-The trend is to speed up the digital transformation

The restaurant chain stores will continue to expand, and the growth rate in Shanghai will lead

China's catering industry has entered a new stage of chain management mode and industrialization of industry development. Catering chain enterprises are a number of enterprises that operate similar catering service products, and form a consortium through the catering chain management model. The standardized, unified and large-scale operation form of catering chain enterprises has obvious advantages compared with the traditional catering single store operation. With the continuous development of China's restaurant chain industry, the number of stores is increasing, and the number of stores has increased from 15333 in 2111 to 31111 in 2118. It is preliminarily estimated that the number of stores will reach 33111 in 2119 with a compound growth rate of 9%.

judging from the regional distribution of stores, the number of stores in Shanghai, Beijing, Guangdong, Zhejiang and Jiangsu is among the highest in China. In 2118, the number of stores in Shanghai restaurant chain industry ranked first in China, reaching 6,212, up nearly 61% year-on-year, with an obvious growth rate; Secondly, the number of restaurants in Beijing chain industry reached 5624, ranking second in the country; Based on the proportion of stores in 2118, it is estimated that the number of stores in Shanghai restaurant chain industry will increase to 6612 in 2119, and that in Beijing restaurant chain industry will increase to 5987.

The epidemic situation has accelerated the reshuffle of the industry, and more than half of the enterprises will undergo digital transformation.

Although the number of stores in China's catering chain enterprises has maintained a steady growth, in 2121, affected by the COVID-19 epidemic, the catering industry has suffered a comprehensive impact and far-reaching impact, and even some large-scale chain catering enterprises are facing enormous operating pressure. According to statistics, in the first two months of 2121 alone, the number of cancelled enterprises in the catering industry has reached 1.3 million. According to the survey data of China Hotel Association, more than 51% catering enterprises will close 21%-81% stores, and 3% catering enterprises will completely quit the industry.

With regard to the impact of the epidemic on the operating performance of chain enterprises, the Investigation Report on the Impact of COVID-19 Epidemic on China Chain Catering Industry issued by China Chain Store & Franchise Association shows that the total amount of various losses of sample enterprises in October 2121 accounted for 4.3% of the annual sales in 2119; In February, all kinds of losses accounted for 5.6% of sales in 2119.

On the other hand, the epidemic, as a black swan event, will accelerate the reshuffle of the catering industry and bring about automatic differentiation within the industry. For the development after the epidemic, 81.3% of the sample enterprises plan to continue to open stores after the epidemic; Secondly, 67.6% of the sample enterprises indicated that they planned to upgrade the supply chain or digital transformation of enterprises; 63.4% sample enterprises will lay out the retail development of brands and the collectivization development of enterprises; 22.5% sample enterprises should strengthen cash flow management or have plans to prepare for listing; 19.7% sample enterprises plan to try unmanned equipment or unmanned restaurants.

—— The above data comes from the Business Model and Development Trend Analysis Report of China Restaurant Chain Industry by Forward-looking Industry Research Institute, which also provides solutions such as industrial big data, industrial planning, industrial declaration, industrial park planning and industrial investment attraction.

I think eating in the hall is the main business of Chinese catering, and take-out can only be regarded as a sideline.

during the epidemic period, the catering industry can transfer part of its dining business online because it is not allowed to eat in the restaurant normally, but the proportion of this transfer is limited, and the business volume is not enough to support the normal operation of a store.

Take-out can only bring the finished food to the guests. When the guests go to the store for consumption, some of them consume dishes, while others consume services, the environment in the store, and even the tableware with dishes is exquisite. Together, these can be regarded as a complete consumption experience, which cannot be replaced by take-out.

Everyone knows that the catering industry makes money, and once it loses money, the speed is unexpected. At this time, "living" is king. Take-away business is not enough. I think we can visit enterprises, institutions and office buildings, and contact a certain number of lunch boxes, so as to be affordable, low-profit and hygienic. Strive to add these businesses to the restaurant business and strive to achieve normal operation in the store.

when the epidemic is really over, everyone can eat freely in the restaurant, and a normal development environment is available, we will move forward in the healthy and diversified development direction of the catering industry.

the direction of the catering industry is mainly reflected in the "three modernizations": first, the popularization of service objects. With the overall improvement of national income, public catering consumption has become a regular behavior, and people's three meals a day are being changed from home cooking to restaurants, which makes the catering market share show explosive growth in recent years, increasing by double digits for many years in a row. The second is the industrialization of food cooking. Factory-made food is fast, stable and simple, and is becoming the mainstream instead of traditional handmade food. The third is the standardization of catering management. In recent years, the relevant state departments have attached great importance to food safety, issued various policies to strengthen the management of catering enterprises, helped catering enterprises to improve the management system and management methods, and made the routine management of catering enterprises increasingly standardized, thus fundamentally ensuring the prevention of food safety. At present, this "three-oriented" reflects the improvement of people's living standards and the country's attention to food safety, and it will still be the development direction of the catering industry in the future.

what is the development direction of catering industry? I am also a catering person, because during this period of time, I can't go out, and restaurants that don't make takeout can't survive. At first, I was a little confused. Later, I thought carefully and thought carefully, and summed up some points. The future development direction and route of our catering.

first, few but fine, vertical deep ploughing, the category is not many, but fine, making its own characteristics, others can't imitate it.

Third, the network is cast everywhere, which is the Internet and the Internet of Things. Together with the emerging self-media platform, the resources of the whole network are integrated and developed in a coordinated way.

Fourth, we should equip our own catering logistics. Even a small shop should be equipped with one or two delivery staff, so as not to be cut by those take-away platforms and open at any time.

just do the above? There is a persistent perseverance that can walk out of its own characteristic road at any time. The market will give us a clear sky. This is my personal suggestion and opinion. I hope everyone has a better view, and welcome to comment on each other! 88

Brand, small area

Explosive, strong perception, strong IP can be remembered by customers

Supply chain capability is becoming the core capability of catering chain enterprises

Retail catering

Restaurant is becoming the terminal sales scene of specific traffic

Catering is an invincible industry, and food is the first priority for the people, which is an eternal topic. To develop the catering industry well, it is necessary to have their own distinct personalities and characteristics from theme selection, market positioning, image packaging to dish design. To create a brand, without brand awareness, it is difficult to stay in the catering industry for a long time. How to make a distinctive industry depends on your innovation and management ability.

Many restaurants are going to close down this year. If this is the cause of the epidemic, many restaurants will not be able to open any more. Is it possible that it will explode after the epidemic? I hope I can persist and persist. Sunshine is always after the storm.

in the future, China's consumption will be upgraded, so will the catering industry. First: the service should be upgraded to meet the needs of future consumers. Second: the quality should be upgraded, which is basic to make consumers trust. Third: efficiency should be improved and management level should be improved. Fourth: innovation, we should guide consumers to health and health preservation. Fifth: let the internet thinking and modern technology be integrated into it.

As a catering enthusiast, I think that the catering industry will undergo fundamental changes regardless of whether it is affected by this epidemic, which is manifested in the following aspects:

1. The explosive growth of the media has spawned a large number of gourmet experts. With their own cooking skills, they can do well in Tik Tok without opening a shop. Live broadcasts and short videos have brought them huge traffic and benefits, which is low cost. Zero-risk, high-yield let countless people enter enthusiastically, but if you want to have a place in this field, you must not blindly follow the trend, you must have your own characteristics, for example, you must cook whatever cuisine you are good at, don't be a hodgepodge, and nothing is like it. At the same time, we should also be grounded, not too complicated. Most fans think it is easy to give up if they can't learn. Therefore, food sharing is the fastest growing direction.

2. Traditional restaurants should change, and the dishes should not be large and complete, which will increase labor costs and waste of ingredients. They should be small and refined, and the dining experience should be continuously strengthened while ensuring the taste and quality. Products are regularly updated to meet the taste requirements of old customers, while constantly attracting new customers, and doing a good job of word of mouth is the biggest publicity.

3. The anti-risk ability of big stores is far lower than that of small stores, with low cost and easy transformation, so there will be more and more small stores in the future.

4. In terms of scale, small but scattered will gradually be replaced by scale, branding and chaining, and the consciousness of recognizing brand consumption is getting heavier and heavier, so no matter how small the store is, it should pay attention to brand development.

5. Many people are optimistic about take-out. In my opinion, take-out is actually a chicken rib. The platform is high, the price of merchants can't be too high, and the customer experience will not be too good. Therefore, take-out can't solve the fundamental problem, at least short-term internal and external sales will not bring fundamental changes to merchants, and some even remain a burden.

In the future, a smart hotel owner should transform himself into a buffet-style restaurant to survive well.