spoon class thinks that the biggest challenge for all catering enterprises now mainly comes from four points:

1) consumers are constantly changing.

people in the 81s, 81s, 91s, 91s, and 11s who have changed from generation to generation can have drastic changes in their consumption habits and concepts almost every three to five years.

2) changes in consumption channels.

The rise of p>mall, the penetration of take-out and the revival of community have all become people's lifestyles. In-house food, take-out, take-out, retail, diversified channels and diversified scenes are superimposed, the boundary between catering and food is broken, and competitors are becoming more and more complicated.

3) Changes and fragmentation of information media.

Comments, Weibo, WeChat, Little Red Book, Tik Tok, Aauto Quicker, infiltrated each other; With the integration of offline and offline, the contact points of consumers become more complicated.

4) changes in cost structure.

Cities in China have different consumers and different cost structures. Yi Hong often shared in the course that China is "not just a country, but a world".

what these changes bring is that enterprises can't rely on a fixed single-store model to kill all directions, let alone make money once and for all. Therefore, constantly polishing the iterative super-sharp single-store profit model has become a basic skill and compulsory course for enterprises.