1. subdividing according to consumption grade

consumption grade is an important factor affecting the structure of catering market at present, which reflects the dining demand trend of the whole market macroscopically. A series of factors, such as the change of policy environment, the growth of the middle class and the rise of the new generation of consumers,

have led to the evolution of the catering market in China from the dumbbell-shaped to the spindle-shaped. The market share of high-end catering has dropped significantly, the low-end consumption is facing elimination and upgrading, and the mid-end mass consumption is booming.

It is estimated that the market share of mid-end mass catering will reach 85% in the next five years. Choosing which consumption grade and providing dining service for consumers at which level are the first problems that catering enterprises need to think clearly.

2, according to the classification of cuisines

In China's catering history, a cooking system with eight major cuisines has been formed, including Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Huaiyang cuisine, etc., as well as a wide variety of local famous snacks with their own characteristics. In addition, in recent years, various foreign cuisines have poured in,

Japanese food, Korean food, Southeast Asian food, European and American western food, etc., making consumers have more and more choices for dining. Faced with so many product categories,

How to identify the category with the most development potential among many cuisines, whether to enter the big market to share a piece of the cake and take advantage of the situation, or to enter the small market to make the difference small and beautiful, all need to be carefully considered by catering enterprises.

3. Segmentation according to consumption scenes

The time and space boundaries of catering consumption are becoming more and more blurred, and consumption is everywhere. Therefore, according to the dining consumption scene, we divide the market into family meals, party meals, business meals, work meals, leisure meals, banquets and so on.

4. subdivide according to the operating characteristics

from the operating point of view, operating characteristics are the foundation of catering enterprises. "Color" is the characteristic and advantage that distinguishes restaurants from other restaurants, and it is also the uniqueness and mode of operation of restaurants.

5. subdivide according to the business model

according to the business model, we can also subdivide the catering market into B2B, B2C and C2B. B2C is also the vast consumer market that we mentioned the most.

B2B is a catering service market that provides supporting services for many catering enterprises, such as supply chain services, marketing services, technical services, financial services, management services and other solutions.

The catering B2B market is still in its infancy, which is just the weak link of the catering industry in China. Many services are still relatively extensive and simple, and there is great room for development and promotion.