The biggest pain point of the catering industry is the lack of passenger flow. ?

The customers of a store are composed of old customers and new customers, and the old customers are changed from new customers. How can new customers come? The traditional way is to distribute leaflets and coupons, which is direct, simple, rude and relatively effective. ?

another important point is the fixed cost.

The cost of staff and rent is still a difficult point. Although major real estate properties have implemented rent reduction and exemption, it can only be a short-term one-week and one-month rent exemption. It will take 3-5 months for the epidemic to end and its subsequent recovery, plus several months for the prevention and control of the epidemic during the Chinese New Year, which will also put financial pressure on the lessor. As for the cost of employees, although Box introduced the temporary employment of catering enterprise employees, after all, there are only thousands of jobs, and the relatively laid-off tens of millions of catering employees can only be a drop in the bucket. ?

and the law of the jungle has always been a basic principle in the commercial society, and the more it is embodied in a special period, the more extreme it is. When encountering difficulties, only the survival of the fittest, even if there is a * * * win, it is also the alliance between the strong to achieve * * * win. ?

before the coming of the next catering season, whether it is the restaurant market, the take-away market or the new retail market, it is bound to be a fierce battle for survival. Those brand enterprises with poor fundamentals and lack of financial resources will eventually fall down, and even there are many brand predators. At the same time, there are bound to be a group of capitalists and new entrepreneurs outside the industry who will see this opportunity and enter. ?

in the post-epidemic era, we can imagine this difficult epidemic situation and the force majeure factors of closing stores nationwide as the normal state in the future. The catering industry is a high-risk industry, just like walking on thin ice. How should the business model of the catering industry with high direct sales, high cost and high gross profit be changed to cope with more unpredictable crises and changes in the future? ?