First of all, after a long vacation is an off-season for consumption. When you come back from a holiday, everyone is adjusting to the transition from vacation to work. According to consumer habits, most people's willingness to spend after a long vacation is low.

Secondly, April, May, September and October are the off-season for takeaways. These months are characterized by sunny days and moderate temperatures, and consumers are more likely to go out to eat. The overall peak season for takeaways is in the summer (July-September) winter (December-February), along with extreme weather.

So, how can restaurant takeout merchants cope with the off-season of takeout? Merchants first need to position the style of their stores. Blind price cuts will be a strong stimulus for short-term performance and will definitely have an effect, but in the long run it may not be good for merchants.

For the mid-to-high-end merchants with a unit price of around 40, customers pay more attention to quality and taste, and a stable quality of food and a good store image is the most important thing for the merchants. Businesses should pay close attention to the amount of exposure and location in the same business district.

For low-end merchants with a unit price of 20 to 30, their corresponding customers are price-sensitive. Increasing the full reduction will certainly increase orders, but the challenge is that the profit margin of such merchants is already very low. Merchants can lower the full reduction threshold, so that users are more likely to meet the full reduction conditions, to enhance the conversion rate of orders without reducing profits.

In summary, catering takeaway operation is a long-term work, encountering a decline in orders, we must properly analyze the reasons and their own conditions, do not move to discount.