What is the future development direction of catering market?

Starting from 202 1, the catering market may develop in the following four directions in the future.

First, polarization has intensified, and super-large chain restaurants and small community stores have gone hand in hand. In the next few years, the life of medium-sized catering enterprises will become more and more difficult. They have no bargaining power in the supply chain of large chain catering enterprises and no flexible grounding gas in small community stores. If we still do the category that relies heavily on the level of chefs, then I am sure that these enterprises will not go far.

Small community stores are extremely flexible. Because of their small scale and low cost, they can go deep into the community and cover sites that cannot be covered by large and medium-sized enterprises, and people with a cost of about three kilometers can cover them.

Moreover, the consumption scene of community small restaurants is more inclined to daily meals, especially takeout and work meals. These scenes will not only form a strong user stickiness, but also be difficult for medium and large catering enterprises to penetrate.

So small and medium-sized catering enterprises, couples' shops, etc. In the future, we will deeply cultivate community scenes and firmly occupy the daily catering market of ordinary people.

Second, the hot pot category forms an oligopoly market. Compared with other cuisines, hot pot has incomparable advantages. Chinese food is different from western food. Western food tastes basically the same as long as it is cooked strictly according to the process. However, Chinese food is highly personalized, and the effects of the same dish made by chefs of different levels are different. So this is why there has not been a world-famous Chinese food brand for so many years.

But one kind is the most special, and that is hot pot. In Chinese food, only hot pot can regulate the taste. As long as the bottom of the pot and small ingredients are adjusted, other dishes are standardized. Even the hot pot doesn't even need a kitchen, just serve it according to the menu. Therefore, the dependence of the hot pot category on the chef, the core element of traditional catering, is greatly reduced, thus providing a foundation for large-scale development.

Moreover, because hot pot is not limited by the level of chefs, the differences in domestic eating habits and tastes are basically smoothed out. Moreover, with the expansion of scale and the improvement of supply chain, the cost control ability of hot pot is much higher than that of other cuisines.

Therefore, it is also a large chain brand, and this category of hot pot is a blow to other categories. In the future, the enterprise scale, number of stores, number of employees, turnover and other indicators may be more than 10 times of other categories.

Then the competition within the hot pot brand is completely the competition of cost control, personnel management and supply chain efficiency, and once these advantages are formed, it is basically impossible to be reversed, so the strong will remain strong. In the future product market, the category of hot pot will be stronger, and hot pot head enterprises will occupy a larger proportion of the market share.

Third, the central kitchen model continues to develop. After the development of the take-away industry, the central kitchen model has also developed. Many small and medium-sized chains have one or more central kitchens in each city.

In the future, with the improvement of food standardization level in China, people's concern about food quality and food safety, and enterprises' further optimization of cost structure, the central kitchen mode will play a greater role.

In the future, the central kitchen will develop in three directions: scale, category specialization and business enjoyment, and the transaction rate will be higher and higher.

Li Tao Bread has made a good attempt in this respect. The central kitchen they deployed in the city not only supplies their own stores, but also provides services for other small and medium-sized pastry shops. Of course, bread, a product with short shelf life, has its particularity. But this model can be applied to other categories with a little adjustment.

Moreover, if urban catering adopts the central kitchen model, the benefits are also obvious. For example, it is more convenient to control food quality. We only need to keep an eye on a few central kitchens to ensure that all the downstream stores have no food quality problems.

Another example is the improvement of logistics efficiency. Because of the improvement of logistics efficiency, the distribution efficiency of ingredients will also increase, and the inventory pressure of stores will be less.

In the next 5- 10 years, it is likely that there will be several large central kitchens in a city, which will provide raw materials and semi-finished products for 80% restaurants in this city.

Fourth, the shrinking of the high-end catering market may be controversial, so I will talk more in the form of discussion.

With the improvement of national income level and humanistic quality, eating out will return to its original value more and more.

In other words, people pay more and more attention to the ingredients themselves. For the environment, services, constraints, these peripheral elements, attention began to decline.

Of course, attention to the environment and services has declined. This is not to say that everyone doesn't care, but that there will be no bad environment and poor service attitude in future restaurants. 95% restaurants can score 60 or even 80 points in terms of service and environment, and if they are large chain brands (such as Haidilao), they can even score more than 95 points. Therefore, the external advantages such as service advantages and environmental advantages of the high-end catering market will become smaller and smaller.

As for the concern about the ingredients themselves, ordinary consumers will pay more attention to various online celebrity stores and word-of-mouth stores.

In the future, the high-end catering market may develop in the direction of privatization, niche and stylization, and the unit price of customers will be further increased, thus basically fading out of the mass catering market, unlike leopard, Quanjude and South Beauty, which requires both high-end prices and scale effects.