Hello, the first thing to consider is the overall environment now. Although offline catering has picked up, I guess it will not be so fast to return to the previous situation (even if some places are too busy), because according to WHO or domestic experts, it is necessary to pay attention to the next stage. Then, in this big environment, if you rent a store, you will consider doing catering before you start (or the original project can't meet your requirements) (maybe you have done catering before, so read on), and you will also consider the part of online marketing, so obviously you didn't think about the combination of physical stores and online before doing it (or because of changes in the big environment).

The ideal result is like this.

First of all, it is not a good choice to invest in renting a store when the environment is not prosperous offline consumption.

Secondly, if you want to do catering and online, you can completely give up the store and do the delivery business from the central kitchen (the situation of the local take-out platform also needs to be taken into account), which saves a lot of store rent and is enough for you to pay the staff!

thirdly, what kind of food is good to sell should be combined with the general environment. If it is good, it is completely possible to make short, flat and fast snacks and take-out in business buildings offline. The categories can be healthy packages or special foods. This depends on your distribution range and the radiation area of the store location to determine which kind of customers are more, or which kind of customers you focus on, before talking about what to do.

Suggestions:

First, if the store has been rented, do a good job in the surrounding research of the store, find out the real and effective customers, and then make your final catering products according to the consumption habits of customers. If you have enough ability and financial resources, you can do the competing items in the head store. The key is the price and taste. If you don't have enough strength, you will make differences and check for gaps. Of course, if you don't find the gaps, you will do nothing.

second, considering the change of consumption power in the big environment, we should not only provide convenience (hygiene, saving money and saving trouble) for our own customers, but also meet their taste requirements (in line with local consumption habits). I want to do this, so I can easily tell what I want to do.

Third, look for some professional materials on site selection and catering. There are such lecturers on all major platforms. Pay attention to choosing those who have actual combat and on-the-spot explanations, and listen to how others ponder this matter.

Fourth, according to the local situation, find out the selection and layout of similar areas as a reference for your own choice. If you want to do it, do the profitable business, do your best, and leave the rest to the whole team.

I hope it will help.