumers prefer discounts, but they don't like the preferential ways of giving gifts.

4. What is the most attractive way for restaurants to advertise?

From this, it can be concluded that among all the advertising methods in restaurants, online advertising is the most attractive to consumers. Nowadays, the development of the information age requires the catering industry to keep pace with the times and pay attention to online publicity.

5. What channels do you usually know about choosing a restaurant?

It can be concluded that consumers usually choose or understand restaurants through the introduction of friends. Therefore, restaurants should pay attention to winning the trust of every consumer and paying attention to integrity.

6. Where is your favorite restaurant?

It can be concluded that consumers' favorite restaurants are mainly located in large shopping malls.

In a restaurant or gathering area. This shows that restaurants should pay attention to site selection. Four. Investigation suggestions and countermeasures

The consumers of catering industry are consumers, so the valuable opinions of every consumer are very important for its rapid development. According to the suggestions and requirements of consumers, the following conclusions are drawn:

Catering enterprises should dare to break through the traditional model. We might as well break away from convention, increase our sense of innovation, combine catering with other activities, create a brand-new service concept, integrate American cuisine with various cultural forms, and combine entertainment, knowledge, health, nutrition, information, sports and other means to improve the participation, appreciation and entertainment of catering. This can not only improve the management level of catering, increase the cultural content, but also increase the restaurant's characteristic projects and create.

(A) to win the hearts of consumers with preferential prices and comfortable environment.

As can be seen from Table 2, consumers will pay more attention to whether the price is favorable and the environment is beautiful when choosing restaurants. In this regard, relevant activities can be taken to make consumers feel good and cheap. For example, customers who eat in restaurants issue coupons or membership cards. For the restaurant environment, we need to pay attention to its decoration design, giving people a comfortable feeling, the staff should be uniform in clothing and have a good service attitude.

(2) People will pay more attention to ecological agriculture, green food and healthy environment.

As can be seen from the table 1, customers will focus on the hygiene and health status of restaurants when choosing restaurants to eat. With people's increasing concern about environmental pollution, ecological balance and their own health, pollution-free and pollution-free green food and health food have been welcomed by consumers. Many catering enterprises have introduced their own health care green recipes to meet this requirement and added health care facilities to create a health care environment. Therefore, restaurants need to strengthen the management of raw material purchase channels and support original ecological green products.

(3) Take certain Russian preferential activities.

As can be seen from Table 3, consumers are more inclined to discount food and beverage outlets when carrying out preferential activities. Therefore, restaurants can carry out preferential activities by doing related activities, such as membership system, discount coupons and so on. Discount customer consumption through related activities to attract consumers.

(D) to strengthen publicity and cultural innovation

Today, with the rapid development of information technology, the management of food and beverage outlets should also be constantly innovated, keeping up with the development of the times and advancing with the times. Tables 4 and 5 show that what attracts consumers' attention most is online advertising, but what they really know is the introduction of TV channels or friends. Therefore, our restaurant can improve the consumption channels of online catering as much as possible. Constantly explore and innovate, and build a well-known brand with high popularity and popularity among consumers.

(5) Correct site selection and reasonable decoration design.

As can be seen from Table 5, when consumers choose restaurants, they prefer restaurants in large shopping malls or restaurants gathering areas. We can rely on competition to form an "intensive effect" because many businesses gather together to meet the various needs of consumers, thus attracting more consumers. We must make different choices according to the type of restaurant. The decoration of the restaurant storefront is also very important. In diet, they seldom pay attention to the taste of food, but pay great attention to the environment and atmosphere when eating. Therefore, we should make great efforts to decorate the environment, create an atmosphere and strive to create a unique and attractive artistic conception.

Verb (abbreviation of verb) survey summary and opinion

I feel that this activity has benefited me a lot. During the activity, I cooperated with the team members and felt the strength and happiness of unity. From then on, I got a general understanding of the activity of market research, accumulated more experience and knowledge for my future development, and also exercised myself and improved myself.

Fan catering market survey report:

As an industry with a long history of development, the catering industry's social function of providing guests with dining-out service has not changed since ancient times. However, with the high development of social productive forces and the continuous improvement of people's living standards, people's requirements for the catering industry are getting higher and higher, which makes the modern catering industry develop in the direction of comfortable equipment, beautiful environment, outstanding product flavor and high service quality. With the increasingly mature catering industry and fierce competition. Therefore, it is necessary for the hotel to know the customer's satisfaction with the hotel. With high customer satisfaction, there are bound to be many repeat customers. Handle the guest relationship well, the hotel's market customers will be relatively stable, and its advantages in the competition will be highlighted. Therefore, our research group chose the investigation topic of catering service satisfaction in Jinfeng Hotel. The purpose of this survey is to analyze the survey results according to the principle of seeking truth from facts, to understand the customer's satisfaction with hotel catering services at present, and to analyze the existing problems or operational problems that need to be improved and standardized. Put forward suggestions and solutions for the problems found. The most fundamental purpose of this survey is to help hotels serve customers better and obtain customer satisfaction through practice.

I. Basic overview

1, the purpose and significance of the investigation:

From the hotel's point of view:

(1) Improve the overall service quality of hotel catering industry.

(2) Shaping the mental outlook of employees and enriching the corporate culture connotation of the hotel.

(3) Understand the needs of customers and provide service basis for hotels.

From the customer's point of view,

(1) Let customers get satisfactory service.

(2) Enhance customers' further understanding of the hotel.

(3) meet the needs of customers.

2. Respondents:

All customers who come to the catering department of Jinfeng Hotel

3. Location of investigation:

Jinfeng Hotel, Zhanqian West Road, Nanchang City.

4. Time of investigation

65438+ 10 month 1 to 8

Second, the work content of the investigation

1, investigation project

(1), the service attitude of the staff in the catering department of Jinfeng Hotel

(2) The environmental comfort of restaurant in Jinfeng Hotel.

(3) The catering department of Jinfeng Hotel has enough drinks.

(4) The quality of food in the catering department of Jinfeng Hotel.

(5) The serving speed of the catering department of Jinfeng Hotel

(6) Food hygiene of Jinfeng Hotel.

(7) Price of Food and Beverage Department of Jinfeng Hotel

(8) Why do customers choose your hotel?

(9) Will customers come to your hotel for dinner again?

2. Investigation methods

(1) Questionnaire survey method: Distribute questionnaires to the customers of your hotel and ask them to fill them out according to their own wishes. Of the 100 questionnaires distributed, 90 were recovered, and all customers filled in the questionnaires truly and seriously.

(2) On-the-spot observation: You can observe the environmental quality and sanitation in the dining department of Jinfeng Hotel.

Third, the investigation and analysis

1 investigation background analysis

Development status of catering industry

The catering industry has continued to develop, with an increase in turnover and employment; Although catering enterprises began to pay attention to the shaping of brand advantages, the expansion of enterprise scale, and the expansion through chain operation and joining, the market demand reflected the fashion of scientific diet. Although the catering industry has developed rapidly, there are still some problems that restrict its development, mainly in the following five aspects:

(1) The concentration of catering industry is low, and there is a big gap between enterprises.

(2) The quality of catering employees is uneven, and the service quality and management level need to be further improved.

(3) The structural contradiction of catering service is more prominent, and the popular catering service that is convenient for the people and the people is relatively lacking. Not only are there insufficient service outlets, but the market order is not standardized enough, and the food quality and sanitary conditions can't keep up.

(4) The competition in the catering market is intensified, the profit rate of enterprises is low, the added value is small, and the independent innovation ability of domestic catering enterprises is generally weak.

(5) The development of catering enterprises "going out" is not fast.

2. Data analysis and conclusions

The first question analyzes the service attitude of employees.

From the analysis of the first question, we can see that 60% of the customers are satisfied with the service attitude of the staff of Jinfeng Hotel, and only 40% are dissatisfied. Generally speaking, the service attitude of employees is still very recognized.

The second question analyzes the environmental comfort during dining.

From the second question, the customer's evaluation of the restaurant environment. Judging from the recovered data, customers are still very satisfied with the restaurant environment.

The third question is whether the types of diet are sufficient.

From the third question, customers are satisfied with the variety of food, and have a good evaluation of the taste and hygiene of food.

The fourth question is whether there is enough wine.

From the analysis, customers are not satisfied with the types of drinks in the hotel, so it is suggested that the hotel add some kinds of juice and liquor.

The fifth question analyzes the quality of diet.

From the analysis, customers are very satisfied with the food quality of the hotel, especially the types of buffet in the western food department of the hotel and the hotel's special dish-Golden Award Marble, which is not only delicious, but also has a nice name.

The sixth question analyzes the serving speed of the restaurant. From the analysis, customers think that hotels serve food quickly, and serving service is also an important factor affecting customer satisfaction.

The seventh question analyzes the price of catering.

From the analysis, the catering price of this hotel is very reasonable, and it is also within the tolerance of customers, especially the activity price of western food is more attractive to guests.

The eighth question analyzes the hygienic status of food.

From the analysis, customers are not satisfied with the hotel's hygiene. There will be many bugs and cockroaches in the dessert of the buffet in summer. Hotels should strengthen the improvement of food hygiene and make delicious and hygienic food.

Questions 9 and 10 analyze the reasons for patronizing your hotel.

According to the analysis, 60% of the hotels have good service and comfortable facilities, and 40% of them are recommended by friends, which shows that this hotel has a good reputation in Nanchang.

Question 1 1 Analyze whether you will come to your hotel for dinner again.

From the analysis, most customers will still come to your hotel and think that the hotel is very satisfied with the price, service attitude and environmental comfort.

3. Existing problems

From the previous data analysis, we can draw a preliminary conclusion: At present, the customer satisfaction of Longyan Hotel's catering service is generally high. In three sample hotels-Tianya Hotel and Jinsui Wine Industry.

Among Hublot hotels, Zhonghengbao Hotel has the highest customer satisfaction, but by analyzing my summary, we can also find some outstanding problems, especially the smaller hotels, and there are still many irregularities. In particular, the following questions are raised here:

(1) Dining environment in the restaurant

In the first question, 42% customers chose the environment as the main reason for dining in this restaurant. However, in the third question, 42.9% of the customers rated the hotel dining environment as 70~80 points. This shows that with the improvement of people's living standards, people pay more and more attention to the creation of atmosphere and the dining atmosphere in restaurants. The requirements for dining environment are getting higher and higher. But at present, Jinfeng Hotel has done a good job in this respect, especially during the peak passenger flow period, the noise of the restaurant affects the dining mood of the guests, and the hotel can handle it perfectly. The environmental layout of the restaurant is very harmonious, which greatly highlights the characteristics of the hotel restaurant and gives the hotel a refreshing feeling.

(2) Hygienic problems of dishes

Hygiene is the most basic requirement of guests for dishes. If the food is not hygienic, it will lose the most basic safety guarantee for the guests. At the peak of the restaurant, the waiter has an urgent task. Some waiters don't operate according to the prescribed operating standards, and their fingers touch the soup when serving, which will inevitably cause great dissatisfaction. In the opinions filled out by hotel customers, we found problems such as customer complaints. This is a problem that will cause great damage to the hotel image and needs to be solved urgently.

(3) the problem of serving speed

Judging from the three groups of summary tables, 46.9% of customers think that the serving speed is "average" and "very slow". The speed of serving is a matter of great concern to guests. The speed of serving food is directly related to the guests' evaluation of the hotel and the economic benefits of the hotel. If the restaurant serves food too slowly and fails to take remedial measures in time, it will cause customers to complain and lose repeat customers. Hotels must greatly improve their service speed. (4) The image of the restaurant waiter.

The image of the waiter represents the image of the restaurant in the eyes of customers, so the restaurant has high requirements for the waiter's gfd. However, according to statistics, 40% of the customers expressed "deviation" from the image of hotel waiters. It shows that the appearance of the waiter in Jinfeng Hotel is still perfect. In the service industry, the appearance, appearance and manners of waiters are very important service elements. Every waiter in the restaurant should establish a good image consciousness, and the image of the waiter should not affect the image of the whole hotel.

Four. Countermeasures and suggestions for speeding up the development of catering industry in Jinfeng Hotel

1, strengthen and improve the internal management structure and enhance the competitiveness of enterprises.

First of all, we should do a good job in modern management that embodies people-oriented. Through training, education, use and development, we will vigorously develop human resources and cultivate and bring up high-quality modern service industry management talents to meet the requirements of the knowledge economy era.

Management talents, especially diligent entrepreneurs, high-quality managers, high-level professional chefs and excellent service teams. The second is to do a good job in the management centered on catering products. Grasping varieties, quality, service, environment, informationization, modernization and standardized management, with the help of extensive, in-depth and fruitful innovation activities, reduce costs, improve efficiency, upgrade enterprise grades and enhance market competitiveness.

2. Strengthen and standardize the administration of the catering market.

First, enterprises should formulate measures and strategies to adapt to modern consumption trends, implement honest management, and constantly improve and improve service quality. Second, health, industry and commerce, taxation and other departments should introduce corresponding management measures, policies and regulations, crack down on false advertising to dominate the market, give guidance on policies, make effective industry planning, and resolutely put an end to the phenomenon that relevant functional departments charge fees indiscriminately for catering enterprises.

3, catering enterprises should reflect the characteristic management and brand strategy.

Features and brands have stood the test and stood out in the fierce market competition environment, and have been recognized by the market and consumers, with high innovation and profitability. The characteristics of catering enterprises focus on the variety and quality of dishes, but the service quality can not be ignored. To provide consumers with a comfortable dining environment and a good dining atmosphere. No matter the variety, quality, service level or dining environment, we should fully reflect the food culture and corporate culture, so that customers can satisfy both material enjoyment and spiritual enjoyment. Based on historical accumulation and cultural innovation, explore, cultivate, develop and innovate pickles series, encourage enterprises to develop famous food products, and publicize ethnic and local specialties through registered trademarks and packaging.

4. Market orientation.

Combining with the reality, we should innovate and correctly choose the management mode suitable for the development of enterprises to further improve the consumption environment. According to the actual situation, the catering industry of Jinfeng Hotel should vigorously promote chain operation, specialty fast food and fast food distribution, change the traditional business model, and promote the process of branding and scale of the industry. Perfect modern management system, perfect economic management system, innovative ability of new product research and development, perfect delivery system, overall operation management and supervision system, advanced, scientific and standardized modern catering industry management.

5. Develop chain operation.

Take hygiene, health, innovation, diversified development and high-quality service as the modern management mode to obtain greater economic benefits.

6. Intensify publicity to create a good atmosphere for the development of catering industry.

It is necessary to give full play to the propaganda advantages of governments at all levels and news media, vigorously publicize the importance and necessity of the development of catering industry in Jinfeng Hotel and the creation of a "gourmet paradise" in our city, and publicize the ideas, measures and preferential policies for the development of catering industry in Nanchang. The main persons in charge of catering in Nanchang should further raise their awareness, strengthen their overall awareness, put the work of accelerating the development of catering industry and building Chongqing into a "gourmet paradise" in an important position of accelerating economic development, increasing employment, expanding domestic demand and stimulating consumption, attach great importance to it, form a joint force and make concerted efforts. We should actively support the development of the catering industry, strengthen coordination, enhance service awareness, improve work efficiency, establish and improve the incentive mechanism, and promote the rapid development of the catering industry in the city.

Fan Wensan, A Survey Report on Catering Market:

The catering revenue in 20__ was 2,539.2 billion yuan, up 9.0% year-on-year, and the growth rate continued to decline, reaching the lowest growth rate in 2 1 year, falling to single digits, with a decrease of 4.6 percentage points over the same period of last year, and the decrease was further expanded, as shown in Figure 1. High-end catering suffered serious setbacks, and the income of catering above designated size declined for the first time in recent years, with a year-on-year decrease of 1.8%.

On a monthly basis, under the influence of external market environment and policy environment, the catering market fluctuated throughout the year. In the first half of the year, after the growth rate of the whole catering market fell to the lowest value of 7.9% in April, the growth rate rebounded to over 9%, but it fell to a small trough in July, and then began to fluctuate. 10 165438+ and 65438+ continued to fall, and the market gradually shrank and finally closed at 8.6%.

Influenced by the national policy of restricting the consumption of the three public places, the catering income above designated size started with a negative growth of 3.3%, which was the lowest point in the whole year, and then fluctuated. 10 and February 165438+ and 65438+ continued to decline, and finally ended with the same negative growth of 3.3% as at the beginning of the year.

On a quarterly basis, the catering market presents a zigzag pattern. The growth rate of catering income and above-average catering income was at its lowest point in the first quarter and reached its peak in the third quarter. After entering the fourth quarter, it shows a downward trend and there is a risk of further decline.

The popular catering market is actively explored in the process of differentiation and integration. With the extravagance of eating and drinking being effectively curbed, the catering market presents a good atmosphere of "healthy and rational consumption and opposing extravagance and waste". Popular catering has gradually stepped onto the front desk and become the mainstream. Fast food and snack enterprises are vigorously developing community convenience catering while their business is booming. High-end catering enterprises have regained the hearts of the people through the transformation to popularization, making popular catering the main force in the development of catering industry and maintaining steady growth throughout the year.

The high-end catering market tends to be rational in the transformation and adjustment, and gradually finds its own direction in "high quality rather than high price". High-end catering enterprises, such as SF, South Beauty, Beijing Banquet and Yuxiandu, have changed their menus, introduced people-friendly dishes, reduced per capita consumption, and introduced cheap people-friendly dishes. At the same time, high-end catering enterprises have also actively changed their business strategies and diversified into family banquets, groups and breakfast markets. , provide customized services for special people, implement multi-brand intensive replication and online marketing, and seek new growth points.

While popular catering is booming, the objective pressure of catering enterprises remains the same, and enterprises that maintain unprofitable operations, shut down and turn around are facing reshuffle. In 20__ year, the operating profit of the top 100 national restaurants was only 65,438+04.22%, which was 48.65,438+04% lower than that in 20__ year. In order to increase passenger flow and transform the public, some high-end catering enterprises have reduced the price of dishes at all costs and launched group purchase packages with a preferential margin of more than 50%. Under the objective conditions of rising labor wages, rising raw materials, rising rents and high taxes, they cut prices sharply. High-end restaurants in many parts of the country were closed in batches, and the profits of listed companies such as Quanjude, Hunan and Hubei, Xiaonanguo and Xiangcunji all fell sharply, and the industry pattern was shuffled in the cold winter.

Under the impact of external information technology and the innovation of internal management concept, catering enterprises are constantly exploring new service methods and tapping potential consumer demand, and are moving towards a mature modern catering industry. 20__, Weibo, comment website, WeChat, Momo and other instant messaging tools have become brand-new marketing platforms for catering enterprises, and enterprises such as Huang Taiji, Diaoye Beef brisket and South Beauty are successful examples of self-media marketing platforms. Leveraging O2O, from offline to online, a series of intelligent service modes, such as location search, reservation, ordering, payment and comment, have brought diversified dining experiences to consumers.

Not only that, many catering enterprises sell semi-finished products, semi-finished products and finished products online, extend the industrial chain, promote take-away food delivery business and broaden sales channels. In the past 20 years, the annual sales of China's semi-finished products in Beijing has exceeded 30 million yuan, which is equivalent to a storefront of 2,000 square meters. The take-away sales of Meizhou Dongpo reach 7 million yuan per month, which is equivalent to the sales of a mature large restaurant.

Strengthening alliance and collaborative innovation have become the inevitable choice for catering enterprises to reduce costs and increase efficiency. Hehegu and Shougang Diet strengthen cooperation through complementary advantages, which not only utilizes the excess capacity of Shougang staple food processing and distribution center, but also meets the expansion demand of Hehegu. Taoranju, Chongqing and 19 different types of catering enterprises and upstream and downstream enterprises in the industrial chain take the road of big alliance, big group, big brand and big development, integrate resources, complement each other's advantages, and control costs through direct raw material mining and agricultural meal docking. Thirty-six women entrepreneurs from Chongqing formed "Chongqing Hotpot Tianxia Banquet Industry Investment Group", which made Chongqing Hotpot embark on the road of collectivization, scale, industrialization and economic development. Shanxi province 1 1 brand catering enterprises gather together to warm people's hearts. 20__ _1October, 165438 jointly established "Shanxi catering culture industry investment co., ltd.", focusing on the development of catering industry, investing, promoting and operating catering brands.

The mature central kitchen construction has laid a solid foundation for the road to industrialization. Catering enterprises realize intensive, standardized, specialized and industrialized production through the central kitchen, and semi-finished products are delivered to chain stores. At present, more than 70% chain catering enterprises in China have built their own central kitchens. 85% of the semi-finished products of Jiahe Yipin are delivered by the central kitchen, and the new central kitchen will also be opened, which can meet the delivery needs of at least 500 chain stores in the future. The modern central kitchen and logistics center in Dongpo, Meizhou not only distributes products for restaurants, but also becomes an important support for its "527 food express system".

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