The Background of Shanghai Takeaway Network

According to the survey of "People's Eating Habits in New China in 60 Years" conducted by China Cuisine Association, more than 40% people said that they could not cook every day due to work pressure and time constraints. This phenomenon is extremely common in metropolises, especially in Shanghai.

When the pace of life is accelerating, urbanites tend to live simply. From the traditional "food is the sky" to today's "no time to cook", the current office workers are undergoing a major change. The contradiction between going home to cook and being nervous at work is escalating, which has created the vigorous development of take-away/food delivery business.

At present, the post-80s and 90s are gradually becoming the main consumer groups, and online consumption is even more inevitable. Unwilling to cook or not being able to cook is more realistic. The bad influence of climate and environment has promoted the development of takeaway. Take Changsha as an example, the climate is changeable and there is a big gap. The high temperature of 39 degrees in summer makes people unable to get out of the air-conditioned room, and people line up to eat. What kind of torture this is. In winter, the north wind whistles.

People gradually go out of the kitchen to choose take-out, which is not only a great impact on traditional eating habits, but also a great challenge to the traditional catering industry. In order to save more disposable time, people prefer to stay at home and wait for the arrival of food and drinks. Take-away/food delivery service conforms to the current consumption concept and the new situation of social development, so it has been given a lot of room for development and has become one of the best formats with the greatest upward potential.